Homemade Roasted Tomato Basil Soup
A comforting soup of oven-roasted tomatoes, garlic and onions blended with fresh basil and a touch of cream for a silky texture.
Ingredients
Roasting Vegetables
- 3 pounds tomatoes halved crosswise
- 1 small yellow onion cut into wedges
- 6 cloves garlic peeled
Seasoning & Blend
- 2 tablespoons olive oil plus extra for drizzling
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon sugar optional, if soup is too bright
- 4 cups low-sodium vegetable broth
- 0.5 cup heavy cream optional
- 2 cups fresh basil leaves plus more for garnish
Instructions
Roasting Vegetables
- Preheat oven to 425°F (218°C). Arrange tomatoes, onion and garlic on a rimmed baking sheet.
- Drizzle with olive oil, season with kosher salt and pepper, then roast for 30 minutes until edges turn golden.
Blend and Simmer
- Let the vegetables rest for 5 minutes, then transfer to a blender. Add vegetable broth and basil leaves, and blend until silky smooth.
- Pour the puree into a pot, bring to a gentle simmer over medium heat, and cook for 5 minutes.
- Stir in heavy cream and sugar if using, and heat for 2 more minutes.
- Adjust salt and pepper to taste, then serve garnished with fresh basil leaves.
Notes
Store in an airtight container in the refrigerator for up to 4 days.
Freeze in freezer-safe containers for up to 3 months; thaw overnight before reheating.
Nutrition
Serving: 1servingCalories: 196kcalCarbohydrates: 20g
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