Description
Indulge in the rich flavors of this Roasted Tomato Basil Soup that combines the sweetness of roasted tomatoes with the aromatic basil. This comforting soup is perfect for a cozy night in or as a starter for a dinner party.
Ingredients
Scale
Roasted Tomatoes:
- 3 pounds ripe Roma tomatoes, halved
- 1 large onion, quartered
- 6 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Soup Base:
- 4 cups vegetable broth
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup fresh basil leaves, packed
- 1 tablespoon balsamic vinegar
- 1/2 cup heavy cream or coconut cream (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roast the vegetables: Place the tomatoes, onion, and garlic on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper. Roast for 35 to 40 minutes until caramelized.
- Prepare the soup: Transfer the roasted vegetables to a pot, add vegetable broth and red pepper flakes. Simmer for 10 minutes. Puree the soup with an immersion blender until smooth.
- Finish the soup: Stir in basil, balsamic vinegar, and cream (if using). Simmer for an additional 5 minutes. Adjust seasoning and serve.
Notes
- For a lighter version, omit the cream.
- This soup pairs well with a classic grilled cheese sandwich.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: Italian-Inspired, American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
