Tomato Basil Soup
Nothing says home like a warm bowl of creamy tomato soup on a cold winter day. This delicious staple satisfies your adult taste buds, while giving you a dose of childhood nostalgia all-in-one.
Instead of canned tomatoes and dried basil, our recipe uses ripe Roma tomatoes, grass-fed heavy cream, and fresh herbs. (Looking for more dairy-free options? Check out our Creamy Tomato Soup with Coconut Curry , or swap the cream for full-fat coconut milk.)
For a uniform consistency, it’s best to use a high-powered blender for the final step. If you prefer a chunkier soup, feel free to use a food processor or immersion blender. (Pro tip for Immersion Blender: slowly add broth as you blend in your large pot with tall walls. This will make the process much easier!)
Tomato Basil Soup
Nothing says home like a warm bowl of creamy tomato soup on a cold winter day. This delicious tomato basil soup recipe harkens back to those days while also satisfying your adult taste buds and offering fresh ingredients and no added sugar.
- 2 ½ pounds Roma tomatoes could also use plum tomatoes
- 2 ½ teaspoon salt
- 1 1/2 tbsp avocado oil or extra virgin olive oil
- 1 large yellow onion chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 cups Kettle & Fire Beef Cooking Broth
- ½ teaspoon apple cider vinegar
- ½ cup grass-fed heavy cream or full-fat coconut milk
- ¼ cup fresh basil leaves minced, plus more for garnish
- OPTIONAL: Freshly ground black pepper, shredded cheddar or grated parmesan cheese
Heat oven to 375°F.
Cut fresh tomatoes in half and place cut-side up on a baking sheet. Season with ½ teaspoon of salt and drizzle with 1 teaspoon oil. Roast for 25 to 30 minutes, or until the skins are wrinkled and the insides are bubbling.
While the tomatoes cook, prepare the onion and garlic cloves.
In a large saucepan over medium heat, warm 1 tablespoon oil. Add onions to the saucepan and saute until almost translucent, then add garlic. Reduce heat and stir until garlic is aromatic and softened, 3 to 5 minutes. Transfer the roasted tomatoes, onions, and garlic to a food processor or blender and blend on high for 2 minutes.
Return the tomato mixture to the saucepan over medium heat.
Add the tomato paste, beef cooking broth, apple cider vinegar, cream, and basil. Stir until all the ingredients are incorporated and warmed through, 2 to 4 minutes. Turn off the heat.
Ladle tomato soup into bowls and add basil and optional black pepper and cheese toppings. Serve piping hot.