The first official day of Fall is almost here and one of my favorite things to eat in the cooler months is soup. My husband and I planted our own vegetable and herb garden this past summer and our tomato plants in particular have been thriving! We had more tomatoes than we knew what to do with so I decided to make Homemade Roasted Tomato Soup. We love tomato soup and grilled cheese so it seemed like the perfect way to use the tomatoes from our garden. Plus it’s my husband’s all time favorite kind of soup. Hope you enjoy this yummy recipe!
Homemade Tomato Soup Recipe
- 3-4 lbs roma tomatoes (You can use regular but I had a ton of these from my garden)
- 1 large onion
- 8-10 cloves garlic
- 2 Tablespoons olive oil
- 1 cup fresh basil leaves (packed full)
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- sugar to taste
- salt and pepper to taste
Cut tomatoes in half, remove seeds and quarter the onion. Place halved tomatoes, onions, and garlic (still in skins) on cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Roast tomatoes, onions, and garlic at 400 degrees for 25-35 minutes until tomato skins and onion edges begin to blacken.
Once roasted, remove tomato skins.
Blend tomatoes, onions, and garlic with an immersion blender until pureed. (I love my Kitchenaid immersion blender!)
Pour into stock pot and simmer on low.
Use a blender to puree basil. I added some of the tomato mixture and chicken broth as liquid. Then add it to the simmering tomato mixture. (My Ninja blender is the best!)
Add sugar 1 teaspoon at a time to taste.
Add Parmesan cheese and cream.
Add salt and pepper to taste.
If soup is thicker Than you like, add up to 2 cups hot chicken broth to get desired consistency.
What’s your favorite fall meal? I love learning new recipes so feel free to share in the comments!