Roasted Tomato Basil Soup (Printable Version)

Silky, aromatic Italian soup with oven-roasted tomatoes, garlic, and fresh basil blended to perfection.

# What You'll Need:

→ Roasted Vegetables

01 - 3.3 lbs ripe tomatoes, halved
02 - 1 large yellow onion, quartered
03 - 6 cloves garlic, peeled
04 - 2 tablespoons extra-virgin olive oil
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper

→ Soup Base

07 - 2 cups low-sodium vegetable broth
08 - 1/2 cup fresh basil leaves, packed
09 - 1 tablespoon unsalted butter, optional
10 - 1 teaspoon sugar, optional

→ Garnish

11 - 1/4 cup heavy cream or crème fraîche, optional
12 - Fresh basil leaves for garnish
13 - Croutons or toasted bread, optional

# How To Make It:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Place halved tomatoes, onion quarters, and peeled garlic cloves on the prepared baking sheet. Drizzle with olive oil and season evenly with salt and pepper, tossing to coat thoroughly.
03 - Roast for 35 to 40 minutes until tomatoes are caramelized and onions are tender.
04 - Transfer roasted vegetables and any accumulated juices to a large pot. Add vegetable broth and bring to a gentle simmer over medium heat.
05 - Stir in fresh basil leaves, butter, and sugar if using. Simmer for 5 minutes to meld flavors.
06 - Use an immersion blender to purée the soup until smooth. Alternatively, blend in batches using a countertop blender and return to the pot.
07 - Taste and adjust seasoning as needed. For a silkier texture, strain the soup through a fine sieve.
08 - Ladle hot soup into bowls and drizzle with cream. Garnish with fresh basil leaves and croutons or toasted bread if desired.

# Expert Advice:

01 -
  • The roasting step creates a natural depth that makes you feel like you've been simmering this for hours, even though it's incredibly simple.
  • It's elegant enough to serve at a dinner party but honest enough for a quiet lunch when you need comfort without fuss.
02 -
  • Don't skip the roasting step or try to substitute it with raw tomatoes simmered in broth—roasting is what creates the deep, complex sweetness that makes this soup taste like you've been perfecting it for years.
  • If your soup tastes too acidic after blending, add a tiny pinch of sugar and taste again rather than adding more salt, because salt will make it taste thin instead of balancing the sharpness.
03 -
  • Save the roasting liquid at the bottom of your baking sheet—it's liquid gold, concentrated tomato essence that transforms the soup from good to remarkable.
  • If you can't find really ripe tomatoes, add a small can of whole tomatoes to the pot alongside your roasted ones to boost flavor and acidity balance.
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