ROASTED TOMATO BASIL SOUP
This Roasted Tomato Basil Soup is a rich and flavorful dish made with roasted tomatoes and fresh basil. Perfect for a comforting lunch or dinner, it pairs well with crusty bread or a grilled cheese sandwich.
Equipment
- 1 baking sheet
- 1 large pot
- 1 blender or immersion blender
- 1 cutting board
- 1 measuring cups and spoons
Ingredients
- 2 pounds ripe tomatoes About 6-8 medium-sized.
- 1 medium onion, chopped
- 4 cloves garlic, minced Feel free to adjust the amount based on preference.
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes Optional.
- 1 cup fresh basil leaves Plus extra for garnish.
- 3 cups vegetable broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon sugar Optional, to taste.
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the tomatoes in half and arrange them cut-side up on a baking sheet. Add the chopped onion and minced garlic around the tomatoes.
- Drizzle the olive oil over the tomatoes, onion, and garlic. Sprinkle with salt, black pepper, oregano, and red pepper flakes if using.
- Roast in the preheated oven for 30-35 minutes, or until the tomatoes are caramelized and the onion is soft.
- Once roasted, remove from the oven and let cool for a few minutes.
- Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a simmer over medium heat.
- Add the fresh basil leaves and balsamic vinegar to the pot. Simmer for an additional 5-10 minutes to infuse the flavors.
- Using a blender or immersion blender, puree the soup until smooth. Taste and add sugar if you prefer a sweeter taste, adjusting seasoning as necessary.
- Serve hot, garnished with extra fresh basil leaves.
Notes
Feel free to adjust the amount of garlic depending on your preference.
For a creamier soup, you can add a splash of heavy cream or coconut milk during the blending process.
This soup can be stored in the refrigerator for up to 4 days or frozen for up to a month.