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Roasted Tomato Basil Soup

Tomatoes, onion and garlic are slow roasted to create a vibrant, smooth and creamy, flavorful soup with fresh basil and garlic. 
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Meatless Monday, Soup
Servings: 6 - 8 servings
Author: Tricia

Ingredients

  • 3 ½ pounds fresh, ripe Roma or Plum tomatoes
  • 2 large red onions, quartered
  • 6 whole garlic cloves, skin on
  • cup olive oil
  • 6 tablespoons tomato paste
  • 4 cups vegetable stock
  • ¼ cup fresh basil leaves, packed
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon crushed red pepper
  • 2 teaspoons granulated sugar
  • fresh ground pepper
  • sea salt

Optional garnishes:

  • fresh basil, julienned (sliced in thin ribbons)
  • grated Parmesan
  • extra drizzle of olive oil for serving
  • sliced baguette for serving

Instructions

  • Preheat oven to 350° F.
  • Core the tomatoes and slice in half. Add the tomatoes, quartered red onion, and whole garlic cloves to a large bowl. Drizzle with ⅓ cup of olive oil, toss to coat. Spread the mixture on a large baking sheet with the tomatoes cut side up. Sprinkle the vegetables with sea salt and bake for 30-40 minutes or until the vegetables are soft and slightly caramelized.
  • In the carafe of a blender add ¼ cup basil leaves, crushed red pepper, sugar, and tomato paste.
  • When the tomatoes are roasted add them to the blender along with the roasted onion. Squeeze the garlic cloves into the blender discarding the skin. Pour any pan juices into a large soup pot and set aside.
  • Blend the tomato and onion mixture until smooth and creamy.
  • Pour the puree into the soup pot and add 3 cups of vegetable stock. Add up to another cup of vegetable stock or until you reach the desired consistency.
  • Stir in the fresh thyme, salt and pepper to taste. Heat on medium until hot - do not boil.
  • Serve garnished with a drizzle of olive oil, basil and grated Parmesan if desired.

Notes

Inspired by a recipe in Delicious Soups by Belinda Williams.