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
- 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.
- 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.
- 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.
- 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.