Description
Roasted tomato basil soup balances rich, caramelized tomato flavors with fresh herbal notes. Warm Italian comfort comes together with simple ingredients, inviting diners to savor each spoonful of pure culinary pleasure.
Ingredients
Scale
- 2.5 lbs (1.13 kg) ripe Roma or plum tomatoes, halved
- 1 (28 oz) can whole peeled tomatoes
- 2 cups vegetable or chicken broth
- 3 tbsps olive oil
- 1 large onion, roughly chopped
- 4 cloves garlic, peeled
- ½ cup fresh basil leaves, packed
- ½ cup heavy cream or ⅓ cup coconut cream (for a dairy-free option)
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional, for a kick)
Instructions
- Preparation: Preheat oven to 400°F and arrange halved tomatoes, quartered onion, and whole garlic cloves on a rimmed baking sheet with even spacing.
- Seasoning: Drizzle olive oil over vegetables, then generously season with kosher salt and cracked black pepper to amplify natural flavors.
- Roasting: Bake vegetables for 25-30 minutes until edges caramelize and textures soften, developing rich, concentrated flavors.
- Blending: Transfer roasted vegetables to a high-powered blender, incorporating fresh basil leaves and dried oregano, then puree until achieving a smooth, uniform consistency.
- Straining: Optional step to refine texture by passing blended mixture through a fine-mesh sieve, removing any remaining tomato skins or seeds.
- Base Creation: Pour pureed vegetable mixture into a large pot, introducing vegetable or chicken broth to establish the soup’s foundation.
- Heating and Finishing: Warm soup over medium heat, stirring occasionally, then reduce temperature and blend in heavy cream or coconut cream for a luxurious, velvety texture.
- Final Touches: Simmer for 5 minutes, adjusting seasoning with additional salt and pepper as desired, then garnish with fresh basil leaves and a delicate olive oil drizzle.
- Serving: Present in warmed bowls alongside crusty artisan bread or a classic grilled cheese sandwich for a complete, comforting meal.
Notes
- Roast Vegetables Strategically: Space tomatoes, onions, and garlic evenly on the baking sheet to ensure uniform caramelization and prevent steaming.
- Control Blending Temperature: Allow roasted vegetables to cool slightly before blending to prevent steam pressure and potential blender accidents.
- Strain for Silky Smoothness: Use a fine-mesh sieve to remove tomato skins and seeds, creating an ultra-smooth, restaurant-quality soup texture.
- Customize Dietary Needs: Swap heavy cream with coconut cream for a dairy-free version, or use vegetable broth for a vegan-friendly option.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 7
- Calories: 120
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg