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Tomato Soup Recipe

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Total Time: 1 hour 30 minutes
Active Prep Time: 20 minutes (Low Intensity)
Cook Time: 1 hour 10 minutes (Mostly Hands-Off, Low-Medium Intensity)
Yield: Serves 4-6

Ingredients:

For the Roasted Soup Base:

  • 3 lbs mixed heirloom tomatoes (or ripe vine tomatoes), cored and halved

  • 2 whole heads of garlic

  • 2 medium yellow onions, roughly chopped

  • 2 large carrots, peeled and roughly chopped

  • 3 tbsp extra virgin olive oil, divided

  • 1 tsp fine sea salt, plus more to taste

  • ½ tsp freshly cracked black pepper

  • 1 tbsp balsamic vinegar

For the Soup & Finishing:

  • 4 cups (950ml) low-sodium vegetable broth

  • 1 tsp fresh thyme leaves (or ½ tsp dried)

  • 1 large sprig fresh basil, plus more for garnish

  • ½ cup (120ml) heavy cream or full-fat coconut milk (for a vegan option)

  • 1 tsp coconut sugar or brown sugar (optional, to balance acidity)

For the Basil-Infused Oil:

  • ½ cup fresh basil leaves, packed

  • ¼ cup extra virgin olive oil

  • Pinch of salt

Equipment:

  • Large rimmed baking sheet

  • Large stockpot or Dutch oven

  • Blender or immersion blender

  • Fine-mesh sieve (optional, for extra silkiness)

  • Small food processor or mortar and pestle

Instructions

1. Roast the Vegetables (Hands-Off Time: 55 minutes)

  • Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.

  • Prepare Garlic: Slice about ¼-inch off the top of each garlic head to expose the cloves. Place each head on a small piece of foil, drizzle with ½ tbsp olive oil total, wrap tightly into pouches, and place on a corner of the baking sheet.

  • Roast Tomatoes & Veg: Arrange the halved tomatoes (cut-side up), chopped onions, and carrots on the baking sheet. Drizzle with the remaining 2.5 tbsp olive oil and the balsamic vinegar. Sprinkle evenly with 1 tsp salt and black pepper. Toss gently to coat.

  • Roast: Place the sheet in the preheated oven. Roast for 45-55 minutes, until the tomatoes have collapsed, the edges are slightly charred, and the carrots are tender. The garlic pouches should feel soft when squeezed. This slow roasting is the key to the soup’s deep flavor.

2. Make the Basil Oil (Active Time: 5 minutes)

  • While the vegetables roast, make the basil oil. In a small food processor or using a mortar and pestle, combine the ½ cup basil leaves, ¼ cup olive oil, and a pinch of salt. Pulse or grind until the basil is finely chopped and the oil is brilliantly green. Set aside to let the flavors infuse.

3. Simmer the Soup (Active Time: 15 minutes)

  • Squeeze Garlic: Once cool enough to handle, squeeze the soft, roasted garlic cloves out of their papery skins into the stockpot.

  • Combine & Simmer: Add all the roasted tomatoes, onions, and carrots (and any juices from the pan) to the pot. Add the vegetable broth, thyme, and the large basil sprig. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook, uncovered, for 15 minutes to allow the flavors to meld. Remove the basil sprig.

4. Blend & Finish (Active Time: 10 minutes)

  • Blend Safely: Using an immersion blender directly in the pot, blend the soup until completely smooth. Alternatively, for an ultra-silky texture, carefully blend in batches in a standing blender, ensuring you leave the vent hole open and cover with a towel to prevent steam explosions.

  • Strain (Optional): For a perfectly refined texture, pass the blended soup through a fine-mesh sieve back into the pot, pressing on the solids.

  • Final Touches: Stir in the heavy cream or coconut milk. Taste and season. If the soup tastes a bit sharp, add the optional sugar to round out the flavor. Warm through gently over low heat—do not boil after adding cream.

5. Serve

  • Ladle the hot soup into bowls. Drizzle generously with the vibrant basil oil. Garnish with a fresh basil leaf and a crack of black pepper. Serve immediately with slices of warm, crusty sourdough bread for dipping.

Storage & Reheating Instructions

  • Refrigerator: Cool completely and store in an airtight container for up to 4 days.

  • Freezer: Freeze (without the basil oil garnish) in sealed containers for up to 3 months. Thaw overnight in the refrigerator.

  • Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened, add a splash of broth or water to reach desired consistency. Prepare fresh basil oil for serving.

Nutritional Information (Per Serving, based on 6 servings with heavy cream)

  • Calories: ~280 kcal

  • Total Fat: 22g

  • Saturated Fat: 7g

  • Cholesterol: 25mg

  • Sodium: 620mg (varies with broth used)

  • Total Carbohydrates: 20g

  • Dietary Fiber: 5g

  • Sugars: 11g (naturally occurring)

  • Protein: 4g

  • Vitamin A: 120% DV | Vitamin C: 60% DV | Calcium: 8% DV | Iron: 10% DV

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