Description
A rich, comforting soup made with oven-roasted Roma tomatoes, sweet garlic, and fresh basil leaves. This silky blend is perfect for cozy dinners, ideal with grilled cheese or crusty bread. It’s naturally vegetarian, with easy swaps to make it vegan or extra creamy.
Ingredients
3 pounds Roma tomatoes, halved
1 large yellow onion, chopped
6 garlic cloves, peeled
3 tablespoons olive oil
2 cups vegetable broth
1 cup fresh basil leaves, loosely packed
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup heavy cream (optional, for creaminess)
Instructions
1. Preheat oven to 400°F (200°C). Arrange halved tomatoes, garlic cloves, and chopped onion on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper.
2. Roast vegetables for 35–40 minutes, until soft and slightly charred.
3. Transfer roasted vegetables to a blender or use an immersion blender in a pot. Blend until smooth.
4. Pour the puree into a soup pot. Add vegetable broth and bring to a simmer for 10 minutes.
5. Stir in the basil and simmer another 5 minutes. Add heavy cream if using.
6. Taste and adjust seasoning. Strain through a mesh sieve for ultra-smooth texture if desired.
7. Serve hot, garnished with fresh basil or a swirl of cream.
Notes
For a vegan version, replace cream with coconut cream or oat milk.
Strain the soup for a restaurant-style silky finish.
Roasting is key—don’t skip it, it makes the flavors sing.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting & Blending
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 9g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg
Keywords: tomato soup, roasted tomato basil, vegetarian soup