Description
This Roasted Tomato Basil Soup is a comforting and flavorful bowl of warmth, featuring slow-roasted roma tomatoes and aromatic herbs blended into a smooth, vibrant soup. Enhanced with fresh basil and optional creamy add-ins, it’s perfect for cozy meals any time of year.
Ingredients
Scale
Roasted Tomatoes:
- 3 pounds Roma or plum tomatoes, halved
- 1 medium yellow onion, quartered
- 6 garlic cloves, peeled
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Soup Base:
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon dried oregano
- ½ cup fresh basil leaves, packed
- 1–2 teaspoons maple syrup (optional)
Optional Add-Ins:
- ½ cup coconut milk or cream
- Croutons or bread for serving
- Dollop of tahini (optional)
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the halved tomatoes, quartered onion, and peeled garlic cloves on the sheet. Drizzle everything with olive oil, then season with salt and black pepper to taste. Roast in the oven for 35 to 40 minutes until the vegetables are soft and caramelized.
- Blend the Soup Base: Remove the roasted vegetables from the oven and allow them to cool slightly. Transfer them to a blender along with the tomato paste, crushed red pepper flakes (if using), and half of the vegetable broth. Blend until smooth. Add the remaining broth a little at a time to achieve your preferred soup consistency.
- Simmer with Herbs: Pour the blended soup into a pot. Stir in any remaining broth, then place the pot on the stovetop over medium heat. Bring the soup to a gentle simmer. Add the fresh basil leaves and dried oregano, allowing the soup to simmer for 10 minutes so the flavors meld beautifully.
- Adjust Seasoning and Add Creaminess: Taste the soup and adjust the seasoning with salt, pepper, or maple syrup to balance acidity if needed. For a richer texture, stir in optional coconut milk or a dollop of tahini as desired.
- Serve and Enjoy: Ladle the hot soup into bowls. Serve with crusty bread, croutons, or grilled cheese sandwiches for a hearty, satisfying meal.
Notes
- Roasting the tomatoes and garlic deepens the soup’s flavor and adds a natural sweetness.
- Maple syrup is optional but helps balance acidity for a smoother taste.
- Use coconut milk or tahini for a dairy-free creamy texture; alternatively, add cream if dairy is preferred.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Gluten-free bread or croutons can be used for serving if desired.
