I love this Creamy Roasted Tomato Basil Soup full of incredible flavors, naturally thickened with no need for cream!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Ingredients
- 2 1/2 lbs Roma tomatoes, halved lengthwise
- 1 1/4 lbs Grape (or Cherry) tomatoes, halved lengthwise
- 8 whole cloves garlic, peeled and smashed with the back of a knife
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 large yellow onion, chopped (optional)
- 1 red bell pepper, deseeded and diced
- 3 tablespoons tomato paste
- 4 cups vegetable broth
- 2 cups lightly packed fresh basil leaves, roughly torn
Instructions
- Preheat oven to 425°F.
- Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes until soft and charred on the tops.
- While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers (capsicum), and potato; cook while occasionally stirring until the onion is transparent (about 6-7 minutes). Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; cover, and bring to a boil.
- Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic, and basil to the broth (save 2 tablespoons of basil to use as garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth.
- Optional: Pour the soup through a strainer or colander to remove any skins and thick tomato pieces for a smoother soup.
- Sprinkle with extra basil and shaved parmesan cheese, and serve with cheesy garlic bread
Servings: 6 serves
