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tomato basil soup recipe

Roasted Tomato Basil Soup

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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Soup
Cuisine Italian
Servings 4 servings

Equipment

  • 1 Baking sheet
  • 1 Blender
  • 1 Large pot
  • 1 Ladle
  • 1 Knife
  • 1 Cutting board

Ingredients
  

  • 2 pound tomatoes halved
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 clove garlic peeled
  • 1 onion chopped
  • 2 cup vegetable broth
  • 1 cup fresh basil leaves
  • 1/2 cup heavy cream
  • 1 tablespoon balsamic vinegar

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Arrange the halved tomatoes on a baking sheet.
  • Drizzle olive oil over the tomatoes and season with salt and pepper.
  • Add garlic cloves to the baking sheet.
  • Roast in the oven for 45 minutes until the tomatoes are soft and caramelized.
  • In a large pot, sauté the chopped onion until translucent.
  • Add the roasted tomatoes, garlic, and any juices from the baking sheet to the pot.
  • Pour in the vegetable broth and bring the mixture to a simmer.
  • Remove from heat and add the basil leaves.
  • Using a blender, carefully blend the soup until smooth.
  • Return the blended soup to the pot and stir in the heavy cream and balsamic vinegar.
  • Simmer for an additional 10 minutes before serving.

Notes

For a deeper flavor, consider roasting the tomatoes until they have a slight char, which enhances the soup's overall taste. If you prefer a thicker soup, reduce the amount of broth or simmer the soup longer to allow it to thicken naturally. Adjust the seasoning to your taste, and don't hesitate to add a pinch of red pepper flakes for a bit of heat.
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