Homemade Tomato Soup (Print Version)
# Ingredients:
→ Fresh Ingredients
01 -
3 lbs tomatoes, fresh, cut into pieces
02 -
¼ cup fresh basil
03 -
½ onion, diced
04 -
1 tablespoon minced garlic
→ Pantry Items
05 -
4 cups vegetable stock
06 -
2 tablespoons butter
07 -
2 tablespoons olive oil
08 -
2 tablespoons all-purpose flour
09 -
1 tablespoon granulated sugar
10 -
½ teaspoon fine sea salt
11 -
¼ teaspoon black pepper
# Instructions:
01 -
Preheat oven to 450 degrees F and lightly grease a large baking sheet.
02 -
In a large bowl, combine tomatoes, onion, and garlic. Toss with olive oil, salt, and pepper until evenly coated.
03 -
Spread tomato mixture on prepared baking sheet and roast for 15 minutes. Stir, then roast another 15 minutes, using the broiler for the last 3 minutes to lightly char tomatoes.
04 -
Transfer roasted mixture to a high-powered blender, including all pan contents. Add fresh basil and blend on high until smooth, about 50 seconds.
05 -
In a large pot over medium-high heat, melt butter. Add flour and whisk until golden brown, about 30-60 seconds.
06 -
Whisk in broth and sugar. Add blended tomato mixture and whisk thoroughly. Cook over medium-low heat for 15 minutes, adjusting seasonings to taste. Optionally add cream for a creamier texture.
# Notes:
01 -
Can be made creamier with the optional addition of heavy cream
02 -
Perfect for using fresh summer tomatoes