The Best Homemade Tomato Soup

Name: The Best Homemade Tomato Soup
Prep time: 10 min
Cook time: 1 min
Ingredients: 3 1/2 pounds fresh tomatoes (we used campari and plum, but use whatever you like!)*; 1 full garlic head (about 6 cloves), peeled and smashed; 1 white onion, roughly chopped; 1 teaspoon salt; 3 Tablespoons olive oil; 1 large handful of basil leaves; 2 cups chicken or vegetable broth

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bromabakery.com

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Prep Time: 10 minutes

Cook Time: 1 hours

Servings: 4

Author : Sarah Crawford

homemade tomato soup fresh the best

Ingredients

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3 1/2 pounds fresh tomatoes (we used campari and plum, but use whatever you like!)*1 full garlic head (about 6 cloves), peeled and smashed1 white onion, roughly chopped1 teaspoon salt3 Tablespoons olive oil1 large handful of basil leaves2 cups chicken or vegetable broth

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Instructions

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Step 1

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Step 2

Place the tomatoes, garlic, and onion pieces on your prepared sheet. Sprinkle with salt and pepper and drizzle with olive oil. Place in the oven for 1 hour or until the tomatoes roasted all over and aromatic.

Step 3

Remove from the oven and place in a large pot or dutch oven with vegetable broth and basil. Cook over medium heat for 5 minutes.

Step 4

Use an immersion blender to blend to your desired consistency.* If you like chunks of tomatoes remaining, feel free to leave it a little chunky, or blend all the way to a creamy consistency.

Step 5

Simmer for 10 to 15 minutes or until the soup has reduced slightly. This will help the flavor deepen! If using, add the cream and stir to mix.

Step 6

Serve hot with fresh croutons and parmesan cheese, or serve up with a toasty grilled cheese. Enjoy!