I’ve been on a soup kick the past few weeks and I’m in no hurry to change it up anytime soon! And this Roasted Tomato Basil Soup with Cheesy Garlic Bread is about to be your go-to tomato soup from here on out!
I know we all feel very strongly about Roasted Tomato Basil Soup. I mean, what else are you supposed to eat alongside your grilled cheese during the fall and winter months? Hello?!? Tomato soup is VERY important which is why I’m so excited about this recipe. It’s great for anytime of the year.
If you’re in the middle of winter and there aren’t any great tomatoes, you can use canned roasted tomatoes and it’s going to be perfect. Just keep your eyes open for a brand of canned tomatoes that really strike your fancy! Canned tomatoes are assembled in the peak of tomato season – so it’s the way to go if the tomatoes in your produce department are lacking any flavor or scent! If you’re in the middle of tomato season, then by all means, roast your own tomatoes!! I’ve tried it both ways and the bottom line is – you need great tomatoes as they are the base for the soup.
I serve this up with a grill cheese or a garlic cheesy toast! I’ve been known to serve it up as brunch with a croque monsieur too! Because I live on the edge and I do what I want. YOLO.
But whether you serve this Roasted Tomato Basil Soup up by itself or with some toasty / cheesy bread, I promise you’ll love it.
- 2 tablespoons unsalted butter
- 1 tablespoons olive oil
- 1 large yellow onion, small dice
- 1/4 cup all-purpose flour
- 2 28-ounce cans roasted tomatoes (or 3 pounds of tomatoes, halved and roasted at 425 degrees for 30 minutes)
- 1-2 roasted red bell peppers (either from the jar and drained, or halved and season with salt, pepper and a few teaspoons of olive oil and roasted in the oven at 425 for 20 minutes)
- 3/4 cups chicken stock
- 1/2 tablespoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/2 cup heavy cream (optional)
- Handful fresh basil leaves
- 1 baguette, sliced into triangles
- Butter, at room temperature
- 4 cloves garlic, finely chopped
- 1/2 pound grated Gruyere
- Fresh thyme for garnish
- In a large pot, heat the butter and olive oil over medium-low heat. Add diced onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.
- Add flour and stir until mixture is slightly thickened and pale gold, about 3 minutes; do not allow to brown.
- Stir in the tomatoes and their juices, red bell peppers, chicken broth, salt, red pepper flakes, thyme and pepper. Raise heat to medium until the liquid bubbles, then reduce heat to low. Simmer for 30 minutes, scraping the bottom of the pot frequently.
- Stir in heavy cream (if using) and basil. Remove from heat and purée using a hand blender, or allow to cool until no longer steaming and purée in batches in a stand blender. Return to medium heat just until heated through.
- Once the soup is done, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Slather the top with butter and sprinkle with garlic. Top the bread with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!