Roasted Tomato Basil Soup Without Cream
Three pounds of tomatoes roasted for 35 minutes lose roughly a third of their water, and that concentration is what makes this soup taste like tomato instead of tomato water. No cream goes anywhere near it.
Most stovetop tomato soups taste thin because tomatoes are about 95 percent water and simmering on the burner removes very little of it. Roasting on a sheet pan exposes far more surface area, so the water evaporates and the sugars concentrate and brown at the edges.
Roast, Do Not Simmer
Halve the tomatoes, toss them with oil, salt, and whole garlic cloves, cut side up on a sheet pan, and roast at 425 degrees F for 35 minutes. The edges should look dark and slightly caramelized. Those browned bits are the flavor base of the entire pot.
Contrast this with the usual method of dumping canned tomatoes into a pot with herbs and calling it soup. That version is perfectly edible, but it tastes flat and usually needs sugar or cream to make up for what roasting would have delivered for free.
Blend in Stages, and Vent the Lid
Hot liquid in a sealed blender expands fast and can blow the lid off. Fill the jar no more than halfway, hold the lid down with a folded towel, and start on the lowest speed. An immersion blender is safer and leaves a slightly more rustic texture, which suits this soup.
Basil Goes In Off the Heat
Fresh basil turns dark and loses its aroma within a minute of hitting a simmering pot. Blend most of it in after the soup comes off the burner, and tear the rest over each bowl. If you only have dried basil, use a teaspoon in the pot and skip the garnish.
Ingredients
- 3 lb ripe tomatoes, halved
- 1 large onion, cut into wedges
- 6 garlic cloves, unpeeled
- 3 tbsp olive oil
- 1 tsp kosher salt and 1/2 tsp black pepper
- 1 tsp sugar if the tomatoes are underripe
- 2 cups vegetable or chicken stock
- 1 tbsp tomato paste
- 1/2 tsp red pepper flakes
- 1/2 cup packed fresh basil leaves
- 1 tbsp balsamic vinegar
Steps
Roast the tomatoes cut side up
Heat the oven to 425 degrees F. Toss the tomato halves, onion wedges, and unpeeled garlic with the olive oil, salt, and pepper. Arrange everything cut side up on a sheet pan and roast 35 minutes until the edges are dark.
Squeeze the garlic out of its skin
Let the pan cool for 5 minutes, then pinch the roasted garlic cloves out of their papery skins. Roasted garlic is sweet and mild, completely different from raw.
Scrape everything into a pot
Tip the whole pan contents into a large pot, including the browned juices. Add the tomato paste, red pepper flakes, and stock, and simmer 10 minutes to bring it together.
Blend carefully in batches
Remove the pot from the heat. Blend in batches filled no more than halfway, holding the lid down with a towel and starting on low speed. Or use an immersion blender directly in the pot.
Finish with basil and vinegar off heat
Stir in the balsamic vinegar and most of the basil once the pot is off the burner. Taste for salt; roasted tomatoes usually need more than you expect.
Serve with torn basil on top
Ladle into bowls and tear the remaining basil over each one. A spoonful of yogurt or a grilled cheese crouton both work well alongside.
When Fresh Tomatoes Are Not Worth Buying
- From November to April, use two 28 oz cans of whole peeled tomatoes instead. Drain them, roast them the same way for 25 minutes, and the result is close.
- The soup thickens as it sits. Thin leftovers with stock rather than water, and reheat gently so it does not scorch.
- Freeze it in flat bags for up to three months. Leave an inch of headroom and thaw overnight in the fridge.
Nutrition per serving
| Calories | 185 kcal |
| Protein | 5 g |
| Carbohydrates | 19 g |
| Fat | 11 g |
| Sodium | 620 mg |
