This homemade tomato soup is smooth, hearty and oh so flavorful! It’s the perfect cozy comfort food for these cold fall evenings.
One thing I love about this time of the year is the warm comfort foods. I’ve always looked forward to dinner in with a yummy soup and grilled cheese sandwiches. As the weather outside gets cooler the more I bust out my dutch oven and soup recipes. This homemade tomato soup is one of my favorites. It’s hearty yet smooth and extremely flavorful!
Since today is the first Saturday of November I’ve joined my Cozy Living friends, hosted by Jennifer from Town and Country Living. Each month we share home ideas and recipes that will make your home just a little cozier. When I think cozy this soup is the first recipe that comes to mind. I know you’re going to love it too!
I like to make this soup in my 6 qt. dutch oven but you can certainly use any large heavy duty pot.
Depending on where you’re located it can be difficult to find large quantities of fresh basil unless you grow it yourself. If you’re local I have found that Sprouts grocery stores carries it and at a great price.
I used to make this soup by adding small batches slowly to my blender, blending and then repeating until the soup was smooth. A few weeks ago I finally purchased a little hand blender and I’m so glad I did. It made this process so much faster and easier!
Classic Homemade Tomato Basil Soup
- 3 lbs. Roma Tomatoes
- 1/4 cup + 2 Tbsp. olive oil
- 2 cups chopped yellow onion
- 6 cloves garlic, minced
- 2 Tbsp. unsalted butter
- 1/4 tsp. red pepper flakes
- 4 cups chicken broth
- 1 - 28 oz. can of whole tomatoes in juice
- 4 cups fresh basil, packed
- 1 tsp. fresh thyme or 1/2 tsp. dried
- 1 pinch salt
- pepper to taste
- heavy cream (optional)
- fresh parmesan cheese (optional)
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Slice the Roma tomatoes lengthwise and gently toss in 1/4 cup olive oil and season with salt and pepper.
Place tomatoes onto the baking sheet and bake for 45 minutes.
In a large stock pot or dutch oven, heat the 2 Tbsp. of oil and butter on medium heat. Once butter has melted add the onion, garlic and red pepper flakes. Saute until onions are translucent and close to browning, about 10 minutes.
Pour in chicken broth, roasted tomatoes, canned tomatoes and juice, basil leaves, thyme and salt and pepper. Bring to a boil and continues to simmer for 40-45 minutes, uncovered.
Remove from heat and use an emulsion blender to puree the soup. You can also pour small batches at a time into a regular blender if you do not own an emulsion blender. Blender until smooth. Serve each bowl with a splash of heavy cream and fresh parmesan - optional.
If you’re like me and like to shy away from dairy as much as possibly and stick to real ingredients this is a great soup option. This recipe is smooth and creamy all on its own but for a little extra creaminess you can add a splash of heavy cream to the pot just before serving. If you plan to freeze the leftovers leave out the cream and just add it to each bowl.
Top with fresh parmesan and a side of grilled cheese sandwiches and you’ve got the perfect cozy meal!
Here’s to a cozy fall and winter season! Be sure to hop on over to the next cozy home for some inspiring home ideas this month and happy cooking friends!