Roasted Tomato Basil Soup
A rich and comforting roasted tomato basil soup made with oven-roasted plum tomatoes, fresh basil, garlic, onions, and stock for deep, balanced flavor.
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Servings: 6
Ingredients
- 1.5 kg ripe plum tomatoes halved lengthwise
- 60 ml olive oil plus an additional 30 ml
- 1 tablespoon salt
- 1½ teaspoons freshly ground black pepper
- 2 yellow onions finely chopped
- 6 garlic cloves minced
- 30 g unsalted butter
- ¼ teaspoon crushed red chili flakes
- 800 g canned plum tomatoes including their juice
- 600 g fresh basil leaves packed
- 1 teaspoon fresh thyme leaves
- 1 liter chicken stock or water
Instructions
- Preheat the oven to 200°C (400°F).
- In a large bowl, combine the fresh plum tomatoes with 60 ml of olive oil, salt, and black pepper. Toss until evenly coated. Arrange the tomatoes in a single layer on a baking tray and roast for approximately 45 minutes, until softened and lightly caramelized.
- In a large stockpot set over medium heat, sauté the chopped onions and minced garlic with the remaining 30 ml olive oil, butter, and crushed red chili flakes. Cook for about 10 minutes, stirring occasionally, until the onions are tender and beginning to brown.
- Add the canned tomatoes with their juice, fresh basil, thyme, and chicken stock (or water) to the pot. Stir well to combine.
- Add the roasted tomatoes along with any juices from the baking tray. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 40 minutes, allowing the flavors to fully develop.
- Pass the soup through a food mill fitted with the coarsest blade, or blend until desired consistency is reached.
- Taste and adjust seasoning as needed. Serve hot or chilled, according to preference.
Notes
This roasted tomato basil soup is naturally gluten-free when prepared with gluten-free chicken stock or water. Always verify that canned tomatoes, butter, and stock are labeled gluten-free to avoid cross-contamination.