Homemade Roasted Tomato Basil Soup
Transform garden-fresh Roma tomatoes into a velvet-smooth, deeply flavorful comfort meal. By oven-roasting the tomatoes and garlic, you intensify their natural sweetness and create a rich, savory base. This classic Mediterranean-inspired soup is balanced with caramelized onions and aromatic fresh basil, making it a perfect, nourishing choice for any night of the week. Easy to make and incredibly satisfying, this soup delivers restaurant-quality results right from your own kitchen.
- Prep Time: 15
- Cook Time: 50
- Total Time: 65
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
3 pounds roma or plum tomatoes, cut in half
8 cloves garlic, peeled
3 tablespoons extra virgin olive oil
1/2 tablespoon olive oil (for the onions)
2 yellow onions, thinly sliced
1/2 cup packed fresh basil leaves
1/2 teaspoon dried oregano
1 to 2 cups vegetable broth
Sea salt and freshly ground black pepper to taste
Instructions
Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Place the halved tomatoes and garlic cloves on the sheet, drizzle with 3 tablespoons olive oil, and season with salt and pepper.
Roast for 40 to 45 minutes until the tomatoes are tender and slightly blistered.
While the vegetables roast, heat 1/2 tablespoon olive oil in a large stockpot over medium heat.
Add the sliced onions and cook, stirring occasionally, until soft and caramelized.
Add the roasted tomatoes, garlic, basil, and oregano to the pot.
Pour in 1 cup of vegetable broth and simmer for a few minutes to meld flavors.
Use an immersion blender to process the mixture into a smooth soup, adding more broth if a thinner consistency is desired.
Adjust seasoning with salt and pepper to taste and serve warm.
Notes
For a creamier texture, you can swirl in a touch of coconut milk or cashew cream before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 11g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://paulakitchen.com/homemade-roasted-tomato-basil-soup/