ROASTED TOMATO BASIL SOUP
This Roasted Tomato Basil Soup is a comforting and flavorful dish, perfect for cozy evenings. The roasting process enhances the sweetness of the tomatoes, while fresh basil adds a delightful aroma and taste. This recipe is simple to prepare and is sure to impress.
Equipment
- 1 Baking sheet
- 1 Saucepan
- 1 Blender or immersion blender
- 1 Cutting board
- 1 Measuring cups and spoons
Ingredients
- 2 pounds ripe tomatoes About 8 medium tomatoes.
- 1 medium onion, chopped
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
- 1 cup fresh basil leaves
- 1 tablespoon balsamic vinegar
- to taste optional cream for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the tomatoes and cut them in half, then place them cut-side up on a baking sheet. Add the chopped onion and whole garlic cloves to the baking sheet.
- Drizzle the vegetables with olive oil and sprinkle with salt and black pepper. Toss the mixture gently to coat.
- Roast in the preheated oven for about 25-30 minutes or until the tomatoes are caramelized and tender.
- Remove the baking sheet from the oven and allow to cool slightly.
- Transfer the roasted vegetables to a saucepan along with any juices from the baking sheet. Add the vegetable broth and bring to a simmer over medium heat.
- Stir in the fresh basil leaves and balsamic vinegar. Let the soup simmer for an additional 5 minutes.
- Carefully blend the soup using a blender or immersion blender until smooth. If using a traditional blender, ensure to blend in batches and allow steam to escape.
- Taste and adjust seasoning if necessary. If desired, serve with a swirl of cream on top.
Notes
You can store leftover soup in an airtight container in the refrigerator for up to 3 days.
This soup pairs beautifully with grilled cheese sandwiches for a classic comfort meal.
You can adjust the consistency of the soup by adding more broth to thin it out, or simmering it longer for a thicker soup.