Roasted Tomato Basil Soup
Forget anything you think you know about tomato soup from a can. Roasting the tomatoes completely transforms them, concentrating their natural sugars and developing a deep, almost jammy sweetness that no amount of stovetop simmering can replicate. A whole head of garlic goes in alongside the tomatoes, softening into mellow, buttery cloves that blend seamlessly into the finished soup.
This recipe keeps things clean and simple. No cream, no flour, no filler. The velvety texture comes entirely from the roasted vegetables themselves, blended until silky smooth with a splash of good olive oil. Fresh basil gets stirred in at the very end to keep its bright, peppery flavor intact. If you want a touch of richness, a swirl of cream on top at serving time does the job without weighing things down.
Pair this with a thick slice of crusty sourdough and sharp cheddar for the ultimate comfort food combination. It freezes beautifully for up to three months, making it an excellent batch cooking project.
Ingredients
- ● 3 lbs Roma tomatoes
- ● 1 head whole garlic head
- ● 1 large yellow onion
- ● 3 tbsp extra virgin olive oil
- ● 2 cups vegetable broth
- ● 1/2 cup fresh basil leaves
- ● 2 tbsp tomato paste
- ● 1 tbsp balsamic vinegar
- ● 1.5 tsp kosher salt
- ● 1/2 tsp black pepper
- ● 1/4 tsp red pepper flakes
- ● 2 tbsp heavy cream
Instructions
- 1Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- 2Arrange the halved tomatoes cut-side up on the baking sheet along with the onion wedges. Place the garlic head cut-side up in the center. Drizzle everything generously with 2 tablespoons of olive oil and season with salt, pepper, and red pepper flakes.
- 3Roast for 40 to 45 minutes, until the tomatoes are deeply caramelized and slightly collapsed, and the edges of the onions are charred in spots.
- 4Squeeze the roasted garlic cloves out of their skins into a large pot or Dutch oven. Add the roasted tomatoes and onions, scraping up any caramelized bits from the parchment.
- 5Add the vegetable broth, tomato paste, and balsamic vinegar. Bring to a gentle simmer over medium heat and cook for 5 minutes to meld the flavors.
- 6Remove from heat. Add the fresh basil and remaining tablespoon of olive oil. Use an immersion blender to puree until completely smooth. Alternatively, carefully transfer to a countertop blender in batches.
- 7Taste and adjust seasoning with more salt or a splash of vinegar if needed. Ladle into bowls, drizzle with olive oil, and garnish with fresh basil. Add a swirl of cream if desired.
Nutrition Facts
| Calories | 165 |
|---|---|
| Protein | 4g |
| Carbohydrates | 18g |
| Fat | 10g |
