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Roasted Tomato Basil Soup

A rich, deeply flavored soup made by roasting tomatoes, garlic, and onions, then blending with fresh basil and warm broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 150

Ingredients
  

Soup Base
  • 3 lbs ripe tomatoes halved
  • 1 yellow onion cut into wedges
  • 6 cloves garlic peeled
  • 3 tbsp olive oil
  • salt & pepper to taste
  • 3 cups vegetable or chicken broth
  • 1 cup fresh basil leaves
  • 1 tsp sugar optional
  • 0.5 cup heavy cream optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 425°F (220°C). Place tomatoes, onion, and garlic on a baking sheet.
  2. Drizzle with olive oil, season with salt and pepper, and roast for 25–35 minutes until blistered.
  3. Transfer roasted vegetables to a large pot and add broth and fresh basil.
  4. Simmer for 10 minutes to blend flavors.
  5. Blend using an immersion blender until smooth (or blend in batches).
  6. Stir in optional cream and adjust seasoning.
  7. Serve hot with basil garnish or croutons.

Notes

For a smoky variation, add smoked paprika or a roasted red pepper.