Roasted Tomato Basil Soup

# What You’ll Need:

→ Roasted Vegetables

01 - 3.3 lbs ripe tomatoes, halved

02 - 1 large yellow onion, quartered

03 - 6 cloves garlic, peeled

04 - 2 tablespoons extra-virgin olive oil

05 - 1 teaspoon kosher salt

06 - 1/2 teaspoon freshly ground black pepper

→ Soup Base

07 - 2 cups low-sodium vegetable broth

08 - 1/2 cup fresh basil leaves, packed

09 - 1 tablespoon unsalted butter, optional

10 - 1 teaspoon sugar, optional

→ Garnish

11 - 1/4 cup heavy cream or crème fraîche, optional

12 - Fresh basil leaves for garnish

13 - Croutons or toasted bread, optional

# How to Prepare:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.

02 - Arrange halved tomatoes, onion quarters, and garlic cloves on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.

03 - Roast for 35 to 40 minutes until tomatoes are caramelized and onions are tender.

04 - Transfer roasted vegetables and juices to a large pot. Add vegetable broth and bring to a gentle simmer over medium heat.

05 - Stir in fresh basil leaves, butter, and sugar if using. Simmer for 5 minutes to combine flavors.

06 - Use an immersion blender to puree soup until smooth. Alternatively, blend in batches using a countertop blender and return to pot.

07 - Taste and adjust seasoning as needed. For silkier texture, strain soup through a fine sieve.

08 - Serve hot, drizzled with cream and garnished with fresh basil leaves and croutons or toasted bread if desired.

# Expert Suggestions:

01 -

Roasting the tomatoes transforms them into concentrated sweetness, so you taste pure tomato flavor without any tinny aftertaste.
It tastes restaurant-quality but actually comes together in under an hour with minimal hands-on time.
The whole kitchen smells incredible while it cooks, and somehow that's half the magic.

02 -

Don't use watery, pale tomatoes expecting magic—roasting concentrates what's already there, so mediocre tomatoes just become mediocre soup, while ripe tomatoes become extraordinary.
Tasting and adjusting at the end matters more than following exact measurements; sometimes tomatoes are naturally sweeter or more acidic, and only your palate knows what balance feels right.

03 -