Roasted Tomato Basil Soup Recipe (2024)

FAQs

What to add to tomato soup to make it better? ›

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

For the most intense tomato flavor, include a couple tablespoons of tomato paste. To get the most out of it, add it to the pan when aromatics like onion and garlic are softened, but before adding the tomatoes. Let the paste cook, stirring frequently, for a few minutes, or until it starts to darken in color.

Tomato basil soup is similar to tomato soup but a bit thicker and more basil-y. Both are incredibly delicious and great with grilled cheese. Now, tomato soup is less thick than tomato bisque.

With most brands, you can use either option. Milk makes the tomato soup creamier, and it tastes better, that way. So, it's up to you.

And the combination of baking soda and sugar completely eliminates the tomatoes' acidity, allowing their rich flavor to shine through.

Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

Whole milk or half-and-half also thicken up the soup. I've even made it with half the amount (1/2 cup or 120ml) heavy cream in a pinch. (Add more chicken broth if you use heavy cream; see recipe Note.) Nice and thick, without being too heavy.

If the soup tastes bland at all, a bit more salt will do the trick, that doesn't just apply to this tomato soup recipe but just about anything you'll ever find yourself cooking.

How to fancy up tomato soup? ›

Add a can of diced tomatoes, a bit of cream, and torn fresh basil leaves. Swirl some red wine vinegar into the soup and serve with a stack of mozzarella and fresh basil leaves on a toasted baguette. Add a drizzle of pesto (homemade or store bought) and finish with toasted pine nuts and croutons.

Sprinkle in some baking soda

Rossetto Kasper recommends you try adding a small pinch of it to your sauce, stir it a few times, and taste. Repeat this process as needed until your sauce achieves a more balanced level of acidity.

Detailed Ingredients

Tomatoes (Tomatoes, Tomato Puree, Citric Acid), Water, Heavy Cream, Onions, Contains 2% or less of: Butter (Cream, Salt), Seasoning (Sugar, Salt, Spices), Corn Starch, Extra Virgin Olive Oil, Garlic and Nisin Preparation.

What tomatoes are best for homemade tomato soup? I like to use plum or roma tomatoes for homemade tomato soup because they have the best flavor when roasted. I recommend using garden fresh or organic to keep the soup as flavorful as possible!

This variety of tomato is most often associated with Italian tomato sauces, but they work well in pretty much anything you might need tomatoes for, like soups, chili and curries. D.O.P. and "San Marzano" are the two most readily available kinds of whole peeled tomatoes in grocery stores.

Add garlic powder, onion powder, Italian seasoning, cayenne pepper, salt, and black pepper and let sit on medium-low heat for about 10 minutes. Pour into bowls and top with parmesan cheese and fresh basil.

If the soup tastes bland at all, a bit more salt will do the trick, that doesn't just apply to this tomato soup recipe but just about anything you'll ever find yourself cooking.

1. Fresh herbs: Add a combination of fresh herbs such as parsley, thyme, rosemary, or dill to enhance the soup's aroma and flavor. 2. Aromatics: Sauté aromatic vegetables like onions, garlic, and celery in the beginning stages of cooking to build a flavorful base for the soup.