Hey there, soup lovers!
Are you craving something warm and comforting? I’ve got you covered!
Today, I’m excited to share my delicious tomato soup made with beef broth.
It’s rich, flavorful, and perfect for cozy nights in.
Plus, it’s super easy to whip up!
Grab your spoon, and let’s dive into this tasty bowl of goodness!
| Preparation Time | 10-15 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 50-65 minutes |
| Level of Difficulty | Easy |
Ingredients
For the roasted vegetables:
- 3 lb fresh tomatoes (I use a mix of Roma and cherry tomatoes for deeper flavor)
- 1 tsp Italian herbs
- 6 garlic cloves
- 1/2 tsp black pepper
- 3 tbsp olive oil (good quality extra virgin for roasting)
- 1 yellow onion
- 1 tsp salt
For the soup:
- 1/4 cup fresh basil leaves (roughly chopped)
- 1/4 cup grated Parmesan cheese
- 2 cups beef broth (I use Swanson Beef Broth for a rich base)
- 1/2 tsp sugar
- 1/2 tsp salt
Optional for serving:
- heavy cream
- grilled cheese sandwiches
Step 1: Prepare and Roast the Vegetables
Preheat your oven to 400°F.
On a large baking sheet, add tomatoes, onion, and garlic.
Drizzle with olive oil and then add 1 teaspoon of salt, Italian seasoning, and pepper.
Stir well to ensure the vegetables are properly coated with oil and seasoning.
Roast in the oven for 20 minutes.
After the initial roasting time, use a spatula to stir and flip the vegetables.
Return them to the oven for another 20 minutes.
Step 2: Blend the Soup
Carefully transfer the roasted vegetables to a large soup pot.
Add the broth and fresh basil to the pot.
Use an immersion blender to blend the soup until smooth and well combined.
Step 3: Add Flavor and Adjust Seasoning
Add Parmesan cheese and sugar to the blended soup.
Stir thoroughly to combine.
Taste the soup and add the remaining 1/2 teaspoon of salt if needed.
Step 4: Simmer the Soup
Place the pot over medium heat and allow the soup to simmer for about five minutes.
This helps to bring all the flavors together.
Step 5: Strain and Serve
For a smoother texture, you can press the soup through a fine mesh strainer to remove any remaining seeds.
If you prefer a bit of texture, you can serve it as is.
Optional additions include a drizzle of heavy cream on top and serving with a grilled cheese sandwich for dipping.
Enjoy your homemade roasted tomato soup!
