Print

Roasted Tomato Basil Soup

Print Recipe

A rich and creamy roasted tomato soup with fresh basil, perfect for a comforting meal.

Ingredients

Scale
  • 3 pounds ripe tomatoes, cored and halved
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) can whole tomatoes, with juice
  • 4 cups vegetable broth
  • 1/2 cup fresh basil leaves, chopped
  • 1/2 cup heavy cream (optional)
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Place tomato halves on a baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Roast for 45 minutes until tomatoes are soft and slightly caramelized.
  2. In a large pot, heat remaining olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and red pepper flakes, cook for 1 minute until fragrant.
  3. Add roasted tomatoes, canned tomatoes with juice, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. Remove from heat and stir in basil. Use an immersion blender to puree the soup until smooth. Stir in heavy cream and Parmesan cheese if using. Season with additional salt and pepper to taste.

Notes

For a vegan version, omit the cream and Parmesan. The soup can be stored in the refrigerator for up to 3 days or frozen for longer storage. Garnish with extra basil leaves and a drizzle of olive oil before serving.

Nutrition

Find it online: https://www.receipster.com/roasted-tomato-basil-soup-11/

Themes by WordPress