Roasted Tomato Basil Soup
User Reviews
5
Roasted Tomato Basil Soup
Description
The recipe begins by roasting halved fresh tomatoes, quartered onions, and a head of garlic drizzled with olive oil until they soften and develop golden edges. These roasted vegetables are then combined with canned Italian plum tomatoes, fresh basil, and vegetable stock, creating a layered tomato base. The roasted garlic is squeezed into the pot, providing mellow, sweet garlic flavor.
After bringing the ingredients to a boil and simmering briefly, the mixture is pureed smooth using an immersion blender or in batches with a standard blender. The roasting step imparts richer, caramelized notes to the tomato and onion, elevating the soup beyond a simple tomato broth. Fresh basil adds brightness and herbaceousness, while salt and pepper adjust seasoning to taste.
This soup is best enjoyed warm, garnished with extra fresh basil. It pairs well with crusty bread or grilled cheese sandwiches for a classic combination. The texture can be thinned with broth if desired, and for an even smoother finish, straining is an option.
Storage tips include refrigerating leftovers for 4-5 days or freezing portions for up to 3 months. When blending hot soup, keep lids vented to prevent splatter. Roasting enhances flavor, making this tomato basil soup particularly rich and satisfying.
Ingredients
- 4 cups tomato cut in half lengthwise, fresh
- 2 onion peeled and quartered
- 1 garlic with the top sliced off, head
- ¼ cup olive oil
- 4 cups vegetable stock low sodium (or chicken broth)
- 1 28 oz Italian plum tomatoes 796 ml can, with juice, no salt added
- 3 cups basil plus more for garnish, chopped, fresh
- salt freshly ground pepper
- black pepper freshly ground pepper
Instructions
- Preheat oven to 400° Line a large baking sheet with parchment paper.
- Cut tomatoes in half lengthwise
- Toss tomatoes & quartered onions In olive oil and spread in a single layer over the baking sheet ( you may need two).
- Cut the top off of a head of garlic, drizzle with a little of the oil, and put it onto the baking sheet.
- Roast everything for about 30 minutes, until the vegetables are tender and starting to turn golden brown.
- Put the vegetable stock, canned tomatoes, basil, and roasted tomatoes and onions, along with their juices, in a large pot or large Dutch oven.
- Squeeze out the roasted garlic into the soup pot.
- Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes.
- Use an immersion blender to puree the hot soup right in the pot, or, transfer in batches to a blender or food processor, remembering to open the steam vent.
- Add salt and pepper to taste. Garnish with more fresh basil.
Notes
- Roasting the tomatoes, onions, and garlic brings out richer flavors and adds depth to the soup.
- Use an immersion blender directly in the pot for easy pureeing, or blend in batches with vented lids to avoid splatters.
- If the soup is too thick, thin with additional broth and adjust seasoning accordingly.
- Store cooled soup in airtight containers refrigerated for 4-5 days or frozen up to 3 months.
- Tomato paste can be added if fresh tomatoes are less ripe, boosting flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 164kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 250mg | 10% |
| Potassium | 719mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1622IU | 32% |
| Vitamin C | 31mg | 34% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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