Creamy Roasted Tomato Basil Soup
A Creamy Roasted Tomato Basil Soup full of incredible flavours, naturally thickened with no need for cream cheese or heavy creams!
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 1/2 pounds Roma tomatoes (halved lengthwise)
- 1 1/4 pounds grape tomatoes (or cherry tomatoes, halved lengthwise)
- 8 cloves garlic (peeled and smashed with the back of a knife)
- 3 tablespoons olive oil
- 1 pinch salt
- 1 pinch ground black pepper
- 1 large yellow onion (chopped, optional)
- 1 red bell pepper (deseeded and diced)
- 1 potato (diced)
- 3 tablespoons tomato paste
- 4 cups vegetable broth
- 2 cups fresh basil leaves (lightly packed, roughly torn)
Instructions
- 1
Preheat oven to 430°F | 220°C. Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
- 2
While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers (capsicum) and potato; cook while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges (about 6-7 minutes). Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; cover and bring to a boil.
- 3
Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic and basil to the broth (save 2 tablespoons of basil to use as garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth.
- 4
Optional: Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a smoother soup.
- 5
Sprinkle with extra basil, shaved parmesan cheese, and serve with cheesy garlic bread