Soup has always been my comfort food and being Italian, tomato soup one of my favorites. I’ve tried for years to make a soup that my great grandma would be proud of and this is it! It has a classically rustic Italian flavor that warms and fills the belly just like Italian food should.
This soup has a slight sweetness from the roasted tomatoes that plays well will the herbaceous fresh basil. The creaminess gives it a beautiful texture that makes it a thick and hearty soup that is perfect as an entree or pair it with a salad for a light meal.
Creamy Roasted Tomato and Basil Soup
This creamy smooth version of a classic tomato soup is bursting with flavor. The roasted tomatoes and fresh basil make it a treat for the senses.
Ingredients
Ingredients
- 10-12 medium tomatoes chopped
- 1 medium yellow onion chopped
- 1 large bunch fresh basil finely diced
- 2 cans diced tomatoes do not drain
- 2 Tbsp tomato paste
- 1 cup chicken stock or broth
- 1 cup heavy cream
- 2 1/2 Tbsp brown sugar I used a low carb sugar blend
- 1/2 tsp all spice
- salt and pepper to taste
Equipment
- 5 quart crockpot
- 1 immersion blender
Instructions
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Preheat oven at 450 degrees
Chop tomatoes, onions, and basil. Set the basil aside for later.
Roasting the Tomatoes and Onions
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Spread tomatoes and onions on a large foil covered cookie sheet
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Sprinkle with salt to taste
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Sprinkle the brown sugar evenly over the tomatoes and onions
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Roast for 20 minutes until tomatoes and onions are soft to the touch
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Pour the roasted tomatoes and onions into a bowl with as much of the juice as possible
Making the Soup
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While the tomatoes are roasting, set your crockpot on the low setting
You can cook on high but low and slow is my favorite way to crockpot
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Add canned tomatoes (with the liquid), tomato paste, and all-spice to the crockpot
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Stir in the roasted tomatoes and onions with their juice
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Stir in the chicken stock or broth
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Let cook for 4 hours on low or 2 hours on high
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Here comes the fun part
Blend everything in the crockpot with the immersion blender until smooth
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Slowly stir in the heavy cream
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Stir in the basil
You could also put the basil in before you blend for a completely creamy feel
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Cook on low for an additional 30 minutes or until the cream is fully incorporated
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Season with salt and pepper to taste
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Serve and enjoy
This recipe makes 8 servings because I love leftovers
Recipe Notes
Some tasty things that you might like to go with this soup are a toasted bread of your choice or chips made from cheese as a low carb option
You can make cheese chips in the oven by placing shredded cheese on a greased cookie sheet and cooking at 350 degrees until the cheese starts to brown slightly and let cool, they'll crisp up as they cool. Or you can make them in the microwave on a microwave safe plate and cooking at 30 seconds at a time until they begin to brown and then let cool.
Parmesan and cheddar cheeses are my favorites but if you intend to use Parmesan you should cut back on the salt in the soup.
One of my favorite parts of this recipe is getting to use my immersion blender. If you don’t have one, I highly recommend getting one. You can use a traditional blender, but it will make for extra work.
This recipe was created with the intention to have leftovers so it can be cut in half if you desire.
