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Roasted Tomato Basil Soup

A simple and flavorful roasted tomato and basil soup with a touch of cream. Perfect for a cozy meal.

  • Total Time: 55 minutes
  • Yield: 4-6 1x

Ingredients

Scale
  • 2 pounds ripe tomatoes, halved or quartered
  • 1 large onion, quartered
  • 4 cloves garlic, unpeeled
  • 1/4 cup olive oil
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 4 cups vegetable or chicken broth
  • 1/4 cup fresh basil leaves
  • 1/4 cup heavy cream (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. On a baking sheet, toss tomatoes, onion, and garlic with olive oil, salt, and pepper.
  3. Roast for 30-40 minutes, until tomatoes are softened and slightly charred, and onion is tender.
  4. Let cool slightly. Squeeze garlic cloves out of their skins.
  5. Transfer roasted vegetables and garlic to a blender or food processor. Add broth and basil.
  6. Blend until smooth.
  7. Pour soup into a pot and heat gently. Stir in heavy cream if desired.
  8. Taste and adjust seasoning with salt and pepper.

Notes

For a vegan option, omit the heavy cream or use a dairy-free alternative.

  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Method: Soup
  • Cuisine: American

Nutrition

  • Calories: Approx. 200-250 per serving (without cream)