Roasted Tomato Soup with Garlic and Basil

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Transform fresh or store-bought tomatoes into a sweet, savory, and flavorful delight with this Roasted Tomato Soup with Garlic and Basil. Perfectly caramelized tomatoes form the base of this creamy, comforting soup that’s easy to make and easily adaptable to vegan or dairy-free diets!

Ingredients:

• 3 lbs fresh tomatoes (mix of heirloom, cherry, vine, or plum tomatoes)
• 6 medium garlic cloves, peeled
• 1 medium onion, peeled and quartered
• 1/3 cup olive oil
• Salt and freshly ground black pepper
• 2 cups vegetable or chicken broth
• 2 tbsp butter (or vegan butter for a dairy-free option)
• Pinch of red pepper flakes (optional)
• 1 cup fresh basil leaves
• 1/4 cup heavy cream (or cashew cream/coconut milk for vegan option)

Directions:

Roast the Tomatoes:

1. Preheat Oven: Set to 450°F (232°C).
2. Prepare Tomatoes: Leave cherry or grape tomatoes whole. Core and cut larger tomatoes into halves or quarters.
3. Season: Spread tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with 1/2 tsp salt and 1/2 tsp black pepper. Toss well.
4. Roast: Bake for 20-30 minutes until tomatoes soften, burst, and caramelize with browned edges.

Make the Soup:

1. Transfer to Pot: Move roasted tomatoes, onion, garlic, and pan juices to a soup pot or Dutch oven over medium-high heat.
2. Add Ingredients: Stir in broth, butter, and red pepper flakes (if using). Bring to a simmer, then reduce heat and simmer gently until liquid reduces by one-third, about 30 minutes.
3. Blend: Add basil leaves, then blend soup until smooth using an immersion blender or regular blender (in batches for safety).
4. Adjust Seasoning: Taste and season with additional salt and pepper if needed.
5. Add Cream: Stir in cream or dairy-free alternative. Serve hot with crusty bread or a grilled cheese sandwich.