Print

Roasted Tomato Basil Soup

Print Recipe

A velvety, comforting soup made with oven-roasted tomatoes, garlic, onions, and fresh basil for a rich, naturally sweet flavor.

Ingredients

Scale
  • 2 lbs ripe tomatoes, halved
  • 1 large onion, quartered
  • 6 cloves garlic, peeled
  • 3 tbsp olive oil
  • 3 cups vegetable broth
  • 1/2 cup fresh basil leaves
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes (optional)
  • 1 tbsp tomato paste (optional for deeper flavor)
  • 1 tsp sugar (optional, to balance acidity)
  • 1/4 cup coconut milk or heavy cream (optional, for creaminess)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Place tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
  3. Roast for 25–30 minutes, or until tomatoes are soft and slightly caramelized.
  4. Transfer roasted vegetables to a pot. Add vegetable broth, tomato paste (if using), and red pepper flakes.
  5. Bring to a simmer and cook for 10 minutes to blend flavors.
  6. Add fresh basil, then use an immersion blender to puree until smooth.
  7. Stir in coconut milk or cream if desired. Adjust seasoning with extra salt, pepper, or sugar.
  8. Serve warm, garnished with basil and a drizzle of olive oil.

Notes

  • Use a mix of Roma and cherry tomatoes for complex sweetness.
  • For extra smokiness, broil the vegetables during the last 2–3 minutes.
  • Serve with grilled cheese or crusty bread.

Nutrition

Keywords: roasted tomato soup, tomato basil soup, vegan tomato soup, creamy tomato soup

Find it online: https://yumcove.com/roasted-tomato-basil-soup/