Description
Roasted Tomato and Basil Soup made from fresh tomatoes, garlic, caramelized onions, and basil. Naturally creamy, rich, and perfect for cozy dinners or lunch leftovers.
Ingredients
• 3 pounds Roma or plum tomatoes, halved
• 8 cloves garlic, peeled
• 3 tablespoons olive oil, divided
• 2 yellow onions, thinly sliced
• 1/2 cup packed fresh basil leaves
• 1/2 teaspoon dried oregano
• 1–2 cups water or vegetarian broth
• Salt and pepper to taste
• Optional: coconut milk, cream, parmesan, or butter
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Place halved tomatoes and garlic cloves on the sheet. Drizzle with olive oil and season with salt and pepper.
3. Roast for 40–45 minutes until tomatoes are soft and caramelized.
4. Meanwhile, heat remaining olive oil in a large pot. Add onions and caramelize over medium heat for about 20 minutes.
5. Add roasted tomatoes, garlic, onions, and basil to a blender. Blend until smooth (or use an immersion blender).
6. Return soup to pot and stir in oregano, broth, and additional salt and pepper.
7. Simmer for 10 minutes on medium-low heat.
8. Stir in any optional add-ins: cream, coconut milk, parmesan, or butter.
9. Serve hot with basil garnish or grilled cheese.
Notes
– For a smoother soup, strain using a fine mesh sieve after blending.
– Store leftovers in the fridge for up to 5 days or freeze for 3 months.
– Reheat gently and stir well if dairy has been added.
– Add a pinch of smoked paprika for depth.
– Customize with roasted red pepper or carrot for extra vegetables.
- Prep Time: 15
- Cook Time: 70
- Method: Roasted, Blender, Crockpot
- Cuisine: American