When it’s cold and snowy, nothing sounds better to me than a big bowl of this toasty Roasted Tomato Basil Soup.
When it’s homemade, you add in fresh basil, the tomatoes are perfectly roasted, and it’s served with a gooey cream cheese – I’m convinced there’s nothing better.
The secret to the taste of this tomato soup is the roasted tomatoes and onions. It creates a more robust flavor that you can really taste in the soup.
How to make roasted tomato basil soup
Step 1: Preheat oven to 400 degrees. Line a baking sheet with foil.
Step 2: Place tomatoes and onions on the baking sheet, then sprinkle with garlic powder and salt and pepper to taste. Toss with olive oil, then bake for 20-25 minutes, until tender.
Step 3: In a high-powered blender, place roasted tomatoes and onions, then add the fresh basil leaves. Blend until smooth.
Step 4: Transfer tomato mixture to a stock pot. Add in heavy cream and butter, and heat over medium heat until warmed through (make sure it doesn’t boil).
Step 5: Serve warm. We like to serve ours with freshly grated parmesan, chopped fresh basil, and a side of grilled cheese.
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Roasted Tomato Basil Soup Recipe
Ingredients
- 9 medium Roma tomatoes halved
- 1 onion roughly chopped
- 1 teaspoon garlic powder
- salt and pepper, to taste
- 2 Tablespoons olive oil
- 14 fresh basil leaves
- ½ cup heavy cream
- ¼ cup butter
- ¼ cup shredded Parmesan cheese optional
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with foil.
- Place tomatoes and onions on the baking sheet, then sprinkle with garlic powder and salt and pepper to taste.
- Toss with olive oil, then bake for 20-25 minutes, until tender.
- In a high-powered blender, place roasted tomatoes and onions, then add the fresh basil leaves. Blend until smooth.
- Transfer tomato mixture to a stock pot. Add in heavy cream and butter, and heat over medium heat until warmed through (make sure it doesn't boil).
- Serve warm.
- We like to serve ours with freshly grated Parmesan cheese, chopped fresh basil, and a side of grilled cheese.
Notes
-
This recipe serves 4 when used as a side. If you’re using this as a main dish, I would say it serves 2.
Nutrition
Equipment
- Baking Sheet
- Aluminum Foil
- blender
- Stock Pot
Recipe Details
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