Description
A comforting and flavorful roasted tomato basil soup made with oven-roasted tomatoes and garlic, blended until creamy, then simmered with fresh basil and vegetable broth for a rich, hearty dish perfect for any season.
Ingredients
Scale
Vegetables
- 3 pounds tomatoes (any variety, cut in half)
- 6 cloves garlic (skin on)
- 1/2 cup yellow onion (minced)
- 1/2 cup fresh basil leaves
Oils and Seasonings
- 4 tablespoons olive oil (divided)
- Salt and pepper (to taste)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
Liquids
- 5 cups low-sodium vegetable broth (or chicken broth)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the tomatoes and garlic.
- Roast Tomatoes and Garlic: Spread the halved tomatoes and garlic cloves, skin on, evenly on a large baking sheet. Drizzle with 3 to 4 tablespoons of olive oil and season with salt and pepper. Roast for 30-35 minutes until the tomatoes are lightly charred and tender. Let cool for 5 minutes, then peel the garlic cloves.
- Sauté Onions: While the tomatoes roast, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the minced onions and cook until golden and softened, about 4-5 minutes.
- Add Ingredients to Pot: Season the cooked onions with kosher salt and black pepper. Add the roasted tomatoes, peeled garlic, broth, and fresh basil leaves to the pot.
- Blend Soup: Transfer the mixture into a blender and blend for about 1 minute until smooth and creamy. Alternatively, use a hand-held blender directly in the pot.
- Simmer: Return the blended soup to the pot and let it simmer gently for 5 minutes to combine flavors and heat thoroughly.
- Serve: Serve hot and enjoy with your favorite grilled cheese sandwich for a classic pairing.
Notes
- For a deeper flavor, consider roasting the tomatoes a bit longer to increase caramelization.
- Use low-sodium broth to control the saltiness of the soup better.
- You can substitute fresh basil with dried basil if needed, but reduce the amount as dried basil is more concentrated.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a vegan option, ensure the broth is vegetable-based and serve with vegan bread or cheese.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Keywords: roasted tomato basil soup, creamy tomato soup, vegetarian soup, easy tomato basil soup, homemade tomato soup
