Description
Experience restaurant-quality depth at home with this roasted tomato and basil soup. By roasting the vine-ripened tomatoes, we draw out their natural sugars and create a rich, jammy base that a traditional stove-top simmer cannot match. This simple, elegant, and hearty soup uses fresh aromatics and garden-fresh basil for a balanced finish. It is the perfect comfort meal for any season, offering a smooth, velvety texture and vibrant flavor profile.
Ingredients
2 lbs Roma Tomatoes, halved
1 Large Onion, finely chopped
4 Garlic Cloves, minced
3 tbsp Olive Oil, divided
4 cups Vegetable Broth, low-sodium preferred
1/2 cup Fresh Basil, chopped plus extra for garnish
1 tsp Sugar (optional)
1/8 tsp Baking Soda (optional)
1/4 cup Heavy Cream (optional)
Salt and Black Pepper to taste
Instructions
Preheat oven to 400°F (200°C).
Place halved tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil.
Season tomatoes with salt and pepper, then roast for 25 to 30 minutes until soft and slightly browned.
In a heavy-bottomed pot, heat the remaining tablespoon of olive oil over medium heat.
Add onions and garlic to the pot, sautéing for 5 to 7 minutes until soft, then continue for 5 more minutes until golden.
Combine the roasted tomatoes and vegetable broth into the pot with the aromatic base.
Simmer for 10 minutes, stir in fresh basil, and blend until smooth.
Stir in optional sugar, baking soda, or cream if desired and serve hot.
Notes
Ensure tomatoes are vine-ripened for the best flavor infusion. The sugar and baking soda are excellent for adjusting acidity if the tomatoes are particularly tart. Store in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Mediterranean Diet
- Method: Roasting and Simmering
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 185
- Sugar: 9g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg