Roasted Tomato Basil Soup (Print version)

Luxurious Italian-style soup featuring oven-roasted tomatoes, sweet onions, garlic, and fresh basil blended into silky perfection.

# Required ingredients:

→ Roasted Vegetables

01 - 3.3 lbs ripe tomatoes, halved
02 - 1 large yellow onion, quartered
03 - 6 cloves garlic, peeled
04 - 2 tablespoons extra-virgin olive oil
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper

→ Soup Base

07 - 2 cups vegetable broth, low sodium
08 - 1/2 cup fresh basil leaves, packed
09 - 1 tablespoon unsalted butter, optional
10 - 1 teaspoon sugar, optional

→ Garnish

11 - 1/4 cup heavy cream or crème fraîche, optional
12 - Fresh basil leaves for garnish
13 - Croutons or toasted bread, optional

# How to make it:

01 - Preheat your oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange the halved tomatoes, onion quarters, and garlic cloves on the baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.
03 - Roast for 35 to 40 minutes, until the tomatoes are caramelized and the onions are tender.
04 - Transfer the roasted vegetables and any juices to a large pot. Add vegetable broth and bring to a gentle simmer over medium heat.
05 - Stir in the fresh basil leaves, butter, and sugar if using. Simmer for 5 minutes to combine flavors.
06 - Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a countertop blender, then return to the pot.
07 - Taste and adjust seasoning as needed. For a silkier texture, strain the soup through a fine sieve.
08 - Serve hot, drizzled with cream and garnished with fresh basil leaves and croutons or toasted bread if desired.

# Expert Advice:

01 -
  • Roasting the garlic inside its skins or tucked under the tomatoes keeps it from burning and creates a mellow buttery paste.
  • Adding a tiny bit of sugar is a trick I learned to counteract the metallic tang of certain tomato varieties.
02 -
  • Leaving the tomato skins on during roasting adds a deep smoky flavor that you just cannot get from canned versions.
  • Hot liquid expands rapidly in a countertop blender, so always vent the lid to avoid a red soup explosion on your ceiling.
03 -
  • Roast the tomatoes face down first to trap the steam and make the flesh incredibly tender.
  • Keep the juices that collect on the baking sheet because that liquid is where the most intense flavor lives.
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