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Roasted Tomato & Basil Soup

Roasted Tomato & Basil Soup

A real 40-minute soup -- oven-roasted tomatoes and garlic blended with fresh basil, dairy-free.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb ripe tomatoes, halved
  • 1 onion, quartered
  • 5 garlic cloves, unpeeled
  • 3 tbsp olive oil
  • 2 cups vegetable broth
  • 1 cup fresh basil leaves, plus more for serving
  • 1/2 tsp red pepper flakes (optional)
  • salt and black pepper, to taste

Equipment

  • 1 Blender
  • 1 Baking sheet

Method
 

  1. Preheat the oven to 425F (220C).
  2. Arrange the tomatoes, onion and garlic cloves on a baking sheet, drizzle with olive oil and season with salt and pepper.
  3. Roast for 25-30 minutes until the tomatoes are blistered and caramelized at the edges.
  4. Let cool slightly, then squeeze the roasted garlic out of its skins.
  5. Transfer the roasted vegetables to a blender with the vegetable broth and fresh basil. Blend until smooth (in batches if needed).
  6. Pour into a pot and warm through over medium heat, adjusting seasoning to taste.
  7. Ladle into bowls and garnish with fresh basil and a drizzle of olive oil.

Notes

For a creamier soup, stir in a splash of full-fat coconut milk. Freezes well for up to 3 months.