Roasted Tomato Basil Soup
This Roasted Tomato Basil Soup is SO comforting! Roasted tomatoes and fresh basil combine for a rich, vibrant, and easy-to-make soup perfect for any cozy meal.
Equipment
- Baking Sheet
- Large Pot or Dutch Oven
- Immersion blender or countertop blender
- Knife
- Cutting Board
- Ladle
Ingredients
- 2 pounds ripe tomatoes halved (choose vine-ripened or heirloom for the best flavor)
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 2 cups vegetable broth (or chicken broth if preferred)
- 1 cup fresh basil leaves chopped
- salt and pepper to taste
- 1 tablespoon sugar optional, to balance acidity
- heavy cream optional, for serving
Instructions
- Preheat your oven to 400°F (200°C). On a baking sheet, toss the halved tomatoes and chopped onion with 2 tablespoons of olive oil, salt, and pepper. Spread them out in a single layer. Roast in the oven for about 30-35 minutes until the tomatoes are soft, slightly caramelized, and the onions are golden.
- While the vegetables are roasting, heat a large pot over medium heat. Add a splash of olive oil, then sauté the minced garlic until fragrant, about 1-2 minutes. Be careful not to burn it as garlic turns bitter quickly.
- Carefully transfer the roasted tomatoes and onions to the pot with the garlic. Pour in 2 cups of vegetable broth. Bring the mixture to a gentle simmer and let it cook for 10 minutes to marry the flavors.
- Stir in the chopped fresh basil leaves, salt, pepper, and if using, 1 tablespoon of sugar to balance the acidity. Simmer for an additional 5 minutes.
- Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and puree until velvety.
- If the soup is too thick, add a little more broth until you reach your desired consistency. For an extra touch of indulgence, swirl in a splash of heavy cream when serving. Ladle into bowls and garnish with fresh basil leaves or a drizzle of olive oil.
Notes
- Roast tomatoes until caramelized to maximize natural sweetness and flavor depth.
- For a vegan version, omit heavy cream or substitute with coconut cream or plant-based alternatives.
- Soup stores well refrigerated for up to 4 days and freezes for up to 3 months; re-blend after thawing if separation occurs.