Description
Nothing quite matches the comfort of a bowl of tomato basil soup, especially when made from scratch with roasted tomatoes and fresh basil. This Roasted Tomato Basil Soup takes the classic recipe to a whole new level by roasting the tomatoes, which brings out their natural sweetness and intensifies their flavor. The addition of garlic, onions, and fresh basil leaves creates a rich and aromatic soup that’s perfect for any occasion. It’s creamy yet light, with a depth of flavor that’s hard to achieve with canned soups. Whether you’re looking for a cozy winter warmer or a light summer dish, this roasted tomato basil soup is guaranteed to satisfy. Serve it with a slice of crusty bread or a grilled cheese sandwich, and you’ll have a meal that’s both wholesome and indulgent.
Ingredients
- 2 lbs ripe Roma tomatoes, halved
- 1 large onion, roughly chopped
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon sugar (optional, to balance acidity)
- 2 cups vegetable broth (or chicken broth for non-vegetarians)
- 1 cup fresh basil leaves, packed
- 1 cup canned crushed tomatoes (for added depth)
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
- 1 teaspoon balsamic vinegar (optional, for added richness)
Instructions
1. Roast the Tomatoes, Garlic, and Onion
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the halved tomatoes, onion, and garlic cloves on the baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper.
- Roast for 25–30 minutes, or until the tomatoes are soft and slightly caramelized around the edges. This roasting process enhances the natural sweetness of the tomatoes and deepens the flavor.
2. Blend the Ingredients
- Once the vegetables are roasted, transfer them to a blender. Add the fresh basil leaves and blend until smooth. (If you prefer a chunkier soup, pulse rather than blend fully.)
- Alternatively, you can use an immersion blender directly in the pot after adding the broth for convenience.
3. Simmer the Soup
- Pour the blended mixture into a large pot. Add the vegetable broth and canned crushed tomatoes, stirring to combine.
- Bring the soup to a simmer over medium heat, then reduce the heat to low and let it cook for an additional 10–15 minutes. Taste and add sugar if the soup is too acidic, balancing out the flavors.
4. Add the Cream and Season
- Stir in the heavy cream or coconut milk if you prefer a creamy texture. Adjust salt and pepper to taste and add balsamic vinegar if desired for extra depth.
- Simmer for a few more minutes to allow the flavors to meld.
5. Serve
- Ladle the soup into bowls, garnish with fresh basil leaves, and drizzle with a bit of olive oil if desired. Enjoy with crusty bread or a classic grilled cheese for the ultimate comfort meal!
- Prep Time: 15mins
- Cook Time: 45mins