- 8 cups tomatoes, you can use grape tomatoes or large tomatoes that are cut into chunks
- 1 yellow onion, chopped
- 6 cloves of garlic, whole
- 1/3 cup olive oil
- 2 teaspoons kosher salt
- 1/2 cup packed fresh basil
- roughly 2 cups chicken bone broth or chicken stock
- roughly 1/2 cup heavy cream (see notes for Whole30/Dairy Free)
- Preheat your oven to 350ºF. Line a rimmed baking sheet with parchment paper.
- Spread the tomatoes, onion + garlic on the baking sheet. Drizzle with olive oil and salt.
- Slow roast in the oven for 2 hours. Remove, and allow to cool to room temperature.
- Lift out the parchment paper, and transfer the tomato mixture to your high speed blender. Add in the fresh basil.
- Blend over low or medium speed until smooth, about 1-2 minutes.
- Transfer the blended tomato mixture to your soup pot that is on the stove over medium heat.
- Add in desired amount of bone broth until it is the desired consistency. This can vary depending on how juicy your tomatoes were, and how thin or thick you like your soup. I usually like 2 cups of bone broth.
- Add in desired amount of heavy cream. I usually like 1/2 cup. Feel free to add more or less depending on your preference.
- Bring soup to a simmer. Taste for salt + pepper. Serve warm.
- Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
- Fun ways to jazz up the soup (but it’s still delicious as is!): add on a dollop of pesto, top with more fresh basil, top with fresh grated parmesan, sprinkle on crushed parmesan crackers like Whisps, add on red pepper flakes, drizzle on basil infused olive oil, etc.
Tomatoes: I love making this with tomatoes from my garden. I find they have the best flavor. Why I plant 12 tomato plants every summer, haha! Would work fine with store bought tomatoes too!
Onion: I prefer the flavor of yellow onion in this soup. You could substitute red or white onion.
Basil: I find the best flavor is from fresh basil, which I also grow in my garden. You could use dried if it’s all you have! A 1/4 cup of dried basil should do it. Add it when blending.
Whole30/Dairy Free: If you need this soup to be dairy free and/or Whole30, you can substitute 1/2 cup cashew cream, coconut cream from a can or original flavor nutpods in place of the heavy cream. Or, leave it out! This soup is still amazing without any added “cream”. Note, this will effect the nutritional information.
Freezing: Freeze the soup in a freezer safe airtight container for at least 6 months. Thaw in the fridge overnight. Reheat either in the microwave until warm, about 3-5 minutes. Or reheat on the stove in a pot for 5ish minutes until warm.
Marinara Sauce: This first half of this recipe is the same as my sheet pan marinara sauce! My favorite way to roast and store my tomatoes in the freezer to enjoy year round!
Nutritional Information: The nutrition information is calculated using the above measurements and ingredients listed. If you make substitutions, it will effect the final numbers. Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary. Always best to go off your own calculations based on the ingredients and measurements you use.