The Best Homemade Tomato Soup

3 ½ pounds fresh tomatoes (we used campari and plum, but use whatever you like!)*

1 full garlic head (about 6 cloves), peeled, roasted and smashed

1 white onion, roughly chopped or 1 rib celery and 2 carrots

1 teaspoon salt

3 Tablespoons olive oil

1 large handful of basil leaves

2 cups chicken or vegetable broth

Preheat the oven to 375°F and line a baking sheet with parchment paper.
Place the tomatoes, garlic, and onion pieces on your prepared sheet. Sprinkle with salt and pepper and drizzle with olive oil. Place in the oven for 1 hour or until the roasted and aromatic.
Remove from the oven and place in a large pot or dutch oven with vegetable broth and basil. Cook over medium heat for 5 minutes.
Use an immersion blender to blend to your desired consistency.* If you like chunks of tomatoes remaining, feel free to leave it a little chunky, or blend all the way to a creamy consistency.
Simmer for 10 to 15 minutes or until the soup has reduced slightly. This will help the flavor deepen! If using, add the cream and stir to mix.
Serve hot with fresh croutons and parmesan cheese, or serve up with a toasty grilled cheese. Enjoy!

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m