Description

A smooth and comforting roasted tomato basil soup with deep, rich flavor from oven-roasted vegetables and a silky finish. Perfect for a cozy meal served with bread or grilled cheese.

Ingredients

3 pounds fresh tomatoes, cut into 2-inch pieces

1/2 onion, diced

5 cloves garlic, peeled and chopped

2 tablespoons olive oil

1/2 teaspoon fine sea salt

1/4 teaspoon black pepper

1/4 cup fresh basil

2 tablespoons salted butter

2 tablespoons all-purpose flour

1 tablespoon granulated sugar

1 quart vegetable broth

1/4 to 1/2 cup heavy cream (optional)

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Instructions

Preheat oven to 450°F (232°C) and lightly grease a large baking sheet.
In a large bowl, toss tomatoes, onion, garlic, olive oil, salt, and pepper until evenly coated.
Spread vegetables in a single layer on the baking sheet. Roast for 15 minutes, stir, then roast another 15 minutes. Broil for 2–3 minutes for light charring.
Transfer roasted vegetables and juices to a blender. Add basil and blend until completely smooth.
In a large pot over medium-high heat, melt butter. Whisk in flour and cook 30–60 seconds until bubbly and lightly golden.
Whisk in vegetable broth and sugar until smooth.
Add the blended tomato mixture and whisk well. Stir in heavy cream if using.
Simmer over medium-low heat for about 15 minutes until slightly thickened.
Taste and adjust seasoning. Serve warm with basil, croutons, bread, or grilled cheese.

Notes

For dairy-free, omit cream and use olive oil instead of butter.

Add red pepper flakes for a spicy variation.

Use Roma or vine-ripened tomatoes for best flavor.

Store in the refrigerator for up to 4 days or freeze for up to 3 months.

Reheat gently on the stovetop, adding broth if needed to thin.

Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Soup
Method: Roast and Simmer
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 111 kcal
Sugar: 8 g
Sodium: 600 mg
Fat: 6 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 15 mg