Description
This Roasted Tomato Basil Soup is a comforting and flavorful dish featuring caramelized tomatoes, garlic, and onions roasted to perfection, then blended with fresh basil and vegetable broth for a smooth, vibrant soup. Optional cream adds a luscious richness, making it a perfect meal for any season.
Ingredients
Scale
Main Ingredients
- 2 1/2 lbs ripe tomatoes, halved
- 1 large onion, quartered
- 6 cloves garlic, peeled
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups vegetable broth
- 1/2 cup fresh basil leaves, packed
- 1 teaspoon sugar (optional)
- 1/2 cup heavy cream or coconut cream (optional)
- Extra olive oil or cream for garnish (optional)
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 425°F (220°C). Place the halved tomatoes, quartered onion, and peeled garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss everything to coat evenly.
- Roast the Vegetables: Roast for 35–40 minutes, until the tomatoes are soft and have a slight caramelization. Remove the baking sheet from the oven and let the vegetables cool slightly for easier handling.
- Blend the Soup Base: Transfer the roasted vegetables along with the juices to a large pot or blender. Add the vegetable broth and fresh basil leaves. Blend until smooth, using an immersion blender directly in the pot or blending in batches if using a regular blender.
- Simmer the Soup: Heat the blended soup over medium heat for 10–15 minutes, stirring occasionally. If the soup tastes too acidic, add sugar to balance the flavors. For a creamy texture, stir in heavy cream or coconut cream and heat through without boiling.
- Season and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with a drizzle of cream or olive oil and additional fresh basil if desired.
Notes
- For extra depth of flavor, add a pinch of red pepper flakes or a splash of balsamic vinegar during the blending or simmering stages.
- This soup pairs wonderfully with a classic grilled cheese sandwich for a hearty meal.
- Use coconut cream for a dairy-free, vegan-friendly version.
- To make the soup smoother, strain it through a fine mesh sieve after blending.
