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When the summer garden starts overflowing with ripe tomatoes, there’s no better way to enjoy the harvest than with a pot of homemade roasted tomato basil soup. Roasting the tomatoes, shallot, and garlic brings out their natural sweetness, while fresh basil, a touch of cream, and Parmesan create a rich, velvety soup that’s full of garden-fresh flavor. Whether you’re looking to use up tomatoes before they spoil or simply craving a cozy bowl of comfort, this Garden to Table recipe is one you’ll make again and again.

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https://video.wixstatic.com/video/a44a5b_5e8d23eaf2a44fad9744d83dcf858e18/1080p/mp4/file.mp4

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Tools from the Kitchen:

• Sheet pan

• Chef’s knife

• Cutting board

• Measuring cups and spoons

• Large pot or Dutch oven

• Blender or immersion blender

• Wooden spoon

• Serving bowls

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Ingredients:

• 12 small Roma tomatoes, halved

• 1 medium garden tomato, quartered

• 1 cup currant/cherry tomatoes

• 1 medium shallot, quartered

• 5–6 garlic cloves (or 1 whole head of garlic)

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 1 teaspoon Italian seasoning

• 2 cups chicken broth

• ½ cup loosely packed fresh basil leaves

• 1 tablespoon butter

• ⅓ cup heavy cream

• Freshly grated Parmesan, for serving

• Fresh basil snips, for garnish

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Prepare:

1. Preheat oven to 425°F.

2. Arrange the tomatoes, shallot, and garlic on a sheet pan.

3. Drizzle with olive oil and season with the salt, pepper, and Italian seasoning. Toss to coat.

4. Roast for 35–40 minutes, until the tomatoes are softened and lightly caramelized.

5. Transfer the roasted vegetables to a large pot and add the chicken broth and fresh basil leaves.

6. Bring to a gentle simmer for 10 minutes.

7. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.

8. Return the soup to the pot and stir in the butter and heavy cream.

9. Heat through over low heat without boiling.

10. Serve topped with freshly grated Parmesan and basil snips alongside toasted bread or a grilled cheese sandwich.

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Notes from the Kitchen:

• A mixture of Roma, slicing, and cherry tomatoes creates a wonderful balance of sweetness and acidity.

• Roasting the vegetables first develops a deeper, richer tomato flavor than simmering alone.

• Taste before serving and adjust the salt if needed. If your tomatoes are particularly acidic, add ½ teaspoon of sugar or a drizzle of honey.

• This soup freezes well for up to three months. Freeze before adding the Parmesan garnish.

• Pair with grilled cheese, sourdough toast, or garlic bread for an easy meal.

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