Description
A creamy tomato soup that is packed with flavor and easy to make year-round.
Ingredients
Scale
- 2 28-ounce cans whole tomatoes, drained, 3 cups of juice reserved
- 1 tablespoon packed light brown sugar
- 4 tablespoons unsalted butter
- 3 shallots, finely diced (about 1/3 cup)
- 3 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 1 1/2 cups vegetable broth
- 10 leaves fresh basil, plus more for serving
- 1 tablespoon red wine vinegar
- 1/2 cup heavy cream
- 1/4 cup finely grated parmesan cheese, plus more for serving
- Croutons, store-bought or homemade (optional)
Instructions
- Preheat the oven to 450°F with a rack in the middle position.
- Drain the tomatoes, reserving 3 cups of liquid. Press down on the tomatoes to release more liquid.
- Line a baking sheet with foil and spray with nonstick cooking spray. Arrange the tomatoes on the pan and sprinkle with brown sugar. Roast for 25 to 30 minutes until dry. Let cool.
- In a large saucepan over medium heat, melt the butter. Add the shallots, tomato paste, and oregano. Sauté for 3 to 4 minutes until tender.
- Add the reserved tomato juice, roasted tomatoes, vegetable broth, basil, and vinegar. Simmer for 10 minutes.
- Add cream and parmesan cheese. Blend until smooth. Warm before serving.
- Serve topped with basil, parmesan cheese, and croutons. Enjoy!
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stove before serving.
- Feel free to adjust seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Roasting and blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 267
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: Creamy Tomato Basil Soup, Tomato Soup, Italian Soup