Description
This roasted tomato basil soup is rich, creamy, and full of slow-roasted flavor. It’s the ultimate comfort food for chilly nights and cozy meals.
Ingredients
3 pounds fresh tomatoes (Roma or vine-ripe), halved
1 tablespoon olive oil
Salt and pepper, to taste
1 medium onion, diced
3 garlic cloves, minced
2 cups vegetable broth
1 cup fresh basil leaves, chopped
1/2 cup heavy cream (or coconut milk for dairy-free)
Optional: red pepper flakes, Parmesan cheese, croutons for serving
Instructions
1. Preheat oven to 400°F. Place halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
2. Roast for 45 minutes, until softened and slightly caramelized.
3. In a large pot, sauté onion in olive oil until translucent, about 5 minutes. Add garlic and cook 1 minute more.
4. Add roasted tomatoes and their juices to the pot. Stir in broth and chopped basil. Simmer for 15–20 minutes.
5. Blend the soup with an immersion blender (or in batches using a regular blender) until smooth.
6. Stir in cream and adjust seasoning to taste. Simmer on low for another 5 minutes.
7. Serve hot with toppings like croutons, fresh basil, or Parmesan.
Notes
Store in the fridge for up to 4 days or freeze for 3 months.
For a vegan version, use coconut milk and vegetable broth.
For extra spice, add a pinch of red pepper flakes during simmering.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg