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Bowl of roasted tomato basil soup with basil garnish and toasted bread slices.
Daniel

Roasted Tomato Basil Soup

A comforting and velvety soup featuring roasted tomatoes and fragrant basil, perfect for any season.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Tomatoes
  • 2 lbs fresh tomatoes halved
  • 1 tbsp olive oil extra virgin
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
For the Soup
  • 1 onion chopped
  • 3 cloves garlic minced
  • 3 cups vegetable broth
  • 1/2 cup basil leaves chopped
  • 1/4 cup heavy cream

Equipment

  • Air Fryer
  • Blender
  • Large Baking Sheet
  • Large Pot

Method
 

Roast the Tomatoes
  1. Preheat the air fryer to 400°F (200°C).
  2. Place the halved tomatoes on a large baking sheet. Drizzle with olive oil and season with salt and black pepper.
  3. Roast the tomatoes in the air fryer for 40 minutes, turning halfway through, until they are caramelized.
Prepare the Soup
  1. In a large pot, sauté the chopped onion over medium heat until translucent, about 5 minutes.
  2. Add minced garlic and cook for an additional 1 minute.
  3. Add the roasted tomatoes, along with any juices, to the pot. Add the vegetable broth.
  4. Bring to a simmer and cook for 10 minutes.
  5. Remove from heat and use a blender to puree the soup until smooth.
  6. Return the soup to the pot and stir in chopped basil and heavy cream. Heat gently until warmed through.

Notes

Serve with crusty bread for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.