Description
Homemade Roasted Tomato Basil Soup offers a rich, comforting flavor by blending the natural sweetness of roasted tomatoes with the fresh, peppery bite of basil. This vibrant soup is perfect for cozy evenings or as an elegant starter, combining simple ingredients with bold flavors in a warm, nutritious bowl.
Ingredients
Scale
Main Ingredients
- 6 to 8 ripe tomatoes (Roma or plum recommended), halved or quartered
- 1 medium onion, chopped
- 4 to 6 garlic cloves, peeled
- 2 tablespoons olive oil, plus extra for drizzling
- 1 cup fresh basil leaves
- 3 to 4 cups vegetable broth
- Salt, to taste
- Black pepper, to taste
Optional Variations and Garnishes
- Coconut milk or almond cream (for dairy-free version)
- Red chili flakes or cayenne pepper (for spicy kick)
- Fresh oregano or thyme (as herb substitute)
- Roasted red bell peppers (for extra smoky sweetness and color)
- Cooked lentils or white beans (for protein boost)
- Ricotta, pesto, toasted pine nuts, or edible flowers (for garnishing)
Instructions
- Prepare the Tomatoes and Vegetables: Preheat the oven to 400°F (200°C). Slice the tomatoes into halves or quarters depending on their size. Chop the onion and peel the garlic cloves. Arrange them on a baking sheet, drizzle generously with olive oil, and season lightly with salt and pepper.
- Roast Until Caramelized: Roast the tomatoes, onion, and garlic on the baking sheet in a single layer for 35 to 40 minutes until they are soft, caramelized, and slightly charred at the edges. This process intensifies the flavors.
- Blend with Fresh Basil and Broth: Allow the roasted ingredients to cool slightly. In a blender, combine the roasted tomatoes, onions, garlic, fresh basil leaves, and vegetable broth. Puree until smooth, adding more broth to reach your desired consistency.
- Simmer and Season: Pour the blended soup into a pot and gently simmer for 10 to 15 minutes. Taste and adjust salt and pepper as needed. This step helps flavors marry and slightly thickens the soup.
- Serve Warm and Enjoy: Ladle the soup into bowls and garnish with extra fresh basil or a drizzle of olive oil. Optionally, add dollops of ricotta, pesto, or toasted pine nuts to enhance flavor and texture.
Notes
- Use Roma or plum tomatoes for best roasting results due to their firm flesh and low moisture.
- Don’t skip roasting garlic; it mellows the sharpness and adds umami depth.
- Add basil at the end or in the blender to preserve its bright color and fresh flavor.
- Balance acidity with a pinch of sugar or a splash of cream if desired.
- For a silkier texture, strain the soup through a fine sieve before serving.
- Store leftovers in airtight containers and refrigerate for up to 4 days.
- Soup freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
- Reheat gently over low to medium heat, stirring frequently and adding broth or water if too thick.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 8g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg