Roasted Tomato Basil Soup
A cozy comfort soup made with roasted tomatoes, fresh basil, and a touch of cream. Perfect for soup and sandwich nights or clean eating.
Ingredients
- - 2 lbs roma or plum tomatoes halved
- - 1 onion quartered
- - 4 garlic cloves
- - 3 tbsp olive oil
- - 3 cups vegetable or chicken broth
- - 1/2 cup heavy cream optional
- - 1 cup fresh basil leaves
- - Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Arrange tomatoes, onion, and garlic on parchment-lined sheet pan. Drizzle with olive oil, season with salt and pepper. Roast 30–35 minutes until caramelized.
- Transfer roasted vegetables to pot. Add broth, simmer 15 minutes.
- Blend until smooth using immersion blender. Stir in cream and basil. Adjust seasoning.
Notes
- Roast tomatoes longer for deeper flavor.
- Swap cream for cashews to keep it dairy-free.
- Add red pepper flakes for subtle heat.
- Make ahead and refrigerate up to 3 days.