Best Homemade Tomato Soup Recipe
50 min
8 servings (8 cups / 2 quarts)
Roasted fresh tomatoes, onions and garlic blended with basil, thickened with a roux, and finished with cream for a smooth, rich soup.
| prepPreheat oven to 450°F / 232°C | ||||||
| prepLightly grease a large baking sheet | ||||||
| 1.4 kg fresh tomatoes, cut into 2" pieces | Toss tomatoes, onion, garlic, oil, salt & pepper | Spread on baking sheet, roast 450°F / 232°C, 15 min | Stir, roast 15 min more, broil last 2–3 min until charred | Blend roasted mixture with basil until smooth | Whisk in blended tomato mixture, simmer 15 min | Taste, adjust salt & pepper, serve warm |
| 1/2 onion / 115 g, diced | ||||||
| 5 cloves garlic, peeled and chopped | ||||||
| 30 ml olive oil | ||||||
| 1/2 teaspoon fine sea salt | ||||||
| 1/4 teaspoon freshly ground black pepper | ||||||
| 10 g fresh basil | ||||||
| 30 g salted butter | Melt butter, whisk in flour, cook 30–60 sec until bubbly | Whisk in broth & sugar until smooth | ||||
| 15 g all-purpose flour | ||||||
| 12 g granulated sugar | ||||||
| 1 quart / 950 ml vegetable broth | ||||||
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