Roasted Tomato Basil Soup (Printable Version)
# What You'll Need:
→ Primary Ingredients
01 -
1 kg Roma tomatoes, halved
02 -
1 large onion, finely chopped
03 -
4 garlic cloves, minced
04 -
3 tablespoons olive oil, divided
05 -
Salt, to taste
06 -
Black pepper, to taste
→ Liquids
07 -
1 litre chicken or vegetable broth
→ Herbs and Enhancements
08 -
6 grams fresh basil leaves, chopped
09 -
1 teaspoon sugar, optional
10 -
0.5 teaspoon baking soda, optional
11 -
125 ml heavy cream, optional
12 -
Fresh basil leaves, for garnish
# Step-by-Step Directions:
01 -
Preheat oven to 200°C. Arrange halved Roma tomatoes cut side up on a baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and black pepper. Roast for 25-30 minutes until soft and slightly caramelized.
02 -
While the tomatoes roast, heat 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and minced garlic. Sauté gently for 5-7 minutes until soft and translucent, then continue to cook for an additional 5 minutes until lightly caramelized.
03 -
Transfer roasted tomatoes to the pot with onions and garlic. Pour in chicken or vegetable broth. Bring to a simmer over medium heat and cook for 10 minutes.
04 -
Add chopped fresh basil, sugar, and baking soda if using. Use an immersion blender or stand blender to puree until smooth.
05 -
Return soup to gentle heat. Stir in heavy cream if desired and cook for 5 minutes until heated through. Adjust seasoning to taste. Serve hot, garnished with fresh basil leaves.
# Helpful Notes:
01 -
Any ripe tomato variety, such as beefsteak or cherry, can be used for a nuanced flavor profile.
02 -
For a dairy-free or vegan soup, select vegetable broth and substitute heavy cream with a plant-based alternative.
03 -
A small pinch of baking soda balances acidity if tomatoes are particularly tart.
04 -
Soup is suitable for freezing up to 3 months. Thaw and reheat gently to maintain texture.
05 -
Ideal when paired with grilled cheese sandwiches or a crisp salad.