Soups Salads Vegetables · Easy
Roasted Tomato Basil Soup
This roasted tomato basil soup deepens the flavor of fresh tomatoes by roasting them first, then blends them into a rich, velvety soup in about 45 minutes.
What you'll need
- 2.5 lbsroma tomatoes, halved
- 1/2yellow onion, quartered
- 4garlic cloves, unpeeled
- 3 tablespoonsolive oil
- 1.5 cupsvegetable broth
- 1/2 cupfresh basil leaves
- 1/4 cupheavy cream (optional)
- to taste salt and black pepper
Let's cook
- 1Preheat the oven to 425°F (218°C).
- 2Toss the tomatoes, onion, and garlic with olive oil, salt, and pepper, and spread on a baking sheet.
- 3Roast for 30-35 minutes, until the tomatoes are caramelized and softened.
- 4Squeeze the roasted garlic out of its skins and transfer everything to a blender with the broth and basil.
- 5Blend until smooth, then pour into a pot and warm through, stirring in cream if using.
- 6Season with salt and pepper and serve hot.
Make it yours
- Add a pinch of red pepper flakes for heat.
- Top with a swirl of pesto.
- Serve with grilled cheese croutons.
Good with
- Grilled cheese sandwich
- Crusty bread
- Fresh basil garnish
Frequently asked questions
Good questions, answered.
Can I use canned tomatoes instead?
Fresh roasted tomatoes give the best depth of flavor, but canned whole tomatoes roasted briefly can work in a pinch.
How do I make this vegan?
Omit the cream or use a plant-based cream alternative; the soup is naturally vegan otherwise.
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