• Melinda O'Malley Keckler

Tomato Basil Soup

Updated: Mar 15

This homemade soup is thick and full of flavor thanks to oven-roasted tomatoes, garlic and onions. Made from scratch soup is the best, hands down and this recipe is perfect proof. Any variety of fresh tomatoes will work, but Roma tomatoes provide a nice sturdy base. Make it tonight and let me know what you think.. #crinkledcookbook


Add parmesan cheese and dried basil to each bowl before serving. So pretty!

Tomato Basil Soup

By Melinda Keckler, CrinkledCookbook.com


Preheat oven to 450° 


10 Roma tomatoes, cut in half

5 garlic cloves

1 onion, sliced

2 tbsp olive oil

salt and pepper to taste


Spray a 13 x 9 baking sheet with Pam. Place tomatoes, garlic and onions on the baking sheet and brush with 2 tbsp olive oil. Season lightly with salt and pepper. Bake for 45-60 minutes in hot oven or until everything is roasted and sizzling and tomatoes have started to blister. (The cooking time will be shorter if you use a different variety of tomatoes. But either way, this smells SO great while it's roasting in the oven!)


2 28 oz cans crushed tomatoes with basil (I use Muir Glen organic brand)

1 32 oz carton of organic vegetable broth

1 cup fresh basil, roughly chopped

1 tbsp, plus 1 tsp salt

2 tsp pepper

1/4 cup sugar

1/8 tsp cayenne pepper (to taste, or leave it out because this adds noticeable "kick" to your soup)

1/4 cup heavy whipping cream


Dried basil and grated parmesan cheese for garnish.


Combine all ingredients except whipping cream in a large stock pot, use an immersion blender, (paid link, Amazon Associates) and mix everything together to create the perfect tomato soup texture. Bring to a low boil, reduce heat and allow to simmer for 20-30 minutes. Add whipping cream and heat gently before serving. Garnish with dried basil and grated parmesan cheese.


Makes about 3 quarts of soup.



Toss the tomatoes, onions and garlic onto one baking pan. It's perfectly fine to fill the pan to the edges.

This recipe was inspired from so many different online and cookbook recipes for tomato basil soup, it's hard to figure out how to give credit where it's due. But I can't wait to hear what you think of this recipe. Oven roasting the tomatoes, onions and garlic makes all the difference. Serve with crackers, grilled cheese sandwiches, sourdough bread or a fresh salad.






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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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Melinda

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