Description
This Roasted Tomato Basil Soup features perfectly roasted Roma and grape tomatoes, caramelized onions, and garlic, blended with fresh basil and vegetable broth into a smooth, comforting soup. With a vibrant flavor profile and optional grilled cheese pairing, it’s an ideal cozy meal that balances roasted sweetness and fresh herbaceous notes.
Ingredients
Scale
Vegetables and Herbs
- 2 1/4 lbs Roma tomatoes, halved lengthwise
- 1 1/4 lbs grape tomatoes or cherry tomatoes
- 8 cloves garlic, peeled and left whole
- 2 small yellow onions, sliced just under 1/2-inch thick
- 1 1/2 cups (26g) lightly packed fresh basil, divided
Other Ingredients
- 4 1/2 Tbsp olive oil, divided
- Salt and black pepper, to taste
- 5 cups low-sodium vegetable broth
Optional for Serving
- Prepared grilled cheese or grilled cheese croutons (see notes)
Instructions
- Preheat the oven: Set your oven to 425 degrees Fahrenheit to prepare for roasting the vegetables.
- Prepare tomatoes: Arrange the halved Roma tomatoes cut side upright on a rimmed baking sheet. Toss the tomatoes with 3 tablespoons of olive oil and season them with salt and black pepper evenly.
- Prepare onions and garlic: Place the sliced onions and whole garlic cloves on a separate rimmed baking sheet. Brush all sides with the remaining 1 1/2 tablespoons of olive oil and sprinkle with salt and black pepper.
- Roast vegetables: Put both baking sheets side by side in the oven. Roast garlic for 15 minutes or until just golden, then remove from oven. Continue roasting onions for 30 to 35 minutes until edges are golden brown, then remove. Roast tomatoes for 40 to 45 minutes until they are slightly browned, then remove.
- Combine ingredients: Transfer the roasted tomatoes, onions, and garlic into a large pot. Add the 5 cups of low-sodium vegetable broth and about three-quarters of the fresh basil. Season with salt and pepper to taste.
- Simmer soup: Bring the mixture to a boil over medium-high heat. Cover the pot and reduce the heat to low, letting it simmer for 20 minutes to develop flavors.
- Blend the soup: Use an immersion blender directly in the pot or blend in batches using a countertop blender. If using a blender, fill it only halfway, remove the center insert of the lid, and cover with a kitchen towel to allow steam to escape safely. Blend until smooth.
- Serve: Pour the warm soup into bowls and garnish with the remaining chopped fresh basil. Optionally serve alongside prepared grilled cheese sandwiches or grilled cheese croutons as described in the notes.
Notes
- For grilled cheese or grilled cheese croutons: Use six slices of hearty sourdough, wheat, or white bread. Butter the outside of all slices with 1/2 tablespoon butter each. Sprinkle 1/2 cup (2 oz) shredded mozzarella or cheddar cheese on the non-buttered sides of three slices. Top with the remaining bread slices with buttered side up. Cook in a skillet over medium heat, reducing to medium-low as needed, until golden brown on the bottom. Flip and cook the other side until golden. Slice in half for sandwiches or cut into squares for croutons after slightly cooling.
- You may optionally peel the tomatoes before roasting if you prefer a smoother texture.
- For a creamier soup, add 1/2 to 1 cup of heavy cream after blending.
- For added richness and flavor, serve with finely shredded Parmesan cheese.
- The recipe yields about 9 cups of soup, serving 6 people.
- Nutrition estimate excludes grilled cheese additions.
Nutrition
- Serving Size: 1.5 cups
- Calories: 140
- Sugar: 9g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
