Roasted Tomato Basil Soup
A comforting and flavorful roasted tomato basil soup that feels like sunshine in a bowl.
Ingredients
- 4 cups Roma tomatoes halved
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 2 cups vegetable broth
- 1/2 cup fresh basil leaves
- 1 medium onion chopped
- 3 cloves garlic minced
- Salt to taste
- Pepper to taste
- Optional: Coconut milk or heavy cream for creaminess
Instructions
- Preheat your oven to 425°F (220°C).
- Place the halved Roma tomatoes and cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast the tomatoes in the oven for about 25-30 minutes until caramelized and blistered.
- In a pot, heat additional olive oil and sauté the chopped onion and minced garlic until translucent.
- Add the roasted tomatoes and vegetable broth to the pot and bring to a simmer.
- Stir in the fresh basil leaves.
- Blend the soup using an immersion blender until smooth. If too thick, adjust with more broth.
- For creaminess, stir in coconut milk or heavy cream if desired.
- Serve hot and enjoy!
Notes
This soup improves in flavor the next day. Feel free to customize by adding ingredients like cooked white beans, spinach, or a drizzle of pesto when serving.