Description
Indulge in the rich flavors of this comforting Roasted Tomato Basil Soup. Made with ripe tomatoes, garlic, and fresh basil, this creamy soup is perfect for a cozy meal any time of the year.
Ingredients
Scale
Roasted Tomatoes:
- 2 1/2 pounds ripe tomatoes, halved
- 1 small onion, quartered
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Soup Base:
- 2 cups vegetable broth
- 1/2 cup fresh basil leaves, packed
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 cup heavy cream or coconut cream (optional for creaminess)
- Chopped fresh basil and a drizzle of olive oil for garnish
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C).
- Roast Vegetables: Place halved tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, salt, pepper, and red pepper flakes. Roast for 30-35 minutes.
- Cook Soup: Transfer roasted vegetables to a pot. Add broth, tomato paste, and sugar. Simmer, then add fresh basil. Cook for 5 minutes.
- Puree Soup: Use an immersion blender to puree the soup until smooth. Stir in cream if using.
- Finish and Serve: Warm through without boiling. Adjust seasoning. Serve hot, garnished with basil and olive oil.
Notes
- For a dairy-free version, use coconut cream or omit cream altogether.
- Roasting enhances the tomato flavor—use the ripest tomatoes you can find.
- Serve with grilled cheese or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 9g
- Sodium: 540mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg
