Homemade Roasted Tomato Basil Soup
A rich and flavorful homemade roasted tomato basil soup made with fresh tomatoes, basil, and caramelized onions.
Equipment
- Oven
- Baking Sheet
- Food Processor
- pot
- immersion blender
Ingredients
For the roasted tomatoes
- 3 pounds roma or plum tomatoes cut in half
- 8 cloves garlic peeled
- 3 tablespoons olive oil
- Freshly ground salt and pepper
For the caramelized onions
- 0.5 tablespoons olive oil
- 2 medium yellow onions thinly sliced
Additions to the soup
- 0.5 cup packed basil leaves
- 0.5 teaspoon dried oregano
- 1-2 cups water or vegetarian broth depending on thickness
- Freshly ground salt and pepper to taste
Optional add ins
- Light/Regular coconut milk for a creamy vegan soup
- Whole dairy milk/heavy cream for a creamy texture
- Parmesan cheese for a tangy flavor
- 1-2 tablespoons butter for richer flavor
Instructions
Preparation
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
- While the tomatoes are roasting, add ½ tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally, for about 20 minutes until the onions are caramelized and golden.
- Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then blend them in a food processor or high-powered blender until smooth. Add basil and caramelized onions and blend again, or use an immersion blender in the pot.
- Transfer back to pot, turn to medium low heat, and add oregano, vegetarian broth, and salt and pepper to taste. Add any additional add-ons desired. Allow tomato soup to simmer for 10 minutes before serving.
- Serve garnished with Parmesan cheese and enjoy with grilled cheese, if desired.
Notes
I do not usually strain the seeds, but you can with a fine mesh strainer if that's what you prefer. Store any leftover tomato basil soup in an airtight container in the fridge for up to 4-5 days. Reheat on the stovetop or in the microwave. For freezing, use a freezer-friendly container and keep for up to 3 months.
Nutrition
Serving: 1servingCalories: 214kcalCarbohydrates: 21.3gProtein: 3.1gFat: 13.6gSaturated Fat: 1.7gFiber: 3.4gSugar: 8.6g
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