Homemade Tomato Basil Soup for Two
Rowenmade may receive an affiliate commission if you purchase an independently reviewed product or service through a link on our website.
Nothing tastes better than fresh, homemade soup. In the summer, we like to use our fresh tomatoes from the garden. In the winter months, we are either using our tomatoes that we canned from the garden or we buy some from the store. My husband and I love basil! This soup has so much flavor from the fresh basil and garlic - so don’t leave out those ingredients! Once we started making this homemade tomato soup, we no longer liked the canned tomato basil soup we used to always have in the pantry. If you try the recipe below, please comment on how you liked it! We would love to hear if you make any twists to it!
Cook Time: 1 Hour
Prep Time: 10-15 Mins
Total: 1 Hour 15 Mins
Serving Size: 2
Cals Per Serving: 314
18 F | 34 C | 8 P
Ingredients
5 Roma Tomatoes, halved or quartered depending on their size.
4-6 Garlic Cloves, peeled. Base quantity off their size as well.
Olive Oil.
Salt + Pepper.
1 Yellow or Sweet Onion, sliced thin for caramelizing.
1 Handful Fresh Basil.
1/4 Cup Vegetable Broth.
1-2 Tbsp Heavy Cream (pending preference).
1/2 Tsp Dried Oregano.
Directions
Preheat the oven to 400F.
Half/Quarter the Tomatoes. Peel the Garlic Cloves. Toss them both into a bowl with approximately 1-2 tbsp of olive oil. Sprinkle with salt + pepper. Space tomatoes + garlic out across a cookie sheet that has been sprayed with a non-stick cooking spray.
Roast the tomatoes and garlic for approximately 45 minutes or until tomatoes are totally soft and starting to crisp on the sides.
While the tomatoes are roasting, thinly slice the onion. Add 1-2 tbsp of olive oil to a medium pot (I used the pot I would later simmer the soup in so I wouldn’t have to do extra dishes). Throw the onions in the pot with the olive oil and caramelize the onions. I cooked them slow and low so it would take the whole time that the tomatoes + garlic were roasting. Add water to the onions if they seem to have evaporated all their liquid and are starting to burn slightly.
Chop the fresh basil up while the onions are caramelizing, being sure to stir the onions occasionally.
Once the tomatoes + garlic are done roasting, place them in a food processor or blender (whichever you prefer or have on hand). Add the onions and basil and blend them in with the tomatoes as well. Once blended to your preferred consistency, dump them into the pot that you use for caramelizing the onions.
Add the vegetable broth, heavy cream, and dried oregano to the pot. Simmer the soup for approximately 15-20 minutes. Add Salt + Pepper to taste if needed. When the soup is done simmering, I will usually run the immersion blender (if you have one) to make it’s consistency more smooth but sometimes we preferred to have some fresh tomato chunks in our soup so I don’t blend it as much.
Serve hot with a side of grilled cheese for dipping.
