Soups and Broths
Roasted Heirloom Tomato Soup with Fresh Basil
Capture the essence of peak summer with this vibrant soup featuring multi-hued heirloom tomatoes roasted until deeply caramelized. This recipe celebrates the natural sweetness of vine-ripened garden produce, offering a complex and comforting flavor profile that far surpasses canned alternatives.
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 4
- Level
- Easy
- Per serving
- 285 kcal
Method
Preheat your oven to 400°F (200°C). Arrange the halved heirloom tomatoes and shallots on a large rimmed baking sheet, cut-side up. Place the garlic head on a small piece of foil, drizzle with oil, wrap tightly, and place it on the pan with the vegetables.
Drizzle the tomatoes and shallots generously with extra virgin olive oil and season with salt and black pepper. Roast for 40 to 45 minutes until the tomatoes are collapsed and charred at the edges.
Carefully squeeze the softened garlic cloves out of their skins into a high-speed blender. Add the roasted tomatoes (and all the juices from the pan), roasted shallots, fresh basil, and balsamic vinegar.
Pour in the vegetable stock and blend on high until completely smooth. For a thinner consistency, add a splash more stock.
Transfer the mixture to a pot and warm over medium heat. For the dairy-free variation, stir in full-fat coconut milk or cashew cream; otherwise, stir in heavy cream for a classic finish. Adjust seasoning to taste and serve immediately with a drizzle of olive oil.
Notes
Use a variety of tomato colors—purples, yellows, and reds—to give the soup a deep, mahogany hue.
Do not discard the liquid on the baking sheet; it contains concentrated umami flavor from the roasted tomatoes.
For an ultra-smooth restaurant texture, pass the blended soup through a fine-mesh sieve before heating.
To make this grain-free, serve with roasted parsnip chips instead of traditional croutons.
