Homemade Roasted Tomato Basil Soup
Transform simple fresh ingredients into a velvety, deeply flavorful masterpiece. By roasting Roma tomatoes, garlic, and onions until perfectly caramelized, you unlock a complex, smoky sweetness that far surpasses any canned alternative. This sophisticated soup is balanced with the herbal brightness of fresh basil, creating a comforting, restaurant-quality experience in your own kitchen. It is a foolproof recipe that is both healthy and incredibly satisfying, perfect for a cozy weeknight meal.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 4 servings
- Category: Dinner
- Method: Roasting and Blending
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian
Ingredients
3 lbs Roma tomatoes, halved lengthwise
1 large yellow onion, sliced
6 cloves garlic, peeled
3 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups vegetable broth
1 cup fresh basil leaves
1/2 cup heavy cream or full-fat coconut milk (optional)
Instructions
Preheat your oven to 400°F (200°C).
Place tomatoes, sliced onions, and garlic cloves on a large rimmed baking sheet.
Drizzle with olive oil and sprinkle with oregano, salt, and pepper; toss to coat evenly.
Roast for 40-45 minutes until vegetables are blistered and slightly charred.
Transfer the roasted vegetables and all pan juices into a large pot or blender.
Add vegetable broth and fresh basil leaves.
Blend until smooth using an immersion blender or a standard blender.
Return to heat if needed and stir in cream or coconut milk if using.
Notes
For a rustic texture, blend the soup for less time. Store leftovers in an airtight container in the refrigerator for up to 4 days. Serve with crusty toasted bread or a grilled cheese sandwich.