Description
A vibrant and cozy roasted tomato basil soup made with oven-roasted roma tomatoes, garlic, caramelized onions, and fresh basil. Naturally dairy-free and simple to prepare, this comforting soup is packed with rich flavor and can easily be customized with cream, coconut milk, or cheese for a richer variation.
Ingredients
-
- For the Roasted Tomatoes:
- 3 pounds roma or plum tomatoes, halved lengthwise
- 8 garlic cloves, peeled
- 3 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
-
- For the Caramelized Onions:
- ½ tablespoon olive oil
- 2 medium yellow onions, thinly sliced
-
- For the Soup Base:
- ½ cup fresh basil leaves, packed
- ½ teaspoon dried oregano
- 1 to 2 cups water or vegetable broth (as needed for desired thickness)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional Add-Ins:
- ½ to 1 cup coconut milk, whole milk, or heavy cream
- 2 to 3 tablespoons grated parmesan cheese
- 1 to 2 tablespoons butter or vegan butter
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange halved tomatoes and garlic cloves on the baking sheet, cut side up. Drizzle with olive oil, and season with salt and pepper.
- Roast for 40–45 minutes, until tomatoes are softened and lightly caramelized.
- Meanwhile, heat ½ tablespoon olive oil in a large pot over medium heat. Add sliced onions and cook for 20 minutes, stirring occasionally, until golden and caramelized.
- Once cooled slightly, transfer roasted tomatoes, garlic, caramelized onions, and basil to a blender or food processor. Blend until smooth.
- Return the soup to the pot. Add dried oregano and 1–2 cups of water or vegetable broth, depending on your preferred thickness. Stir to combine.
- Season with salt and pepper to taste. Simmer over medium-low heat for 10 minutes to let the flavors meld.
- Optional: Stir in coconut milk, dairy cream, parmesan, or butter for added richness. Heat through and serve warm.
- Garnish with fresh basil or cheese if desired. Serve with crusty bread or a grilled cheese sandwich.
Notes
- Use canned tomatoes if fresh are out of season, though roasted fresh tomatoes provide better flavor.
- For an ultra-smooth texture, strain the blended soup through a fine mesh sieve.
- Add red pepper flakes or smoked paprika for a spicy variation.
- For a heartier soup, stir in cooked rice, pasta, or white beans.
- Great for meal prep — make ahead and store in the fridge or freezer.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Soup
- Method: Roasting, Blending, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 170
- Sugar: 11g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
