Food & Entertaining

Souptember! Creamy Tomato Basil Soup Recipe

September 9, 2019

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3 lbs. ripe tomatoes, sliced

5-10 cloves garlic (depending on your taste preference)

3 Tbsp. olive oil

1/2 tsp. dried oregano

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. red pepper flakes or cayenne pepper

2 yellow onions, thinly sliced

1/2 cup fresh basil

6 oz. Centos brand tomato paste

4 cups chicken or vegetable stock (or Better Than Bouillon)

1 cup heavy whipping cream

Mango or mango chutney to taste


  1. Preheat oven to 400 degrees Farhenheit.
  2. Arrange sliced tomatoes and garlic cloves on a couple of jelly roll pans. Drizzle with olive oil and season with salt and pepper. Roast in oven for about 40 minutes.
  3. Meanwhile, heat olive oil in a dutch oven over medium heat. Add the onion slices and cook, stirring occasionally until they are carmelized, about 20 minutes.
  4. Add roasted tomatoes and garlic to onions. Add tomato paste and stir to coat.
  5. Add in broth, basil, oregano, salt, pepper, and red pepper flakes or cayenne.
  6. Add a little fresh mango or mango chutney to sweeten if you’d like (I use 1 mango or 1/2 cup mango chutney).
  7. Use and immersion blender to blend soup smooth. Alternatively transfer soup to a blender in batches and then return to the dutch oven.
  8. Let soup simmer 15 minutes.
  9. Add in heavy cream and season to taste with salt and pepper.
  10. Serve with toppings such as fresh basil, a finishing oil, or a dollop of creme fraiche.

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