Description
A comforting and flavorful Roasted Tomato Basil Soup recipe that is perfect for a cozy night in. This soup is bursting with the rich, roasted flavors of tomatoes and garlic, complemented by the freshness of basil. Creamy and satisfying, it’s a delicious vegetarian and gluten-free option for a hearty meal.
Ingredients
Roasted Tomatoes:
2 ½ pounds ripe tomatoes, halved
Vegetable Base:
1 medium yellow onion, quartered, 6 cloves garlic (peeled)
Seasonings:
2 tablespoons olive oil, salt and black pepper to taste
Fresh Additions:
1 cup fresh basil leaves (packed)
Liquid Elements:
2 cups vegetable broth
Optional Creaminess:
1 teaspoon sugar (optional), ½ cup heavy cream or coconut milk (optional for creaminess)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Roast Vegetables: Arrange tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 35-40 minutes.
- Blend: Transfer roasted veggies to a blender. Add basil and blend until smooth.
- Cook Soup: Pour mixture into a pot, add vegetable broth, and simmer. Adjust seasoning and add sugar if needed. Stir in cream/milk for creaminess.
- Serve: Simmer for 5-10 minutes before serving warm.
Notes
- For a chunkier texture, blend only half of the mixture and combine.
- Use canned tomatoes in the off-season.
- Add red pepper flakes for a spicy kick.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
