Description
This creamy roasted tomato basil soup is packed with sweet oven-roasted tomatoes, caramelized onions, roasted garlic, and fresh basil, blended into a rich and velvety soup that’s perfect with crusty bread or a grilled cheese sandwich.
Ingredients
Scale
- 1.2kg Roma tomatoes, halved
- 1 head garlic
- 1 large yellow onion, cut into wedges
- 3 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp dried oregano
- 480ml vegetable or chicken broth
- 120ml heavy whipping cream or unsweetened coconut cream
- 1 cup fresh basil leaves
- 1–2 tbsp balsamic vinegar
- Pinch of sugar or baking soda (optional)
Instructions
- Preheat the oven to 200°C (400°F). Arrange the tomatoes and onion on a baking sheet. Wrap the garlic in foil with a drizzle of olive oil. Drizzle the remaining olive oil over the vegetables and season with salt, pepper, and oregano.
- Roast for 35 to 40 minutes until the tomatoes are caramelized and the onions are tender. Squeeze the roasted garlic cloves from their skins.
- Transfer the roasted tomatoes, onions, garlic, and any pan juices to a blender. Add the fresh basil and broth, then blend until completely smooth.
- Pour the soup into a saucepan over medium-low heat. Stir in the heavy cream and balsamic vinegar.
- Simmer gently for 5 to 8 minutes, then taste and adjust the acidity with a pinch of sugar or baking soda if needed.
- Serve hot, garnished with fresh basil and crusty bread.
Notes
Roasting the tomatoes, onions, and garlic creates a naturally sweet, deeply flavorful soup. Blend thoroughly for the smoothest texture and add the cream over low heat to keep it silky.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 10g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg