The weather has turned here in Texas, and I am hoping it's here to stay! The nights have been chilly, the days crisp, and I've been in the mood for all the soups. I am one of those people who could eat soup on a hot summer day, but I don't make them as much because Canean is definitely not one of those people. This gets me really excited for fall and winter when I can make as many soups as I want! My spicy roasted tomato basil soup is one of those soups that will become one of your favorites that gets put on dinner rotation. It's simple, healthy, and so full of flavor that you and your family are going to love it!
What's great about my tomato soup is that your tomatoes don't have to be in peak season for this soup to taste delicious. The roasting step takes so-so tomatoes and turns them into tasty caramelized gems that take your soup from ordinary to extraordinary.
Make a big pot, whip up some grilled cheeses (or don't, but I would), and dinner is ready and so satisfying for this time of year. I love spicy food, so I add a good amount of heat to my tomatoes, but feel free to adjust the heat to your liking! One thing is for sure, it will still be out of this world.
For an easy weeknight meal, roast your tomatoes ahead of time and your dinner can be ready in under 30 minutes. That my friends, is reason enough to make this soup like tonight...or maybe tomorrow, but definitely this week.
- 15 Roma Tomatoes, cut in half and seeded
- 6 Cups of Chicken Stock
- 1 Onion, sliced
- 1 Whole Head of Garlic, clove separated and peeled
- 2 Tsp. of Red Pepper Flakes
- 1 Tbsp. Salt
- 1 Tsp. Cracked Pepper
- 2 Tbsp. Olive Oil
- 1 Cup of Fresh Basil
- 1/4 Cup of Grated Parmesan Cheese
- Preheat oven to 450 degrees.
- On a baking sheet lined with parchment paper, toss tomatoes, olive oil, onion, garlic, red pepper flakes, salt and pepper and spread into an even layer.
- Roast for 1-2 hours until tomatoes are caramelized.
- When tomatoes are done, let cool slightly and combine the roasted onion, garlic, and tomatoes in large pot.
- Add chicken stock and use an immersion blender to puree the roasted tomato mixture and 1/2 of the basil until smooth. (Alternatively you can puree in a food processor or blender before adding to chicken stock if you do not have an immersion blender.)
- Simmer the soup for 20-30 minutes.
- To serve top with fresh basil and parmesan cheese.
*OPTIONAL: For a creamier soup, add 1 cup of heavy cream or half and half.
Feel free to dunk your grilled cheese into the soup. I wouldn't have it any other way.