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ROASTED TOMATO BASIL SOUP Recipe

Roasted Tomato Basil Soup

A velvety, comforting soup made with oven-roasted tomatoes and fresh basil—the perfect way to capture summer’s flavors year-round. Creamy, rich, and satisfying, it’s great as a starter or main dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soup
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 8 medium ripe tomatoes About 1.3 kg, can substitute Roma or plum tomatoes for best flavor.
  • 1 medium yellow onion About 150 g, peeled and quartered.
  • 6 cloves garlic Peeled.
  • 3 tablespoons olive oil
  • 1½ teaspoons salt Divided, 1 teaspoon for roasting and remainder for seasoning.
  • ½ teaspoon freshly ground black pepper
  • 3 cups vegetable broth 720 ml.
  • 1 cup fresh basil leaves Packed, about 25 g, plus extra for garnish.
  • ¼ cup heavy cream or coconut cream Optional for creaminess.
  • ½ teaspoon sugar Optional, to balance acidity.

Equipment

  • 1 Baking sheet
  • 1 Parchment paper or foil
  • 1 Large pot or Dutch oven
  • 1 Blender (immersion or stand)
  • 1 Wooden spoon
  • 1 Ladle

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Arrange tomato halves, onion quarters, and garlic cloves in a single layer on the baking sheet. Drizzle evenly with olive oil and sprinkle with 1 teaspoon salt and the black pepper.
  3. Roast the vegetables for 35 minutes, until the tomatoes are soft, edges slightly caramelized, and garlic is golden.
  4. Transfer all roasted vegetables (including the juices) to a large pot. Add the vegetable broth and bring to a simmer over medium heat. Simmer for 10 minutes.
  5. Add the fresh basil leaves. Turn off the heat.
  6. Use an immersion blender directly in the pot (or transfer contents in batches to a stand blender). Blend until completely smooth.
  7. Taste and add the remaining ½ teaspoon salt, and the sugar if needed. If you prefer a creamy soup, stir in the cream now and heat through (do not boil).
  8. Ladle into bowls, garnish with extra basil leaves, and serve hot.

Notes

You can substitute Roma or plum tomatoes for best flavor.
For a lighter soup, omit the cream.
Store leftovers in an airtight container in the fridge for up to 3 days.
For a spicy twist, add a pinch of red pepper flakes when sautéing.