Recipe: Roasted Tomato and Basil Soup

 

Recipe: Roasted Tomato and Basil Soup

This comforting soup uses oven-roasted tomatoes to bring out their natural sweetness, creating a deep, rich flavor that pairs perfectly with fresh basil and a grilled cheese sandwich.

• Prep time: 15 minutes

• Cook time: 45 minutes

• Yields: 4 servings

Ingredients

• For the Roasted Tomatoes:

  • 2 ½ lbs (approx. 1 kg) ripe Roma or plum tomatoes, halved lengthwise

  • 4 cloves garlic, peeled

  • 2 tablespoons olive oil

  • 1 teaspoon dried oregano

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

• For the Soup Base:

  • 1 tablespoon olive oil

  • 1 medium yellow onion, chopped

  • 2 cups vegetable or chicken broth

  • ½ cup heavy cream (optional, for creaminess)

  • 1 large bunch fresh basil leaves (about 1 cup), roughly chopped

  • Salt and pepper to taste

• Optional Garnish:

  • Grated Parmesan cheese

  • A swirl of heavy cream

  • Fresh basil leaves

  • Croutons

Instructions

1. Roast the Tomatoes: Preheat your oven to 400°F (200°C). On a large baking sheet, toss the halved tomatoes and peeled garlic cloves with 2 tablespoons of olive oil, dried oregano, salt, and pepper. Arrange the tomatoes in a single layer, cut-side up. Roast for 30–35 minutes, or until the tomatoes are soft and slightly charred on the edges.

2. Sauté the Aromatics: While the tomatoes are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 8–10 minutes, until soft and translucent.

3. Combine and Simmer: Add the roasted tomatoes and garlic (including any juices from the baking sheet) into the pot with the onions. Pour in the broth. Bring the mixture to a simmer, then reduce heat to low, cover, and let simmer for 10 minutes to allow the flavors to merge.

4. Blend: Remove the pot from the heat. Stir in the fresh basil leaves. Using an immersion blender, blend the soup directly in the pot until smooth. (Alternatively, carefully transfer the soup in batches to a stand blender and blend until smooth, then return to the pot.)

5. Finish: Stir in the heavy cream (if using) and season with additional salt and pepper to taste. Gently warm the soup through (do not boil).

6. 

   Soup

   Serve: Ladle the hot soup into bowls. Top with a swirl of cream, fresh basil, and a sprinkle of Parmesan. Serve immediately, ideally with a grilled cheese sandwich for dipping.