Tomato Basil Soup
User Reviews
4.3
Tomato Basil Soup
Description
This Tomato Basil Soup begins by roasting halved plum or Roma tomatoes and garlic with olive oil, salt, and pepper to concentrate their flavors and develop caramelized edges. Meanwhile, chopped onions are slowly caramelized in olive oil with salt and pepper until golden and sweet, then seasoned with Italian seasoning and combined with vegetable broth to build a savory base. Once the tomatoes are roasted and slightly cooled, they are added to the pot with fresh basil leaves. The soup is blended smooth using an immersion blender to create a creamy texture without added dairy, aside from optional Parmesan cheese for finishing.
The result is a soup with rich tomato depth, balanced sweetness from caramelized onions, bright herbal notes from the basil, and mild savory complexity from Italian seasoning. Parmesan adds umami richness if included. This soup suits chilly days, lunch, or a light dinner paired with crusty bread or grilled cheese.
Leftover soup can be refrigerated for up to 5 days or frozen for up to 3 months. Thaw frozen soup overnight in the fridge and reheat gently on the stovetop or microwave to preserve flavor.
Ingredients
- 4 pounds plum tomatoes cut in half lengthwise, or Roma tomatoes
- 6 garlic peeled and roughly chopped, cloves
- ¼ cup olive oil divided
- 1 teaspoon salt divided, plus more to taste, sea salt
- ½ teaspoon black pepper divided, plus more to taste, ground
- 2 medium onion chopped, yellow
- 1 teaspoon Italian seasoning
- 2 cups vegetable broth plus more as needed
- 2 cups basil packed, plus more for garnishing, fresh leaves
- Parmesan Cheese shredded or grated
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
- For a vegan option, try substituting parmesan cheese with vegan hemp parmesan.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
- To reheat frozen soup, thaw overnight in the fridge and warm on the stovetop or microwave.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.3
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