Rustic Tomato Soup
Savor the comforting flavors of homemade Rustic Tomato Soup, a hearty and wholesome dish that brings the taste of summer to your table. This recipe features oven-roasted ripe tomatoes, caramelized to perfection for a deep, rich flavor, paired with sautéed onions, fragrant garlic, and the freshness of basil leaves. A splash of heavy cream lends a velvety finish, while an optional pinch of sugar balances the natural acidity. The soup is blended until it reaches your preferred consistency—whether creamy or slightly chunky—and served warm with crusty bread for dipping. With minimal prep time and its rustic charm, this tomato soup is the perfect blend of simplicity and sophistication, making it a go-to comfort meal for any season. Perfect for fans of classic soup recipes, roasted vegetable dishes, or quick weeknight dinners!
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Recipe Information
Ingredients
- 6 large ripe tomatoes
- 2 tablespoons olive oil
- 1 large (diced) yellow onion
- 4 minced garlic cloves
- 4 cups vegetable or chicken stock
- 10 leaves (plus extra for garnish) fresh basil leaves
- 0.5 cup heavy cream
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (freshly ground, adjust to taste) black pepper
- 1 teaspoon (optional, to balance acidity) sugar
- 1 loaf (optional, for serving) crusty bread
Instructions
Preheat your oven to 400°F (200°C).
Cut the tomatoes in half and place them on a baking sheet, cut side up. Drizzle with 1 tablespoon of olive oil and sprinkle with a little salt and pepper.
Roast the tomatoes in the preheated oven for 25-30 minutes, or until they are soft and lightly caramelized.
While the tomatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion to the pot and sauté for 5-6 minutes, or until the onion is translucent and softened.
Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
Once the tomatoes are done roasting, add them to the pot along with any juices from the baking sheet.
Pour in the vegetable or chicken stock and add the fresh basil leaves. Stir to combine.
Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavors to meld.
Using an immersion blender, blend the soup until it reaches your desired consistency (smooth or slightly chunky). Alternatively, carefully transfer the soup in batches to a countertop blender.
Stir in the heavy cream and taste for seasoning. Adjust with more salt, pepper, or add a pinch of sugar if the soup is too acidic.
Simmer the soup for an additional 5 minutes, stirring occasionally.
Ladle the soup into bowls and garnish with additional basil leaves. Serve warm with crusty bread if desired.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 2106 mg | 92% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 11.4 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 868 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
