Description
This Best Roasted Tomato Basil Soup is a comforting and flavorful dish made by roasting fresh Roma and grape tomatoes, garlic, and onions to bring out their natural sweetness before blending them with fresh basil and vegetable broth. Perfect for a cozy meal, this soup is rich, aromatic, and pairs wonderfully with grilled cheese or grilled cheese croutons.
Ingredients
Vegetables and Herbs
- 2 1/4 lbs Roma tomatoes, halved lengthwise
- 1 1/4 lbs grape tomatoes (or cherry tomatoes)
- 8 cloves garlic, peeled and left whole
- 2 small yellow onions, sliced just under 1/2-inch thick
- 1 1/2 cups (26g) lightly packed fresh basil, divided
Other Ingredients
- 4 1/2 Tbsp olive oil, divided
- Salt, to taste
- Black pepper, to taste
- 5 cups low-sodium vegetable broth
- Prepared grilled cheese (or grilled cheese croutons, optional)
Instructions
- Preheat and arrange tomatoes: Preheat the oven to 425°F (220°C). Place the halved Roma tomatoes cut side upright on a rimmed baking sheet. Toss with 3 tablespoons of olive oil, then season with salt and black pepper evenly.
- Prepare onions and garlic: On a separate rimmed half baking sheet, place the onion slices and whole garlic cloves. Brush all sides with the remaining 1 1/2 tablespoons olive oil and sprinkle salt and pepper to season.
- Roast garlic, onions, and tomatoes: Place both baking sheets side by side in the oven. Roast the garlic for 15 minutes until just golden and remove it. Continue roasting the onions for 30 to 35 minutes until the edges are golden brown and remove them. Roast the tomatoes for 40 to 45 minutes until slightly browned and caramelized.
- Combine ingredients in pot: Transfer the roasted tomatoes, onions, and garlic into a large pot. Add the vegetable broth and about three-quarters of the fresh basil. Season with salt and pepper to taste.
- Simmer the soup: Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot and reduce the heat to low. Let it simmer gently for 20 minutes to develop the flavors.
- Blend the soup: Use an immersion blender to puree the soup until smooth directly in the pot, or blend in small batches in a traditional blender, filling it only halfway and removing the center insert. Cover the blender top with a kitchen towel to prevent splatters.
- Serve: Ladle the soup into bowls and garnish with the remaining chopped fresh basil. Serve warm alongside prepared grilled cheese or grilled cheese croutons, if desired.
Notes
- For a richer texture and flavor, add a splash of cream or coconut milk before blending.
- You can substitute vegetable broth with chicken broth if you are not vegetarian.
- Grilled cheese croutons can be made by cubing grilled cheese sandwiches and toasting them in a pan or oven until crispy.
- This soup freezes well; store leftovers in an airtight container for up to 3 months.
- Roasting the tomatoes and garlic enhances sweetness and reduces acidity for a balanced soup flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roasting
- Cuisine: American
