Homemade Tomato Basil soup is full of fresh flavors that you can find at your local farmer's market.
Today's recipe is courtesy of our local Farmer's Market. On Saturday I grabbed my market bag and had a wonderful time stopping at different vendors getting what I needed for this Tomato Basil Soup.
I like to meander around with coffee in hand, enjoy the sights and especially the smells! By the time I was done, I had a bag full of roma tomatoes, cherry tomatoes, garlic, an onion bigger than a softball (for only $1), basil and a red pepper.
The ride home provided a nice basil aroma (I would take that any day over the 'new' car smell!)
Keep in mind this is no canned soup in case you are wondering why it is not a deep red color. But believe me after your first sip, you'll definitely notice the tomato-ee (is that a word) taste along with the right amount of basil in a light cream broth.
We happened that day to be going to our daughter and son-in-laws so I made the soup at their house but we couldn't devour it all since I needed some to take pictures back at my place (oh the life of a blogger!) I had some sad faces 🙁 so I promised to make it again sometime.
Get the Recipe
Tomato Basil Soup
A tomato soup made with fresh tomatoes - get most of your ingredients at the farmer's market
Ingredients
- 12 large roma tomatoes, halved lengthwise
- 1 cup sweet cherry tomatoes (whole)
- 1 cup thick cut sweet onion
- 1 garlic head
- Olive oil
- 20 large basil leaves (or more to taste)
- 1 large red pepper
- 1 ¼ cup vegetable broth
- ¾ cup heavy cream
- bay leaf
- salt
- pepper
- ¼ teaspoon crushed red pepper
Instructions
- Preheat oven to 425°
- In a large baking dish (or two if needed), lay romas with cut side up, sprinkle with salt and pepper and then drizzle with olive oil
- In the same baking or (or two) add the onion and cherry tomatoes, drizzle with olive oil
- Cut about ¼″ off top of garlic and place cut side up in a piece of foil, drizzle with a bit of olive oil and then enclose garlic in foil
- Place all in oven and roast until tomatoes are soft (about 30-35 minutes)
- Meanwhile roast the red pepper on a grill, turning until skin is black all over, remove and place in a sealed plastic bag for 15 minutes
- Remove pepper and peel off the blackened skin; dice and set aside
- Open up garlic packet (garlic should be soft when pierced with fork)and squeeze out the roasted garlic (this will be hot so be careful)
- In a medium pot combine the cooked tomatoes (I removed the skins off the romas), onions, vegetable broth, basil, garlic, red pepper and the juice from the baking dishes.
- Note: Remove bay leaf before next step
- Use an immersion blender to puree the mixture until really smooth (if you don’t have a stick blender, use a regular blender but do in small batches and keep top open a bit to allow steam to escape)
- Add the heavy cream, crushed red pepper and bay leaf; stir and heat on the stove until warmed through (try not to boil) Adjust S&P as needed
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 174Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 255mgCarbohydrates: 12gFiber: 3gSugar: 7gProtein: 3g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
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What's Baking?? says
Yr soup looks so creamy and smooth. Very nice!
cooking with curls says
Spoken like a true Italian!! 🙂 Looks delicious Deb, I can't wait for cooler weather so I can start making soups...assuming it cools down here, LOL
handmade by amalia says
This looks wonderful. Tomatoes and basil are a match made in heaven.
Amalia
xo
Maria Hutchinson says
Somebody get me a grilled cheese STAT! YUM!!!!!
Holly Nilsson says
Tomato soup is my youngest daughter's favorite lunch! I'll have to give this a try!
Carole says
Deb - great pics - hope you bring this over to Food on Friday. Cheers from Carole's chatter
Nutmeg Nanny says
I love making homemade soup but especially when that soup is tomato. This looks sooooooo good!
Michelle De La Cerda says
This looks creamy perfect. Love fresh tomato soup.
the little epicurean says
Who needs car air fresheners when you can use fresh basil?! I love it!
Nancy Piran says
I came home on Wednesday and found a large bag of tomatoes on my front door! Now I know how to use them! 🙂
Amy at Ms. Toody Goo Shoes says
I can't pin this fast enough! Sounds amazing! Isn't that funny about blogging! My family is finally getting used to "WAIT - I have to take pictures first!"
Jamie Sherman says
This sounds like total comfort food, Deb!
EZPZ Mealz says
Cream and tomato! Amazing. I love a fantastic soup recipe. Thank you.
Marcie FlavortheMoments says
Very productive farmer's market trip, Deb! The tomatoes are phenomenal right now, and they must make this soup SO flavorful. And the smell of fresh basil is better than new car smell! 🙂
Mira Cookinglsl says
This soup looks amazing! Can't wait to try it! Pinned!
Cathy Trochelman says
Nothing beats homemade tomato soup....especially when it's CREAMY! Yum!
Karen says
I adore the flavor of fresh tomato soup in restaurants, but don't really care for the canned stuff. I've never tried to make it myself, so I am so into your recipe - it looks delicious, and I love the idea of roasting the tomatoes! This is going on my soup list, and is a great way to use up some of the delicious basil that is still rolling in from the garden. Thanks for sharing! Pinnning.
Kristin C says
OH.MY.GOSH.
I'm seriously sitting here drooling! My husband is going to be eating soup for a week, because this is all I'm going to cook!
Kristin // thepeculiartreasureblog.com
Michelle Nahom says
We live on soup once the chilly weather hits, and I am always looking for new recipes! Thanks for sharing it with us at #FoodieFriDIY...I can't wait to try it! Sending some foodie love your way!