A fresh tomato basil soup made with oven roasted tomatoes, sauteed aromatics, basil and Parmesan. A touch of milk balances the acidity of the tomatoes and creates a creamier texture. Finished with a buttery panko topping, this healthy soup is bursting with fresh tomato flavor.
Find out more about this recipe.
- How is fresh tomato basil soup made?
- Why you will love this recipe.
- Recipe tips.
- Selecting tomatoes
- Tips for tomato soup with lots of flavor and less acid
- How to ensure milk doesn’t curdle when adding to soup
- How to puree hot soup safely
How is fresh tomato basil soup made?
My goal for this roasted tomato soup recipe, was to ensure that one would not feel they were eating a bowl of pasta sauce. Goal achieved!
Whole or sliced tomatoes are roasted in olive oil for about 25-30 minutes.
While the tomatoes are roasting, prepare to build flavors.
A combination of butter and olive oil are used to cook the aromatics (onion, garlic, herbs) for a richer flavor.
Tomato paste enhances the tomato flavor and adds richness while also acting as a natural thickener.
When the tomatoes have completed roasting, they are tossed in the pot with the onion and garlic mixture, and fresh basil, milk, and chicken broth.
Then, everything is pureed in a blender. Back into the pot to simmer with a good handful of Parmesan cheese before serving.
A buttery panko crumb topping, sprinkles of Parmesan, and fresh basil add a little texture and a lot of flavor as you eat this soup.
Why you will love this recipe.
Oven roasted tomatoes.
Fresh tomato basil soup starts with fresh tomatoes that are roasted to enhance their natural sweetness, creating a flavorful base for this soup.
Building flavor.
Onions are sauteed in olive oil and butter until soft and slightly caramelized.
Garlic, dried thyme, and a dash of red pepper add herbal notes and a touch of spice that is needed in tomato soup but are not overwhelming.
At this point, we add the tomato paste and cook for a few minutes, then white wine is added and reduced before adding the roasted tomatoes and finishing the recipe.
This recipe calls for a combination of chicken stock and milk.
The chicken stock adds a deep savory note to the flavor of the soup.
Adding milk and Parmesan for a creamy tomato soup.
Milk adds creamy texture and rich flavor while reducing the acidity of the tomatoes. Milk is important to making sure this soup does not taste like tomato sauce.
A good dose of Parmesan at the end adds a bold, nutty and savory flavor and goes so well with tomatoes and basil.
If you love Parmesan, try my One Pot Chicken Gnocchi Parmesan Soup.
Fresh Tomato Basil Soup Recipe Tips.
Selecting tomatoes for roasted tomato soup.
Tomatoes are the primary flavor in this roasted tomato basil soup, so choose whatever tomatoes look the ripest, given the season. If you will be making this soup in the wintertime, Campari, plum, or small cherry or grape tomatoes would be best. These types of tomatoes have a good balance of flesh and juice, making for a rich and flavorful soup.
One of my favorite wintertime tomatoes are the Campari. Campari is a type of hybrid tomato noted for its juiciness, high sugar level, low acidity, and lack of mealiness.
Campari are deep red and larger than a pear or cherry tomato, but smaller and rounder than common plum tomatoes.
If you can find them, my opinion is they taste closest to off-the-vine tomatoes as you can get in the winter. Slice them into quarters so that most of the water is released in the roasting process.
How to reduce the acidic taste in tomato soup or sauce.
If you find your tomato soup is too acidic, add a little baking soda.
Start with a pinch at a time and allow the soup to cook for a minute or two. Taste and add another pinch if needed.
Sugar also helps, but baking soda is an alkaline that will help balance the excess acid.
If you have the time, cooking the soup a little longer may help mellow out the tomatoes as well.
How to prevent milk from curdling when adding to tomato soup?
- Use Whole Milk or Cream – Higher fat content helps prevent curdling. Avoid using skim or low-fat milk.
- Temper the Milk – Before adding milk to the hot soup, gradually warm it up by adding small amounts of hot soup to the milk while stirring. Once the milk is warmed, slowly mix it into the soup.
- Add Baking Soda – As mentioned above, a pinch of baking soda (about 1/8 teaspoon per quart of soup) neutralizes acidity in tomatoes, reducing the chance of curdling.
- Avoid Boiling – Heat the soup gently and avoid bringing it to a rolling boil after adding milk.
- Use a Starch Thickener – Adding a roux (butter and flour mixture) or cornstarch slurry before the milk can help stabilize the soup.
- Stir Constantly – Keep stirring while adding milk to distribute the heat evenly and prevent proteins from clumping.
How to Puree Hot Soups Safely
Hot liquids expand when blended, which can cause the blender lid to pop off and spray hot liquid.
- Allow the soup to cool down for a few minutes before transferring to the blender.
- Only fill the blender about 1/3 to 1/2 full to prevent excessive pressure.
- Remove or loosen the center cap on the blender lid to allow steam to escape.
- If you have a large quantity of soup, blend it in smaller portions.
Fresh Tomato Basil Parmesan Soup
A fresh tomato basil soup made with oven roasted tomatoes, sauteed aromatics, and basil. Milk and Parmesan cheese add creaminess and body. Serve with a sprinkle of buttery panko bread crumbs, Parmesan, and basil.
4
servings15
minutes40
minutes55
minutesKeep the screen of your device on
Ingredients
- Roasted tomatoes
3 pounds fresh Campari tomatoes (see notes), chopped into quarters
3 Tablespoons extra virgin olive oil
1/2 teaspoon salt
- Soup base/aromatics
1 l arge yellow sweet onion, diced (about 1-1/2 cups)
1 Tablespoon olive oil
1-2 Tablespoons butter
3 cloves garlic, finely minced or pressed
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes (optional)
3 Tablespoons tomato paste
1/4 cup dry white wine (optional)
1/2 cup loosely packed basil leaves, roughly chopped (about 15 leaves)
1 cup of whole milk (room temperature)
1/2 – 1 cup of chicken broth
1 Tablespoon brown sugar (optional)
3/4 cup Parmesan cheese, finely grated
- Butter Toasted Panko (optional)
1/2 cup seasoned panko bread crumbs
1 Tablespoon butter or olive oil
1 Tablespoon Parmesan cheese
- Garnish (optional)
finely chopped basil leaves
g rated parmesan cheese
Buttery panko crumbs
Extra virgin olive oil for drizzling
Directions
- Prepare roasted tomatoes. Preheat oven to 425F. Add tomato quarters to a sheet pan with 3 tablespoons olive oil, 1/2 teaspoon salt, and a few turns of fresh cracked pepper. Roast for about 30 minutes, or until tomatoes start to brown in spots.
- Prepare aromatics in stock pot. While tomatoes are roasting, heat 1 Tablespoon of olive oil in a stock pot over medium heat. Add onions. Cook onions for about 5-7 minutes until the onions start to soften and turn a light golden brown.
- Push the onions to the side, making a space in the middle of the pot, add 1-2 Tablespoons butter and allow to melt. Then add garlic, 1/2 teaspoon dried thyme, 1/4 teaspoon crushed red pepper and 3 Tablespoons tomato paste. Stir and cook this mixture for about 3 minutes. Add 1/4 cup white wine and stir everything together until wine has evaporated, about 3 minutes.
- Finishing the recipe. At this point, the tomatoes should be ready to toss in the pot with the aromatics. If not, keep the stock pot on warm until tomatoes are ready.
- Once you have the tomatoes in the stock pot, slowly add 1 cup of room temperature milk. Add 1 Tablespoon brown sugar, chopped fresh basil and 1/2 cup chicken broth. Stir.
- See blog tips for pureeing hot soup. Use an immersion blender to puree the mixture directly in the pot. Or, my preference, is a blender. Very carefully add the tomato mixture to a blender. You will have to do this in two batches. Please do not fill up the container as the heated tomatoes can explode. Add pureed tomatoes back into the to the pot and add chicken broth and/or more milk until you have the texture you like. Simmer for about 15 minutes or longer.
- Taste and season with more salt if needed. Slowly stir in 3/4 cup of Parmesan cheese. Serve in soup bowls with panko crumb topping, Parmesan, and fresh basil. Add a drizzle of extra virgin olive oil if you like.
- Panko Bread Crumb Topping
- Add butter to a small sauce pan over medium low heat. Once the butter has melted, add the bread crumbs and stir, then spread out in a single layer. Toast the crumbs for about two minutes before stirring again. Spread into a single layer again and continue to toast until golden brown, about another 3-4 minutes. Allow to cool slightly before adding Parmesan (optional). Sprinkle on top of tomato soup.
Notes
- If you are using medium sized tomatoes like Roma or Campari tomatoes, cut them into quarters before roasting. Small grape tomatoes do not need to be sliced. Roast tomatoes in a single layer on the sheet pan. Use two pans if necessary.
- Depending on how much liquid is released from the tomatoes, I recommend starting with 1/2 cup of chicken broth and add in more broth and/or milk if needed after blending.
- Full fat milk is recommended for this soup. If you do use reduced fat, the milk may curdle when adding to the hot tomatoes, but will will not be noticeable once it is blended. Follow directions in blog post for adding milk to hot soup.
- If the soup turns out too acidic for your taste, add a few pinches of baking soda to the soup and stir over medium heat. Do not add more than a few pinches. The milk in this recipe should help with the acidity or add a little bit of heavy cream.
- If you only have unseasoned panko crumbs, add a few pinches of salt and your favorite Italian seasoning to the breadcrumb mixture before adding to butter mixture.
- Please see recipe tips on how to puree hot soups. Safety first!
- Store the cooled tomato basil soup in a covered, glass container for about 4 days. Freeze tomato soup in resealable plastics bags or freezer-proof containers for up to 3 months.
- Reheat leftover soup over medium heat, stirring occasionally. For frozen soup, allow to thaw first before reheating.
Soup lover?
Love tomatoes. Check out these recipes.
Healthy Turkey Parmesan Meatloaf. A super moist ground turkey recipe with parmesan and a fresh tomato sauce.
Caprese Chicken Meatballs. Just like it sounds, chicken meatballs, with pan seared tomatoes, mozzarella, and fresh basil.
