If you’ve never made your own tomato soup from scratch, it’s both simple and deeply satisfying. This creamy soup bursts with memories of summer tomatoes, ripening on the vine, while basil elegantly lifts the acidity with simple sweetness. Perfect with a side salad for a light meal!
Prep Time: 10 min.
Cook Time: 50 min.
Total Time: 1 hr.
- 4 large tomatoes (3 lbs) halved and cored – if small, leave them whole
- 1/2 teaspoon black pepper
- 1/2 cup basil leaves, reserving some for garnish
- 4 cloves garlic, peeled, but left whole
- 1/4 cup olive oil or avocado oil
- 1 medium yellow onion, halved and sliced thin
- 1/2 cup Greek yogurt, plain, 2% or full-fat
- 4 cups chicken broth
- 1/2 teaspoon sea salt
- 1 tablespoon dried oregano
1) Preheat oven to 425 degrees. Line a large sheet tray with foil or parchment and spread out tomatoes, onions, and garlic. Toss with oregano and olive oil and roast until tomatoes begin to caramelize at their edges, 25-30 minutes. When finished, allow the mixture to cool.
2) Using an immersion blender or regular blender, add the broth, fresh basil, salt, and pepper and blend until creamy and smooth. Pour into a medium pot on the stovetop and stir in the yogurt. Enjoy right away or allow soup to simmer on the stovetop for 10-20 minutes to allow flavors to marry. Serve topped with reserved fresh basil and a side salad.