Roasted Tomato Basil Soup Recipe
Make Roasted Tomato Basil Soup Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Herbs and Spices
Liquids
Optional
Method
Preparation
- 1
Roast the Vegetables
Preheat your oven to 400°F (200°C). Cut the Roma tomatoes in half and place them on a baking sheet. Peel and quarter the onion, peel the garlic cloves, slice the carrot, and chop the celery. Add all the vegetables to the baking sheet with the tomatoes.
- 2
Season and Drizzle
Drizzle the vegetables with 2 tablespoons of olive oil and sprinkle with salt, black pepper, and dried oregano. Toss everything together to coat the vegetables evenly.
- 3
Roast
Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized.
Cooking
- 4
Combine with Broth
Remove the roasted vegetables from the oven and let them cool slightly. Transfer the roasted vegetables to a large pot. Add 4 cups of vegetable broth and 1 cup of fresh basil leaves.
- 5
Simmer
Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld.
- 6
Blend the Soup
Using an immersion blender or a countertop blender, blend the soup until smooth. If using a countertop blender, be careful to allow steam to escape and blend in batches if necessary.
- 7
Add Cream (Optional)
If desired, stir in 0.5 cups of heavy cream for a richer texture and flavor.
Serving
- 8
Serve
Ladle the soup into bowls and sprinkle with grated Parmesan cheese if desired. Serve hot and enjoy!
