This healthy roasted basil tomato soup recipe is full of flavor and extremely easy to make in just 30 minutes. Serve it with a grilled cheese for the ultimate winter lunch!
Spread tomatoes and garlic (skin on) in 1 layer onto a large baking sheet. Drizzle with 3-4 tablespoons olive oil and season with salt and pepper. Roast in the preheated oven for 30-35 minutes or until tomatoes are lightly charred on the outside and tender on the inside. Remove from oven and cool for 5 minutes then remove the skin off the garlic.
While the tomatoes are roasting, heat 1 tablespoon olive oil in a large pot or dutch oven. Add the onions and cook down on medium heat until golden , about 4-5 minutes. Add salt, pepper, the roasted tomatoes and garlic, broth, and basil leaves.
At this point, transfer the mixture to a blender and blend for 1 minutes or until the soup is creamy. This can also be done using a hand-held blender. Return the soup to pot and simmer for 5 minutes. Serve hot with your favorite grilled cheese!
Notes
When blending the hot soup mixture, be cautious not to overfill the blender. Blend in batches if necessary, leaving space for steam to escape and avoiding accidents. You can also use an immersion blender to blend the soup directly in the pot.
Consider garnishing the soup with additional fresh basil leaves or a drizzle of cream for a final touch of freshness and a beautiful finish.
This soup can be made ahead and reheated, making it a convenient option for busy schedules. Just store it properly in the refrigerator and reheat gently on the stovetop when ready to enjoy.