Description
Roasted Tomato Basil Soup
Ingredients
2 lbs ripe tomatoes, halved
1 medium onion, diced
4 garlic cloves, minced
2 tbsp olive oil
1/4 tsp red pepper flakes (optional)
2 cups vegetable broth
1/2 cup heavy cream or coconut cream
1/4 cup fresh basil leaves, plus extra for garnish
1 tsp sugar (optional, to balance acidity)
Salt and pepper to taste
For Topping (Optional):
Roasted cherry tomatoes
Fresh burrata or Greek yogurt
Olive oil drizzle
Directions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Roast tomatoes: Place halved tomatoes on the baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper. Roast for 25-30 minutes until soft and caramelized.
Sauté aromatics: Heat 1 tbsp olive oil in a large pot. Sauté onion and garlic until softened and fragrant (about 5 minutes). Add red pepper flakes if using.
Simmer soup: Add roasted tomatoes, vegetable broth, basil leaves, and sugar (if needed) to the pot. Simmer for 10 minutes.
Blend: Use an immersion blender or transfer to a regular blender to puree until smooth. Stir in cream, adjust seasoning, and simmer for another 2 minutes.
Serve: Ladle into bowls, top with roasted cherry tomatoes, burrata or yogurt, fresh basil, and a drizzle of olive oil. Serve with crusty bread!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 240 kcal per serving
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