Tomato Basil Soup
User Reviews
4.3
99 reviews
Good
Tomato Basil Soup
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Make tomato basil soup from scratch with this simple and delicious recipe that's made with roasted tomatoes, caramelized onions and fresh basil. It's creamy, comforting and packed with tons of flavor.
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Ingredients
- 4 pounds plum or Roma tomatoes cut in half lengthwise
- 6 garlic cloves peeled and roughly chopped
- ¼ cup olive oil divided
- 1 teaspoon sea salt divided, plus more to taste
- ½ teaspoon ground black pepper divided, plus more to taste
- 2 medium yellow onions chopped
- 1 teaspoon Italian seasoning
- 2 cups vegetable broth plus more as needed
- 2 cups fresh basil leaves packed, plus more for garnishing
- shredded or grated Parmesan cheese
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper, set aside.
- Add tomatoes and garlic to a large bowl and toss them with 3 Tablespoons of olive oil. Spread tomatoes and garlic onto the prepared baking sheet in a single layer and sprinkle with ½ tsp salt and ½ tsp pepper. Roast for 40 minutes.
- While tomatoes are roasting, in a Dutch oven or large pot, heat remaining 1 Tablespoon of olive oil over medium heat. Add the chopped onions, ½ tsp of salt and ¼ tsp pepper. Sauté, stirring occasionally until onions are translucent and start to brown and caramelize, about 20 minutes.
- Once onions are caramelized add Italian seasoning and vegetable broth. Let simmer for 5-10 minutes.
- At this point your tomatoes should be done roasting. Remove from the oven and let them cool slightly before transferring the tomatoes, along with the garlic and juices into the Dutch oven. Turn down heat and add fresh basil.
- Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender you can use a blender. Carefully transfer the soup mixture into your blender and blend until smooth or until you reach your desired consistency. You may need to do this in batches, depending on the size of your blender.
- Taste and add any additional salt and pepper and more vegetable broth, if desired, to reach your preferred consistency. When ready to serve, divide soup into 4 bowls. Garnish with fresh basil and serve with parmesan cheese, as well as, crusty bread, grilled cheese or crackers.
Notes
- vegan hemp parmesan
- Parmesan cheese: Try my vegan hemp parmesan for a vegan option.
- Storage: Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Thaw frozen soup in the fridge overnight, then reheat on the stovetop or in the microwave.
Nutrition Information
Show Details
Serving
1/4 of recipe without toppings
Calories
281kcal
(14%)
Carbohydrates
31g
(10%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Sodium
680mg
(28%)
Potassium
208mg
(6%)
Fiber
5g
(20%)
Sugar
24g
(48%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 1/4 of recipe without toppings | |
| Calories | 281kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 680mg | 28% |
| Potassium | 208mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
99 reviews
Good
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