Ingredients (~2-3 servings)
- 1 1/2 lbs fresh tomatoes (Roma or cherry work well), halved
- 1 small yellow onion, sliced
- 2 Tbsp olive oil, divided
- 1/2 tsp fine sea salt
- 1/4 tsp ground black pepper
- 3 cups chicken or vegetable stock
- 1/2 cup fresh basil leaves, packed
Roast the Tomatoes
Preheat the oven to 375°F. Line a large baking sheet with parchment paper; this makes cleanup much easier.
Place the halved tomatoes on the baking sheet. Drizzle with 1 Tbsp of the olive oil and sprinkle with the salt and pepper.
Roast for ~50-60 minutes. You want the tomatoes to soften, release their juices, and get a bit of color on the edges. If your oven has hot spots, turn the baking sheet halfway through.
Sauté Aromatics and Simmer
While the tomatoes are roasting, heat the remaining 1 Tbsp of olive oil in a large pot or Dutch oven over medium heat.
Add the sliced onion and cook, stirring occasionally, until the onion is translucent and soft, ~5-7 minutes. Make sure not to brown or burn it.
Once the tomatoes are done, let them cool for a few minutes. Add the roasted tomatoes (and any juices from the pan) directly into the pot with the onions.
Add the stock and the fresh basil leaves. Bring the soup to a simmer and let it cook for ~15-20 minutes to allow the flavors to combine.
Blend the Soup
Use an immersion blender to blend the soup directly in the pot until it’s completely smooth.
If you don’t have an immersion blender, you can work in batches with a regular blender. Just be careful, as blending hot liquid can be dangerous; let the soup cool slightly first.
Taste the soup and add more salt or pepper if needed. Serve hot with crusty bread or grilled cheese.
Roasted Tomato Basil Soup
Ingredients
Ingredients (~2-3 servings)
- 1 1/2 lbs fresh tomatoes Roma or cherry work well, halved
- 1 small yellow onion sliced
- 2 Tbsp olive oil divided
- 1/2 tsp fine sea salt
- 1/4 tsp ground black pepper
- 3 cups chicken or vegetable stock
- 1/2 cup fresh basil leaves packed
Instructions
- Preheat oven to 375°F and line baking sheet with parchment paper.
- Halve tomatoes and place on baking sheet.
- Drizzle tomatoes with 1 Tbsp olive oil, sprinkle with salt and pepper.
- Roast tomatoes 50-60 minutes until softened and slightly caramelized.
- Heat remaining olive oil in large pot, sauté onions 5-7 minutes until translucent.
- Add roasted tomatoes and their juices to pot.
- Pour in stock and basil leaves, simmer 15-20 minutes.
- Blend soup using immersion blender until smooth.
- Season to taste and serve hot.
