American
Roasted Tomato Basil Soup
5.0(5 ratings)
Oven-roasted tomatoes blended with garlic, basil and a touch of broth into a rich, velvety soup. Deeply flavorful yet light, perfect with a side salad.
75 min
Total time
6
Servings
15 min
Prep
60 min
Cook
beginnerlunchlow-calorievegetarianvegangluten-freedairy-free
Ingredients
6 servings
- 1.4 kg roma tomatoes, halved
- 45 ml olive oil, divided
- 1 (about 150 g) yellow onion, chopped
- 4 garlic cloves, minced
- 800 g canned crushed tomatoes
- 950 ml vegetable broth
- 25 g fresh basil leaves, loosely packed
- 6 g kosher salt, to taste
- 1 g black pepper
Make it your way
Instructions
- Step 1.Preheat the oven to 200 C (400 F). Toss the halved roma tomatoes with 2 tablespoons of the olive oil, salt and pepper, and spread cut-side up on a baking sheet.
- Step 2.Roast for 35 to 40 minutes until the tomatoes are soft and lightly charred at the edges.
- Step 3.Meanwhile, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and cook for 6 to 8 minutes until softened.
- Step 4.Add the garlic and cook for 1 minute until fragrant.
- Step 5.Add the roasted tomatoes with their juices, the crushed tomatoes and the vegetable broth. Bring to a boil, then reduce to a simmer.
- Step 6.Simmer uncovered for 15 to 20 minutes so the flavors meld.
- Step 7.Stir in the fresh basil, then blend the soup smooth with an immersion blender or in batches in a stand blender.
- Step 8.Taste, adjust salt and pepper, and serve hot with extra basil on top.
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Sam Everything
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Rita Regular
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