🍅🔥 Roasted Tomato Basil Soup

Here’s a cozy and comforting classic: Roasted Tomato Basil Soup 🍅🌿 — full of deep, rich flavor from oven-roasted tomatoes, garlic, and fresh basil. Creamy, nourishing, and perfect with grilled cheese!

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🍅🔥 Roasted Tomato Basil Soup

This homemade soup is bursting with slow-roasted sweetness and herby goodness — no canned soup can compare! Naturally gluten-free and easy to make dairy-free or vegan.

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⏱️ Time:

• Prep Time: 10 minutes
• Roast Time: 35–40 minutes
• Simmer Time: 15 minutes
• Total Time: ~1 hour

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✅ Ingredients:

• 2 ½ lbs ripe tomatoes (Roma or plum), halved
• 1 medium yellow onion, chopped
• 6 cloves garlic, peeled
• 3 tbsp olive oil
• Salt & black pepper, to taste
• 1 tsp sugar (optional, to balance acidity)
• 2 cups vegetable broth (or chicken broth)
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup fresh basil leaves, packed
• 1/4 cup heavy cream or coconut milk (optional, for creaminess)

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👩‍🍳 Instructions:

1. Roast the Veggies:
   Preheat oven to 400°F (200°C). Place tomatoes (cut side up), onion, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper.
   Roast for 35–40 minutes, until soft and lightly caramelized.
2. Blend the Soup:
   Transfer roasted veggies to a large pot. Add broth, basil, and red pepper flakes. Use an immersion blender (or transfer to a blender) to puree until smooth.
3. Simmer & Finish:
   Simmer soup over medium heat for 10–15 minutes. Stir in cream or coconut milk if using. Taste and adjust seasoning with salt, pepper, and sugar if needed.
4. Serve hot with a drizzle of cream or olive oil, and fresh basil on top.

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🍽️ Serving Size:

• Serves 4–6 people

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📝 Tips & Notes:

• Use san marzano or vine-ripened tomatoes for the best flavor.
• Want it thicker? Add a small peeled potato or a handful of cooked rice before blending.
• Freeze leftovers for up to 3 months — perfect for meal prep!
• For extra flavor, add a spoon of parmesan cheese or swirl of pesto before serving.