Description
This Roasted Tomato Basil Soup is a comforting and flavorful dish featuring oven-roasted Roma and grape tomatoes, garlic, and onions blended with fresh basil and vegetable broth. The roasting process enhances the natural sweetness of the tomatoes and creates a rich, velvety soup perfect for cozy meals. Optionally served with grilled cheese sandwiches or croutons, this soup is a delicious way to enjoy fresh garden flavors year-round.
Ingredients
Scale
Vegetables and Herbs
- 2 1/4 lbs Roma tomatoes, halved lengthwise
- 1 1/4 lbs grape tomatoes or cherry tomatoes
- 8 cloves garlic, peeled and left whole
- 2 small yellow onions, sliced just under 1/2-inch thick
- 1 1/2 cups (26g) lightly packed fresh basil, divided
Oils and Seasonings
- 4 1/2 Tbsp olive oil, divided
- Salt and black pepper, to taste
Liquids
- 5 cups low-sodium vegetable broth
Optional for Serving
- Prepared grilled cheese or grilled cheese croutons (see notes)
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 425°F (220°C). On a rimmed baking sheet, arrange the halved Roma tomatoes cut side up and the grape tomatoes. Toss them with 3 tablespoons of olive oil and season with salt and black pepper. On a separate rimmed half sheet, place the sliced onions and whole garlic cloves. Brush them with the remaining 1 1/2 tablespoons of olive oil and sprinkle with salt and pepper.
- Roast Garlic: Place both baking sheets side by side in the oven. Roast the garlic for about 15 minutes or until it is just golden brown, then remove the garlic and continue roasting the onions and tomatoes.
- Roast Onions and Tomatoes: Roast onions for 30 to 35 minutes until the edges turn golden brown, then remove them. Continue roasting the tomatoes for 40 to 45 minutes until they are slightly browned and caramelized.
- Combine and Simmer: Pour the roasted tomatoes, onions, and garlic into a large pot. Add the vegetable broth and about three-quarters of the fresh basil. Season with salt and pepper to taste. Bring the mixture to a boil, then cover and reduce heat to a simmer. Let it simmer gently for 20 minutes to meld flavors.
- Blend the Soup: Use an immersion blender directly in the pot or carefully transfer in small batches to a blender (fill only halfway; remove the center insert and cover the top with a kitchen towel to allow steam to escape). Puree the soup until smooth and creamy.
- Serve: Serve the soup warm, garnished with the remaining chopped fresh basil. Optionally add grilled cheese sandwiches or croutons on the side.
Notes
- For the grilled cheese or grilled cheese croutons, use 6 slices of hearty sourdough, wheat, or white bread. Brush the outsides of all slices with 1/2 tablespoon of butter each. Sprinkle 1/2 cup (2 oz) shredded mozzarella or cheddar over the non-buttered sides of three slices, then top with remaining slices buttered side up. Cook in a skillet over medium heat, lowering to medium-low if needed, until golden brown on both sides. Cut as desired.
- You can remove tomato skins if preferred, or leave basil on sprigs and remove before blending.
- For a creamier version, add 1/2 to 1 cup heavy cream to the soup before blending or when reheating.
- Serve with finely shredded Parmesan cheese for an extra cheesy flavor.
- This recipe yields about 9 cups of soup and serves 6 people. Nutritional information excludes grilled cheese additions.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 130
- Sugar: 10g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
