Roasted Tomato Basil Soup (Printable)

Oven-roasted tomatoes, garlic, and fresh basil blended into a silky, luxurious Italian-style soup perfect for cozy nights.

# What You Need:

→ 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
13 - Croutons or toasted bread, optional

# How To Make It:

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

# Expert Hints:

01 -
  • The roasting process concentrates the tomato flavor in a way that will make you question how you ever enjoyed canned soup.
  • Its surprisingly simple yet tastes like something from a high-end Italian restaurant, especially when you splurge on really good olive oil.
02 -
  • If your soup tastes flat or acidic, add a teaspoon of balsamic vinegar rather than more salt, which creates depth without making it salty.
  • Straining the soup through a fine-mesh sieve after blending removes those tiny tomato seeds and skin bits, transforming it from homemade good to restaurant perfect.
03 -
  • Save the tomato juices that collect on the cutting board when slicing and add them to the soup for an extra burst of fresh flavor.
  • If you have Parmesan rinds tucked away in your freezer, throw one into the simmering soup and remove before blending for an incredible depth of savory umami.
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