Roasted Tomato Basil Soup Recipe
A velvety soup made by roasting Roma and cherry tomatoes with garlic and onions, blended with fresh basil and vegetable broth. Offers a deep, caramelized flavor with bright herbal notes—perfect for cozy meals.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: Roasting and Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
2 1/4 pounds Roma tomatoes, halved lengthwise
1 1/4 pounds grape tomatoes
4 1/2 tablespoons olive oil, divided
8 cloves garlic, peeled and left whole
2 small yellow onions, sliced 1/2-inch thick
1 1/2 cups packed fresh basil leaves (about 26g)
5 cups low-sodium vegetable broth
Instructions
Preheat oven to 450°F (230°C)
Spread Roma tomatoes, onion slices, and garlic cloves on a baking sheet
Drizzle with 2 tablespoons olive oil and season with salt and pepper
Roast for 25-30 minutes until softened and slightly charred
Let roasted vegetables cool
In a blender or food processor, combine roasted vegetables, remaining olive oil, cherry tomatoes, basil leaves, and vegetable broth
Purée until smooth, adjusting liquid for desired consistency
Heat soup in a saucepan if needed before serving
Notes
Use a stash of homemade basil pesto for a shortcut
Add a splash of balsamic vinegar for extra tang
Store covered in fridge up to 3-4 days
Optional grilled cheese is a great pairing using vegan or non-dairy cheese if desired
Nutrition
- Serving Size: 1 cup
- Calories: 105
- Sugar: 4g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://paulakitchen.com/roasted-tomato-basil-soup-recipe/