Description
This roasted tomato basil soup is the perfect comfort food, bursting with the fresh flavors of roasted tomatoes and fragrant basil. A healthy and hearty soup that brings out the natural sweetness of tomatoes through roasting, this dish is both simple and elegant. Whether you’re looking for a warming winter meal or a fresh, vibrant starter, this soup will satisfy your cravings. Made with wholesome ingredients, it’s easy to customize with a creamy or dairy-free twist, and it’s ideal for both family dinners and meal prep. Dive into the rich, bold flavors of this deliciously easy-to-make recipe that is sure to become a staple in your kitchen.
Ingredients
Units
Scale
- 2 lbs (1 kg) Roma tomatoes, halved
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 3 tablespoons olive oil, divided
- Salt and pepper, to taste
- 4 cups (1 liter) chicken or vegetable broth
- 1/4 cup (6 g) fresh basil leaves, chopped
- 1 teaspoon sugar (optional)
- 1/2 teaspoon baking soda (optional, to reduce acidity)
- 1/2 cup (125 ml) heavy cream (optional, for creaminess)
- Fresh basil leaves, for garnish
Instructions
- Roasting the Tomatoes:
- Preheat the oven to 400°F (200°C).
- Place the halved Roma tomatoes on a baking sheet, cut side up.
- Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
- Roast for 25-30 minutes, or until the tomatoes are soft and slightly caramelized.
- Cooking the Soup:
- In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the finely chopped onion and cook for 5-7 minutes until soft and translucent.
- Stir in the minced garlic and cook for another minute, until fragrant.
- Blending the Soup:
- Once the tomatoes are done roasting, add them to the pot along with any juices from the baking sheet.
- Pour in the chicken or vegetable broth, and add the chopped basil leaves.
- Bring the mixture to a simmer and cook for about 10 minutes to blend the flavors.
- Optional Additions:
- If you prefer a slightly sweeter soup, add 1 teaspoon of sugar.
- To reduce the acidity, stir in ½ teaspoon of baking soda.
- For a creamier texture, stir in the heavy cream and cook for an additional 5 minutes.
- Blending:
- Using an immersion blender (or carefully transferring the soup to a blender in batches), blend until smooth.
- Adjust seasoning with salt and pepper to taste.
- Serving:
- Ladle the soup into bowls and garnish with fresh basil leaves.
- Serve with crusty bread or a grilled cheese sandwich for the ultimate comfort meal.
- Prep Time: 20
- Cook Time: 50