Roasted Tomato Soup Recipe
This creamy, comforting tomato basil soup is made with fresh roasted tomatoes, fresh basil, and a couple of other simple ingredients for the freshest, most flavorful take on the classic. Eat it on its own, alongside some crusty bread, or as a dipping accompaniment for a melty, oozy grilled cheese sandwich.
Servings: 4 Servings
Ingredients
- 2 pints cherry tomatoes
- 1 small white onion, cut into quarters
- 4 cloves garlic
- 1 tablespoon olive oil
- 1½ teaspoons salt, divided
- ⅓ cup fresh packed basil leaves, divided
- 1 cup chicken broth
- ¼ cup heavy cream
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F. Toss the tomatoes, onion, and garlic with olive oil, spread them out on a sheet pan, and sprinkle with 1 teaspoon of salt.
- Roast the tomatoes, garlic, and onion for 30 to 35 minutes, until the tomatoes are wrinkled and slightly browned.
- Place 1/4 cup of the basil leaves, roasted tomatoes, onion, and garlic, chicken broth, heavy cream, salt, and pepper in a high powered blender and blend until smooth.
- Pour the blended soup into a pot over medium heat on the stovetop. Once heated, turn the heat down to low and simmer for 15 minutes, scraping the bottom of the pot frequently to make sure the cream doesn't burn.
- Garnish with more fresh basil and salt and pepper as desired. Serve and enjoy!
Notes
- Make it dairy-free - to make this soup dairy-free, you can either use coconut milk OR just omit the heavy cream altogether.
- Use pesto - if you're having trouble finding fresh basil, add a dollop or two of pesto to the soup instead.
- Top with croutons - top your soup with croutons (homemade or store-bought) for a delicious, crunchy addition to the soup.
Nutrition
Calories: 140kcal | Carbohydrates: 13g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 1121mg | Potassium: 586mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1484IU | Vitamin C: 57mg | Calcium: 52mg | Iron: 2mg