Roasted Tomato Basil Soup
This Roasted Tomato Basil Soup requires minimal ingredients but delivers amazing results with fresh tomatoes, basil, and garlic.
Equipment
- Oven
- blender
- large pot
- Rimmed baking sheet
Ingredients
Tomatoes
- 2.25 lbs Roma tomatoes halved lengthwise
- 1.25 lbs grape or cherry tomatoes
Other Ingredients
- 4.5 tablespoon olive oil divided
- 8 cloves garlic peeled and left whole
- 2 small yellow onions sliced just under ½-inch thick
- 1.5 cups fresh basil lightly packed, divided
- 5 cups low-sodium vegetable broth
- Prepared grilled cheese or grilled cheese croutons optional
Seasoning
- Salt
- Black pepper
Instructions
Main Instructions
- Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet and toss with 3 tablespoon olive oil, then season with salt and pepper (place Roma halves cut side upright).
- Place onion slices and garlic on a rimmed half sheet and toss with remaining 1 ½ tablespoon olive oil on all sides, sprinkle with salt and pepper.
- Roast garlic for 15 minutes, onions for 30-35 minutes, and tomatoes for 40-45 minutes until slightly browned.
- Pour tomatoes, onions, and garlic into a large pot. Add vegetable broth and about ¾ of the basil. Season with salt and pepper.
- Bring to a boil, cover, then reduce heat and simmer for 20 minutes.
- Blend soup with an immersion blender or in small batches in a blender (only fill blender half full and remove center insert and cover with a kitchen towel). Serve warm topped with remaining basil (chopped).
Notes
For grilled cheese, use 6 slices of hearty sourdough, wheat, or white bread. Brush outsides with ½ tablespoon of butter. Optionally add ½ cup to 1 cup heavy cream for a creamy soup. Recipe makes about 9 cups soup.
Nutrition
Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 300mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 20IUVitamin C: 50mgCalcium: 4mgIron: 6mg
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