Hamdi Saidani This Pioneer Woman Tomato Basil Soup is a smooth and rich recipe, which is made with roasted fresh tomatoes and fresh basil. It’s the ultimate comfort food recipe, ready in about 1 hour and 45 minutes.
Pioneer Woman Tomato Basil Soup Ingredients
- 3 lbs (1.4 kg) fresh tomatoes, halved or quartered
- 1 sweet onion, cut into thick wedges
- 3 Tablespoons olive oil
- 1 teaspoon kosher salt
- Fresh cracked black pepper
- 1 Tablespoon salted butter
- 1 Tablespoon minced garlic
- 2 ½ cups (591 ml) chicken broth
- ½ cup (1 oz) coarsely chopped or torn fresh basil leaves
- 1 sprig fresh thyme or 1 teaspoon dried
- ¼ cup (60 ml) heavy cream
- ⅛ teaspoon baking soda (optional, see note)
How To Make Pioneer Woman Tomato Basil Soup
- Roast the tomatoes and onion: Preheat your oven to 425°F. Arrange the tomatoes (cut-side up) and onion wedges on a large parchment-lined baking sheet. Drizzle with olive oil and sprinkle with kosher salt and pepper. Roast for 45-60 minutes, until the tomatoes are softened and beginning to turn golden.
- Sauté the garlic: In a large Dutch oven or pot, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
- Combine and blend the soup: Carefully add the roasted tomatoes, onion, and all their juices to the pot. Add the chicken broth and fresh basil. Use an immersion blender to puree the soup directly in the pot until it is smooth and uniform.
- Simmer and finish: Add the thyme sprig and the heavy cream to the pureed soup and stir. Bring the soup to a gentle simmer and let it cook, stirring occasionally, for at least 30 minutes to allow the flavors to meld. Remove the thyme sprig, taste the soup, and add more salt and pepper if needed. If desired, stir in the optional baking soda. Serve hot.
Recipe Tips
- What’s the secret ingredient? The optional pinch of baking soda is a clever trick! It helps to mellow the flavor of the soup by neutralizing some of the acidity from the tomatoes, resulting in a smoother taste.
- What kind of tomatoes are best? For the richest flavor, use ripe, in-season plum or Roma tomatoes. The quality of your fresh tomatoes will make a big difference in the final taste of the soup.
- How to get the smoothest soup? An immersion (stick) blender is the easiest and safest way to puree the soup directly in the pot. If you don’t have one, you can carefully transfer the soup in batches to a regular blender, but be sure to vent the lid to allow steam to escape.
- Can I make this vegan? Yes. To make this soup vegan, simply use a plant-based butter, substitute the chicken broth with vegetable broth, and use full-fat coconut cream or a cashew cream instead of the heavy cream.
What To Serve With Tomato Basil Soup
This classic soup is a perfect partner for all the comforting favorites.
- A classic grilled cheese sandwich for dipping
- Buttery croutons or oyster crackers
- A slice of crusty bread with butter
- A simple side salad
How To Store Tomato Basil Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld and it’s often even better the next day.
- Freeze: This soup freezes very well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tomato Basil Soup Nutrition Facts
- Serving: 1 cup
- Calories: 179kcal
- Carbohydrates: 14g
- Protein: 4g
- Fat: 13g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why roast the tomatoes first?
Roasting the tomatoes and onion caramelizes their natural sugars and deepens their flavor, which creates a much richer and more complex soup than just simmering raw tomatoes.
Can I use dried basil instead of fresh?
Fresh basil is highly recommended for its bright, aromatic flavor. If you only have dried basil, use about 1 tablespoon, but the final taste will be different.
Can I make this in a slow cooker?
Yes. After you have roasted the vegetables, you can transfer them and all other ingredients (except the cream) to a slow cooker. Cook on low for 4-6 hours. Just before serving, blend the soup and stir in the heavy cream.
Try More Pioneer Woman Recipes:
- Pioneer Woman Tomato Soup Recipe
- Pioneer Woman Freezer Potato Soup Recipe
- Pioneer Woman Loaded Potato Soup Recipe
Pioneer Woman Tomato Basil Soup Recipe
Description
A rich and creamy tomato soup made from scratch by roasting fresh tomatoes to deepen their flavor, finished with fresh basil and a touch of cream.
Ingredients
Instructions
- Roast halved tomatoes and wedged onion at 425°F for 45-60 minutes until soft and golden.
- In a large pot, melt butter and sauté garlic until fragrant.
- Add the roasted vegetables and their juices to the pot, along with the chicken broth and basil.
- Use an immersion blender to puree the soup until smooth.
- Stir in the thyme sprig and heavy cream. Simmer for at least 30 minutes.
- Remove the thyme, season to taste, and stir in the optional baking soda.
- Serve hot with your favorite toppings.
Notes
- u003cliu003eRoasting the vegetables is the most important step for developing a deep, rich flavor.u003c/liu003eu003cliu003eThe optional baking soda is a secret ingredient that helps to cut the acidity of the tomatoes for a smoother taste.u003c/liu003eu003cliu003eFor the best flavor, use high-quality, ripe Roma or plum tomatoes.u003c/liu003eu003cliu003eThis soup is fantastic for making ahead, as the flavors get even better overnight.u003c/liu003e
Pioneer Woman Tomato Basil Soup Recipe
