Roasted & Sundried Tomato Basil Soup

posted in: Recipes, Soups & Salads | 0

My other half has been craving grilled cheese and tomato soup lately. My first instinct was to run to Citerella and grab some of theirs because -let’s face it- it’s pretty good, but then I remembered that I have a food blog. What kind of food blogger would I be if I didn’t offer him something homemade?




My favorite kind of tomato soup is creamy and loaded with basil, so I automatically knew I wanted to do that. I also wanted to infuse the soup with as much tomato flavor as possible, so I decided to roast some little, cherry tomatoes until they were sweet and caramelized. I also had some sun-dried tomatoes, which offer an intense flavor as well.




As for the grilled cheese, we used a mixture of young, melty, creamy asiago and a sweet Manchego on a buttery brioche bun. YUMMY.




What You’ll Need

  • 1 pint cherry tomatoes
  • 1/4 cup packed sun-dried tomatoes
  • 2 large shallots, minced
  • 3 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 1 28-oz. can of whole peeled tomatoes, plus half a can of water
  • 1 quart of chicken stock (homemade, low sodium is best)
  • 1 large bunch of basil (about 2 cups, packed)
  • 1 teaspoon fresh thyme
  • 1/4 cup of heavy cream
  • salt & pepper to taste

Step 1

Preheat the oven to 400F, rinse the cherry tomatoes and spread them out onto a flat baking sheet. Drizzle with EVOO and a sprinkle of salt, and let them roast in the oven for 30-45 minutes or until wrinkled and a little browned.

Step 2

Meanwhile, set a large pot on the stove on medium low heat. Drizzle 2 tablespoons of EVOO and 1 tablespoon of butter. When the butter melts, sauté the red pepper flakes, minced garlic, and minced shallots. Sprinkle a little salt to draw out the moisture, and cook until translucent and fragrant. Remove the thyme leavews from the stems, and add them into the pot.

Step 3

Using a food processor, pulse the sun-dried tomatoes with a little olive oil (about 1-2 teaspoons) until they’re broken up. Add them to the pot with the roasted tomatoes and chicken stock. Add the canned peeled tomatoes, fill the can 1/2 with water and swoosh around to get all the excess tomato juice, then add that to the pot too. Use a wooden spoon or a potato masher to break everything up.

Step 4

Rinse the basil and remove the leaves from the stems. Add to the pot with a sprinkle of salt and pepper. Bring to a boil and then let simmer for 45 minutes.

Step 5

When you’re ready to serve, use a blender or an immersion blender to create a smooth consistency, hit it with some heavy cream (we used about 1/4 cup) and serve with your favorite grilled cheese sandwich.

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