Description
A simple recipe for flavorful roasted tomato and basil soup.
Ingredients
Scale
- 3 lbs ripe tomatoes, halved
- 1 large yellow onion, quartered
- 4 cloves garlic, unpeeled
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup fresh basil leaves, packed
- 1/4 cup heavy cream (optional)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Toss the halved tomatoes, onion quarters, and unpeeled garlic cloves with olive oil, salt, and pepper on a large baking sheet.
- Roast for 30 to 35 minutes, until the tomatoes are slightly caramelized and soft.
- Remove the garlic skins once cool enough to handle.
- Transfer the roasted vegetables to a large pot or Dutch oven.
- Add the vegetable broth to the pot.
- Bring the mixture to a simmer over medium heat.
- Remove from heat and stir in the fresh basil leaves.
- Use an immersion blender or carefully transfer the soup in batches to a regular blender to blend until smooth.
- Return the soup to the pot. If using, stir in the heavy cream.
- Heat gently until warmed through. Do not boil after adding cream.
- Taste and adjust seasoning if needed before serving.
Notes
- For a richer flavor, roast the vegetables until they achieve a deeper color.
- If you prefer a thinner soup, add a little more broth.
- Serve with grilled cheese sandwiches for dipping.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 12
- Sodium: 450
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 5
- Protein: 4
- Cholesterol: 15
Keywords: roasted tomato soup, basil soup, tomato soup recipe, easy soup, vegetarian soup