Print

Homemade Roasted Tomato Basil Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This homemade roasted tomato basil soup is a comforting and flavorful dish, perfect for any time of the year. Roasting the tomatoes before blending them brings out their natural sweetness, while fresh basil adds an aromatic touch, and a creamy base gives it a smooth texture.

Ingredients

4 cups of fresh tomatoes, quartered

1 tablespoon olive oil

1 medium onion, diced

4 cloves garlic, minced

2 cups vegetable or chicken broth

1/2 cup heavy cream (or coconut cream for a dairy-free option)

1/4 cup fresh basil, chopped

Salt and pepper, to taste

1 teaspoon sugar (optional, to balance acidity)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place the quartered tomatoes on a baking sheet and drizzle them with olive oil. Roast for 25-30 minutes, or until the tomatoes are soft and caramelized.
  3. While the tomatoes are roasting, heat a large pot over medium heat. Add a little olive oil and sauté the diced onion until translucent, about 5-7 minutes.
  4. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  5. Once the tomatoes are roasted, add them (along with their juices) to the pot with the onions and garlic. Stir well.
  6. Pour in the vegetable or chicken broth and bring to a simmer. Let it cook for 10-15 minutes, allowing the flavors to combine.
  7. Use an immersion blender to blend the soup until smooth, or transfer the mixture to a blender and puree until creamy.
  8. Stir in the heavy cream and fresh basil. Season with salt, pepper, and optional sugar to taste. Let the soup simmer for an additional 5 minutes.
  9. Serve hot, garnished with extra basil or a swirl of cream, if desired.

Notes

  • For a spicier soup, add a pinch of red pepper flakes or diced jalapeños during the sautéing step.
  • If you prefer a thicker soup, reduce the amount of broth or let it simmer longer to evaporate more liquid.
  • To make the soup vegan, substitute the heavy cream with coconut cream or almond milk.
  • This soup can be made ahead of time and tastes even better the next day as the flavors meld together.

Nutrition

Find it online: https://recipesbyjanet.com/homemade-roasted-tomato-basil-soup/