Description
This roasted tomato basil soup recipe is the ultimate comfort food made with fresh tomatoes, garlic, and basil. Creamy, healthy, and perfect for cozy nights. Great for vegetarians and freezer-friendly.
Ingredients
10 roma tomatoes
6 garlic cloves
1 medium onion
2 medium carrots
2 tablespoons olive oil
3 cups vegetable broth
1 cup fresh basil leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup heavy cream or coconut milk (optional)
Instructions
1. Preheat oven to 400°F. Line a baking sheet with halved roma tomatoes and whole garlic cloves. Drizzle with olive oil, salt, and pepper.
2. Roast tomatoes and garlic for 35–40 minutes until soft and slightly blistered.
3. In a large pot, sauté chopped onions and carrots in olive oil for 8–10 minutes until soft.
4. Add roasted tomatoes, garlic, and fresh basil to the pot. Pour in vegetable broth and bring to a simmer.
5. Use an immersion blender to puree the soup until smooth or carefully blend in batches.
6. Simmer the soup for 10 more minutes to allow flavors to meld.
7. Stir in heavy cream or coconut milk if desired. Adjust salt and pepper to taste before serving.
Notes
Roast the tomatoes until edges slightly caramelize for maximum flavor.
Fresh basil should be added at blending to preserve its brightness.
Soup thickens as it cools, so add broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg