Roasted Tomato Basil Soup Recipe
If there’s one dish I never get tired of making, it’s roasted tomato basil soup. There’s just something about blending the sweetness of roasted tomatoes with aromatic fresh basil that feels like a warm hug in a bowl.
Ingredients
- Tomatoes about 10-12 ripe ones
- Onion
- Garlic
- Olive oil
- Fresh basil leaves
- Vegetable broth
- Optional canned diced tomatoes
- Salt and pepper
- Dried oregano
- Dried thyme
- Optional heavy cream
Instructions
- Preheat your oven to 400°F (200°C). Halve the tomatoes and place them on a baking sheet, cut side up. Drizzle with olive oil, sprinkle minced garlic, salt, and pepper, then roast for 30-40 minutes. The caramelized edges add that extra oomph of flavor!
- Grab your favorite soup pot and heat some olive oil over medium heat. Toss in the chopped onion and cook until soft and fragrant. Add dried oregano, thyme, and sliced fresh basil for a burst of herbal aromas.
- Carefully add the roasted tomatoes (along with any juices from your baking sheet) into the pot. If you’re using canned tomatoes, pour them in now. Then add the vegetable broth for the liquid base that ties it all together.
- Pull out your immersion blender and carefully blend straight in the pot. Prefer something smoother? Use a regular blender, but be cautious with the hot liquid.
- Put the pot back on the stove and bring it to a gentle simmer for 15-20 minutes. Taste and tweak the seasonings with salt and pepper to make it just right. For a richer soup, stir in heavy cream towards the end.
- Ladle the silky soup into bowls, garnish with fresh basil leaves, and drizzle a touch of olive oil on top for that restaurant-style finish.
Notes
- Choose ripe tomatoes: The sweeter, the better, for maximum flavor.
- Don’t skip the roasting: It caramelizes the tomatoes and enhances their natural sweetness.
- Blend when it’s warm, not hot: This avoids splatters and keeps things safe.
- Add cream at the end: If using, this prevents curdling and keeps the texture smooth.