Roasted Tomato Basil Soup (Printable version)

Silky smooth Italian-style soup with caramelized roasted tomatoes, aromatic garlic, and fresh basil for ultimate comfort.

# Needed ingredients:

→ Roasted Vegetables

01 - 3.3 lbs ripe tomatoes, halved
02 - 1 large yellow onion, quartered
03 - 6 cloves garlic, peeled
04 - 2 tablespoons extra-virgin olive oil
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper

→ Soup Base

07 - 2 cups low sodium vegetable broth
08 - 1/2 cup fresh basil leaves, packed
09 - 1 tablespoon unsalted butter, optional
10 - 1 teaspoon sugar, optional

→ Garnish

11 - 1/4 cup heavy cream or crème fraîche, optional
12 - Fresh basil leaves
13 - Croutons or toasted bread, optional

# How to make it:

01 - Preheat your oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange the halved tomatoes, onion quarters, and garlic cloves on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
03 - Roast for 35 to 40 minutes until the tomatoes are caramelized and the onions are tender.
04 - Transfer the roasted vegetables and any juices to a large pot. Add vegetable broth and bring to a gentle simmer over medium heat.
05 - Stir in the fresh basil leaves, butter, and sugar if using. Simmer for 5 minutes to combine flavors.
06 - Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a countertop blender, then return to the pot.
07 - Taste and adjust seasoning as needed. For a silkier texture, strain the soup through a fine sieve.
08 - Serve hot, drizzled with cream and garnished with fresh basil leaves and croutons or toasted bread if desired.

# Expert Suggestions:

01 -
  • The roasting process concentrates the natural sugars in the tomatoes, giving you that restaurant-quality flavor without hours of simmering.
  • You can make it ahead and freeze portions, and somehow it tastes even better the second day when the flavors have had time to get cozy with each other.
02 -
  • Roasting the vegetables on parchment paper rather than directly on the baking sheet makes cleanup infinitely easier and prevents any burnt bits from sticking.
  • If your soup tastes a bit too acidic, the optional sugar works wonders, but try a tiny pinch of baking soda instead - it neutralizes the acid without adding sweetness.
03 -
  • Always taste your soup before serving - tomatoes vary wildly in acidity and sweetness, so final seasoning adjustments are crucial.
  • If you have an abundance of summer tomatoes, roast and freeze them specifically for this soup - future you will be eternally grateful come winter.
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