=== console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Tomato Basil Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Roasting and simmering
  • Cuisine: American

Description

This creamy Roasted Tomato Basil Soup is a cozy and flavorful dish made with roasted tomatoes, fresh basil, and a touch of cream. Perfect for pairing with a grilled cheese sandwich or enjoying on its own!

Ingredients

Units Scale
  • 2 1/2 pounds ripe Roma or plum tomatoes, halved
  • 1 large onion, roughly chopped
  • 4 cloves garlic, peeled
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (28 oz) can whole peeled tomatoes
  • 2 cups vegetable broth (or chicken broth)
  • 1/2 cup fresh basil leaves, packed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional, for a kick)
  • 1/2 cup heavy cream or 1/3 cup coconut cream (for a dairy-free option)

Instructions

  1. Roast the tomatoes:
    • Preheat your oven to 400°F (200°C).
    • Arrange the halved Roma tomatoes, onion, and garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
    • Roast for 35-40 minutes, or until the tomatoes are soft and slightly caramelized.
  2. Blend the soup:
    • Transfer the roasted vegetables to a large pot. Add the canned tomatoes (with their juice), vegetable broth, basil leaves, oregano, and red pepper flakes, if using.
    • Use an immersion blender to puree the mixture until smooth, or transfer it to a countertop blender in batches.
  3. Simmer and season:
    • Place the pot over medium heat and bring the soup to a gentle simmer. Let it cook for 10 minutes to blend the flavors.
    • Stir in the heavy cream (or coconut cream) and adjust seasoning with additional salt or pepper as needed.
  4. Serve:
    • Ladle the soup into bowls and garnish with fresh basil, a drizzle of olive oil, or a sprinkle of grated Parmesan cheese. Serve warm with crusty bread or a grilled cheese sandwich.

Notes

  • For extra depth, add 1 tablespoon of balsamic vinegar before blending.
  • If you prefer a chunkier texture, blend only half the soup and mix it back into the pot.

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