Tomato and Basil Soup
Creamy Roasted Tomato and Fresh Basil Soup
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 pounds ripe tomatoes, halved
1 cup canned crushed tomatoes
1 tablespoon tomato paste
2 cups vegetable broth
1 teaspoon sugar
Salt and freshly ground black pepper, to taste
1/2 cup heavy cream (or coconut cream for vegan option)
1/2 cup fresh basil leaves, plus more for garnish
Optional: grated Parmesan or vegan cheese for topping
Directions:
Preheat oven to 400°F (200°C).
Place halved tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 30–35 minutes until slightly charred and softened.
In a large pot, heat the remaining olive oil over medium heat. Sauté chopped onion for 5 minutes until translucent. Add garlic and cook for 1 minute more.
Add roasted tomatoes, crushed tomatoes, tomato paste, and vegetable broth to the pot. Bring to a simmer and cook for 15 minutes.
Stir in sugar and adjust seasoning with salt and pepper.
Remove from heat and add fresh basil. Blend the soup using an immersion blender (or carefully transfer to a blender in batches) until smooth.
Return the soup to low heat and stir in the heavy cream. Simmer for 5 minutes more.
Serve hot, garnished with more basil and optional grated cheese.
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes
Kcal: 220 kcal | Servings: 4 servings
#tomatosoup #souprecipe #comfortfood #vegetariansoup #basilrecipes #homemadetomatosoup #roastedtomatoes #easyrecipes #fallrecipes #winterwarmers #healthycomfortfood #creamysoup #glutenfree #dairyoptional #souplovers #simplemeals #plantbased #herbsoup #tomatoandbasil #veganadaptable
Nothing beats the cozy comfort of a bowl of Tomato and Basil Soup Creamy, fragrant, and absolutely heartwarming!
Creamy Roasted Tomato and Fresh Basil Soup
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 pounds ripe tomatoes, halved
1 cup canned crushed tomatoes
1 tablespoon tomato paste
2 cups vegetable broth
1 teaspoon sugar
Salt and freshly ground black pepper, to taste
1/2 cup heavy cream (or coconut cream for vegan option)
1/2 cup fresh basil leaves, plus more for garnish
Optional: grated Parmesan or vegan cheese for topping
Directions:
Preheat oven to 400°F (200°C).
Place halved tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 30–35 minutes until slightly charred and softened.
In a large pot, heat the remaining olive oil over medium heat. Sauté chopped onion for 5 minutes until translucent. Add garlic and cook for 1 minute more.
Add roasted tomatoes, crushed tomatoes, tomato paste, and vegetable broth to the pot. Bring to a simmer and cook for 15 minutes.
Stir in sugar and adjust seasoning with salt and pepper.
Remove from heat and add fresh basil. Blend the soup using an immersion blender (or carefully transfer to a blender in batches) until smooth.
Return the soup to low heat and stir in the heavy cream. Simmer for 5 minutes more.
Serve hot, garnished with more basil and optional grated cheese.
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes
Kcal: 220 kcal | Servings: 4 servings
#tomatosoup #souprecipe #comfortfood #vegetariansoup #basilrecipes #homemadetomatosoup #roastedtomatoes #easyrecipes #fallrecipes #winterwarmers #healthycomfortfood #creamysoup #glutenfree #dairyoptional #souplovers #simplemeals #plantbased #herbsoup #tomatoandbasil #veganadaptable
Nothing beats the cozy comfort of a bowl of Tomato and Basil Soup Creamy, fragrant, and absolutely heartwarming!
Tomato and Basil Soup
Creamy Roasted Tomato and Fresh Basil Soup
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 pounds ripe tomatoes, halved
1 cup canned crushed tomatoes
1 tablespoon tomato paste
2 cups vegetable broth
1 teaspoon sugar
Salt and freshly ground black pepper, to taste
1/2 cup heavy cream (or coconut cream for vegan option)
1/2 cup fresh basil leaves, plus more for garnish
Optional: grated Parmesan or vegan cheese for topping
Directions:
Preheat oven to 400°F (200°C).
Place halved tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 30–35 minutes until slightly charred and softened.
In a large pot, heat the remaining olive oil over medium heat. Sauté chopped onion for 5 minutes until translucent. Add garlic and cook for 1 minute more.
Add roasted tomatoes, crushed tomatoes, tomato paste, and vegetable broth to the pot. Bring to a simmer and cook for 15 minutes.
Stir in sugar and adjust seasoning with salt and pepper.
Remove from heat and add fresh basil. Blend the soup using an immersion blender (or carefully transfer to a blender in batches) until smooth.
Return the soup to low heat and stir in the heavy cream. Simmer for 5 minutes more.
Serve hot, garnished with more basil and optional grated cheese.
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes
Kcal: 220 kcal | Servings: 4 servings
#tomatosoup #souprecipe #comfortfood #vegetariansoup #basilrecipes #homemadetomatosoup #roastedtomatoes #easyrecipes #fallrecipes #winterwarmers #healthycomfortfood #creamysoup #glutenfree #dairyoptional #souplovers #simplemeals #plantbased #herbsoup #tomatoandbasil #veganadaptable
Nothing beats the cozy comfort of a bowl of Tomato and Basil Soup Creamy, fragrant, and absolutely heartwarming!
