Roasted Tomato Basil Soup
Roasted Tomato Basil Soup - A fresh, creamy homemade soup made with roasted tomatoes, basil, and garlic, served with cheesy tear-apart croutons. Perfect for a cozy, comforting meal.
Ingredients
Soup Ingredients
- 4-5 lbs tomatoes mix of heirloom and vine-ripened
- 1 large onion roughly chopped
- 1/2 cup fresh basil
- 6-8 cloves garlic
- Olive oil
- 1 tsp balsamic vinegar
- 1 carton chicken broth @kettleandfire recommended
- 1 small can coconut cream or half & half
- Salt & pepper to taste
- Herbs de Provence or Italian seasoning
Crouton Ingredients
- Mozzarella cheese for sprinkling
- Italian loaf cut into squares
- Olive oil
- Italian seasoning
Instructions
- Preheat oven to 350°F. Place tomatoes, onion, basil, and garlic in an oven-safe Dutch oven. Drizzle with olive oil, balsamic vinegar, and season with salt, pepper, and herbs de Provence. Roast for 45-60 minutes.
- Once roasted, place the pot on the stovetop. Add chicken broth and coconut cream. Blend the soup until smooth and let simmer to combine flavors.
- For croutons, preheat oven to 400°F. On a sheet pan, sprinkle mozzarella cheese. Cut Italian loaf into squares, drizzle with olive oil, and season with Italian seasoning. Bake for 15 minutes. Let cool and tear apart.
- Serve the soup warm with a drizzle of coconut cream or half & half and cheddar tear-apart croutons. Enjoy!