Homemade Roasted Tomato Basil Soup
The best homemade roasted tomato basil soup made with fresh tomatoes, garlic, and basil. A flavorful way to enjoy garden tomatoes!
Equipment
- oven
- baking sheet
- Food processor or blender
- large pot
- Immersion Blender
Ingredients
For the roasted tomatoes
- 3 pounds roma or plum tomatoes, cut in half
- 8 cloves garlic, peeled
- 3 tablespoons olive oil
- Freshly ground salt and pepper
For the caramelized onions
- ½ tablespoon olive oil
Additions to the soup
- ½ cup packed basil leaves
- ½ teaspoon dried oregano
- 1-2 cups water or vegetarian broth depending on thickness preference
- Freshly ground salt and pepper, to taste
Optional add ins
- Light/Regular coconut milk for a creamy vegan soup
- Whole dairy milk/heavy cream for a creamy texture
- Parmesan cheese for a tangy flavor
- 1-2 tablespoons butter for richer flavor
Instructions
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 olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
- While the tomatoes are roasting, add olive oil to a large pot over medium heat. Add onion slices and stir to coat. Cook, stirring occasionally, checking every 5-10 minutes until caramelized and golden, about 20 minutes.
- Once tomatoes and garlic are done roasting, cool for 10 minutes, then blend in a processor or high-powered blender until smooth. Add basil and caramelized onions, blend again. Alternatively, use an immersion blender in the pot.
- Transfer back to pot, turn to medium-low heat, and add oregano, vegetarian broth, and salt and pepper to taste. Simmer 10 minutes before serving. Garnish with parmesan cheese as desired.
Notes
Store leftovers in an airtight container in the fridge for up to 4-5 days. Freeze in an airtight container for up to 3 months.
Nutrition
Serving: 1servingCalories: 214kcalCarbohydrates: 21.3gProtein: 3.1gFat: 13.6gSaturated Fat: 1.7gFiber: 3.4gSugar: 8.6g
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