Description
Indulge in the rich flavors of this Roasted Tomato Basil Soup, a comforting classic that’s perfect for any time of year. The sweetness of roasted tomatoes, the earthiness of basil, and a hint of creaminess come together in a bowl of goodness.
Ingredients
Roasted Tomatoes:
3 pounds ripe tomatoes halved,
Vegetables:
1 medium onion quartered, 6 cloves garlic peeled,
Seasoning:
3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon red pepper flakes (optional),
Liquid and Flavorings:
3 cups vegetable broth, 1/4 cup tomato paste, 1/2 cup fresh basil leaves packed, 1 teaspoon sugar (optional, to balance acidity), 1/2 cup heavy cream or coconut milk for dairy-free
Instructions
- Preheat the oven: to 425°F.
- Cook the soup:
- Serve:
Place the tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and red pepper flakes, and toss to coat. Roast for 35 to 40 minutes until the tomatoes are soft and slightly caramelized.
Transfer the roasted vegetables and their juices to a large pot. Add vegetable broth and tomato paste, then bring to a simmer over medium heat. Cook for 10 minutes to allow flavors to blend. Remove from heat and stir in the basil leaves. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches. Stir in the cream and sugar, if using, and adjust seasoning to taste.
Serve hot with crusty bread or grilled cheese.
Notes
- For extra depth, add a roasted red pepper along with the tomatoes.
- This soup can be made ahead and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Skip the cream for a lighter, vegan version.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 9 g
- Sodium: 530 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 15 mg
