Description
This comforting roasted tomato basil soup, prepared in a Dutch oven, features sweet caramelized tomatoes and garlic, blended with aromatic basil and creamy broth for a hearty and family-friendly meal. It is an easy dinner idea perfect for busy weeknights, offering deep flavor without the fuss.
Ingredients
- 2.5 lbs ripe tomatoes (Roma or San Marzano)
- 1 large (150g) onion, divided
- 6 cloves garlic (or 1 tsp garlic powder)
- 0.25 cup (60ml) olive oil, for roasting
- 1 Tbsp olive oil, for sautéing
- 4 cups (950ml) vegetable or chicken broth
- 0.5 cup (120ml) fresh basil, divided
- 0.5 cup (120ml) heavy cream or full-fat coconut milk
- 1 tsp salt
- 0.5 tsp pepper
Instructions
- Prepare Vegetables: Halve tomatoes, chop onion and garlic. Toss tomatoes, garlic, and half the onion with 0.25 cup olive oil, salt, and pepper on a baking sheet until evenly coated.
- Roast Vegetables: Roast at 400F (200C) for 30-40 minutes until softened and slightly charred, intensifying their sweet flavor.
- Sauté Remaining Onion: In your 6-quart Dutch oven, sauté the remaining chopped onion in 1 Tbsp olive oil over medium heat for 5-7 minutes until softened and fragrant.
- Simmer and Meld Flavors: Add the roasted vegetables, broth, and half the fresh basil to the Dutch oven. Simmer gently for 15 minutes, allowing flavors to deepen.
- Blend Smooth: Blend until velvety smooth using an immersion blender in the Dutch oven or a regular blender (in batches) for 3-5 minutes. (If the soup looks too thick after blending, splash in 0.25 cup (60ml) more broth.)
- Finish and Serve: Stir in the remaining fresh basil and cream (or milk). Gently warm through, but do not boil. Season to taste and serve this comforting soup.
Notes
Avoid overcrowding the roasting pan to ensure proper caramelization (otherwise, vegetables will steam). Do not boil the soup after adding cream or coconut milk to prevent curdling. For a spicier kick, add a pinch of red pepper flakes during sautéing. For a lighter soup, omit the cream entirely. Consider roasting extra tomatoes for future quick meals.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 calories
- Sugar: 18 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 40 mg
Keywords: easy dinner, roasted tomato, basil soup, Dutch oven, family-friendly, wholesome, comforting, weeknight meal, vegetarian option, healthy