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Roasted Tomato Basil Soup - illustrative image

Roasted Tomato Basil Soup

Oven-roasted tomatoes, garlic, and basil make a smooth, deeply flavored soup from simple ingredients.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb 900 g ripe tomatoes, quartered
  • 1 medium yellow onion about 150 g, cut into wedges
  • 4 garlic cloves peeled
  • 2 tbsp 30 ml olive oil
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 3 cups 720 ml low-sodium vegetable broth
  • 1/2 cup 15 g fresh basil leaves
  • 1/2 cup 120 ml heavy cream, optional

Method
 

  1. Heat the oven to 425°F (220°C). Spread tomatoes, onion, and garlic on a rimmed sheet pan. Toss with olive oil, salt, and pepper.
  2. Roast for 30 minutes, until the tomatoes collapse and their edges brown.
  3. Transfer the vegetables and juices to a pot. Add the broth, bring to a simmer, and cook for 8 minutes.
  4. Blend until smooth with an immersion blender. Stir in basil and optional cream, then warm gently for 2 minutes without boiling.

Notes

Use canned whole tomatoes when fresh tomatoes are not flavorful; drain them first. Omit the cream or use unsweetened oat cream for a vegan soup.
Blend carefully: keep an immersion blender submerged, or vent a countertop blender and work in small batches.
Cool promptly and refrigerate for up to 4 days, or freeze without cream for up to 3 months. Reheat to a simmer.