Fresh Tomato Soup with Roasted Tomatoes and Basil
Experience the comforting embrace of garden-fresh flavors with this velvety roasted tomato soup. By roasting meaty vine-ripened tomatoes, we unlock a natural, caramelized sweetness that serves as the perfect base for this wholesome dish. Enhanced with aromatic garlic, sweet onion, and a touch of fresh basil, this soup offers a sophisticated depth that is both restorative and simple to prepare. It is a timeless, plant-forward meal that brings the warmth of homemade cooking to any dinner table, perfect for a cozy weeknight or a relaxed weekend gathering.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting and Simmering
- Cuisine: Mediterranean Style
- Diet: Vegetarian
Ingredients
2.5 pounds meaty vine-ripened tomatoes, halved
2 cloves garlic, minced
1/3 cup sweet onion, finely diced
1/3 cup fresh basil leaves, chopped
1 tablespoon non-alcoholic apple juice
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup heavy whipping cream (optional)
Instructions
Preheat your oven to 400°F.
Place tomatoes on a baking sheet and roast for 25-30 minutes until softened and slightly charred.
In a large pot, sauté the diced onion and garlic until translucent.
Add the roasted tomatoes and their juices to the pot with the salt, pepper, sugar, and apple juice.
Simmer the mixture for 10 minutes to meld the flavors.
Use an immersion blender to puree the soup until velvety smooth.
Stir in the fresh basil and heavy cream if desired just before serving.
Notes
Adjust the sugar level based on the natural acidity of your tomatoes. For a heartier soup, consider adding toasted baguette slices or a side of crusty bread. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 160
- Sugar: 18g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg