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–+ servings

Roasted Tomato Basil Soup

Print Recipe
Roasted tomato and basil soup in two bowls next to dutch oven
Prep Time:15 minutes
Cook Time:35 minutes

Ingredients

  • 3 lbs organic tomatoes chunked
  • 1 large onion thickly sliced
  • 5 cloves garlic peeled and crushed
  • 1/4 cup fresh basil roll with your fingers to gently release oils
  • 3 tbsp olive oil
  • 2 tbsp salt
  • 1 tbsp pepper
  • 2 cups chicken broth, bone broth, or vegetable broth
  • coconut milk or heavy cream (optional)
  • shredded cheese (optional)

Instructions

  • Place tomatoes, garlic, and onions on a baking sheet, drizzle with the olive oil, sprinkle with salt & pepper, and roast at 450 degrees for 25-30 minutes or until the tomatoes look a bit
    blistered. Then broil for 5-10 minutes to get a bit of char on the tomatoes.
  • In a large stock pot, bring the broth to a boil.
  • Add the tomatoes and fresh basil.
  • Blend until creamy (a hand immersion blender works well). Optional: stir in 1 cup of coconut milk or heavy creamer for creamier soup.
  • Top with shredded cheese, croutons, and a swirl of olive oil. 
Servings: 10
Author: Amity Hook-Sopko