Homemade Roasted Tomato Basil Soup
User Reviews
4.9
Homemade Roasted Tomato Basil Soup
Description
Homemade Roasted Tomato Basil Soup combines roasted Roma tomatoes and garlic with caramelized onions to develop layers of flavor. The roasting step softens the tomatoes and deepens their sweetness, balanced by the savory garlic. Blending these with caramelized onions, fresh basil and oregano creates a smooth, aromatic base. The soup's texture is creamy when blended thoroughly; optional cream, coconut milk, Parmesan, or butter can be stirred in to adjust richness and flavor according to preference.
This soup works well as a light meal or starter and can be served with crusty bread or grilled cheese for added heartiness. Its fresh basil accent complements the roasted base without overwhelming it.
Leftovers keep well in the refrigerator for 4-5 days and freeze up to 3 months. Reheat gently on the stove or in the microwave to preserve flavors. If desired, strain the soup through a fine mesh to remove seeds and achieve a smoother texture.
Ingredients
- For the roasted tomatoes
- 3 pounds Roma tomato or plum tomato, cut in half
- 8 cloves garlic peeled
- 3 tablespoons olive oil
- salt freshly ground
- black pepper freshly ground
- For the caramelized onions:
- ½ tablespoon olive oil
- 2 yellow onion thinly sliced
- Additions to the soup:
- ½ cup basil packed leaves
- ½ teaspoon oregano dried
- 1-2 cups water or vegetarian broth, depending on thickness desired
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- Optional add ins:
- coconut milk Light or Regular, for a creamy vegan soup
- whole milk or heavy cream, for a creamy texture
- Parmesan Cheese for a tangy, flavor enhancing flavor
- butter a tablespoon or two, for richer flavor
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
- While the tomatoes are roasting, you can make the caramelized onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelized and turned golden in color. This ususally takes 20 minutes.
- Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Next add basil and caramelized onions and blend again. Alternatively you can add the tomatoes to the large pot and use an immersion blender. It's really just about what you have available to you.
- After blending, transfer back to pot, turn to medium low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired. Serves 4.
Notes
- You may strain out tomato seeds using a fine mesh strainer for a smoother soup texture.
- Leftover soup stores securely in an airtight container in the fridge for up to 5 days.
- Soup freezes well for up to 3 months; thaw overnight before reheating on stovetop or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 214cal | 11% |
| Carbohydrates | 21.3g | 7% |
| Protein | 3.1g | 6% |
| Fat | 13.6g | 21% |
| Saturated Fat | 1.7g | 9% |
| Fiber | 3.4g | 14% |
| Sugar | 8.6g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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