Hearty Roasted Tomato & Basil Soup loaded with lots of healthy ingredients. With a few simple and fresh elements, you have the best appetizing soup. This recipe calls for fresh tomatoes, garlic and fresh basil, which add an incredible depth of flavor. It is quick, easy to make, vegan, gluten-free and keto friendly.
Ingredients matter
Use the freshest and ripest tomatoes possible. Pick good quality canned tomatoes. A good quality vegetable cube provides lots of flavor. Instead of vegetable cube and water, you can use vegetable broth in the same amount of water (see ingredients). Prefer to use fresh basil leaves and avoid using dried basil, because it won't add the same flavor and sweetness. The better your olive oil, the better the flavor of this Tomato Basil Soup will be. Plus don't underestimate the addition of a good crusty baguette.
Sugar helps to balance the tomato acidity. You can either use granulated or brown sugar.
Storage
This soup stores nicely in an airtight container in the fridge for up to 4 days. It will also freeze well up to 3 months.
To reheat the soup add it to a small pot and heat over low to medium heat until hot. In case you want to reheat it in the microwave, make sure to cover it, so it won't splash!
Recipe
Servings: 4-6
Preparation time: 30
Cooking time: 1 hour 15 mins
Ingredients
1 kg tomatoes
2 medium onions
1/2 head of garlic
6 tbsp extra virgin olive oil
200 gr. canned chopped or whole tomatoes
1 tbsp. tomato paste
70 gr fresh basil leaves
2 tsp fresh thyme leaves or 1 tsp dried thyme
1 vegetable cube
700 ml water
1 tsp. brown or granulated sugar
salt
pepper
garnish with:
basil leaves
chili flakes
serve with:
crusted bread
Parmesan cheese
Instructions
Preheat oven to 200 degrees. Slice tomatoes into thick wedges. Cut onions in half and then each half into 2 equal sections. Place on a sheet pan.
Peel and remove the outer layers of 1/2 garlic head making sure to leave the skin of the cloves intact. Using a knife cut approx. 3-4 mm from the top of the cloves. Wrap 1/2 garlic head with tin foil or baking paper, adding 1 tbsp. olive oil before sealing it completely. Place it on the sheet pan along with the tomatoes and onions.
Drizzle 3 tbsp. olive oil over the tomatoes and onions, season with salt and freshly cracked pepper and toss to coat.
Roast for 40-45 minutes or until tender and caramelized.
In a large pot heat 2 tbsp. olive oil. Add canned tomatoes and tomato paste and stir for 2 minutes. Add water and vegetable cube. When water starts boiling lower heat to medium and add oregano, sugar, fresh or dried thyme and fresh basil leaves.
When tomatoes, onion and garlic are ready, add oven-roasted tomatoes and onion, including liquid on the baking sheet, in the pot.
Let the garlic cloves slightly cool and press the garlic cloves out of the covering. Then add roasted garlic cloves to the soup.
Bring the mixture to a boil (with the pot covered), then lower heat and simmer (with the pot uncovered/ without the lid) for approximately 30 minutes, while stirring occasionally.
When finished blend the soup either with hand held immersion blender or in batches in a regular counter-top blender. Process until smooth. Once blended, taste for any additional seasonings.
Serve and drizzle with some raw extra virgin olive oil.
If desired garnish with fresh basil leaves, chili pepper and grated Parmesan cheese.
Serve with crusted bread and enjoy!
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