Homemade roasted tomato soup with basil and garlic! This soup is so delicious, that you will never want to go back to the canned stuff!
I remember when I was young, eating tomato soup (from the can) with a grilled cheese sandwich. Dunking my grilled cheese into the soup…mmm it was good. Something about tomato soup with a grilled cheese sandwich, it just screams comfort food. It’s great during those cold months, when you’re sick or if you just want a nice bowl of soup!
This is not your average tomato soup. These tomatoes are roasted – which brings out such an amazing deep tomato flavor. If you’ve never had roasted tomatoes before – you are in for a treat today, my friend.
You can use plum tomatoes or vine-ripened tomatoes. You’ll want 3 pounds of tomatoes, which is about 8-10 medium sized tomatoes. Cut them in half, put them on a cookie sheet, sprinkle them with salt and pepper, and then coat them with olive oil. Roast in a 400 degree oven for 45 minutes.
I add two tablespoons of sugar to this soup to balance out the acidity of the tomatoes. Don’t worry, it does not make the soup sweet. I also add a little heavy cream once the soup is blended. It just makes the soup a little more creamy. However, if you don’t want to add it, or want the soup to be a little more figure friendly – feel free to leave it out. It is still super delicious!
Lastly, I use an immersion blender to blend the soup. I like to leave a few chunks in there for texture. If you don’t have an immersion blender, you can certainly use a regular blender. Just make sure to blend in batches, as you don’t want to overload your blender with hot soup.
Top the soup with a little fresh basil, along with a grilled cheese sandwich, and YUM YUM YUM.
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