PrintRoasted Tomato Basil Soup
A simple, from-scratch tomato soup made with caramelized roasted tomatoes and fresh basil. Perfect for a cozy meal, especially when paired with grilled cheese.
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 min
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 pounds ripe tomatoes, halved or quartered
- 1 large yellow onion, quartered
- 4 cloves garlic, unpeeled
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup fresh basil leaves
- 1/4 cup heavy cream (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss the tomatoes, onion, and garlic with olive oil, salt, and pepper.
- Roast for 30-40 minutes, or until the tomatoes are softened and slightly caramelized, and the onion is tender.
- Let the roasted vegetables cool slightly. Squeeze the roasted garlic from its skin.
- Transfer the roasted vegetables and garlic to a blender. Add the vegetable broth and fresh basil.
- Blend until smooth. For a creamier soup, stir in the heavy cream.
- Heat the soup gently in a pot over medium heat. Do not boil.
- Serve hot, ideally with grilled cheese sandwiches.
Notes
- This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
- For an even deeper flavor, you can roast the vegetables on a sheet pan for easier cleanup.
- Adjust seasoning to your preference.
- This recipe is vegetarian.
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 15g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Find it online: https://www.purecookingjoy.com/roasted-tomato-basil-soup/