Roasted Tomato Basil Soup
Warm, comforting, and bursting with fresh flavors, this Roasted Tomato Basil Soup is the ultimate feel-good dish. The secret lies in roasting juicy Roma tomatoes and garlic until perfectly caramelized, unlocking a deep, smoky sweetness that transforms into a rich and velvety soup. Fresh basil leaves infuse vibrant herbaceous notes, while a splash of optional heavy cream adds an indulgent creamy texture. With just a few pantry staples like vegetable stock, onions, and olive oil, this recipe comes together effortlessly in under an hour, making it a perfect weeknight dinner or a cozy weekend indulgence. Serve it hot with crusty artisan bread or a melty grilled cheese for the ultimate comfort food pairing.
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Recipe Information
Ingredients
- 8 pieces Roma tomatoes
- 4 pieces Garlic cloves
- 1 small Yellow onion
- 1 cup Fresh basil leaves
- 3 tablespoons Olive oil
- 3 cups Vegetable stock
- 0.5 cup Heavy cream (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut the Roma tomatoes in half lengthwise and place them on a baking sheet, cut side up.
Peel the garlic cloves and place them on the baking sheet along with the tomatoes.
Drizzle 2 tablespoons of olive oil over the tomatoes and garlic. Sprinkle with a pinch of salt and black pepper.
Roast in the oven for 30-35 minutes, or until the tomatoes are soft and slightly caramelized.
While the tomatoes roast, peel and roughly chop the yellow onion.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the chopped onion and sauté for 5-7 minutes, or until translucent and fragrant.
Once the tomatoes and garlic are roasted, add them to the pot with the sautéed onion.
Pour in the vegetable stock and bring the mixture to a gentle simmer. Let it cook for 10 minutes.
Remove the pot from the heat and add the fresh basil leaves.
Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
Return the soup to low heat and stir in the heavy cream (if using). Adjust seasoning with additional salt and black pepper to taste.
Optional: add a pinch of crushed red pepper flakes for a hint of spice.
Serve hot, garnished with a drizzle of olive oil, a few basil leaves, or a dollop of cream if desired. Pair with crusty bread or grilled cheese for a complete meal.
Nutrition Facts
Calories |
1190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.9 g | 118% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 4108 mg | 179% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 28.6 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2717 mg | 58% | |
*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.
