Fall Recipe Series: Homemade Tomato Basil Soup

It’s the first day of AUTUMN! 🍂 Welcome to my Fall Recipes Series! Each week I’ll be sharing a cozy, comforting dish perfect for the season. We’re kicking things off with a classic: Tomato Basil Soup . This dish is creamy, flavorful, and the ultimate bowl of comfort any day of the year. Pair it with a grilled cheese or enjoy it on its own for the perfect fall meal.

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[Music] Hey y’all and welcome back to my channel. If you’re new here, make sure you hit the subscribe button so you never miss when I upload a new video. My name is Neil and it is the first official day of autumn. One of my favorite seasons of the year and I am very very excited about what I’m about to do with my YouTube channel during this season. Each week I will be uploading a fall inspired recipe for you to enjoy and indulge in in your own kitchen. We are whipping up one of my all-time favorites, tomato basil soup, and we’re going to pair it with a grilled cheese sandwich. I’ve always been a to a canned tomato soup girl. I’ve never had it homemade. I don’t even know if it was homemade when I’ve purchased it at restaurants. But today, we’re whipping it up homemade from scratch. Fresh ingredients. I will be roasting and cooking and whipping up everything to make this soup. So, grab your aprons and let’s dive into the recipe. Heat. [Music] Heat. [Music] Okay. So, now that we have the vegetables all cleansed, we’re going to start chopping and seasoning and roasting everything up. So, I have 12 Roma tomatoes. I have about four to five bell peppers. I have two shallots. I have three small heads of garlic that we’re going to roast. We’re going to season them up with salt and black pepper and drizzle them with a little olive oil. They’re going to go in the oven on 375 for about 30 to 45 minutes. If you want to cook it on 400, you can, but I don’t want the vegetables to burn or to um, you know, be very, very wilted. I want them to still have some firmness to it because I want the consistency of my soup to be a certain way. So, that’s why I’m just doing 375 for about 30 to 45 minutes. And once they’re done roasting, we’re gonna get to the cook part. So, let’s get started. [Music] [Music] Now that we have everything out of the oven, we’re just going to transfer our vegetables over to the blender. Um, if you have an immersive blender, um, like a handheld one, you can just put all of your vegetables and take the stems of the thyme out and put it, um, and make sure you pluck out your roasted garlic as well and put it in the pot and just use an immersive blender to kind of pulse and um, get the soup to the consistency that you want. But since I do not have that utensil yet, I’m just going to use my Ninja blender here to um, get the uh, smooth everything out and get the consistency that I want. And then we’re going to finish the soup on the stove. [Music] Smells the Heat. Heat. [Music] Oh yeah. [Music]