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Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

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Say hello to cozy vibes with this scrumptious Roasted Tomato Basil Soup! It’s like a warm hug in a bowl, perfect for chilly days. Dive into a world of rich, savory flavors with every spoonful.

Ingredients

Scale
  • 3 lbs ripe tomatoes, halved
  • 1 onion, chopped
  • 4 cloves garlic, peeled
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 2 cups chicken or veggie stock
  • 1/2 cup fresh basil leaves
  • 1/4 cup heavy cream (optional)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C).

Step 2: Prepare the Vegetables

Lay the halved tomatoes, chopped onion, and peeled garlic on a baking sheet. Drizzle with 1/4 cup of olive oil and sprinkle with salt and pepper to taste.

Step 3: Roast the Mixture

Place the baking sheet in the oven and roast the vegetables for about 30-40 minutes or until they achieve a beautiful caramelized color.

Step 4: Transfer to Pot

Once roasted, carefully transfer all the contents from the baking sheet into a large pot.

Step 5: Add Stock

Pour in 2 cups of chicken or vegetable stock and allow the mixture to simmer for about 10 minutes, letting all the flavors meld together.

Step 6: Incorporate Basil

Add in 1/2 cup of fresh basil leaves.

Step 7: Blend the Soup

Using a hand blender or a traditional blender, blend the mixture until smooth. If you prefer a creamier texture, stir in 1/4 cup of heavy cream at this stage.

Step 8: Taste and Adjust

Taste the soup and adjust the seasoning if necessary.

Step 9: Serve

Ladle the soup into bowls and enjoy the cozy vibes!

Notes

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days.

Freezing

You can freeze the soup for up to 3 months. Thaw in the refrigerator before reheating.

Substitutions

For a vegan version, skip the heavy cream or replace it with coconut cream or a cashew cream.

Serving Suggestions

Serve the soup with crusty bread or grilled cheese for a comforting meal.