The Kitchen · Soups
Roasted Tomato Basil Soup
From The Kitchen
Roasting is the secret — it caramelizes the tomatoes, onion and garlic into something far deeper and sweeter than the canned kind. Fresh basil and a splash of balsamic finish it beautifully.
Scale
Ingredients
- 3 pounds Roma tomatoes, halved
- 1 onion, quartered
- 6 garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 4 cups vegetable broth
- ½ cup fresh basil leaves
- 1 tablespoon balsamic vinegar
- Optional: ¼ cup plain Greek yogurt, for creaminess
Method
- Preheat the oven to 425°F.
- Arrange the tomatoes, onion and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast for 35–40 minutes, until caramelized.
- Transfer everything to a blender with the broth, basil and balsamic vinegar. Blend until smooth.
- Return the soup to the pot and warm through. Stir in the Greek yogurt if using.
Storage: Keeps 5 days refrigerated and freezes well for up to 3 months.
Serve it with
- A small slice of grilled sourdough rubbed with garlic
- A swirl of Greek yogurt or olive oil
- Topped with white beans for protein
- A little grilled cheese, cut into small dippers
A cup of soup with one small piece of good, crusty bread is plenty — quality over quantity. Enough to feel satisfied and still in the pleasure of the meal, never deprived.
Gina's tip
Serve with grilled sourdough rubbed with garlic.
Coach's Note
Some comfort foods deserve to stay in your life — just made from real, roasted ingredients. A bowl of this with good bread is a small, warm gift to yourself.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina