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Why this Roasted Tomato Basil Soup is Worth Making…
- You don’t need fancy equipment – just a sheet pan, blender, and a saucepan.
- You get to use up tomatoes from the summer by transforming them into an incredibly delicious and nutritious meal.
- If you pair this recipe with toasty bread or a grilled cheese, you’ve got the perfect lunch or dinner!
- It’s creamy, soul-warming, and so simple to make. The addition of fresh herbs in this recipe creates a beautiful soup packed with freshness.
Ingredients
- ROMA TOMATOES – Tomatoes are the star of the show! Make sure to slice into wedges so they roast quick, this allows for a 30 minute meal.
- GARLIC – Adds lots of depth and flavor to the soup.
- ONION – Yellow onions work the best due to their sweetness, but if all you have is a white onion that will work too.
- ROSEMARY & BASIL – Fresh herbs are what takes homemade dishes from subpar to restaurant quality. I don’t recommend skimping out on fresh herbs in this recipe.
- VEGETABLE BROTH – This helps loosen the soup so it isn’t as thick. I prefer a low sodium variety.
- SALT + PEPPER – These two are a must for cooking! Salt and pepper with tomatoes is key to a great flavorful tomato soup. Always salt and pepper your tomatoes no matter the dish.
- Roast the veggies – Preheat your oven to 400 degrees F. On a baking sheet, place the tomatoes, onion, garlic head, and fresh rosemary. Drizzle with olive oil and season with salt + pepper. Bake for 25 minutes.
- Blend the veggies – To a blender or food processor add the basil, tomatoes, garlic cloves, and onion. Blend until mixed. Add in the vegetable broth and blend.
- Heat in saucepan – Finally, pour the soup into a saucepan and gently bring to a simmer over medium-low heat.
- Serve – Enjoy your tomato basil soup with croutons, crusty bread, or grilled cheese!
Roasted Tomato Basil Soup
When it comes to soup season, this is the recipe I make first. I love to use up tomatoes from the summer harvest by transforming them into an incredibly delicious and nutritious meal.
Ingredients
Method
- Preheat the oven to 400 degrees F. Add the tomatoes, onion, garlic, and fresh rosemary to a baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper.
- Bake for 25 minutes and allow to cool for 5 minutes. Remove garlic cloves from the bulb. To a blender or food processor, add in your fresh basil, tomatoes, garlic cloves, and onion. Add in the vegetable broth, and blend until your desired consistency.
- Pour the soup into a saucepan and gently bring to a simmer. Enjoy immediately, or allow to cool before refrigerating!
