Description
A rich and comforting roasted tomato basil soup made with caramelized tomatoes, fresh basil, and simple pantry ingredients, blended into a smooth and flavorful bowl of warmth.
Ingredients
Scale
- 1.5 kg fresh tomatoes, halved
- 1 medium onion, chopped
- 4 garlic cloves, whole
- 3 tablespoons olive oil
- 3 cups vegetable broth
- 1 cup fresh basil leaves, packed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar
Instructions
- Preheat your oven to 200°C.
- Toss the halved tomatoes, chopped onion, and whole garlic cloves with olive oil, salt, and black pepper.
- Spread the mixture evenly on a baking sheet.
- Roast in the oven for about 30 minutes until soft and slightly charred.
- Transfer the roasted vegetables to a large pot and add the vegetable broth.
- Simmer for 10 minutes to combine the flavors.
- Blend the soup until smooth using a blender or immersion blender.
- Stir in the fresh basil leaves and sugar, then blend briefly again.
- Taste and adjust seasoning if needed.
- Serve warm and enjoy.
Notes
- Use ripe tomatoes for the best flavor.
- Add a splash of cream if you want a richer texture.
- Store leftovers in the fridge for up to 4 days.
- Freeze for up to 2 months in airtight containers.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 10g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roasted tomato basil soup, tomato soup, vegan soup, easy soup recipe, comfort food