Roasted Tomato Basil Soup
Roasted tomato basil soup is made with oven-roasted tomatoes, fresh basil, garlic, and onions, blended into a creamy, flavorful soup perfect for any season.
Ingredients
- 2 pounds ripe tomatoes Roma or vine-ripened work best, halved
- 4 cloves garlic peeled
- 1 large yellow onion diced
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups vegetable or chicken broth
- 1 cup fresh basil leaves loosely packed
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste optional, for extra depth
- ½ cup heavy cream optional, for a creamier soup
Instructions
Roast the Tomatoes
- Preheat your oven to 400°F. Spread the halved tomatoes and garlic cloves on a large baking sheet. Drizzle with olive oil, then sprinkle on the salt and pepper. Roast for 25-30 minutes, or until the tomatoes are soft and slightly caramelized.
Sauté the Onion
- In a medium soup pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the dried oregano and tomato paste, if using, and cook for another minute to deepen the flavors.
Blend the Ingredients
- Carefully transfer the roasted tomatoes and garlic to the pot with the onions. Pour in the broth, then add the fresh basil leaves. Use an immersion blender to puree the soup until smooth, or transfer everything to a countertop blender in batches.
Simmer and Serve
- Bring the soup to a gentle simmer over low heat. Let it cook for 10-15 minutes to allow all the flavors to meld together. If you’re using heavy cream, stir it in during the last few minutes of cooking. Taste and adjust the seasoning with more salt or pepper, if needed.
- Serve hot with crusty bread, crackers, or a classic grilled cheese sandwich for dipping!