Description
A warm, comforting soup made with roasted tomatoes, fresh basil, garlic, and broth. Smooth, rich, and perfect for pairing with grilled cheese or crusty bread.
Ingredients
- 3 lbs Roma or plum tomatoes, halved
- 1 large onion, chopped
- 6 cloves garlic, peeled
- 3 tbsp olive oil, divided
- Salt & black pepper, to taste
- 1 tsp sugar (optional)
- ½ tsp red pepper flakes (optional)
- 3 cups vegetable or chicken broth
- ½ cup fresh basil leaves, packed
- ¼ cup heavy cream or coconut milk (optional)
- Croutons or fresh bread, for serving
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Arrange tomatoes, garlic, and onion on the sheet. Drizzle with 2 tbsp olive oil; season with salt and pepper.
- Roast 30–40 minutes, until tender and lightly caramelized.
- Heat remaining 1 tbsp olive oil in a large pot. Add red pepper flakes if using.
- Transfer roasted vegetables to the pot and add broth. Simmer 10 minutes.
- Stir in fresh basil leaves.
- Blend with an immersion blender until smooth.
- Add cream or coconut milk if desired and adjust seasoning.
- Serve warm with croutons or fresh bread.
Notes
- For extra depth, add two roasted red peppers before blending.
- For a dairy-free version, swap cream for coconut milk.
- If tomatoes are very acidic, add the optional sugar.
- Blend only half the soup for a rustic texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes