Roasted Tomato Basil Soup
A steaming bowl of Roasted Tomato Basil Soup that feels like a warm hug for your soul. Roasting the tomatoes brings out their natural sweetness and creates deeper, more complex flavors.
Ingredients
- 3 pounds ripe Roma tomatoes halved lengthwise
- 1 large yellow onion quartered
- 6 garlic cloves peeled
- 3 tablespoons olive oil
- 2 cups fresh basil leaves loosely packed
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 1 teaspoon sea salt plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes optional
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Arrange tomatoes (cut side up), onion quarters, and garlic cloves on the baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast for 45-50 minutes, until the tomatoes are caramelized and slightly charred on the edges.
- Transfer the roasted vegetables to a large pot. Add the broth, tomato paste, and 1.5 cups of the basil leaves.
- Simmer for 15-20 minutes over medium heat to let the flavors meld together.
- Using an immersion blender, blend until smooth. Alternatively, carefully transfer to a regular blender in batches.
- Stir in the heavy cream and heat through. Taste and adjust seasoning as needed.
- Serve hot, garnished with remaining fresh basil leaves.