Description
Indulge in the rich, comforting flavors of this Roasted Tomato Basil Soup. This creamy and aromatic soup is bursting with the sweetness of roasted tomatoes, the earthiness of basil, and a hint of garlic, creating a perfect harmony of flavors in every spoonful.
Ingredients
Scale
Roasted Tomatoes:
- 2 pounds ripe tomatoes, halved
Roasted Vegetables:
- 1 large onion, quartered
- 4 cloves garlic, peeled
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Soup Base:
- 3 cups vegetable broth
- 1/2 cup fresh basil leaves
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional)
- 1/2 cup heavy cream or coconut cream (optional for creaminess)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast the vegetables: Place tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 35-40 minutes.
- Prepare the soup base: Transfer roasted vegetables to a pot. Add broth, basil, tomato paste, and sugar. Simmer for 10 minutes.
- Blend the soup: Use an immersion blender or transfer to a blender to blend until smooth.
- Finish the soup: Return soup to pot, stir in cream, if using. Heat through. Adjust seasoning. Serve garnished with basil or cream.
Notes
- For a richer flavor, use a mix of Roma and cherry tomatoes.
- To make it vegan, use coconut cream or omit the cream entirely.
- This soup pairs wonderfully with crusty bread or grilled cheese.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting, Blending, Stovetop
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 180
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 15 mg
