Description
Experience the warmth of the garden with this rich, homemade roasted tomato basil soup. By slow-roasting vine-ripened Roma tomatoes and garlic, the natural sugars caramelize to create a deep, complex flavor profile that surpasses any store-bought alternative. Enhanced with sweet, sautéed yellow onions and a generous handful of aromatic fresh basil, this velvety soup is a nourishing, whole-food dish perfect for a cozy meal. It is an easy-to-prepare, heart-warming bowl of liquid gold that celebrates simple, seasonal ingredients.
Ingredients
3 pounds roma or plum tomatoes, halved lengthwise
8 cloves garlic, peeled
3 tablespoons extra virgin olive oil
1/2 tablespoon olive oil
2 yellow onions, thinly sliced into half-moons
1/2 cup packed fresh basil leaves
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3 cups vegetable broth (alcohol-free)
Instructions
Preheat your oven to 400°F (200°C).
Place the halved tomatoes and peeled garlic cloves on a large baking sheet.
Drizzle with 3 tablespoons of olive oil and season generously with salt and pepper.
Roast in the oven for 40 to 45 minutes until the tomatoes are shriveled and slightly charred.
While the vegetables roast, heat 1/2 tablespoon of oil in a pot over medium heat and sauté the sliced onions until soft and golden brown.
Transfer the roasted tomatoes, garlic, and juices from the baking pan into the pot with the onions.
Add the vegetable broth and fresh basil leaves.
Use an immersion blender to process the soup until smooth and creamy.
Adjust seasoning if necessary and serve warm.
Notes
For a creamier texture, stir in half a cup of canned coconut milk or heavy cream before blending. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 9g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg