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Description
A simple and flavorful roasted tomato basil soup recipe. It’s easy to make and freezer-friendly, perfect for meal prep and quick dinners.
Ingredients
Scale
- 2 lbs ripe tomatoes, halved
- 1 large onion, quartered
- 4 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup fresh basil leaves
- 1/4 cup heavy cream (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss tomatoes, onion, and garlic with olive oil, salt, and pepper on a baking sheet.
- Roast for 30-35 minutes, until vegetables are tender and slightly caramelized.
- Squeeze garlic out of skins.
- Transfer roasted vegetables to a blender. Add vegetable broth and blend until smooth.
- Pour soup into a pot. Stir in basil.
- Heat gently over medium heat. Do not boil.
- Stir in heavy cream if using.
- Serve hot.
Notes
- For a vegan option, omit the heavy cream or use a dairy-free alternative.
- This soup freezes well. Cool completely before freezing in airtight containers.
- Adjust seasoning to your taste.
- Use high-quality, ripe tomatoes for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 200
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
Keywords: roasted tomato basil soup, easy tomato soup, freezer-friendly soup, homemade tomato soup, quick soup recipe, comfort food, gluten-free soup, meal prep soup, healthy soup