Roasted Tomato Basil Soup
A creamy Mediterranean tomato soup made with roasted tomatoes, garlic, fresh basil, and extra virgin olive oil.
Prep Time
15 mins min
Cook Time
45 mins min
Total Time
60 min
Servings
6
Ingredients
- 2 kg ripe tomatoes, halved
- 1 medium onion, quartered
- 6 garlic cloves
- 3 tbsp extra virgin olive oil
- 4 cups vegetable broth
- 0.5 cup fresh basil leaves
- 1 tsp dried oregano
- 1 tsp sea salt
- 0.5 tsp freshly ground black pepper
- 1 tbsp balsamic vinegar (optional)
- 1 Fresh basil leaves for garnish
Instructions
- 1
Preheat the oven to 200°C (400°F).
- 2
Arrange the tomatoes, onion, and garlic on a baking tray.
- 3
Drizzle with olive oil and season with salt and pepper.
- 4
Roast for 35–40 minutes until the tomatoes are caramelized.
- 5
Transfer the roasted vegetables to a large soup pot.
- 6
Add the vegetable broth and oregano.
- 7
Bring to a gentle simmer for 10 minutes.
- 8
Add the fresh basil leaves.
- 9
Blend the soup until completely smooth using an immersion blender or countertop blender.
- 10
Stir in the balsamic vinegar if using.
- 11
Taste and adjust seasoning.
- 12
Serve hot with fresh basil and a drizzle of olive oil.
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