December 26, 2018
What we love about this tomato soup is that its texture is super light, almost like a cream soup, but it has a full mouthwatering flavor thanks to rich preserved tomatoes, roasted garlic, and a handful of fresh basil leaves. It also has a quiet kick, which makes it extra warming on a winter’s day — and the perfect dipper for your grilled cheese sandwich.
Of course, if you don’t do dairy, this soup would also pair very nicely with a salad. And you can make the soup itself dairy-free by subbing in a quality vegan butter. We like Miyoko’s Vegan Cultured Butter.
Our tip: The preserved tomatoes and roasted garlic really do give the soup a deeper, more robust flavor, so make this soup on the weekend, when you have a little more time, or prep those ingredients the day before. And while you’re at it, make a couple batches — soup is so nice at lunch!
Servings: 4 to 6
¼ cup olive oil
2 small onions, diced
2 Tbsp unsalted butter
¼ tsp crushed red pepper flakes
1 8-oz can whole plum tomatoes with juice
2 cups preserved tomatoes (or 1 14-oz can fire-roasted tomatoes)
4 Tbsp roasted garlic
2 cups fresh basil
1 tsp fresh thyme leaves
4 cups vegetable stock
Salt and pepper to taste
- In a large stockpot, heat the olive oil over medium heat. Add the onions and sauté for 3 minutes until they begin to sweat.
- Add the butter and red pepper flakes and sauté for another 10 minutes.
- Add the canned tomatoes (with juice), preserved tomatoes, garlic, basil, thyme, and vegetable stock.
- Bring the soup to a boil, and then lower the heat to a simmer and cook for 30 minutes.
- Purée the soup with an immersion blender. Note: if you want a smoother soup, purée it in a blender.
- Season with salt and pepper and serve.