Best Homemade Tomato Soup Recipe

Ingredients

• 3 pounds tomatoes ((fresh, cut into 2” pieces))
• ½ onion ((diced, 1 cup))
• 5 cloves garlic ((peeled and chopped))
• 2 Tablespoons olive oil
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper ((freshly ground))
• ¼ cup fresh basil
• 2 Tablespoons salted butter
• 2 Tablespoons all-purpose flour
• 1 Tablespoon granulated sugar
• 1 quart vegetable broth
• ¼ to ½ cup heavy cream ((optional))

Instructions

1. 1

   Preheat oven to 450 degrees Fahrenheit (232 degrees Celsius).

2. 2

   Lightly grease a large baking sheet, set aside.

3. 3

   --- Roast the Tomatoes ---

4. 4

   Mix the tomatoes, onion, garlic, olive oil, salt and pepper together in a large bowl.

5. 5

   Spread tomato mixture evenly in a single layer onto the prepared baking sheet.

6. 6

   Roast the tomato/onion mixture for 15 minutes.

7. 7

   Remove from oven, stir, and roast for an additional 15 minutes. Increase the oven temperature to "broil" during the last 2-3 minutes so that some of the tomatoes get lightly charred.

8. 8

   --- Blend the Tomatoes ---

9. 9

   Add roasted tomato mixture to the container of a high-powered blender, making sure to scrape all the contents of the baking sheet into the blending container.

10. 10

    Add fresh basil and blend the mixture on high speed until smooth (about 1 minute).

11. 11

    --- Make the Tomato Soup ---

12. 12

    Melt the butter in a large pot over medium-high heat.

13. 13

    Once the butter is melted, whisk in the flour and cook until the mixture is bubbly and lightly browned (about 30 to 60 seconds, this is called a roux).

14. 14

    Then, add the vegetable broth and sugar to the roux and whisk until smooth.

15. 15

    Add the blended tomato mixture to the pot and whisk until smooth. If desired (for a creamier soup) add ¼ to ½ cup heavy cream.

16. 16

    Cook over medium-low heat for 15 minutes, or until thick.

17. 17

    Taste and adjust salt and pepper as desired.

18. 18

    Serve warm with croutons, chopped fresh basil, etc.