Description
Savor the rich, velvety goodness of this classic Roasted Tomato Basil Soup. Bursting with the robust flavors of roasted tomatoes and fresh basil, this comforting soup is perfect as an appetizer, side, or main dish.
Ingredients
– 3 pounds ripe tomatoes, halved
– 1 large onion, diced
– 4 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes
– 4 cups vegetable or chicken broth
– 1/2 cup heavy cream
– 1 cup fresh basil leaves, chopped
– Salt and black pepper to taste
Instructions
– Preheat oven to 400°F. Arrange the tomato halves on a large baking sheet, cut-side up. Drizzle with olive oil and season with salt and pepper.
– Roast the tomatoes for 30-35 minutes, until they’re softened and caramelized.
– In a large pot, sauté the onions in 2 tablespoons of olive oil over medium heat until translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
– Add the roasted tomatoes, oregano, and red pepper flakes to the pot. Pour in the broth and bring to a simmer.
– Reduce heat and let the soup simmer for 15 minutes. Using an immersion blender, puree the soup until smooth and creamy.
– Stir in the heavy cream and chopped basil. Season with salt and pepper to taste.
– Serve the roasted tomato basil soup hot, garnished with additional basil leaves if desired.
Notes
This soup can be made ahead and reheated. It also freezes well for up to 3 months. For a thicker consistency, you can blend in a small amount of cooked potatoes or beans.
- Prep Time: 15
- Cook Time: 45
- Category: Appetizers
- Method: Stovetop
- Cuisine: American