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Homemade Roasted Tomato Basil Soup

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A creamy, flavorful tomato basil soup made with roasted fresh tomatoes, garlic, caramelized onions, and fresh basil. This recipe is dairy-free and vegan-friendly, with optional add-ins for extra creaminess.

Ingredients

Scale
  • 3 pounds fresh tomatoes, halved
  • 1 whole head garlic, cloves separated and peeled
  • 1 large onion, thinly sliced
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 cup fresh basil leaves, plus extra for garnish
  • Optional: 1/2 cup light coconut milk or grated Parmesan cheese for topping

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Place halved tomatoes and garlic cloves on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
  3. Roast tomatoes and garlic for 25-30 minutes until caramelized and soft.
  4. While tomatoes roast, heat remaining olive oil in a skillet over medium heat. Add sliced onions and cook slowly, stirring occasionally, until caramelized, about 20 minutes.
  5. Transfer roasted tomatoes, garlic, caramelized onions, vegetable broth, and dried oregano to a blender or food processor.
  6. Blend until smooth and creamy. If soup is too thick, add more broth or water to reach desired consistency.
  7. Pour soup into a pot and heat gently over medium heat until warmed through.
  8. Stir in fresh basil leaves just before serving to preserve flavor.
  9. Optional: Stir in coconut milk for creaminess or top with grated Parmesan cheese and extra basil.

Notes

Roasting the tomatoes and garlic enhances their natural sweetness and depth of flavor. Adding caramelized onions gives the soup a rich, savory undertone. Fresh basil should be added at the end to maintain its bright flavor and avoid bitterness.

Nutrition

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