Tomato Basil Soup

Lots of tomatoes, lots of tomatoes! The season is definitely winding down, but the tomatoes are still fabulous and plentiful. When I find my kitchen is full of them at this time of year, I just quarter and throw them in a roasting pan with onion and garlic and a splash of olive oil. 

Opal basil

And, then, I can make all sorts of tomatoey things. But my favorite right now is tomato basil soup. When the tomatoes come out of the oven, I throw them in the blender with some stock and basil. I then stir in some plain yogurt or half and half, adjust the seasonings and have a delicious early fall soup. 

Tomato Basil soup with pumpernickel croutons

Tomato basil soup

  • 2 cups quartered fresh tomatoes (you can also use canned tomatoes)
  • 2 T. olive oil
  • ½ onion, coarsely chopped
  • 1 clove garlic, coarsely chopped
  • 2 c. broth (chicken or vegetable)
  • ½ cup minced basil
  • ½ c. half-and-half, coconut milk, plain yogurt or pureed cannellini beans (optional)
  • salt and pepper to taste

Preheat the oven to 375. Film a roasting pan with some of the olive oil. Toss in the vegetables, drizzle with the rest of the oil, and roast for about an hour, stirring occasionally. The longer they roast, the more caramelized they become (which is good!). 

Remove from the oven and cool slightly. Add basil and puree with a hand or countertop blender. You can puree it until smooth or leave it somewhat chunky. Stir in half-and-half or another cream if you wish and season to taste with salt, pepper and even cayenne if you want a little spunk. Pour into bowls and garnish with garlic croutons, scallions, feta or goat cheese, or parmesan.