Description
This Roasted Tomato Basil Soup combines the deep, caramelized flavors of oven-roasted Roma and grape tomatoes, sweet yellow onions, and garlic with fresh basil and vegetable broth to create a comforting, rich, and aromatic soup. Topped with fresh basil and optionally paired with grilled cheese or grilled cheese croutons, this recipe is perfect for a cozy meal, showcasing balanced sweetness and herbaceous notes with a smooth, creamy texture.
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
Liquids
- 5 cups low-sodium vegetable broth
- 4 1/2 Tbsp olive oil, divided
Seasoning
- Salt and black pepper, to taste
Optional Grilled Cheese or Croutons
- 6 slices hearty sourdough, wheat, or white bread
- 1/2 Tbsp butter per slice, for brushing
- 1/2 cup (2 oz) shredded mozzarella or cheddar cheese
Instructions
- Preheat and Prepare Tomatoes: Preheat the oven to 425°F (220°C). Arrange the Roma tomatoes on a rimmed baking sheet cut side upright. Toss the Roma and grape tomatoes with 3 tablespoons of olive oil, then season with salt and black pepper evenly.
- Prepare Onions and Garlic: On a separate rimmed half sheet pan, arrange the sliced yellow onions and whole garlic cloves. Brush all sides with the remaining 1 1/2 tablespoons of olive oil and sprinkle with salt and black pepper.
- Roast Vegetables: Place both pans side by side in the oven. Roast the garlic for about 15 minutes until just golden, then remove it. Continue roasting the onions for 30-35 minutes or until edges are golden brown, then remove. Roast the tomatoes for 40-45 minutes until they are slightly browned and caramelized.
- Combine and Simmer Soup: Transfer the roasted tomatoes, onions, and garlic into a large pot. Add 5 cups of low-sodium vegetable broth and approximately 3/4 of the fresh basil (lightly packed). Season with additional salt and black pepper to taste. Bring the mixture to a boil, then cover, reduce heat, and simmer gently for 20 minutes to blend flavors.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, blend in small batches in a blender, filling it halfway, removing the center insert, and covering with a kitchen towel to prevent splashing.
- Serve: Serve the warm soup garnished with the remaining chopped fresh basil. Optionally, add grilled cheese sandwiches or grilled cheese croutons for a delicious accompaniment.
Notes
- For grilled cheese or grilled cheese croutons: Use 6 slices of hearty bread brushed with 1/2 tablespoon butter on each side. Place 1/2 cup shredded mozzarella or cheddar between three slices with buttered sides out. Cook in a skillet over medium heat, adjusting heat to medium-low as needed, until golden brown on both sides. Cut accordingly for serving.
- You may peel the tomatoes if preferred, or leave basil on sprigs and remove before blending for easy removal.
- For a creamier soup, add 1/2 to 1 cup heavy cream before serving.
- To add cheesy flavor, top with finely shredded Parmesan cheese.
- Recipe yields about 9 cups of soup. Grilled cheese is not included in nutrition estimates.
Nutrition
- Serving Size: 1.5 cups
- Calories: 130
- Sugar: 9g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
