Tomato Soup is my go-to when I want deep, smoky comfort with minimal effort. Roasting tomatoes, garlic, and onions concentrates their sweetness, then a quick blend with basil and olive oil turns everything silky and satisfying.
Roasting does most of the work here. The edges caramelize, the garlic mellows, and the tomatoes develop that faintly smoky note you’re craving on cool evenings. You’ll finish with a drizzle of olive oil, a grind of black pepper, and torn basil—simple, elegant, and perfect for Fall Soup Recipes. This method also delivers that beloved Roasted Tomato Basil Soup character while staying weeknight-friendly.
Ingredients
- 2 ½ lbs ripe tomatoes (Roma or cherry), halved
- 1 large yellow onion, thick-sliced
- 1 whole garlic bulb, top trimmed to expose cloves
- 3 tbsp extra-virgin olive oil, plus more to finish
- 1 tsp kosher salt, more to taste
- ½ tsp black pepper, plus more to finish
- 2 cups vegetable broth
- 1 tsp sugar or a pinch of baking soda (optional, for acidity balance)
- 1 packed cup fresh basil leaves, torn
Instructions
- Roast: Heat oven to 425°F (220°C). On a sheet pan, toss tomatoes and onion with 2 tbsp olive oil, salt, and pepper. Set the garlic bulb on a small foil square, drizzle with 1 tbsp oil, wrap, and place on the same tray. Roast 25–30 minutes, until tomatoes blister and onion edges brown.
- Blend: Squeeze roasted garlic cloves from skins into a pot. Add roasted tomatoes and onions, vegetable broth, and basil. Blend with an immersion blender until smooth (or carefully blend in batches).
- Simmer & Balance: Bring to a gentle simmer 3–5 minutes. If needed, add sugar or a tiny pinch of baking soda to soften acidity.
- Finish: Taste, adjust salt and pepper, and ladle into bowls. Drizzle with olive oil and top with torn basil.
Health Benefits
Tomatoes deliver lycopene and vitamin C; garlic and onions add prebiotics and protective sulfur compounds. Olive oil offers heart-healthy fats that help your body absorb fat-soluble antioxidants. The recipe remains light yet satisfying, ideal for Healthy Soup Recipes.
Variations
- Smoky Heat: Add ½ tsp smoked paprika or a pinch of red pepper flakes before blending.
- Ultra-Velvety: Stir in ¼ cup plain Greek yogurt or a splash of light cream after blending (off heat).
- Tomato Vegetable Soup Upgrade: Blend in a roasted red bell pepper or a diced carrot (roasted alongside the tomatoes) for more body.
Make-Ahead & Storage
Refrigerate up to 4 days or freeze up to 2 months. Reheat gently; if it thickens, loosen with broth. Add dairy (if using) after reheating for the smoothest texture.
Serving Ideas
Serve with a crisp salad, herby couscous, or warm flatbread. For garnish, stick to black pepper, basil, and a final olive oil ribbon—clean flavors that let the roastiness shine.
Why You’ll Pin It
It’s fast, foolproof, and richly flavored—perfect for your Soup Ideas collection and those weeknights when you want something cozy without hovering over the stove.
