Description
Indulge in the rich, velvety texture and bold tomato-basil flavors of this Roasted Tomato Basil Soup. This comforting and easy-to-make soup is the perfect dish for chilly evenings.
Ingredients
– 2 pounds ripe tomatoes, halved
– 1 yellow onion, diced
– 4 garlic cloves, minced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 4 cups vegetable or chicken broth
– 1 cup fresh basil leaves, chopped
– 1/4 cup heavy cream (optional)
Instructions
1. Preheat the oven to 400°F (200°C).
2. Arrange the tomato halves, cut-side up, on a baking sheet. Drizzle with 1 tablespoon of the olive oil and season with salt and pepper.
3. Roast the tomatoes for 30-35 minutes, until they are softened and starting to caramelize.
4. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until translucent.
5. Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
6. Transfer the roasted tomatoes to the pot with the onions and garlic. Pour in the broth and bring the mixture to a simmer.
7. Reduce the heat to low and let the soup simmer for 15-20 minutes, allowing the flavors to meld.
8. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
9. Stir in the chopped basil and the heavy cream (if using). Taste and adjust seasoning as needed.
10. Serve the Roasted Tomato Basil Soup hot, garnished with additional basil leaves and a drizzle of olive oil.
Notes
This soup can be made in advance and stored in the refrigerator for up to 5 days. It also freezes well for up to 3 months. For a thicker soup, use less broth or let it simmer for longer to reduce. Adjust the amount of cream based on your desired creaminess.
- Prep Time: 15
- Cook Time: 45
- Category: Salads & Soups
- Method: Stovetop
- Cuisine: American