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Roasted Tomato Basil Soup finished dish

Roasted Tomato Basil Soup

Recipe card for Roasted Tomato Basil Soup.
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Servings: 4 servings
Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 3 lbs ripe tomatoes (Roma or heirloom), halved
  • 1 large onion, chopped
  • 6 garlic cloves, peeled
  • 1/4 cup olive oil
  • Salt and black pepper to taste
  • 1/2 tsp red pepper flakes optional
  • 2 cups vegetable broth or chicken broth
  • 1/2 cup fresh basil leaves
  • 1 tsp sugar optional
  • 1/2 cup heavy cream optional for creamier soup

Method
 

Preparation
  1. Preheat oven to 400°F (200°C).
  2. Arrange the tomatoes (cut side up), onion, and garlic on a baking sheet. Drizzle with olive oil, season with salt, pepper, and red pepper flakes.
  3. Roast in the oven for 35–40 minutes until caramelized and slightly charred.
  4. Transfer the roasted vegetables to a large pot. Add the broth and basil, and simmer for 10 minutes.
  5. Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth.
  6. Add sugar and cream if desired. Taste and adjust seasoning.
  7. Simmer for another 5 minutes before serving. Garnish with fresh basil or a drizzle of cream.

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