Homemade Roasted Tomato Basil Soup
The best homemade roasted tomato basil soup made with fresh tomatoes, garlic, and basil.
Equipment
- baking sheet
- food processor or blender
- large pot
- immersion blender
Ingredients
For the roasted tomatoes
- 3 pounds roma or plum tomatoes, cut in half
- 8 cloves garlic, peeled
- 3 tablespoons olive oil
- Freshly ground salt and pepper
For the caramelized onions
- ½ tablespoon olive oil
- 2 yellow onions thinly sliced
Additions to the soup
- ½ cup packed basil leaves
- ½ teaspoon dried oregano
- 1-2 cups water or vegetarian broth depending on how thick you want the soup
- Freshly ground salt and pepper, to taste
Optional add ins
- Light/Regular coconut milk for a creamy vegan soup
- Whole dairy milk/heavy cream for a creamy texture
- Parmesan cheese for a tangy, flavor enhancing flavor
- 1-2 tablespoons butter for richer flavor
Instructions
Roasting and Preparing
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
- While the tomatoes are roasting, add ½ tablespoon olive oil to a large pot over medium heat. Add the onion slices and stir to coat. Cook, stirring occasionally, checking onions every 5-10 minutes until caramelized and golden, usually about 20 minutes.
- Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add to a food processor or blender and blend until smooth. Next, add basil and caramelized onions and blend again.
- Transfer back to pot, turn to medium low heat, and add in oregano, vegetarian broth, and salt and pepper to taste. Allow soup to simmer for 10 minutes before serving, garnishing with parmesan cheese if desired.
Notes
Store any leftover soup in an airtight container in the fridge for up to 4-5 days. Reheat on the stovetop or in the microwave. For freezing, use a freezer-friendly container and it will last up to 3 months.
Nutrition
Serving: 1servingCalories: 214kcalCarbohydrates: 21.3gProtein: 3.1gFat: 13.6gSaturated Fat: 1.7gFiber: 3.4gSugar: 8.6g
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