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Roasted Tomato Basil Soup

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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 large onion, peeled and quartered
  • 6 cloves garlic, peeled
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 cups vegetable broth
  • 1/2 cup fresh basil leaves, chopped
  • 1/2 cup heavy cream (optional)
  • 1 teaspoon sugar (optional)
  • Croutons and extra basil, for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Arrange tomatoes, onion, and garlic on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes, until vegetables are soft and slightly caramelized.
  2. Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a simmer over medium heat. Cook for 10 minutes, stirring occasionally.
  3. Remove from heat. Stir in basil. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches. Return to pot, stir in cream and sugar if using, and heat through. Adjust seasoning to taste. Serve hot, garnished with croutons and fresh basil.

Notes

For a vegan version, omit the cream or use coconut milk. Roasting the tomatoes deepens their flavor. The soup can be made ahead and reheated—it tastes even better the next day.

Nutrition

Find it online: https://www.receipster.com/roasted-tomato-basil-soup-17/

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