Description
This creamy tomato basil soup is a comforting, flavorful dish made with roasted tomatoes, fresh basil, garlic, and onions. It’s perfect for a cozy meal and pairs wonderfully with grilled cheese.
Ingredients
- 3 pounds medium tomatoes, halved
- 4 unpeeled garlic cloves
- 2 tablespoons extra-virgin olive oil, more for drizzling
- 1 medium yellow onion, chopped
- 1½ teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon thyme leaves
- ½ teaspoon cane sugar
- 2 cups vegetable broth
- ½ cup fresh basil leaves
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Place the halved tomatoes and unpeeled garlic cloves on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 1 hour, then allow to cool slightly.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and a pinch of salt and cook until soft, about 5 minutes.
- Peel the roasted garlic and add it to the pot along with the roasted tomatoes, balsamic vinegar, thyme, cane sugar, and vegetable broth. Simmer for 20 minutes.
- Remove from heat and add the fresh basil.
- Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches. Blend until smooth and creamy.
- Taste and adjust seasoning as needed. Serve hot with a drizzle of olive oil or alongside grilled cheese.
Notes
- Use ripe, in-season tomatoes for the best flavor.
- Soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- For a creamier texture, add a splash of coconut milk or cashew cream.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 9g
- Sodium: 640mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
