Description
This Roasted Tomato Basil Soup is a comforting, flavorful classic that combines the deep, smoky sweetness of oven-roasted tomatoes with fresh basil for an irresistible, velvety soup. Perfect for a cozy lunch or dinner, it pairs beautifully with a crusty grilled cheese sandwich or fresh bread.
Ingredients
Units
Scale
For the Roasted Tomatoes
- 2 lbs (about 900g) ripe tomatoes, halved
- 4 cloves garlic, peeled
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
For the Soup Base
- 1 medium yellow onion, chopped
- 2 tbsp olive oil
- 1/4 tsp red pepper flakes (optional)
- 2 cups (480ml) vegetable broth
- 1/2 cup (packed) fresh basil leaves, plus more for garnish
- 1 tsp sugar (optional, to balance acidity)
To Finish
- 1/2 cup (120ml) heavy cream, or coconut cream for vegan option
Instructions
- Roast the Tomatoes: Preheat your oven to 425°F (220°C). Arrange the halved tomatoes cut side up on a baking sheet, scatter garlic cloves among them, and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 30–35 minutes, until tomatoes are soft and slightly caramelized.
- Prepare the Soup Base: In a large pot over medium heat, heat olive oil. Add the chopped onion and sauté until translucent, about 5–6 minutes. If using, add red pepper flakes and cook for 1 minute.
- Combine and Simmer: Add the roasted tomatoes and garlic to the pot. Pour in vegetable broth and stir well. Bring to a gentle simmer and cook for 10 minutes to blend the flavors.
- Blend the Soup: Stir in fresh basil leaves (reserving a few for garnish) and, using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, work in batches with a regular blender, then return soup to the pot. Taste and add sugar if soup is too acidic.
- Finish and Serve: Stir in the heavy cream (or coconut cream for vegan option), heat gently until warmed through, and adjust seasoning as needed. Serve hot, garnished with more basil and a swirl of cream if you like.
Notes
- For extra richness, try roasting half of the tomatoes with a few sprigs of fresh thyme.
- To make it completely vegan, use coconut cream or any plant-based cream alternative.
- This soup stores well and tastes even better the next day—store in airtight containers in the fridge for up to 3 days or freeze for up to 3 months.
- Serve with homemade croutons or a grilled cheese sandwich for the ultimate comfort meal.
Nutrition
- Serving Size: 1 generous bowl (about 1 1/2 cups)
- Calories: 195
- Sugar: 10g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
