Description
Transform garden-fresh produce into a café-quality meal with this velvety roasted tomato soup. By roasting vine-ripened tomatoes and sweet onions, you unlock a deep, caramelized sweetness that is far superior to canned versions. Infused with fresh basil, this dish is the ultimate comfort food—perfectly balanced, naturally vibrant, and incredibly easy to prepare for busy families.
Ingredients
3 lbs fresh vine-ripened tomatoes, halved or quartered
1 large sweet onion, cut into thick wedges
6 cloves garlic, peeled
3 tablespoons olive oil
1 tablespoon salted butter
1 cup vegetable broth
1/2 cup fresh basil leaves, packed
1/4 cup heavy cream (optional)
1 teaspoon kosher salt
1/2 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Arrange tomatoes, onion wedges, and garlic on a large parchment-lined baking sheet.
Drizzle with olive oil and season generously with salt and pepper.
Roast for 40-45 minutes until the vegetables are charred and softened.
Transfer the roasted vegetables and any pan juices into a large pot over medium heat.
Add the vegetable broth and bring to a simmer.
Stir in the fresh basil leaves and the butter.
Use an immersion blender to process the mixture until smooth and creamy.
Stir in heavy cream if a richer consistency is desired, adjust salt and pepper if needed, and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup actually tastes better the next day as flavors have more time to meld. To make this vegan, omit the butter or use a plant-based substitute and skip the heavy cream.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Roasting and Blending
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 190
- Sugar: 9g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3.5g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg