Description
A simple recipe for rich tomato soup made by roasting tomatoes and basil before blending.
Ingredients
Scale
- 3 lbs ripe tomatoes, halved
- 1 large yellow onion, quartered
- 4 cloves garlic, peeled
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh basil leaves, packed
- 4 cups vegetable broth
- 1/4 cup heavy cream (optional)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Toss the halved tomatoes, onion quarters, and garlic cloves with olive oil, salt, and pepper on a large baking sheet.
- Roast for 30 to 35 minutes, until the tomatoes are softened and slightly charred.
- Remove from the oven and let cool slightly.
- Transfer the roasted vegetables and any pan juices to a large pot or Dutch oven.
- Add the fresh basil and vegetable broth to the pot.
- Bring the mixture to a simmer over medium heat.
- Use an immersion blender or carefully transfer the soup in batches to a regular blender and blend until smooth.
- Return the soup to the pot. Stir in the heavy cream, if using.
- Heat through gently without boiling. Adjust seasoning if needed.
Notes
- For a thicker soup, simmer uncovered for an extra 10 minutes before blending.
- If you do not have fresh basil, use 1 teaspoon of dried basil added during the simmering stage.
- Serve hot with grilled cheese sandwiches or crusty bread.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 12
- Sodium: 450
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 5
- Protein: 4
- Cholesterol: 10
Keywords: roasted tomato soup, tomato basil soup, homemade soup, vegetable soup, easy tomato soup