Fire Roasted Tomato Basil Soup Recipe

Prepare fire-roasted tomatoes

If you have whole fresh tomatoes: halve and roast cut-side down on a sheet pan at 450°F (230°C) for 20–25 minutes until charred and soft. If using store-bought fire-roasted tomatoes, drain any excess liquid and roughly chop or crush. Measure approximately 2 lbs after roasting.

Sweat aromatics

In a large heavy-bottomed pot, heat 2 tbs olive oil over medium heat until shimmering. Add the diced onion and carrot and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant (do not brown).

Build tomato base

Stir in 2 tbs tomato paste and cook 1–2 minutes, stirring, to caramelize slightly. Add the fire-roasted tomatoes and the crushed tomatoes. Stir to combine.

Add stock and seasonings

Pour in 4 cups vegetable stock, add 1 tsp sugar, 1 tsp dried oregano, 1 bay leaf, 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper. Bring the mixture to a gentle boil over medium-high heat, then reduce heat to low and simmer, uncovered, for 20–25 minutes to allow flavors to meld and to slightly reduce the liquid.

Add basil and blend

Remove the pot from heat. Discard the bay leaf. Add the packed fresh basil leaves and, using an immersion blender, puree the soup until smooth and velvety. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.

Adjust texture and seasoning

If you prefer a creamier soup, stir in 1/2 cup heavy cream or half-and-half now and warm gently over low heat (do not boil after adding cream). Taste and adjust seasoning with additional salt and pepper if needed.

Finish with crème fraîche

Ladle the soup into bowls. Dollop about 1 tablespoon (adjust to preference) of crème fraîche into the center of each bowl and use the back of a spoon to create a small swirl. Drizzle each bowl with a small amount of extra-virgin olive oil (about 1/4 tsp per bowl).

Serve

Garnish with a few small chiffonades of reserved basil if desired and serve immediately with crusty bread or crostini on the side.