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! Bonus tip: If you are looking to level up the garlic on your garlic bread, might I suggest this most epic Garlic Confit Recipe.
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.
Roasted Tomato Basil Soup with Cheesy Garlic Bread
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoons olive oil
- 1 large yellow onion small dice
- ¼ 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
- ¾ cups chicken stock
- ½ tablespoon kosher salt
- ½ teaspoon red pepper flakes
- ½ teaspoon dried thyme
- ½ teaspoon pepper
- ½ cup heavy cream optional
- Handful fresh basil leaves
For the Cheesy Garlic Bread
- 1 baguette sliced into triangles
- Butter at room temperature
- 4 cloves garlic finely chopped
- ½ pound grated Gruyere
- Fresh thyme for garnish
Instructions
- 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.
Notes
Nutrition Information
Photo Matt Armendariz // Food Styling Adam Pearson // Props Gena Sigala // Recipe by Gaby
This is so good, and complex. I hate sweet tomato soups and this is rich and savory. If you are sensitive to spice I'd say used 1/4 teaspoon red pepper flakes but I personally like it as-is. I used 1 x 28 oz can San Marzano-style whole tomatoes with basil and 2 x 14.5 oz cans fire-roasted tomatoes. Delicious.
Deliciously creamy and fresh! I would take the time to roast the tomatoes yourself; it's easy!
Made this last night and it was a HUGE hit. My husband has also shot down any sort of tomato soup, and he LOVED this. I roasted my tomatoes and peppers in the oven, and the soup tasted so wonderfully fresh. Only thing I added was a small amount of garlic alongside the onion. Thanks, Gaby!
I’m excited to
Make this soup this upcoming weekend.
Can I make this ahead of time?
absolutely can!
I had an excess of tomatoes and basil that needed to be used quickly from my CSA box. The addition of the roasted red peppers and chili pepper flakes make it so much more delicious! Such a great recipe to have on the first official day of fall!
so happy to hear it!
Perfect summertime soup! Roasting my own tomatoes and peppers make this amazingly perfect! The flavors are intense and can be enjoyed with or without cream. For those who are Gluten Free- a GF all purpose flour works perfectly.
Easy and excellent!!! Thank you! We love your recipes Gabby!
This soup is so delicious! I always make a double batch and freeze the extra. It’s a staple for sure.
This recipe was very easy and had tons of flavor.
Made this last night and it was delicious! It was a huge hit with the family!
Made this tonight! Awesome
Would gluten free flour work in this recipe? Or is there a better flour substitute?
yes absolutely would work in this!
Delicious
I made the soup and then poached some cod nestled in the soup. My hubby said a top “5” meal for him !! Yumm!!
BEST soup ever!! I always thought I didn't like tomato soup.. never attempted to try it until one day my husband wanted me to make it. I went directly to Gaby's website to see how her version was and saw that it had red bell pepper in it too. I gave it a try and I'm so glad I did! Since then I've made it multiple times! So creamy, rich, and just super tasty!
Thanks Gaby!!
Hi! Is there any problem with using whole canned Plum Tomatoes and roasting them? I seldom see Canned Roasted Tomatoes. Thanks 🙂
you can absolutely do that