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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, chopped
  • Optional: 1/2 cup light coconut milk or cream
  • Optional: 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 olive oil and season with salt and pepper.
  3. Roast tomatoes and garlic in the oven for about 30-40 minutes until caramelized and soft.
  4. While tomatoes roast, heat a skillet over medium heat and add olive oil. Add sliced onions and cook slowly, stirring occasionally, until caramelized (about 20-25 minutes).
  5. Once tomatoes and garlic are roasted, transfer them to a blender or food processor. Add caramelized onions, vegetable broth, dried oregano, and fresh basil leaves.
  6. Blend until smooth. If the 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. Adjust seasoning with salt and pepper.
  8. Optional: Stir in light coconut milk or cream for extra creaminess.
  9. Serve hot, topped with additional fresh basil and grated Parmesan cheese if desired.

Notes

Roasting the tomatoes and garlic enhances their natural sweetness and depth of flavor. Caramelizing the onions adds a rich, savory note that balances the acidity of the tomatoes. Fresh basil should be added at the end to preserve its bright flavor.

Nutrition

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