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Roasted Tomato Basil Soup

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A rich and flavorful roasted tomato basil soup made with fresh tomatoes, garlic, and basil, perfect for a comforting meal.

Ingredients

Scale
  • 3 pounds ripe tomatoes, halved
  • 1 large onion, quartered
  • 6 cloves garlic, peeled
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 cups vegetable broth
  • 1/2 cup fresh basil leaves, chopped
  • 1 teaspoon sugar (optional)
  • 1/2 cup heavy cream (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Place tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
  3. Roast in the oven for 35-40 minutes, until vegetables are soft and slightly caramelized.
  4. Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a simmer over medium heat.
  5. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a blender.
  6. Stir in chopped basil and sugar if using. Simmer for another 5 minutes.
  7. If desired, stir in heavy cream for a richer soup. Adjust seasoning with salt and pepper.
  8. Serve hot, garnished with additional basil leaves if desired.

Notes

Roasting the tomatoes and garlic enhances the soup’s natural sweetness and depth of flavor. For a vegan version, omit the heavy cream or substitute with coconut milk.

Nutrition

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