Roasted Tomato Basil Soup. Fresh tomatoes, onion and garlic roasted until concentrated, then blended with vegetable broth and basil. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A tomato-forward bowl
Roasting fresh Roma tomatoes with onion and garlic gives this blended soup a concentrated base; fresh basil and a little balsamic go in near the end. There is no dairy cream or chicken broth in the measured formula.
Six bowls are a working yield. The site search returned broad tomato-soup mentions rather than a named page, so deeper equivalence review is still needed.
Use two sheets to avoid steaming
Space tomato halves and onion wedges so the edges can roast rather than sit in a pool. Watch peeled garlic, which may brown faster than large tomato pieces.
An estimated 35–40 minutes at 425°F is a trial starting point. Fruit size and water content change how much liquid is lost.
Ingredients for 6 bowls
| Ingredient | Amount | Use |
|---|---|---|
| Ripe Roma tomatoes, halved | 2 pounds | Roast cut side up. |
| Yellow onion, cut into wedges | 1 medium | Roast. |
| Garlic cloves, peeled | 4 cloves | Roast. |
| Extra-virgin olive oil | 2 tablespoons | Roasting. |
| Fine salt | 3/4 teaspoon | Season vegetables and adjust. |
| Freshly ground black pepper | 1/4 teaspoon | Season vegetables. |
| Low-sodium vegetable broth | 2 cups | Blend and simmer. |
| Fresh basil leaves, loosely packed | 3/4 cup | Stir in after blending. |
| Balsamic vinegar | 1 teaspoon | Finish. |
Step-by-step method
- Heat oven to 425°F. Arrange 2 lb halved Roma tomatoes cut side up with one onion in wedges and four peeled garlic cloves across two rimmed sheets. Toss lightly with 2 tbsp olive oil, 3/4 tsp salt and 1/4 tsp pepper.
- Roast approximately 35–40 minutes until tomato edges concentrate and onion softens without scorching the garlic. Transfer roasted vegetables and their juices to a large saucepan with 2 cups low-sodium vegetable broth.
- Bring to a gentle simmer for about ten minutes, then turn off heat and wait approximately ten minutes. Use an immersion blender carefully in the pot until smooth. Stir in 3/4 cup fresh basil leaves and 1 tsp balsamic vinegar; pulse or stir briefly so basil remains fresh-tasting.
- Taste and divide into six provisional bowls. Measure final volume, acidity, roast loss and safe blending time during a kitchen trial; this recipe has no cream or canned soup base.
Simmer and blend
Collect the roasted juices and add two cups vegetable broth, simmer briefly, then turn off heat and wait ten minutes before using an immersion blender carefully.
Love and Lemons has a roasted fresh-tomato basil soup reference, but it uses different oven temperature and proportions. This version needs its own measured volume and blending-time check.
Add basil late
Stir basil in after hot blending for a fresher herb note. A teaspoon balsamic is meant to sharpen rather than dominate. Taste before changing either quantity.
If the first batch tastes overly acidic or too thin, record tomato brand, roast loss and actual final volume rather than adding sugar or cream without updating the card.
Serving and storing
Serve one provisional cup as a small soup portion. Bread or a grilled cheese can be offered separately, not silently included in ingredient counts.
Cool cooked leftovers promptly under current FDA guidance. No exact storage period or freezer quality has been established for this untested recipe.
Tomato soup questions
Does it use canned tomatoes?
No. The working card roasts two pounds of fresh Roma tomatoes.
Is there cream?
No dairy is in this formula; texture comes from blended roasted vegetables.
When is basil added?
After simmering and blending, near the end.
Further reading and related Chefly recipes: Love and Lemons' tomato basil soup; FDA safe food handling. These are relevant references and other dishes, not evidence that this proposed formula was tested.
Recipe-card handoff — preview, not a native plugin card
Roasted Tomato Basil Soup. Category: Soups. 6 bowls. Prep approximately 20 minutes; cooking approximately 50 minutes; additional cooling/chilling approximately 10 minutes; total approximately 80 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 2 pounds Ripe Roma tomatoes, halved; 1 medium Yellow onion, cut into wedges; 4 cloves Garlic cloves, peeled; 2 tablespoons Extra-virgin olive oil; 3/4 teaspoon Fine salt; 1/4 teaspoon Freshly ground black pepper; 2 cups Low-sodium vegetable broth; 3/4 cup Fresh basil leaves, loosely packed; 1 teaspoon Balsamic vinegar.
Instructions: Heat oven to 425°F. Arrange 2 lb halved Roma tomatoes cut side up with one onion in wedges and four peeled garlic cloves across two rimmed sheets. Toss lightly with 2 tbsp olive oil, 3/4 tsp salt and 1/4 tsp pepper. Roast approximately 35–40 minutes until tomato edges concentrate and onion softens without scorching the garlic. Transfer roasted vegetables and their juices to a large saucepan with 2 cups low-sodium vegetable broth. Bring to a gentle simmer for about ten minutes, then turn off heat and wait approximately ten minutes. Use an immersion blender carefully in the pot until smooth. Stir in 3/4 cup fresh basil leaves and 1 tsp balsamic vinegar; pulse or stir briefly so basil remains fresh-tasting. Taste and divide into six provisional bowls. Measure final volume, acidity, roast loss and safe blending time during a kitchen trial; this recipe has no cream or canned soup base.
Allergens: Check vegetable broth and balsamic vinegar labels for allergens and cross-contact. Review packaged ingredients and cross-contact before serving.
Print
Roasted Tomato Basil Soup
- Total Time: 80 minutes
- Yield: 6 servings 1x
Description
Six small bowls of blended roasted tomato-basil soup.
Ingredients
- 2 pounds Ripe Roma tomatoes, halved
- 1 medium Yellow onion, cut into wedges
- 4 cloves Garlic cloves, peeled
- 2 tablespoons Extra-virgin olive oil
- 3/4 teaspoon Fine salt
- 1/4 teaspoon Freshly ground black pepper
- 2 cups Low-sodium vegetable broth
- 3/4 cup Fresh basil leaves, loosely packed
- 1 teaspoon Balsamic vinegar
Instructions
- Heat oven to 425°F. Arrange 2 lb halved Roma tomatoes cut side up with one onion in wedges and four peeled garlic cloves across two rimmed sheets. Toss lightly with 2 tbsp olive oil, 3/4 tsp salt and 1/4 tsp pepper.
- Roast approximately 35–40 minutes until tomato edges concentrate and onion softens without scorching the garlic. Transfer roasted vegetables and their juices to a large saucepan with 2 cups low-sodium vegetable broth.
- Bring to a gentle simmer for about ten minutes, then turn off heat and wait approximately ten minutes. Use an immersion blender carefully in the pot until smooth. Stir in 3/4 cup fresh basil leaves and 1 tsp balsamic vinegar; pulse or stir briefly so basil remains fresh-tasting.
- Taste and divide into six provisional bowls. Measure final volume, acidity, roast loss and safe blending time during a kitchen trial; this recipe has no cream or canned soup base.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 10 minutes, included in the total.
Untested estimate: 35–40-minute vegetable roast, ten-minute simmer and ten-minute pause before careful immersion blending; preheat excluded.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 10 minutes
- Cook Time: 50 minutes
- Category: Soups
Nutrition
- Serving Size: About one cup, pending measured final volume