Roasted Tomato Basil Soup
A rich roasted tomato basil soup made with caramelized tomatoes, garlic, and fresh basil.
Ingredients
Main Ingredients
- 2 ½ lb ripe tomatoes halved
- 1 medium onion quartered
- 4 cloves garlic unpeeled
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 pinch sugar
- 2 cup low-sodium vegetable or chicken broth
- ½ cup fresh basil leaves
- 1 tbsp tomato paste
- ½ cup heavy cream or milk optional, for a creamy soup
Instructions
Cooking
- Preheat the oven to 400 degrees F. Arrange the tomatoes, onion, and unpeeled garlic on a rimmed baking sheet.
- Drizzle with the olive oil and sprinkle with salt, pepper, and oregano. Roast for 35 to 45 minutes, until tender and caramelized.
- Let the garlic cool slightly, then squeeze the cloves out of their skins.
- Blend the roasted vegetables and pan juices with the broth, basil, and tomato paste until smooth, in batches with the lid vented.
- Simmer the soup in a pot for about 10 minutes. Stir in the cream or milk if using and warm gently without boiling.
- Taste and add the pinch of sugar if the soup tastes sharp. Serve topped with fresh basil.
Notes
Store in the refrigerator for up to 3 days and reheat to 165 degrees F. Nutrition is an estimate per serving with the cream.