Two steps and you are done! This Easy Cream of Roasted Tomato Basil Soup is rich, creamy, and extremely flavorful, yet it requires hardly any work.
We’ve been rescuing more garden tomatoes from frost than is feasibly possible to consume. The tomatoes are very thankful to not be rotting on the vines (yes, my tomatoes confide in me like that). However, now they’re giving me the stink eye from their new shelter. What was the point of bringing them in if they are now going to rot on my dining room table?
Well, Tomatoes, the problem is you can kind of be a labor intensive, drag fest. Any recipe that would remotely put a dent in the mass of you requires blanching, peeling, de-seeding, and canning. Ugh. No time for that craziness.
I think I’m so anti tomato-labor now because I used to yearly subject myself to it when my kids were babies. Maybe I suffer from post-traumatic tomato disorder? Weeks of my life were spent scalding, blanching, and dissecting tomatoes for marinara and canning while screaming babies tugged at me and destroyed every kitchen drawer.
Then I wised up and entered the more practical and superior world of roasting. Roasting tomatoes is more hands off and not nearly as laborious. Plus roasting always yields a richer, smokier, and concentrated flavor.
To use up my tomato refugees I made this Easy Cream of Roasted Tomato Basil Soup several times, tons of roasted marinara, and stored jars of roasted tomatoes in the fridge to throw on sandwiches, chicken, and eggs.
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HOW TO MAKE EASY CREAM OF ROASTED TOMATO BASIL SOUP
For this Easy Cream of Roasted Tomato Soup just throw all the veggies and seasonings on a baking sheet, roast for less than an hour, and blend it up. After the veggies roasted, I scraped everything in a saucepan, and used my immersion blender right in the saucepan. If you don’t have an immersion blender, cool the vegetables slightly, and place into a standard blender with the liquids. Then transfer the roasted tomato basil soup to a pot to warm up. Enjoy!
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Easy Cream of Roasted Tomato Basil Soup
Two steps and you are done! This Easy Cream of Roasted Tomato Basil Soup is rich, creamy, and extremely flavorful, yet it requires hardly any work.
- 16 roma tomatoes, (halved and seeds scooped out*)
- 2 sweet onions, (quartered)
- 2 large, whole carrots, (peeled)
- 4 whole garlic cloves, (peeled)
- 3 tbsp olive oil
- 1 tbsp brown sugar
- 1 tsp kosher salt
- 1/4 tsp ground pepper
- 1/4 cup fresh basil leaves
- 2 cups water
- 1 cup half and half
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Preheat oven to 400ºF. On a large baking sheet, place tomatoes, onions, carrots, and garlic cloves.
In a small bowl mix together olive oil, brown sugar, kosher salt, and pepper. Spread olive oil mixture over veggies and toss, making sure tomatoes end up cut side up before placing in oven.
Roast for 25 minutes, rotate pan, and then continue roasting for 25 more minutes. -
Scrap all the veggies and pan drippings into a sauce pan. Add basil, water, and half and half. Use an immersion blender to puree everything in the pan and reheat gently over medium low heat. Serve with freshly cracked ground pepper.
*To easily scoop out the seeds, I cut the tomato in half and take a spoon to scrape everything out. You will be left with just the outer shell of the tomato, with all the flesh inside removed.
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Summer Chicken Vegetable Soup from Jo Cooks
Healthy Thai Carrot Soup from Minimalist Baker
Cream of Broccoli Soup from Kevin Is Cooking
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you – which helps justify to my family all the time I spend on the computer.
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