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–+ servings

California-Style Roasted Tomato Basil Soup

This roasted tomato basil soup blends oven-charred tomatoes, garlic, and fresh basil into a velvety bowl of comfort. A cozy, easy favorite.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 1
Course: Soups
Cuisine: Italian
Calories: 178
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 lb ripe tomatoes (about 1.4 kg), cut into 2-inch chunks
  • 1/2 medium yellow onion, diced about 1 cup
  • 5 cloves garlic, peeled and coarsely chopped
  • 2 tbsp California olive oil
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup fresh basil leaves, lightly packed
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup low-sodium vegetable broth
  • 1 tsp granulated sugar to balance acidity
  • 1/4-1/2 cup heavy cream optional

Method
 

  1. Preheat the oven to 450°F. Lightly grease a large rimmed baking sheet with olive oil or cooking spray.
  2. In a large bowl, toss the tomatoes, onion, garlic, olive oil, salt, and pepper until evenly coated. Spread the mixture in a single layer on the prepared baking sheet.
  3. Roast for 30 minutes, stirring once halfway through. Then broil for 2 to 3 minutes, until the edges just begin to char.
  4. Transfer the roasted vegetables to a high-powered blender, add the fresh basil, and blend until completely smooth.
  5. Melt the butter in a large pot over medium heat. Whisk in the flour and cook until bubbly, about 1 minute. Gradually whisk in the vegetable broth and sugar until smooth.
  6. Stir in the pureed tomato mixture. If using, add the heavy cream. Reduce the heat to medium-low and cook for about 15 minutes, until slightly thickened.
  7. Season to taste with additional salt and pepper, then serve warm.

Nutrition

Calories: 178kcalCarbohydrates: 16gProtein: 3gFat: 13gSaturated Fat: 6gCholesterol: 24mgSodium: 230mgFiber: 3gSugar: 8g

Notes

Swap in one 28-ounce can of whole San Marzano tomatoes if fresh tomatoes are out of season, and reduce the salt to 1/4 teaspoon.
For a smooth soup without a high-powered blender, use an immersion blender in the pot and blend in batches.
Add heavy cream for richness, or use coconut cream for a dairy-free version.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat gently over medium-low heat to avoid curdling the cream.
Serve with a grilled cheese sandwich on sourdough for a true California-style pairing.

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