A comforting and rich roasted tomato soup, perfect for warming up on a chilly day. Made with fresh tomatoes and a blend of herbs, this soup is easy to prepare and full of flavor.
Preparation time
15min
Cooking time
55min
Ingredients
4 Servings
- 0.5 cup basil
- 0.5 teaspoon black pepper
- 4 garlic cloves
- 2 tablespoons olive oil
- 1 onion
- 1 teaspoon salt
- 1 teaspoon sugar
- 8 tomatoes
- 4 cups vegetable broth
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Place the halved tomatoes on a baking sheet and drizzle with olive oil. Roast for 30-35 minutes, until the tomatoes are soft and slightly charred.
Step 3
In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Step 4
Add the minced garlic and cook for another 1-2 minutes, being careful not to burn it.
Step 5
Add the roasted tomatoes, vegetable broth, salt, pepper, and sugar to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
Step 6
Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you do not have an immersion blender, transfer the soup to a regular blender in batches.
Step 7
Stir in the fresh basil and adjust seasoning if necessary.
Step 8
Serve hot, garnished with additional fresh basil if desired.