Roasted Tomato and Garlic Basil Soup

• 2 pounds ripe tomatoes, halved
• 6 cloves garlic, peeled
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cups vegetable broth
• 1 cup water
• 1 teaspoon sugar
• 1/2 cup fresh basil leaves, plus extra for garnish
• Salt and pepper to taste
• 1/4 cup heavy cream (optional)

Steps

1. 1 Preheat oven to 400°F. Toss tomatoes and garlic with olive oil, salt, and pepper. Roast for 40 minutes.
2. 2 In a large pot, sauté the diced onion in remaining olive oil until translucent.
3. 3 Add roasted tomatoes, garlic, vegetable broth, water, and sugar to the pot. Simmer for 15 minutes.
4. 4 Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
5. 5 Stir in fresh basil leaves and season with salt and pepper to taste.
6. 6 For a creamier texture, swirl in heavy cream before serving. Garnish with additional basil.

Equipment

• Oven
• Large pot
• Immersion blender or regular blender

Variations

• Add a pinch of red pepper flakes for a kick of heat.
• Stir in cooked white beans for extra heartiness.

Substitutions

• Substitute vegetable broth with chicken broth for a richer flavor.
• Use coconut milk instead of heavy cream for a dairy-free option.

Pairings

• A loaf of crusty artisan bread
• A glass of chilled white wine like Sauvignon Blanc

Nutrition

Tips

• Use a mix of tomato varieties for a richer flavor.
• If you prefer a chunkier soup, skip blending part of the mixture.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with a grilled cheese sandwich for the ultimate comfort meal.
• Serve with crusty bread or a simple green salad.

FAQ