I’ve long wanted to make a homemade tomato basil soup. But until this year, my gardening skills were, well…lacking.
But this year, my latent gardening talent finally showed itself. That or the hot weather made it nearly impossible to fail. Whichever.
My potted tomato plants were abundant enough for some fresh salsa (watch for that coming up) and my basil flourished and it was finally time to make some tomato soup!
I ended up choosing this recipe because of the Greek yogurt. My main beef with tomato soups is the lack of substance, which is perhaps why it pairs so well with a grilled cheese sandwich. In this case, I wanted a filling, stand alone tomato soup and I knew that the protein from the Greek yogurt would instantly elevate the tomato soup from lowly side dish to satisfying main dish.
Overall, this made a beautifully smooth, silky soup. I roasted a few extra tomatoes and froze them with basil, so I can enjoy this soup into the cold (tomato-less) winter months!
Roasted Tomato Basil Soup with Cheddar & Greek Yogurt
Inspired by More Fruit Please
5 medium tomatoes, cut in large chunks (about 3 cups)
2 tbsp extra virgin olive oil, divided
Salt & pepper
1 small onion, diced (about ½ cup)
4 cloves garlic, minced (about 1 ½ tsp)
4 cups chicken or vegetable stock
1 (28 oz) can diced tomatoes, undrained (or 3 cups diced fresh tomatoes)
½ cup fresh basil, chopped and lightly packed
1 tbsp fresh rosemary, chopped
1 cup cheddar cheese, shredded
Plain Greek Yogurt, to top
Preheat the oven to 275 degrees F.
Place the tomatoes onto a baking sheet and drizzle with 1 ½ tablespoons of olive oil. Season lightly with salt and pepper. Place the tomatoes in the preheated oven and allow them to roast, slowly for 60-90 minutes, or until they are beginning to brown on the edges. Remove from the oven and set aside.
Heat the remaining ½ tablespoon of olive oil in a soup pot. Add the onions and sauté for 5-7 minutes or until tender. Add the minced garlic and sauté for another minute, or until fragrant.
Add the chicken stock, diced tomatoes, fresh basil, rosemary, and roasted tomatoes. Bring the soup to a simmer and cook over medium-low heat for 20-30 minutes.
Remove the soup from the burner. Then, use an immersion blender to puree the soup (alternately, very carefully puree the hot soup in a blender).
Stir in the cheddar cheese, returning to the heat to melt if necessary. Serve the soup in bowls topped with 2 tablespoons Greek yogurt (and mozzarella balls).