This Roasted Tomato Basil Soup is a flavorful, comforting dish that’s simple to make and perfect for any time of year. The slow roasting of Roma tomatoes, onions, and garlic brings out a rich, deep sweetness that pairs beautifully with the fresh, aromatic basil. A touch of tomato paste enhances the depth of flavor, while a drizzle of olive oil gives the soup a smooth, silky texture. With minimal prep and just 40 minutes in the oven, this homemade soup is easy to whip up, making it a great go-to recipe for busy weeknights or cozy weekends. Serve it with a side of crusty bread for a complete meal!
Prep time: 10 minutes
Cook time: 40 minutes
Servings: 4
Ingredients:
- 3 lbs. Roma tomatoes
- 1 yellow onion
- 4-5 garlic cloves
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 8-10 basil leaves
- Salt, to taste
- Black pepper, to taste
Instructions:
- Preheat the oven to 400 degrees Fahrenheit.
- Cut the tomatoes in half lengthwise and remove the stems.
- Peel the onion and cut it into quarters.
- Peel the garlic cloves.
- Take a baking sheet and arrange the tomatoes, onions, and garlic on it.
- Drizzle olive oil over the vegetables.
- Season with salt and pepper, then mix everything together until well combined.
- Place the baking sheet in the preheated oven and bake for 40 minutes. Afterward, remove it from the oven and let it cool for 10 minutes.
- Transfer everything from the baking sheet, including the accumulated juices, to a blender.
- Add the tomato paste to the blender and blend until the mixture becomes smooth.
- Stack the basil leaves on top of each other and slice them into thin strips.
- Divide the soup evenly into four bowls and garnish each portion with the basil strips.
