Tomato soup made with fresh garden Roma tomatoes. They are roasted in the oven to bring out the sweetness and blended with fresh ingredients. This soup is amazing topped with fresh baked croutons and shredded cheddar cheese.
Print Recipe
Roasted Tomato Basil Soup
Equipment
- sheet pan
- 6 Quart stock pot
- Food mill
- Immersion blender
Ingredients
- 5 Lbs Fresh Roma tomatoes
- 2 tbsp Butter
- 1 cup Diced yellow onions
- 5 cloves Garlic
- 2 cups Chicken broth
- 1/2 jar Roasted red peppers
- 1 tbsp Salt
- 1 tbsp Fresh ground pepper
- 1 tbsp Basil (dried)
Instructions
- Preheat oven to 425 degrees.
- Place sliced tomatoes and garlic cloves on the sheet pan and toss in a light coating of olive oil.
- Roast tomatoes for 30 to 45 minutes. Tomatoes are ready when the skins begin to blacken.
- While tomatoes are in the oven, heat butter in the stock pot over medium heat.
- Add diced onions and sauté until soft.
- Pour chicken broth into the stockpot and season with salt, pepper, and basil. Add roasted red peppers.
- Remove tomatoes from the oven and process through the food mill to remove all the skins and seeds. I use the KitchenAid mixer fruit and vegetable strainer attachment.
- Add tomato juice and pulp to the stockpot and stir.
- Allow the soup to simmer for about 20 minutes.
- Serve with fresh baked croutons and shredded cheddar cheese.
