Roasted Tomato Basil Soup
This roasted tomato basil soup could not be any easier and it's a total crowd pleaser. It's light, refreshing, and the perfect way to use up all those garden tomatoes you can't give away fast enough.
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.
Notes
Can substitute vegetable or chicken stock. Best served with crusty bread.