Soup season is the best season, and if you think I’m wrong then I don’t wanna to be right!! There aren’t many better feelings than being snuggled up with a warm bowl of soup when the weather is cold outside. This soup in particular is so delicious because of the flavor that comes from the roasted veggies and tomatoes. It’s also super easy because you roast the vegetables, blend them up, at broth and wha-la! You have a deep, flavorful soup that will keep you cozy all winter long 🙂
I love to cut this roasted, bright soup with a sharp cheese like parmesan or Pecorino Romano. Sometimes I’ll swirl in a little cream at the end to add to the richness. That addition is totally your call! Top with fresh parmesan or Pecorino Romano and you’re good to go!
I mentioned this above, but this is really one of my EASIEST recipes. You toss the tomatoes, onions, red pepper and garlic in olive oil and spices and roast for 45 minutes. Then you blend everything together, and add in chicken broth. The roasted vegetables bring a flavor that make it taste like it had been on the stove simmering for hours, when in reality it all comes together in under 1 hour.
You can easily make this recipe vegan.
You can also make this recipe vegetarian/vegan by subbing out the chicken broth for vegetable broth, and excluding the bouillon and cream. The bouillon is just there to punch in the flavor, so if you don’t have that in your fridge you can omit it all together and add more of the other seasonings!
Fresh basil vs. dry.
I love working with fresh herbs, but if it’s not in season or you don’t have fresh on hand, you can substitute in dried basil. I would cut the basil down to 3 tablespoons and add from there!
If you’re a soup lover like me then you’re going to want to try this recipe! The flavor is rich and deep, and the fresh basil really takes it to the next level. I’d love to hear your thoughts if you make this, so leave your thoughts in the comment section below 🙂
Roasted Tomato Basil Soup
Ingredients
- 3 lbs Roma tomatoes (8-10 Roma tomatoes)
- 1 large white onion
- 1 large red pepper
- ¼ cup olive oil
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp oregano
- 1 medium head of garlic
- ¼ tsp red pepper flakes
- ¼ cup fresh basil
- 2 cups chicken broth
- 1 tbsp chicken boullion
- ¼ cup heavy cream optional
Instructions
- Preheat the oven to 400°. Line a medium sheet pan with aluminum foil and spray with nonstick cooking spray. Set aside.
- Slice Roma tomatoes in half and add to a large bowl. Peel the onion and cut into quarters, remove the seeds in the red pepper and quarter, then add both the pepper and onion to the bowl. Drizzle in 3 tablespoons of olive oil, salt, pepper, oregano and red pepper flakes. Stir to make sure everything is evenly coated.
- Pour the tomato mixture onto the prepared pan and spread evenly so each vegetable is flat on the sheet pan. Cut off the top of the head of garlic and drizzle in remaining 1 tablespoon of olive oil. Add to sheet pan and place on the middle rack of the oven. Roast for 45 minutes.
- After the 45 minutes, remove the sheet pan from the oven. Using tongs, remove the roasted garlic and place on a dish to allow it to cool. Add all of the roasted tomatoes, onion and red pepper to a blender. Puree until smooth, about 30 seconds.
- Once the garlic is cool enough to touch, squeeze out of the papery shells into the blender. Puree until smooth. Next add in the fresh basil and puree until blended, about 15 seconds.
- Pour the mixture from the blender into a large pot. Add in 2 cups of chicken broth, 1 tablespoon of bouillon and bring to a simmer. Add salt and pepper to taste. If you'd like to add the heavy cream you can stir it in now or after you serve it! Serve hot and garnish with extra basil, and freshly grated Parmesan cheese.
Leave a Reply