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Roasted Tomato Basil Soup Recipe

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4.2 from 49 reviews

  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Diet: Vegetarian, Gluten Free

Description

This Roasted Tomato Basil Soup is a warm, rich, and comforting dish packed with fresh, vibrant flavors. Ripe tomatoes are roasted alongside garlic and onion to deepen their natural sweetness before being blended with fresh basil and vegetable broth into a smooth and hearty homemade soup. It pairs wonderfully with crusty bread or a classic grilled cheese sandwich, perfect for any cozy meal.

Ingredients

Vegetables

  • 2 1/2 lbs (1.1 kg) ripe tomatoes, quartered
  • 1 medium yellow onion, cut into wedges
  • 5 garlic cloves, peeled
  • 1/2 cup fresh basil leaves
  • Fresh basil, for garnish

Liquids & Oils

  • 3 tablespoons extra-virgin olive oil
  • 4 cups vegetable broth
  • 1 tablespoon balsamic vinegar
  • 1/4 cup heavy cream (optional)

Seasonings

  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Optional Toppings

  • Grated Parmesan cheese (optional)

Instructions

  1. Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables.
  2. Arrange vegetables on baking sheet: Place quartered tomatoes, onion wedges, and peeled garlic cloves on a large baking sheet in a single layer.
  3. Season and oil: Drizzle the vegetables with 3 tablespoons of extra-virgin olive oil. Sprinkle with Italian seasoning, salt, and black pepper. Toss everything gently to ensure all pieces are evenly coated.
  4. Roast the vegetables: Put the baking sheet in the oven and roast for 30 to 35 minutes, or until the tomatoes are very soft and lightly caramelized, which enhances their natural sweetness.
  5. Simmer with broth: Transfer the roasted vegetables to a large pot. Add 4 cups of vegetable broth and bring to a gentle simmer over medium heat. Let it cook for 5 minutes to combine the flavors.
  6. Add basil and vinegar: Incorporate the fresh basil leaves and 1 tablespoon of balsamic vinegar into the pot to add brightness and depth to the soup.
  7. Blend the soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully blend in batches using a regular blender, then return the soup to the pot.
  8. Add cream and warm the soup: If using, stir in 1/4 cup heavy cream to add richness. Warm the soup gently for 2 to 3 minutes to meld the flavors together without boiling.
  9. Adjust seasoning: Taste the soup and add more salt or pepper if needed to balance the flavors perfectly.
  10. Serve: Ladle the soup into bowls and garnish with fresh basil leaves and grated Parmesan cheese if desired. Serve warm for the best experience.

Notes

  • Use ripe, flavorful tomatoes such as Roma, vine-ripened, or garden tomatoes for optimal taste.
  • For a vegan version, omit the heavy cream and Parmesan cheese.
  • Add a pinch of red pepper flakes if you prefer a spicy kick.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months to enjoy later.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Roasting
  • Cuisine: American

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