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Roasted Tomato Basil Soup

A warm and comforting Roasted Tomato Basil Soup, featuring roasted tomatoes and fresh basil for a delightful flavor experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish, Soup
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds ripe tomatoes, halved Choose ripe tomatoes for the best flavor.
  • 1 tablespoon olive oil For roasting the tomatoes.
  • Salt and pepper, to taste Season to your preference.
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 cup fresh basil leaves Fresh basil enhances flavor.
  • 1 tablespoon balsamic vinegar
  • Optional cream for garnish For a creamy finish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Place the halved tomatoes on a baking sheet lined with parchment paper. Drizzle olive oil over the tomatoes and sprinkle with salt and pepper to taste.
  3. Roast in the oven for 25-30 minutes until they are caramelized and soft.
Cooking
  1. In a large pot, heat a little olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic and sauté for an additional minute until fragrant.
  3. Once the tomatoes are roasted, add them to the pot along with the vegetable broth and simmer gently for about 15 minutes.
  4. Stir in the fresh basil leaves and balsamic vinegar.
  5. Remove the soup from heat and use an immersion blender, or carefully transfer it to a blender to puree until smooth.
  6. Taste and adjust the seasoning as necessary. Optionally, garnish with a swirl of cream before serving.

Notes

For best results, choose ripe tomatoes. Store leftovers in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months.