Description

Roasted Tomato Basil Soup is a comforting, rich, and flavorful soup that combines the sweetness of roasted tomatoes with the aromatic freshness of basil. This soup is perfect for cooler weather and pairs wonderfully with grilled cheese sandwiches for a classic meal. It’s easy to make, hearty, and full of depth, making it an ideal choice for lunch or dinner.

Ingredients

For the Soup:

3 lbs fresh tomatoes (Roma or plum tomatoes work best)

1 tablespoon olive oil

Salt and pepper, to taste

1 medium onion, chopped

2 cloves garlic, minced

1 1/2 cups vegetable or chicken broth

1/2 cup heavy cream (optional, for extra creaminess)

1 teaspoon dried oregano (or 1 tablespoon fresh oregano)

1/4 teaspoon red pepper flakes (optional, for a little heat)

1/2 cup fresh basil leaves, chopped (plus extra for garnish)

For Garnish (optional):

Crumbled feta or shredded mozzarella cheese

Fresh basil leaves

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Instructions

Roast the Tomatoes: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Cut the tomatoes in half (or quarters, if large) and place them on the prepared baking sheet, cut side up. Drizzle the tomatoes with olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes, or until the tomatoes are soft, charred, and caramelized around the edges. This roasting process intensifies the tomato flavor.
Sauté the Onion and Garlic: While the tomatoes are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute, until fragrant.
Make the Soup: Once the tomatoes are roasted, remove them from the oven and let them cool slightly. Then, scrape the tomatoes and any juices into the pot with the onions and garlic. Add the broth, oregano, and red pepper flakes (if using). Stir to combine and bring to a simmer. Let the soup simmer for 10-15 minutes, allowing the flavors to meld together.
Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. After blending, return the soup to low heat and stir in the fresh chopped basil and heavy cream (if using). Taste and adjust seasoning with salt and pepper.
Serve: Ladle the soup into bowls, garnish with fresh basil leaves, and top with crumbled feta or shredded mozzarella cheese if desired. Serve with crusty bread or a grilled cheese sandwich for a classic pairing!

Notes

Add a drizzle of balsamic vinegar or a sprinkle of sugar for extra flavor.

Use coconut milk instead of cream for a dairy-free version.

Add a handful of spinach or kale for extra greens.

Make it spicier by adding a bit more red pepper flakes or a dash of hot sauce.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Varies depending on ingredients used
Sugar: Varies
Sodium: Varies
Fat: Varies depending on cream and cheese used
Saturated Fat: Varies
Unsaturated Fat: Varies
Trans Fat: 0g
Carbohydrates: Varies
Fiber: Varies
Protein: Varies
Cholesterol: Varies depending on cream and cheese used