Homemade Roasted Tomato Basil Soup: A Cozy Comfort Meal
Enjoy the warm comfort of homemade roasted tomato basil soup packed with flavor and freshness, perfect for any meal.
Equipment
- oven
- Baking Sheet
- food processor
- large pot
- 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
Preparation
- 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 and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelized and turned golden in color, usually takes 20 minutes.
- Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Next add basil and caramelized onions and blend again. Alternatively, you can add the tomatoes to the large pot and use an immersion blender.
- After blending, transfer back to pot, turn to medium low heat and add in oregano, vegetarian broth and salt and pepper to taste. Allow tomato soup to simmer for 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired.
Notes
Store any leftover tomato basil soup in an airtight container in the fridge for up to 4-5 days. Reheat it back on the stovetop or in the microwave. For freezing, add leftover soup to a freezer-friendly, airtight container for up to 3 months. Thaw in the fridge before reheating on stovetop or microwave.
Nutrition
Serving: 1servingCalories: 214kcalCarbohydrates: 21.3gProtein: 3.1gFat: 13.6gSaturated Fat: 1.7gFiber: 3.4gSugar: 8.6g
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