Roasted Tomato Basil Soup Recipe
This roasted tomato basil soup recipe is simple, cozy, and made with fresh tomatoes, basil, and garlic. Roast, blend, and enjoy!
Ingredients
- 3 pounds fresh tomatoes any variety
- 1 large onion quartered
- 2 carrots roughly chopped
- 2 to 3 heads of garlic slice the tops off to expose the cloves
- Olive oil for roasting
- Salt and pepper to taste
- 28 oz can of whole or crushed tomatoes
- 2 cups chicken stock or vegetable broth to keep it vegetarian
- 2 cups fresh basil leaves loosely packed
- Optional: heavy cream or coconut milk for swirling
- Garnish: more basil olive oil, Parmesan (optional)
Instructions
Roast the Vegetables
- Preheat oven to 425°F.
- Arrange tomatoes, onion, carrots, and garlic heads on a large baking sheet. Drizzle generously with olive oil and sprinkle with salt and pepper.
- Roast for 50 minutes, or until the vegetables are soft and lightly caramelized.
Blend the Soup
- Squeeze the roasted garlic cloves out of their skins.
- Add the roasted vegetables and garlic to a blender or food processor.
- Add the canned tomatoes and blend until smooth (work in batches if needed).
Finish and Serve
- Pour the blended mixture into a large pot over medium heat.
- Stir in the chicken stock and bring to a gentle simmer.
- Add fresh basil and blend again if needed (or use an immersion blender).
- Taste and adjust seasoning. Swirl in cream or garnish with Parmesan, basil, or olive oil.
Notes
- Use ripe tomatoes. They roast sweeter and richer.
- Roast the garlic separately. Keeping it in foil helps caramelize it without burning.
- Blend until smooth. For a creamy texture, take your time blending in batches or use an immersion blender.
- Add cream at the end. If using, swirl in right before serving.