Description
This Roasted Tomato Basil Soup is a comforting and flavorful dish featuring sweet plum tomatoes roasted to perfection and combined with fresh basil, garlic, and onions. Simmered with vegetable broth and optionally enriched with a touch of heavy cream, this soup offers a rich, velvety texture with vibrant flavors perfect for any season.
Ingredients
Roasted Tomatoes
- 5 pounds plum tomatoes, each cut into 6 wedges
- 2 tablespoons olive oil
- ½ tablespoon salt
- 1 teaspoon fresh ground black pepper
Soup Base
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 1 teaspoon sweet paprika
- 2 cups fresh basil leaves
- 4 cups vegetable broth
- ¼ cup heavy cream (optional)
Instructions
- Preheat the oven: Set your oven to 400˚F to prepare for roasting the tomatoes.
- Prepare tomatoes: Place the cut plum tomatoes onto a baking sheet and drizzle them evenly with 2 tablespoons of olive oil.
- Season tomatoes: Sprinkle the tomatoes with salt and freshly ground black pepper, then toss carefully to combine all ingredients.
- Roast tomatoes: Arrange the tomatoes in a single layer on the baking sheet and roast them in the oven for about 35 minutes until they become soft and tender.
- Sauté onions: While the tomatoes roast, heat the remaining 2 tablespoons of olive oil along with 1 tablespoon of butter in a 5-quart Dutch oven over medium heat.
- Cook onions: Add the diced onions to the hot oil and cook for 5 minutes, stirring frequently to prevent sticking or burning.
- Add garlic: Stir in the minced garlic and cook for another 2 minutes to release its aroma.
- Add spices and basil: Mix in the sweet paprika and fresh basil leaves, cooking everything together for an additional 1 minute to blend the flavors.
- Combine roasted tomatoes: Remove the roasted tomatoes from the oven and add them directly to the Dutch oven with the onion mixture. Stir well to combine.
- Add broth and boil: Pour in 4 cups of vegetable broth, increase the heat to high, and bring the mixture to a boil.
- Simmer soup: Reduce the heat to maintain a steady simmer and cook uncovered for 30 minutes to meld the flavors.
- Blend soup: Use an immersion blender to puree the soup until it is completely smooth and creamy.
- Add cream: Stir in heavy cream if using, to add extra richness and silkiness to the soup.
- Season to taste: Taste the soup and adjust salt and pepper according to your preference.
- Rest and serve: Remove the soup from heat, let it stand a few minutes to cool slightly, then ladle into bowls and serve warm.
Notes
- For a vegan version, omit the butter and heavy cream or substitute with plant-based alternatives.
- You can make the soup ahead; it stores well in the refrigerator for up to 3 days.
- If fresh basil is unavailable, frozen basil can be used but add it towards the end of cooking to preserve flavor.
- Adjust the amount of paprika and garlic to taste for spicier or milder flavor.
- This soup pairs well with crusty bread or grilled cheese sandwiches for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
