Roasted Tomato and Basil Soup

Roasted Tomato and Basil Soup

This tomato soup is made by roasting ripe tomatoes with herbs and garlic until caramelized, then blending until smooth for a silky texture. The final dish is vibrant with a rich, slightly smoky flavor, complemented by fresh basil and olive oil, presenting a warm, inviting appearance.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4

Course: Main Course

Cuisine: seasonal/comfort

Calories: 150

Ingredients Equipment Method Notes

Ingredients

2 pounds ripe tomatoes halved
4 cloves garlic whole
2 tablespoons olive oil for roasting
1 teaspoon dried thyme or Italian herbs optional
to taste salt and pepper
1/4 cup fresh basil leaves plus extra for garnish
extra virgin oil olive oil for finishing

Equipment

Baking sheet
Blender or Immersion Blender

Method

Preheat your oven to 400°F (200°C). Arrange the halved tomatoes and garlic cloves on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with herbs, then season with salt and pepper.
Roast the tomatoes and garlic in the oven for about 35-40 minutes, until the tomatoes are deeply caramelized and slightly charred at the edges, releasing fragrant, smoky aroma.
Once roasted, transfer the tomatoes and garlic to a blender. Add the basil leaves and blend until the mixture is smooth and velvety, about 30-40 seconds.
Pour the blended soup into a pot and gently warm over medium heat, stirring occasionally. Taste and adjust seasoning with salt and pepper as needed.
Finish the soup by drizzling with a little high-quality olive oil for brightness and richness. Garnish with additional basil leaves for a fresh touch.
Serve hot in bowls, enjoying the vibrant color and silky texture. Pair with toasted bread for a comforting meal.

Notes

For a chunkier texture, blend less; for ultra-smooth, strain through a sieve. Use ripe tomatoes for the best flavor. Be careful not to burn the garlic — it quickly turns bitter when overcooked.