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Roasted Tomato Basil Soup

Overhead shot of roasted tomato basil soup in a white bowl. Basil leave garnish the soup and surround the bowl.
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5 from 1 review

Comfort food at its finest with this easy, healthy and flavorful Roasted Tomato Basil Soup. Simple ingredients and simple instructions are all you need for a warm bowl of this delicious soup recipe.

Ingredients

Scale
  • 3 tbsp olive oil
  • 6 large vine tomatoes, sliced in half (roughly 2.5 lbs)
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 3 1/2 cups vegetable broth
  • 1 cup fresh basil, chopped
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp red wine vinegar
  • optional: 1/2 cup heavy cream or coconut cream (if vegan)

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place tomatoes face down in a 9 x 13 inch baking dish and drizzle with 2 tbsp of olive oil and then sprinkle with sea salt.
  3. Roast for 45 minutes.
  4. Add 1 tbsp to a large pot over medium heat and sauté onions until translucent (around 3-5 mins).
  5. Add in garlic and cook for 1 more minute.
  6. Add in tomatoes when they’re finished (be sure to include roasting juices) along with vegetable broth, basil, sea salt, pepper and red wine vinegar.
  7. Bring to a boil and then lower heat to a simmer for 20 mins.
  8. Turn off stove top and let soup cool slightly before blending with an immersion blender or in batches in a conventional blender. I pulse slightly to leave it a bit chunky, but this is my preference.
  9. If using cream let cool to room temperature and then stir in.
  10. Serve warm with bread or my favorite superfood crackers!

Find it online: https://www.thehealthymaven.com/roasted-tomato-basil-soup/