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Perfect Roasted Tomato Basil Soup

A delightful roasted tomato soup with fresh basil that's perfect for chilly days. Serve with grilled cheese for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 2 pounds ripe tomatoes, halved Use ripe tomatoes for the best flavor.
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
Soup Base
  • 2 cups vegetable broth
  • 1 cup fresh basil leaves Can substitute with dried basil, use about 1 tablespoon.
  • 1 cup heavy cream Can use coconut milk for vegan option.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Place the halved tomatoes, chopped onion, and minced garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Roasting
  1. Roast in the oven for about 25 minutes until the vegetables are caramelized.
Soup Assembly
  1. In a large pot, combine the roasted vegetables with vegetable broth and bring to a simmer.
  2. Add the fresh basil leaves and simmer for another 5 minutes.
  3. Use an immersion blender or transfer to a blender to puree the soup until smooth.
  4. Stir in the heavy cream and adjust seasoning if necessary.
  5. Serve hot and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze in freezer-safe bags for up to 3 months. Leave space in the bag for expansion. To add a sprinkle of cheese on top before serving, consider using parmesan or mozzarella.