Description
This easy roasted tomato basil soup recipe delivers rich flavor and comforting warmth, perfect for chilly evenings. Roasting tomatoes and garlic intensifies their sweetness and creates a smoky depth, balanced by fresh basil for a bright, herbaceous finish. It’s a simple yet satisfying soup that tastes like it took hours to make.
Ingredients
Scale
- 6 Ripe Roma Tomatoes
- 4 cloves Garlic Cloves
- 2 tablespoons Olive Oil
- Salt to taste
- Pepper to taste
- 1 medium Yellow Onion
- 1 medium Carrot
- 4 cups Vegetable or Chicken Broth
- 1 cup Fresh Basil Leaves
- 1/2 cup Heavy Cream or Coconut Milk (optional)
- 1 tablespoon Balsamic Vinegar
Instructions
- Preheat your oven to 400°F (200°C).
- Quarter the Roma tomatoes. Toss them with olive oil, salt, and pepper on a baking sheet. Spread them in a single layer.
- Halve the garlic cloves, wrap them in foil with a drizzle of oil, and place them on the baking sheet with the tomatoes.
- Roast the tomatoes and garlic for about 25 minutes, or until the tomatoes are softened and slightly caramelized, and the garlic is tender.
- While the tomatoes are roasting, warm 2 tablespoons of olive oil in a large pot over medium heat.
- Add the chopped yellow onion and carrot to the pot. Sauté until they are translucent and fragrant, about 5 minutes.
- Pour in the vegetable or chicken broth, scraping any browned bits from the bottom of the pot to enhance the flavor. Bring the broth to a gentle simmer, then reduce the heat to low and cover the pot.
- Add the roasted tomatoes and garlic to the pot. Stir gently to combine their juices with the broth.
- Maintain a low simmer for 10 minutes to allow the flavors to meld.
- Carefully transfer the hot soup to a blender in batches, or use an immersion blender, and blend until velvety smooth. Be cautious of steam when blending.
- Return the blended soup to the pot and warm it gently over low heat.
- Stir in the fresh basil leaves and the optional heavy cream or coconut milk.
- Adjust seasoning to taste, adding the balsamic vinegar to balance the flavors if needed.
- Ladle the roasted tomato basil soup into bowls and serve.
Notes
- Garnish with a drizzle of balsamic glaze and basil chiffonade if desired.
- For a spicier soup, add a pinch of red pepper flakes when sautéing the onions and carrots.
- Consider adding a handful of fresh thyme or oregano along with the basil for an extra herbal note.
- Stir in shredded mozzarella or parmesan cheese just before serving for a cheesy finish.
- For a heartier soup, add a can of drained chickpeas when blending.
- If you prefer a creamier texture, use coconut milk or heavy cream.
- Adding roasted red peppers during blending can enhance the soup’s smoky flavor.
- A teaspoon of smoked paprika can add an earthy undertone.
- For a vegan version, use vegetable broth and omit the cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 5 mg