Description
A classic, velvety tomato basil soup made by roasting ripe tomatoes, onion, and garlic in the oven to enhance their natural sweetness and depth of flavor. The roasted vegetables are then simmered with vegetable broth and blended until smooth, finished with fresh basil and optional cream for a rich, comforting dish perfect for any season.
Ingredients
Vegetables
- 3 pounds ripe tomatoes, halved
- 1 onion, quartered
- 4 cloves garlic
Liquids & Oils
- 3 tablespoons olive oil
- 3 cups vegetable broth
- 1/4 cup heavy cream (optional)
Herbs & Seasonings
- 1 cup fresh basil leaves
- Salt and black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Roast Vegetables: Toss the halved tomatoes, quartered onion, and garlic cloves with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 35 to 40 minutes until caramelized and tender.
- Simmer Soup: Transfer the roasted vegetables along with their juices into a large pot. Add the vegetable broth and bring to a gentle simmer over medium heat. Let it cook for 10 minutes to meld the flavors together.
- Blend Soup: Use an immersion blender or transfer the mixture in batches to a blender and blend until the soup is smooth and velvety, ensuring no chunks remain.
- Finish with Basil and Cream: Stir in the fresh basil leaves and, if desired, the heavy cream for added richness. Adjust the seasoning with salt and black pepper to your taste before serving.
Notes
- For a vegan version, omit the heavy cream or substitute with coconut milk or a plant-based cream alternative.
- This soup freezes well for up to 3 months; thaw and reheat gently before serving.
- Roasting the vegetables deepens the flavors dramatically, making this soup especially savory and satisfying.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Italian-Inspired
