Roasted Tomato and Basil Soup


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Once upon a time, long ago, when I worked at an actual job and did things like go out for happy hour afterwards… we went to this little Irish Pub and I ordered a truly delicious soup. Creamy, flavorful, with just a hint of spice. I’ve been wanted to duplicate the recipe for a while, and I think I finally got it.

It’s a pretty budget friendly recipe, and simple too. You’ll definitely want some kind of blender, immersion being my preference. If you’re using a traditional blender, work in small amounts. No more than half the jug filled!

Personally I found the soup very filling, as is. But it would pair well with a panini, or grilled cheese sandwich.

Two steps here seem optional, they are not! Remove the seeds from the tomatoes prior to roasting. It doesn’t take long… you don’t have to take out every single little one. But you want to remove them or your soup will be bitter. Once the roasted tomatoes are cool enough to touch, take the skins off. No matter how much you puree it, they won’t even completely smooth out, and you’ll regret it. All the work to make a delicious soup, ruined by bits of skin that would have been so easy to peel.

Cost $5/serving

Tomatoes – $10
Broth – $2
Chorizo Sausage – $4
Cream – $0.31
Onion – $0.30
Basil – $2

This would definitely be cheaper to make in the summer. Especially if you grown your own herbs and tomatoes. But it’s incredibly delicious, even so.

(I do not typically include spices or oil in my costs as they are things I keep stocked in the house at all times. I try and round up to compensate.)
Roasted Tomato and Basil Soup
Print Recipe
Servings Prep Time
3-4 people 10 minutes
Cook Time Passive Time
45 minutes 2 hours
Servings Prep Time
3-4 people 10 minutes
Cook Time Passive Time
45 minutes 2 hours
Roasted Tomato and Basil Soup
Print Recipe
Servings Prep Time
3-4 people 10 minutes
Cook Time Passive Time
45 minutes 2 hours
Servings Prep Time
3-4 people 10 minutes
Cook Time Passive Time
45 minutes 2 hours
Ingredients
Servings: people
Instructions
  1. Half the tomatoes, deseed and core them, and place cut side down on a cookie sheet. Drizzle with olive oil and back at 375F for 45 minutes to an hour.
  2. Remove the skin once the tomatoes have cooled.
  3. In a large pot, heat a drizzle of olive oil at medium high heat, and add the chopped onions. Sauté until soft (about 5 minutes).
  4. Add the tomatoes, garlic, and chicken broth and bring to a boil. Lower heat and simmer for 30-40 minutes.
  5. Remove from heat, add rough chopped basil leaves, and blend. Salt and pepper to taste.
  6. (optional) Add a splash (1/4-1/2C) of cream for a creamy tomato soup.
  7. To finish (optional): add chopped chorizo sausage and top with a sprinkle of asiago cheese
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