Creamy Roasted Tomato Basil Soup
A delightful and comforting soup made with roasted tomatoes and fresh basil, perfect for cozy evenings or elegant dinner parties.
Ingredients
Tomatoes and Flavor Base
- 3 pounds ripe tomatoes, halved Use ripe tomatoes for the best flavor.
- 1 large yellow onion, coarsely chopped
- 6 cloves garlic, minced
- 2-3 cups fresh basil leaves, roughly torn Fresh basil enhances the flavor.
- 1/4 cup olive oil Plus 2 tablespoons for cooking.
- 1 and 1/2 teaspoons kosher salt
- 12-14 cranks freshly-ground black pepper Adjust to taste.
- 1/4 teaspoon red pepper flakes For a bit of heat.
- 28 ounces canned whole peeled tomatoes Can substitute with fresh tomatoes if preferred.
- 1 teaspoon fresh thyme leaves Or 1/2 teaspoon dried thyme.
- 4 cups low-sodium chicken or vegetable broth Vegetable broth for a vegan option.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the halved tomatoes, 1/4 cup olive oil, kosher salt, and black pepper. Toss gently to coat.
- Spread the coated tomatoes on a baking sheet in a single layer and roast for about 35 minutes.
- While the tomatoes are roasting, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat.
- Add the chopped onions and stir occasionally until soft and translucent, about 5 minutes.
- Add the minced garlic and red pepper flakes, sauté for about a minute until fragrant.
- Add the roasted tomatoes, canned tomatoes, torn basil leaves, thyme, and broth into the pot.
- Bring the mixture to a boil over high heat, then reduce the heat to a simmer and cook uncovered for 40-50 minutes.
Blending
- Use an immersion blender to blend the soup until smooth. Alternatively, transfer in batches to a blender and blend until silky.
- Taste and adjust seasoning with salt or pepper if necessary.
Serving
- Serve the soup hot in warm bowls with a drizzle of olive oil on top.
- Garnish with fresh basil or a sprinkle of Parmesan cheese if desired.
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Notes
For a creamier texture, add heavy cream or coconut cream after blending. Store leftovers in airtight containers in the refrigerator for up to a week or freeze for up to three months.