Late-Season Tomato Soup With Caramelized Shallots & Basil

A silky, comforting way to use every last tomato hanging on in November.

Ingredients

• 2–3 lbs late-season tomatoes (red, half-ripe, mixed varieties all welcome)
• 4–5 large shallots, thinly sliced
• 4 cloves garlic, smashed
• 2 tbsp olive oil
• 1 tbsp butter (optional but highly recommended)
• 1–2 cups vegetable or chicken broth
• Handful of fresh basil leaves (plus more for topping)
• 1–2 tsp sugar (only if your tomatoes are extra tart)
• Salt + pepper
• Splash of heavy cream or coconut milk (optional)

Instructions

1. Caramelize the shallots.

Add olive oil (and butter if using) to a pot over medium heat.
Add sliced shallots and a pinch of salt.
Cook low and slow for 10–15 minutes until soft, golden, and sweet.
(This is where the magic starts.)

2. Add garlic + tomatoes.

Stir in the smashed garlic and cook 1 minute.
Add your chopped late-season tomatoes — no need to peel, core, or fuss.
Cook until they start to break down.

3. Add broth + simmer.

Pour in 1 cup broth, adding more if you like a thinner soup.
Simmer 20–30 minutes, until everything is soft and cozy.

4. Blend it smooth.

Use an immersion blender right in the pot, or pour into a blender (carefully!).
Blend until silky.

5. Season + finish.

Add salt, pepper, and a tiny pinch of sugar only if needed.
Tear in the basil leaves and swirl in a splash of cream if you want extra luxury.

6. Taste → adjust → enjoy.

Drizzle with olive oil, top with more basil, or pair with grilled cheese.
It’s late-season tomato heaven.

Why this works:

Caramelized shallots bring sweetness, late-season tomatoes bring depth, and basil keeps it fresh.
It tastes like summer’s last whisper — warm, cozy, and absolutely perfect.