Method: Grill and StovetopJump to Recipe
This Fire Roasted Tomato and Basil Soup is one of our favorite summer soups to make throughout our garden growing season. The fresh taste of garden tomatoes and basil with the slight smokey flavor that comes from fire roasting the tomatoes and other veggies is a combination that is hard to beat.
Making Homemade Tomato Soup
To make this homemade tomato soup with fresh tomatoes and basil you will need about 3 pounds of fresh tomatoes, fresh basil, a sweet onion, garlic, jalapeno, chicken broth, heavy cream, and some seasonings and spices.
What tomatoes are best for tomato soup?
You can make this fresh tomato soup with just about any of your favorite tomatoes. If you enjoy the taste of a certain tomato in other dishes, you will enjoy it in the soup. In general, large beefy tomatoes work really well in a homemade tomato soup. We typically like to use a combination of heirloom tomatoes and Roma tomatoes for a nice balance of flavor, acidity, and texture.
If you are looking for more great recipes using tomatoes, then be sure to check out these International classics:
- Louisville Hot Brown: Kentucky’s Turkey Sandwich
- Grilled Sonoran Hot Dogs
- Bowtie Chicken Pasta with a Balsamic Mascarpone Sauce
- Halifax Style Smoked Donair: Canada’s Gyro
- Peruvian Lomo Saltado: Stir-fried sirloin steak and fries
- Beef Tostada Burger with Bacon Patty
Prep your ingredients for the soup
Prepare to fire roast your tomatoes and vegetables by quartering the tomatoes and onion. Halve the jalapeno. Peel the garlic cloves but leave them whole.
Fire roasting your tomatoes and veggies
Prepare a BBQ grill over medium heat (about 350 degrees). You can roast the tomatoes in an oven or on a gas grill, but for the best flavor, a charcoal or wood burning grill works best. The subtle wood fired flavor is what makes this smokey tomato soup so awesome.
Once your grill has come to temperature, drizzle the tomatoes and vegetables with a little olive oil and place them on the grill. Grill the tomatoes for about 2 minutes per side then remove to a bowl. The jalapeno, onion, and garlic do best with a little bit longer grilling time, about 5 minutes per side.
Simmer the Soup
Once the onion, garlic and peppers are done grilling, move them to a soup pot. From here you can finish the Fire Roasted Tomato Soup inside if desired. Add the butter to the pot and cook for a few minutes over medium heat.
Next, add in the fire roasted tomatoes and chicken broth. Bring to a boil, then reduce to a simmer. Add the salt, pepper, and brown sugar and stir to combine.
Simmer the soup for 15 minutes, uncovered, then stir in the basil and remove from the heat.
After allowing the soup some time to cool, pour into a blender, or use an immersion blender to blend the soup to desired consistency. Return the soup to the pot and add in the heavy cream. Bring back to a simmer and cook for about 5 more minutes. Taste and add additional salt if needed. If the soup tastes to acidic add in a little white sugar or honey to cut some of the acidity.
Serve the Fire Roasted Tomato and Basil Soup warm as a standalone meal or serve with some grilled cheese sandwiches. The soup goes especially well with a pimento grilled cheese sandwich made with our smoked bacon pimento cheese.
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Fire Roasted Tomato Soup with Basil
- 3 Pounds Tomatoes Quartered
- 2 Cups Chicken Broth
- 1 Sweet Onion Peeled and quartered
- 10 Basil Leaves
- 1 Jalapeno Halved and seeds removed
- 3 Garlic Cloves
- 3 Tablespoons Butter
- ¼ Cup Heavy Cream
- 1 teaspoon Brown Sugar
- ½ teaspoon Black Pepper
- ½ teaspoon Salt
- 2 Tablespoons Olive Oil
- Prepare your tomatoes and vegetables by quartering the tomatoes and onion. Halve the jalapeno. Peel the garlic cloves but leave them whole.
- Heat your grill to 350 degrees. Drizzle oil over the tomatoes and vegetables. Grill the tomatoes for about 2 minutes per side then remove to a bowl. Grill the onions, peppers and garlic for about 5 minutes per side, then remove from the grill.
- Heat the butter in a soup pot and add the onion and peppers. Cook for a few minutes over medium heat.
- Add in the tomatoes and chicken broth and bring to a simmer. Add the salt, pepper, and brown sugar and stir to combine. Simmer for 15 minutes.
- Add in the basil and remove from the heat. Allow to cool slightly then blend the soup in a blender or using a stick blender.
- Return the blended soup to the pot and stir in the heavy cream. Return to a simmer and cook for 5 minutes.
- Taste and add additional salt or sugar as needed.