Homemade Roasted Tomato Basil Soup
The best homemade roasted tomato basil soup made with fresh ingredients. A flavorful solution for using up garden tomatoes!
Equipment
- baking sheet
- large pot
- food processor or blender
Ingredients
For the roasted tomatoes
- 3 pounds roma or plum tomatoes, cut in half
- 8 cloves garlic, peeled
- 3 tablespoons olive oil
- Freshly ground salt and pepper
For the caramelized onions
- ½ tablespoon olive oil
Additions to the soup
- ½ cup packed basil leaves
- ½ teaspoon dried oregano
- 1-2 cups water or vegetarian broth depending on desired thickness
- Freshly ground salt and pepper, to taste
Optional add ins
- Light/Regular coconut milk for a creamy vegan soup
- Whole dairy milk/heavy cream for a creamy texture
- Parmesan cheese for tangy flavor enhancement
- 1-2 tablespoons butter for richer flavor
Instructions
Cooking Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 40-45 minutes.
- While the tomatoes are roasting, heat ½ tablespoon olive oil in a large pot over medium heat. Add the onion slices and stir to coat the onions. Cook, stirring occasionally, until golden, about 20 minutes.
- After roasting, cool the tomatoes and garlic for 10 minutes, then blend until smooth with basil and caramelized onions. Alternatively, use an immersion blender directly in the pot.
- Transfer the mixture back to the pot over medium low heat, add oregano, broth, and salt & pepper to taste. Simmer for 10 minutes before serving. Garnish with parmesan cheese.
Notes
Store in an airtight container in the fridge for up to 4-5 days. Freeze for up to 3 months, thaw in the fridge before reheating.
Nutrition
Serving: 1serving (based on 4)Calories: 214kcalCarbohydrates: 21.3gProtein: 3.1gFat: 13.6gSaturated Fat: 1.7gFiber: 3.4gSugar: 8.6g
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