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Cozy Roasted Tomato Basil Soup: Freezer-Friendly & Easy

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This cozy roasted fresh tomato basil soup is proof that sometimes the shortcut is the better path. The oven does the roasting, you just dump and blend, resulting in a deep, sweet, umami-rich flavor that no stovetop method can match.

Ingredients

Scale
  • 3 pounds fresh tomatoes (about 8–10 medium Roma or vine-ripened tomatoes), halved
  • 1 large yellow onion, cut into large chunks
  • 6–8 garlic cloves, peeled
  • 1/2 cup packed fresh basil leaves, plus more for garnish
  • 3 tablespoons olive oil
  • 2 cups low-sodium vegetable broth
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • Optional: 1/4 teaspoon red pepper flakes
  • Optional: 1 tablespoon balsamic vinegar

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Halve the tomatoes and place them cut-side up on the baking sheet. Add the onion chunks and whole garlic cloves. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat.
  3. Roast for 40-45 minutes until the tomatoes are soft and caramelized, the garlic is golden and soft, and the onions are browned at the edges.
  4. Let everything cool slightly, about 5 minutes.
  5. Transfer the roasted vegetables to a large pot or Dutch oven. Add the fresh basil leaves, remaining 1/2 teaspoon salt, and vegetable broth.
  6. Blend until smooth using an immersion blender directly in the pot, or in batches in a regular blender (fill no more than halfway).
  7. Warm the soup over medium heat for 5-7 minutes, stirring occasionally. Taste and adjust seasoning. Add balsamic vinegar if using.
  8. Serve hot, garnished with fresh basil and a drizzle of olive oil. Or let cool completely for freezing.

Notes

If the soup seems too thick after blending, add more broth or a splash of water. If too thin, let it simmer uncovered for 10-15 minutes to reduce. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. For a dairy-free creamy version, stir in 1/2 cup full-fat coconut milk or cashew cream after blending.

Nutrition

Keywords: roasted tomato basil soup, easy tomato soup, freezer-friendly soup, healthy soup, vegan soup, gluten-free soup

Find it online: https://sweetstirring.com/cozy-roasted-tomato-basil-soup-freezer-friendly-and-easy/