Fire Roasted Tomato Soup with Basil

Fire Roasted Tomato and Basil Soup is one of our favorite ways to use our summer garden tomatoes and basil. Fire roasting the tomatoes and veggies give it that next level flavor reminiscent of summer BBQ season.

5 from 1 vote

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Prep Time 15

Cook Time 40

Total Time 55

Course Soup

Cuisine American

Servings

Calories 919 kcal

Equipment

Grill
pot

Ingredients

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

Instructions

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.

Nutrition

Calories: 919kcalCarbohydrates: 90gProtein: 21gFat: 60gSaturated Fat: 36gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 167mgSodium: 3291mgPotassium: 3872mgFiber: 20gSugar: 61gVitamin A: 13640IUVitamin C: 223mgCalcium: 304mgIron: 5mg

Keyword Basil, chicken broth, heavy cream, jalapeno, Onion, soup, tomato

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