Description
Roasted Tomato Basil Soup bursting with tomatoes, basil, and comforting flavors. Perfect for quick, crowd-pleasing meals.
Ingredients
Scale
- 3 lbs (1.4 kg) ripe tomatoes (Roma or vine-ripened work best), halved
- 1 large yellow onion (about 8 oz/225g), quartered
- 6 garlic cloves, peeled
- 3 tablespoons (45ml) olive oil
- 1 teaspoon (5g) salt
- ½ teaspoon (2g) freshly ground black pepper
- 2 cups (480ml) vegetable broth
- ¼ cup (6g) fresh basil leaves, plus more for garnish
- 2 tablespoons (30ml) tomato paste
- ½ teaspoon (2g) dried oregano
- ¼ cup (60ml) heavy cream (optional)
- 1 tablespoon (15g) sugar (optional, depending on tomato sweetness)
Instructions
- Step 1: Prepare for Roasting Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easier cleanup. Halve the tomatoes and quarter the onion, then arrange them on the prepared baking sheet along with the whole garlic cloves. Drizzle everything with olive oil and season generously with salt and pepper. Toss gently to ensure even coating.
- Step 2: Roast the Vegetables Place the baking sheet in the preheated oven and roast for 35-40 minutes until the tomatoes have softened significantly and show caramelization around the edges. The onions should be translucent with some browning, and the garlic should be soft when pressed. Your kitchen will fill with an incredible aroma—a preview of the delicious **Roasted Tomato Basil Soup** to come.
- Step 3: Simmer and Season Transfer the roasted vegetables to a large Dutch oven or heavy-bottomed pot. Add the vegetable broth, tomato paste, and dried oregano. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together. Add the fresh basil leaves in the last 2 minutes of simmering.
- Step 4: Blend the Soup Remove the pot from heat and use an immersion blender to purée the soup until completely smooth. If you don’t have an immersion blender, carefully transfer batches to a regular blender, remembering to vent the lid to prevent pressure buildup from hot liquid. Return the blended soup to the pot.
- Step 5: Final Touches Stir in the heavy cream if using, warming the soup over low heat without allowing it to boil. Taste and adjust seasoning as needed—this is when you might add a touch of sugar if your **Roasted Tomato Basil Soup** needs balancing. Serve immediately garnished with fresh basil leaves, a drizzle of olive oil, or a swirl of cream.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 210 calories per serving
- Sugar: 8 grams
- Sodium: 820 mg
- Fat: 16 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 14 grams
- Fiber: 3 grams
- Protein: 3 grams
- Cholesterol: 30 mg