Roasted Tomato and Basil Soup
Fresh Roma or plum tomatoes are roasted with garlic, then blended with sweet caramelized onions and basil to create a smooth, deeply flavored tomato soup. Serve it as written for a lighter soup, or choose one of the optional additions for a creamier, richer finish.
Print Pin Servings: 4
Ingredients
Roasted Tomatoes
- 3 pound roma or plum tomatoes, cut in half
- 3 cloves garlic, peeled
- 3 tbsp olive oil
- Freshly ground salt and pepper
Caramelized Onions
- 1/2 tbsp olive oil
- 2 yellow onions, thinly sliced
For the Soup
- 1/2 cup packed basil leaves
- 1/2 tsp dried oregano
- 1-2 cups water or vegetarian broth, depending on how thick you want the soup
- Freshly ground salt and pepper, to taste
Optional Add-Ins
- Light/Regular coconut milk for a creamy vegan soup
- Whole dairy milk/heavy cream for a creamy texture
- A tablespoon or two of butter, for richer flavor
- Parmesan cheese, for a tangy, flavor enhancing flavor
Instructions
- Heat the oven to 400 degrees F and line a large baking sheet with parchment paper. Arrange the halved tomatoes and peeled garlic cloves on the prepared sheet. Drizzle them with 3 tablespoons of olive oil, then season generously with salt and pepper. Roast for 40-45 minutes.
- While the tomatoes cook, prepare the onions. Pour 1/2 tablespoon olive oil into a large pot and set it over medium heat. Add the sliced onions and stir so they are coated with the oil. Continue cooking, stirring from time to time. Check them every 5-10 minutes and cook until the onions are fully caramelized and golden. This usually takes 20 minutes.
- When the tomatoes and garlic have finished roasting, let them cool for 10 minutes. Transfer them to a food processor or high-powered blender and blend until smooth. Add the basil and caramelized onions, then blend again. As another option, place the roasted tomatoes directly into the large pot and blend everything with an immersion blender.
- Return the blended soup to the pot if needed and place it over medium-low heat. Stir in the oregano, vegetarian broth, and salt and pepper to taste. Add any of the optional ingredients listed above if desired. Simmer the soup for 10 minutes before serving.
- If desired, finish each serving with Parmesan cheese and pair the soup with grilled cheese. Serves 4.
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Recipe Notes
- The tomato seeds do not need to be removed. For a smoother result, however, the soup can be passed through a fine-mesh strainer.
- Place leftover soup in an airtight container and refrigerate for up to 4-5 days. Reheat on the stovetop or in the microwave.
- Transfer leftover soup to a freezer-safe airtight container and freeze for up to 3 months. Thaw it in the refrigerator before reheating on the stovetop or in the microwave.
