Soup season is upon us and this soup has been on my list to make for a few months now. I love a good creamy tomato soup on a chilly day with a grilled cheese [extra cheesy, of course]. I recently purchased the premade basil tomato soup from Safeway and it was delicious, creamy and was premade so I just had to heat it up. The only thing I wasn’t fond of was that it had heavy cream in it. I typically don’t like cream-based soups (besides the Clam Chowder at Cafef Fina) but every now and then I come across one that I can’t stop thinking about, like this one. #FoodieProbs
When I first made this recipe I had every intention of adding whole milk to the soup to give it a creamy base. After I blended it with my immersion blender the consistency was silky smooth so I decided to leave the milk out. This soup may sound like a lot of work but it took me less than an hour from start to finish!
This hearty soup is creamy (without any cream) and is a great way to use up leftover tomatoes!
8 Roma tomatoes; cut in half (lengthwise)
1 lb. cherry tomatoes; cut in half
4 whole cloves of garlic; peeled and smashed with a knife
3 Tbsp. extra virgin olive oil
Sat and pepper to taste
1 large yellow onion; chopped
1 red bell pepper; deseeded and diced (you can also use 4 mini bell peppers)
1 large Idaho potato; peeled and diced
3 Tbsp. tomato paste
4 cups of vegetable broth
2 cups of lightly packed fresh basil leaves; roughly torn
- Preheat oven to 400 degrees F. Drizzle baking sheet with about 2 tablespoons of the olive oil. Place all of the cut tomatoes and garlic on the baking and sprinkle with salt and pepper. Roast for 25 minutes, or until tomatoes look soft and start to char. Once they are done, set aside.
- In the meantime while the tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized saucepan over medium-high heat. Add the onion, peppers, and potato and occasionally stir until the onion is transparent and the potato begin to crisp on the outer edges. This should take about 10 minutes.
- Add the tomato paste and stir. Then add the vegetable broth and stir until all the ingredients are incorporated. Cover the soup with a lid and let it cook until it comes to a boil. Once it starts to boil, reduce the heat to low and simmer until potato is soft, about 10 minutes.
- Add the roasted tomatoes, garlic and basil to the broth and stir to combine it all. Let the soup simmer for about 3 minutes until the basil is soft. When an immersion blender or food processor, blend the soup until smooth. Sprinkle with parmesan cheese and garnish with fresh basil. Enjoy!
I highly recommend accompanying this soup with grilled cheese.
I basically lived on grilled cheese sandwiches in college so I’ve had plenty them to say the least. I don’t eat grilled cheese nearly as much as I used to so making this soup is a perfect excuse to whip up my favorite cheesy treat. On a side note, my favorite way to make a grilled cheese is with buttered sliced sourdough bread, cheddar cheese and American cheese. You just can’t go wrong with that combo!