Description
This Roasted Tomato, Garlic, and Basil Soup is comfort in a bowl — rich, velvety, and layered with deep roasted flavors. Sweet tomatoes and garlic get a flavor boost from caramelized onions, fresh basil, and warm spices, then blended into a soul-soothing soup. A swirl of cream and a dash of chili flakes bring it home. Cozy up with a bowl — it’s pure comfort with every spoonful.
Ingredients
For Roasting:
6 juicy wine tomatoes, halved
12 garlic cloves
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
For Caramelized Onions:
1 large onion, thinly sliced
1 tbsp olive oil
½ cup chopped fresh basil leaves (tightly packed)
For the Soup:
2 tsp olive oil
1 tsp oregano
1 tsp red chili flakes
1 tsp garlic powder
1 tsp onion powder
2 cups vegetable broth or water
Salt, to taste
For Topping (Optional):
Heavy cream
Basil leaves
Red chili flakes
Freshly cracked black pepper
Drizzle of EVOO (extra virgin olive oil)
Instructions
Preheat oven to 400°F (200°C). Toss tomatoes and garlic in olive oil, salt, and pepper. Roast for 25–30 minutes until soft and slightly charred.
Meanwhile, caramelize onions in olive oil over low heat until golden brown (about 15 minutes). Add chopped basil and sauté for 1 minute.
In a pot, heat olive oil and add oregano, chili flakes, garlic powder, and onion powder. Stir for 1 minute.
Add roasted tomatoes, garlic, caramelized onions, and broth. Simmer for 10 minutes.
Blend the soup until smooth. Adjust salt to taste and reheat if needed.
Serve hot with a drizzle of cream, basil, cracked pepper, chili flakes, and EVOO.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 220/serving
- Fat: 14g/serving
- Carbohydrates: 20g/serving
- Fiber: 5g/serving
- Protein: 4g/serving