Roasted Tomato Basil Soup
This Roasted Tomato Basil Soup is rich, fresh, and full of flavor. Roasting Roma tomatoes, onion, and garlic brings out their natural sweetness, while fresh basil adds a fragrant finish. It’s a cozy, homemade soup that feels restaurant-worthy but comes together with simple ingredients.
Servings: 4
Ingredients
- 3 lbs Roma tomatoes
- 1 yellow onion
- 4-5 garlic cloves
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 8-10 basil leaves
- Salt to taste
- Black pepper to taste
Instructions
Prepare Vegetables:
- Preheat oven to 400°F (200°C).
- Cut tomatoes in half lengthwise and remove stems.
- Peel and quarter the onion.
- Peel garlic cloves.
Roast Vegetables:
- Arrange tomatoes, onions, and garlic on a baking sheet.
- Drizzle with olive oil.
- Season with salt and pepper, then toss to combine.
- Bake for 40 minutes.
- Remove from oven and let cool for 10 minutes.
Blend Soup:
- Transfer all roasted vegetables and their accumulated juices to a blender.
- Add tomato paste.
- Blend until smooth.
Serve:
- Stack basil leaves and slice into thin strips.
- Divide soup evenly into four bowls.
- Garnish each portion with basil strips.
Notes
- For a smoother texture, strain the blended soup through a fine mesh sieve.
- Add a pinch of red pepper flakes before roasting if you like a gentle kick.
- If your tomatoes are very acidic, stir in a teaspoon of honey or sugar after blending to balance the flavor.
- Warm some crusty bread in the oven while the soup roasts for the perfect pairing.