Best Roasted Tomato Basil Soup
A comforting bowl of creamy roasted tomato basil soup, perfect for chilly evenings and family gatherings.
Ingredients
Vegetables for Roasting
- 2 pounds ripe tomatoes, halved Use ripe, in-season tomatoes for the best flavor.
- 1 large onion, quartered
- 4 cloves garlic, peeled
Soup Base
- 1/4 cup olive oil
- to taste salt and pepper
- 1 cup fresh basil leaves Fresh basil enhances the flavor.
- 4 cups vegetable or chicken broth
- 1 tablespoon balsamic vinegar (optional) Adds depth to the flavor.
- as needed Cream for serving (optional) Drizzle over soup for added creaminess.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Place the halved tomatoes, quartered onion, and garlic cloves on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Roasting
- Roast the vegetables in the oven for about 30 minutes, or until the tomatoes are slightly charred and soft.
Blending
- Transfer the roasted mixture into a blender. Add fresh basil leaves and the vegetable or chicken broth. Blend until smooth and creamy.
Simmering
- Pour the blended soup into a saucepan over medium heat. Stir in balsamic vinegar if desired and let it simmer for about 10 minutes.
Serving
- Ladle the soup into bowls and top with a drizzle of cream and fresh basil leaves.
Notes
Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat on the stovetop over low heat, adding extra broth if needed.