Roasted Tomato Basil Soup

You could set your watch by it—every Wednesday at the Café, the same group of Augustans would show up for tomato soup day. This soup is a labor of love, but the result is completely worth the effort. It’s rich, full of flavor, and will fill your home with the delectable aroma of tomato and basil.

  • Prep Time: 25m
  • Cook Time: 1h 15m
  • Total Time: 1h 40m

Ingredients

  • 6 Roma tomatoes, sliced in half lengthwise
  • 2 tbsp. garlic, minced
  • 2 tbsp. extra virgin olive oil
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 1 (14.5-ounce) can diced tomatoes, with juice
  • 1 ½ cups fresh basil, roughly chopped
  • 3 c Vidalia onions, finely chopped
  • 2 tbsp. salted butter
  • 2 tsp. garlic salt
  • ½ cup all-purpose flour
  • 2 tbsp. granulated sugar
  • 6 ½ cups chicken broth
  • 1 c whole milk
  • Parmesan cheese, hand-shredded, for garnish

Instructions

  1. Preheat the oven to 325°F.
  2. Slice the Roma tomatoes in half.
  3. Toss the tomatoes with the garlic, oil, salt, and pepper.
  4. Place the tomatoes on a parchment-lined sheet pan and roast in the preheated oven for 25 minutes.
  5. When cooled, remove the skins of the tomatoes and discard.
  6. Puree the peeled and roasted Roma tomatoes, canned diced tomatoes, and basil in a food processor until smooth.
  7. In a large soup pot, melt the butter over medium heat and sauté the chopped onions until translucent.
  8. Add the flour to the onions and stir, making sure there are no lumps.
  9. Add the garlic salt, sugar, chicken broth, milk, and tomato puree to the pot and stir until thoroughly blended. Cook until heated through.
  10. Serve hot with shredded Parmesan cheese as garnish.