Roasted Tomato Basil Soup
This deeply flavorful roasted tomato basil soup is blended to silky perfection using fresh roasted tomatoes and aromatic herbs. It is a comforting classic that pairs beautifully with crusty bread for a satisfying meal.
A rich and silky blended soup made from oven-roasted tomatoes and fresh basil.
Nutrition per serving
Ingredients
vegetables
aromatics
liquids
herbs
oils
Instructions
Roast the Vegetables
Preheat your oven to 400 degrees Fahrenheit. Arrange the tomatoes cut side up, onion quarters, and garlic cloves on a baking sheet. Drizzle with olive oil and roast for 40 minutes until caramelized and slightly charred at the edges.
Cool and Transfer
Remove the roasted vegetables from the oven and allow them to cool for about 5 minutes. Transfer everything including any juices from the pan into your blender.
Blend the Soup
Add the vegetable broth and fresh basil leaves to the blender with the roasted vegetables. Secure the lid tightly and blend on high for 60 to 90 seconds until completely smooth and velvety. Be cautious with hot liquids by starting on low speed.
Heat and Season
Pour the blended soup back into a pot over medium heat and warm for 5 minutes. Season generously with salt and pepper and serve hot with a drizzle of olive oil.
Substitutions
Common mistakes
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