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–+ servings
Roasted Tomato Basil Soup

Warm and Cozy Roasted Tomato Basil Soup Recipe

This Roasted Tomato Basil Soup is a comforting, quick, and healthy dish perfect for winter meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soups
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 6 medium Fresh Tomatoes Any variety like Roma or heirloom.
  • 6 cloves Garlic Whole, unpeeled.
  • 3-4 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 large Yellow Onion Diced.
  • 4 cups Vegetable or Chicken Broth Water can be substituted.
  • 1 cup Fresh Basil Use dried basil if fresh is unavailable - cut amount in half.
  • to taste Salt
  • to taste Pepper
Optional Toppings
  • to taste Cream Consider plant-based cream for a vegan version.
  • to taste Additional Fresh Basil For garnish.

Equipment

  • Baking Sheet
  • Large pot
  • blender or immersion blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Gather your ingredients while the oven warms up.
  2. Slice fresh tomatoes in half and place them cut-side up on a baking sheet. Add unpeeled garlic cloves, drizzle with olive oil, and sprinkle with salt and pepper.
  3. Roast in the oven for 30-35 minutes until tomatoes are tender and slightly charred, and garlic is soft.
  4. Heat 1 tablespoon of olive oil in a large pot over medium heat. Sauté diced yellow onion for 4-5 minutes until golden.
  5. Peel off garlic skins and add roasted tomatoes, garlic, broth, and fresh basil to the pot with onions. Stir well.
  6. Blend the soup mixture until creamy and smooth using a blender or immersion blender.
  7. Return the blended soup to the pot and simmer over low heat for about 5 minutes. Serve with optional toppings.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 500mgFiber: 4gSugar: 4gVitamin A: 1000IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

This soup is perfect for batch cooking and can be stored in the fridge for 3-4 days or frozen for 2-3 months.

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