Roasted Tomato Basil Soup (Printable)

Silky Italian-style soup with caramelized roasted tomatoes, aromatic garlic, and fresh basil leaves blended into luxurious comfort.

# Components:

→ Roasted Vegetables

01 - 3.3 lbs ripe tomatoes, halved
02 - 1 large yellow onion, quartered
03 - 6 cloves garlic, peeled
04 - 2 tablespoons extra-virgin olive oil
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper

→ Soup Base

07 - 2 cups low sodium vegetable broth
08 - 1/2 cup fresh basil leaves, packed
09 - 1 tablespoon unsalted butter, optional
10 - 1 teaspoon sugar, optional

→ Garnish

11 - 1/4 cup heavy cream or crème fraîche, optional
12 - Fresh basil leaves for garnish
13 - Croutons or toasted bread, optional

# Directions:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper. Arrange halved tomatoes, onion quarters, and garlic cloves on the sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
02 - Roast for 35 to 40 minutes until tomatoes are caramelized and onions are tender.
03 - Transfer roasted vegetables and any accumulated juices to a large pot. Add vegetable broth and bring to a gentle simmer over medium heat.
04 - Stir in fresh basil leaves, butter, and sugar if using. Simmer for 5 minutes to allow flavors to meld.
05 - Use an immersion blender to puree soup until smooth. Alternatively, blend in batches using a countertop blender and return to pot.
06 - Taste and adjust seasoning as needed. For silkier texture, strain through a fine sieve. Serve hot, drizzled with cream and garnished with fresh basil leaves and croutons if desired.

# Expert Advice:

01 -
  • The roasting transforms ordinary tomatoes into something luxurious and deeply savory, tasting nothing like canned soup.
  • It comes together in just an hour but feels like restaurant-quality comfort in a bowl.
  • One pot, minimal fuss, and naturally vegetarian and gluten-free without any compromise on flavor.
02 -
  • Don't blend everything immediately after roasting; letting the vegetables and broth simmer together for a few minutes allows the flavors to marry instead of tasting like separate ingredients.
  • If your soup tastes too acidic, a small pinch of sugar works better than more salt, which only makes it worse.
03 -
  • Choose tomatoes at peak ripeness even if they're heirloom varieties; their natural sugars caramelize beautifully and you'll taste the difference in every spoonful.
  • Save the immersion blender for last; blending while the soup is still piping hot helps incorporate oxygen and creates a silkier texture than cooling first and blending later.
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