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Roasted Tomato Basil Soup

A close-up of a bowl of creamy roasted tomato basil soup, garnished with fresh basil leaves.
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A cozy, from-scratch tomato soup made with caramelized roasted tomatoes and fresh basil, perfect for serving with grilled cheese.

Ingredients

Scale
  • 3 pounds ripe tomatoes, halved or quartered
  • 1 large yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup fresh basil leaves
  • 1/4 cup heavy cream (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. On a large baking sheet, toss the tomatoes, onion, and garlic with olive oil, salt, and pepper.
  3. Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized.
  4. Squeeze the roasted garlic cloves out of their skins.
  5. Transfer the roasted vegetables and garlic to a blender. Add the vegetable broth.
  6. Blend until smooth. For a creamier soup, you can add the heavy cream at this stage and blend again.
  7. Pour the soup into a pot and heat gently over medium heat. Do not boil.
  8. Stir in the fresh basil leaves just before serving.

Notes

  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
  • For an extra layer of flavor, you can add a pinch of sugar to balance the acidity of the tomatoes.
  • Serve hot with your favorite grilled cheese sandwich.

Nutrition

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