My daughter was home from school with a terrible cold so I decided to make a pot of soup. I found this recipe on Suzie the Foodie and decided to give it a try. I loved the flavor the roasted tomatoes and garlic gave to this soup as well as the fresh basil. It was hearty, healthy, and very filling. My entire family enjoyed this soup, especially me. I served it with Marjie’s Cool Rise French Bread and my House Salad for a delicious meal.
Roasted Garlic Tomato and Basil Soup:
- Roasted garlic
- Roasted grape tomatoes with basil
- 1 tsp olive oil
- 1/2 sweet yellow onion, diced
- 2 carrots, diced
- 2 stalks of celery, diced
- 2 28 oz cans of whole tomatoes with basil
- 6-7 fresh basil leaves, chiffonade
- 1 tsp dried oregano
- 1 bay leaf
- Sea salt and freshly cracked pepper, to taste
- 1-2 tsp balsamic vinegar
- 1/2 cup of vegetable or chicken broth
- White sugar, to taste (optional)
How to Make Roasted Garlic and Tomato Soup with Fresh Basil
Heat the olive oil in a large Dutch oven over medium heat then add the onion, carrots, and celery. Cook, stirring frequently for 4-5 minutes. Squeeze the roasted garlic into the mixture then add the roasted tomatoes, two cans of tomatoes, basil, oregano, bay leaf, vinegar, and broth. Season with sea salt and freshly cracked pepper, to taste. Let the soup simmer for 2 hours.
Remove the bay leaf then blend the soup using an immersion blender until thoroughly mixed. Taste the soup and add sugar if you want your soup slightly sweet, more sea salt, or freshly cracked pepper if needed.
You can also add 1/2 cup of milk or heavy cream if you want a richer and creamier soup. If you want a thin soup, pour through a strainer. If you want a heartier soup, leave it as is. Serve and enjoy.