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Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

This easy roasted tomato basil soup is creamy, slightly sweet, and packed with flavor from oven-roasted Roma tomatoes, caramelized onion, fresh basil, and roasted garlic.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 5 servings
Course: Soup
Calories: 204
Ingredients Method

Ingredients
  

  • 2 1/2 lb ripe Roma tomatoes halved
  • 1 yellow onion quartered
  • 2 heads garlic
  • 2 1/2 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 4 sprigs fresh thyme
  • 2 cups chicken or vegetable broth
  • 1 cup packed fresh basil leaves
  • 1 tsp honey
  • 1 tbsp balsamic vinegar
  • 1/4 cup heavy cream
  • fresh basil for topping
  • Parmesan for topping

Method
 

  1. Preheat oven to 425°F. Cut the top 1/4-1/3 off each garlic head to expose the cloves. Drizzle with 1/2 tbsp olive oil and wrap in foil.
  2. Add tomatoes and onion to a baking sheet. Nestle in thyme, drizzle with remaining olive oil, and season with salt and pepper. Add the wrapped garlic.
  3. Roast for 35-45 minutes, until the tomatoes are caramelized and the garlic is soft and golden.
  4. Remove the thyme stems. Squeeze the roasted garlic from its skins into a large pot.
  5. Add roasted tomatoes and onion, broth, fresh basil, honey, and balsamic vinegar.
  6. Bring to a gentle simmer for 5-10 minutes.
  7. Use an immersion blender to blend until completely smooth.
  8. Stir in heavy cream and simmer for another 2-3 minutes.
  9. Taste and adjust seasoning. Add more honey for a slightly sweeter tomato soup or more salt if needed.
  10. Serve topped with fresh basil, Parmesan, and a drizzle of olive oil.