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Roasted Tomato Basil Soup

Close-up of creamy, vibrant orange tomato basil soup topped with wilted basil leaves in a white bowl.
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A simple recipe for rich, flavorful roasted tomato basil soup, perfect as comfort food.

Ingredients

Scale
  • 2 lbs ripe tomatoes, halved
  • 1 large yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/4 cup fresh basil leaves, packed
  • 1/2 cup heavy cream (optional, for creamy version)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the halved tomatoes, onion quarters, and unpeeled garlic cloves with olive oil, salt, and pepper on a baking sheet.
  3. Roast for 30 to 35 minutes, until the tomatoes are slightly charred and soft.
  4. Remove the garlic skins.
  5. Transfer the roasted vegetables to a large pot or Dutch oven. Add the vegetable broth.
  6. Bring the mixture to a simmer over medium heat. Cook for 10 minutes.
  7. Carefully transfer the soup mixture to a blender (or use an immersion blender). Blend until completely smooth.
  8. Return the soup to the pot. Stir in the fresh basil leaves.
  9. If making the creamy version, stir in the heavy cream now and heat through without boiling.
  10. Taste and adjust salt and pepper before serving.

Notes

  • Serve this soup with grilled cheese sandwiches for a classic comfort meal.
  • For a deeper flavor, roast the vegetables for an extra 10 minutes.
  • If you do not have fresh basil, use 1 teaspoon of dried basil added during the simmering stage.

Nutrition

Find it online: https://delishdiarist.com/roasted-tomato-basil-soup-recipe/