Roast Tomato and Basil Soup with Olive Oil Toasts
Warm up your kitchen with this irresistibly comforting Roast Tomato and Basil Soup with Olive Oil Toasts, a recipe that celebrates the earthy sweetness of oven-roasted Roma tomatoes, caramelized onions, and the herbaceous aroma of fresh basil. Perfect for cozy nights, this velvety soup is blended to creamy perfection and paired with crispy baguette slices brushed with rich olive oil for an indulgent crunch. Ready in just over an hour, this wholesome, vegetarian-friendly dish is simple to prepare yet packed with gourmet flavor, and can be elevated further with a sprinkle of Parmesan cheese. Whether you’re craving a quick weeknight meal or a classic starter, this hearty tomato basil soup is a surefire crowd-pleaser that's both wholesome and satisfyingly delicious.
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Recipe Information
Ingredients
- 10 pieces Roma tomatoes
- 4 pieces Garlic cloves
- 1 large Yellow onion
- 6 tablespoons Olive oil
- 1 cup Fresh basil leaves
- 4 cups Vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 loaf Baguette
- 0.5 cup Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash the Roma tomatoes and cut them in half lengthwise. Peel the garlic cloves and leave them whole. Peel the onion and slice it into thick wedges.
Place the tomatoes, garlic, and onion on a large baking sheet. Drizzle with 4 tablespoons of olive oil and sprinkle with salt and black pepper.
Roast in the preheated oven for 35-40 minutes, or until the tomatoes and onions are soft and slightly caramelized.
Transfer the roasted vegetables to a large pot. Add the vegetable stock and bring to a gentle simmer over medium heat.
Add the fresh basil leaves to the pot and cook for 5 minutes to infuse the flavors.
Using an immersion blender (or a standard blender in batches), blend the soup until smooth and creamy. Taste and adjust seasoning with additional salt and pepper if needed.
For the olive oil toasts, slice the baguette into 1-inch thick slices. Brush both sides of each slice with the remaining 2 tablespoons of olive oil.
Heat a skillet or griddle over medium heat. Toast the baguette slices for 1-2 minutes on each side, or until golden and crispy.
Serve the soup hot with the olive oil toasts on the side. Optionally, sprinkle grated Parmesan cheese over the soup for added flavor.
Nutrition Facts
Calories |
2650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 8255 mg | 359% | |
| Total Carbohydrate | 271.5 g | 99% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 50.2 g | ||
| Protein | 101.8 g | 204% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1880 mg | 145% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3991 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
