When fresh tomatoes are at their peak, there is nothing quite like a bowl of Summer Tomato Soup to celebrate the season. Unlike its heavy winter counterpart, this lighter version captures the essence of summer’s harvest in every spoonful. Inspired by Mediterranean coastal cooking, where tomatoes are treated as stars, this soup combines fresh ripe tomatoes, sweet garlic, olive oil, and fresh basil into a bright, velvety soup that is perfect for warm months.
Ingredients
- 2.5 lbs ripe garden tomatoes, halved
- 1 medium onion, sliced
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1/2 cup fresh basil leaves
- 1/4 cup heavy cream or coconut milk (optional, for creaminess)
- Salt and black pepper to taste
Step-by-Step Instructions
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). Place the halved tomatoes, sliced onion, and garlic cloves on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 25 to 30 minutes until the tomatoes are soft and slightly charred.
- Simmer: Transfer the roasted tomatoes, onion, and garlic (and all the juices from the pan) into a soup pot. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
- Blend: Add the fresh basil leaves to the pot. Use an immersion blender (or transfer to a standard blender) to puree the soup until completely smooth and velvety.
- Finish: Stir in the heavy cream (or coconut milk) if using. Simmer for an additional 2 minutes. Season with salt and pepper to taste.
- Serve: Ladle into bowls and garnish with fresh basil and a drizzle of olive oil. Serve with a grilled cheese sandwich.
Tips and Notes
- Choose Ripe Tomatoes: The quality of this soup depends entirely on the tomatoes. Use ripe, juicy Roma, Vine, or Heirloom tomatoes.
- Acid Balance: If the tomatoes are too acidic, add a teaspoon of honey or sugar to the soup during the simmer step to balance the flavor.
