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 Garnish
Method
Preparation
- 1
Roasting the Vegetables
Preheat your oven to 400°F (200°C). Cut the Roma tomatoes in half and place them cut-side up on a baking sheet. Peel and quarter the onion, and add it to the baking sheet. Peel the garlic cloves and place them on the sheet as well. Chop the carrot and celery into small chunks and add them to the sheet. Drizzle the vegetables with 2 tablespoons of olive oil, and sprinkle with salt, black pepper, and dried oregano. Toss to coat evenly.
- 2
Roasting
Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized. Stir halfway through roasting to ensure even cooking.
Blending and Cooking the Soup
- 3
Blending the Vegetables
Once the vegetables are roasted, remove them from the oven and let them cool slightly. Transfer the roasted vegetables to a blender, along with the fresh basil leaves. Add 1 cup of vegetable broth to help blend smoothly. Blend until the mixture is completely smooth.
- 4
Cooking the Soup
In a large pot over medium heat, pour the blended mixture. Add the remaining vegetable broth (3 cups) and stir well. Bring the soup to a gentle simmer, allowing it to cook for about 10-15 minutes to meld the flavors. Taste and adjust the seasoning with additional salt and pepper if needed.
Serving
- 5
Garnishing and Serving
Ladle the soup into bowls and garnish with a drizzle of olive oil, extra fresh basil leaves, and grated Parmesan cheese if desired. Serve hot with crusty bread on the side.