MY TOMATO BASIL SOUP RECIPE
Hey guys! Welcome back!
One of my favorite things to do in the fall and winter is to make homemade soup! Nothing beats the warm, cozy feeling a bowl of tomato soup paired with grilled cheese brings on a chilly night- it is the ultimate comfort food. This one is definitely my most famous recipe! It’s everyone’s favorite and is always such a treat.
This recipe makes a very large amount of soup. I love having leftovers in the fridge throughout the week + I typically give a few small containers away to friends because like I said, it’s everyone’s favorite. So if you are making this but don’t want a large amount, I’d suggest cutting this recipe in half or you can freeze your leftovers (your future self will thank you).
Tomato Basil Soup
Ingredients
- 2 1/2 lbs tomatoes
- 1 can diced tomatoes fire roasted, or garlic
- 1 cup fresh basil
- 3 tbsp olive oil extra virgin
- 1 white onion chopped
- 1 bulb garlic roasted
- 4 cups chicken / vegatable broth
- 1 cup heavy whipping cream OR full fat coconut milk
- 1 tsp red pepper flakes
- 1 tbsp dried rosemary or to taste
- salt & pepper to taste
- garlic salt to taste
- garlic powder to taste
Toppings
- bacon crumbles optional
- mozzarella cheese optional
Instructions
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Preheat oven to 450 degrees F. Cut 2 1/2 lbs tomatoes into halves. Place on baking sheet and drizzle with olive oil. Season with salt & pepper.
Cut off the top of garlic bulb, exposing each clove. Set bulb in foil, drizzle with olive oil and wrap closed. (Throw it on the same baking sheet as the tomatoes. They will roast at the same temp and time.)
Place in oven and roast for 45 mins.
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In a large pot, heat olive oil. Sauté chopped onion until transparent.
Add minced garlic and red pepper flakes. Cook on medium-low heat for 2 mins.
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Add canned tomatoes, fresh basil, parsley flakes, basil flakes, dried rosemary, and chicken / veggie broth to pot.
Simmer & stir occasionally until tomatoes are ready to be pulled out of the oven.
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Add roasted tomatoes into pot.
Let garlic cool out of foil. Once it's easy to handle, squeeze each clove out garlic out of bulb and add to soup.
Simmer on medium-low heat for about 20 mins.
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OPTIONAL: While that simmers, cook bacon. Crumble for toppings OR save for a bacon grilled cheese that pairs great with the soup. (yum). Set aside.
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Use an immersion blender or food processor to puree the soup until smooth.
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Stir in coconut milk after soup is fully blended.
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Season with salt, pepper, garlic powder, and garlic salt. (To taste)
Take a spoon and taste test the soup! Always see if it needs more seasoning before serving. This part is all up to personal preference. (I sometimes add more red pepper flakes if needed.)
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Let simmer for about 20 minutes.
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Serve with bacon crumbles and mozzarella cheese on top! Or with grilled cheese's. (or both!) Enjoy!
Thank you for reading! If you guys make this delicious soup, make sure to tag me on IG stories or send me a dm! I’d love to see 🙂 Enjoy! See you next time, Xx.
