Soup season is in full swing, and lately I have been craving good ol’ fashioned tomato soup. I tried a new spin on an ‘oldie but a goodie’ with this Roasted Tomato & Purple Basil Soup!
I have been craving tomato soup and grilled cheese as of late. When I was a kid that was the ultimate comfort food for me – a classic meal that is always scrumptious. I think the reason I have been craving it is because of a recent conversation I had with my mother-in-law. She had a friend that had contacted her asking about a tomato soup recipe with no heavy cream. My mother-in-law had asked if I had one, and typically when I made homemade tomato soup in the past I added milk (which is more a bisque, really). I had always loved tomato soup with milk and/or cream but decided to make a dairy-free version to see what the verdict would be, and boy is this version awesome! Not only is it much healthier without all of that cream, but the roasted tomato flavor paired with the purple basil is hard to beat!
This soup is perfect if you have any leftover tomatoes growing on your tomato plant outside. You can roast your garden tomatoes, or canned roasted tomatoes will work just fine too.
Instead of traditional sweet green basil I opted for purple basil (which I have growing in my garden). Purple basil is a sweet basil that is very similar to green sweet basil, especially in taste; however, I find that it is a tad more fragrant, and has an anise and cinnamon smell to it. It’s also a gorgeous color that can accent any meal beautifully.
- 1 28 oz can roasted whole tomatoes
- 1 14.5 oz can tomato sauce
- 1 32 oz carton chicken broth
- 1 sweet onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1/2 cup chopped fresh purple basil, divided
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon pepper
In a stock pot over medium heat, drizzle olive oil. Add onions and garlic, and cook until onions are translucent. Add spices (except fresh purple basil), salt & pepper, and chicken broth – cook for 1-2 minutes.
Add roasted tomatoes and tomato sauce, and simmer uncovered on the stove top for 30 minutes to an hour.
Add 1/4 cup fresh purple basil and with an immersion blender, puree soup in the pot. If you don’t have an immersion blender, transfer soup in batches to a blender and puree until smooth.
Top with remaining basil.