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This Butternut Tomato Soup recipe was sponsored by Zoup! They provided us with product for the purpose of this post, as well as compensation for our time. As always, all opinions expressed in this post are 100% ours.This time of year, my husband Jack cooks up a big pot of soup almost every weekend. Soups (like today’s Butternut Tomato Soup) are the perfect cold weather meal – plus we can pack some up in a thermos for lunch on the go, or heat up a bowl of soup for a quick weeknight dinner. Jack has always loved making all different kinds of soups – so much so – it actually earned him the nickname “Soup Guy” back during his bachelor days. And today, one of his best buddies still asks him to cook soup anytime they get together. Most of the time, Jack prepares a homemade broth or stock. After all, a good and flavorful broth is THE basis for any delicious soup recipe! But sometimes our busy schedules get in the way – and he doesn’t always have time to cook up a batch of homemade stock or broth ahead of time.
How do you make our Butternut Tomato Soup?You’ll start with two simple but important steps to give your Butternut Tomato Soup a super-rich and intense flavor:
- Simmer three jars of Zoup! Good, Really Good® Organic Veggie Broth in a large pot, reducing the broth to about two quarts of liquid.
- While the veggie broth simmers, roast peeled and diced butternut squash in the oven, along with chopped onions, carrots, celery, and garlic that are coated with oil, tomato paste, and seasonings. Roast until caramelized and the butternut squash is tender.
More about Zoup! Good, Really Good® BrothZoup! operates multiple soup-focused restaurants, and now, they bring their restaurant-quality broths to supermarkets. Zoup! Good, Really Good® Broths are packaged in recycled glass jars. You can find at a variety of supermarkets nationwide including: Walmart, Wegman’s, Albertsons-Safeway, HEB, and more. Visit www.zoupbroth.com for more information. Click here for a coupon for $1 off a jar of any variety of Zoup! Good, Really Good® Broths.
2 cups coarsely cut up Spanish onions, (about one large onion)
4 cups peeled and coarsely cut up carrots, (about four medium carrots)
1 cup coarsely cut up celery, (about 2 stalks)
4 medium garlic cloves, peeled and left whole
2 pounds peeled and seeded butternut squash, cut into large chunks (about one Large squash)
2 tablespoons extra virgin olive oil
4 tablespoons butter, melted
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground coriander
2 tablespoons tomato paste
1 cup sherry
1 28-ounce can crushed tomatoes
1 14-ounce can crushed tomatoes
2 tablespoons balsamic vinegar
½ cup loosely packed fresh cilantro
½ cup loosely packed fresh basil
Croutons, to serve on the side.
Place the stock in a six-quart pot and bring to a boil and cook down to 2 quarts.
Preheat oven to 450 degrees F.
In a roasting pan, place onions, carrots, celery, garlic, butternut, oil, butter, salt, pepper, coriander and tomato paste and toss to combine.
Place in oven and roast for 25 minutes, toss ingredients and roast for 25 more.
Pour contents of pan in with reduced stock.
Place roasting pan on stove top, turn on burners and add sherry to deglaze the pan. Let the sherry evaporate by half while you scrape up all the brown bits from the bottom. Pour this into the pot scraping the pan with a rubber spatula to get every last bit.
Add the tomatoes and bring the mixture to a boil, lower to a simmer and cook 10-20 minutes until the vegetables are tender and the flavors have had a chance to meld.
Off heat add vinegar, cilantro and basil and puree with an immersion blender until smooth.
Taste and adjust seasoning if needed or add more cilantro and basil and puree again for a brighter flavor.
Serve with croutons.
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