One of my favorite so far variations for pureed tomato soup. It is so flavorful thanks to fresh herbs like thyme and basil! Roasted garlic is not overtaking the major role here, it is just the right amount for the perfect combination of ingredients. I am roasting the tomatoes and garlic with onions and herbs in the oven first. Then puree in the blender, adding basil at this step (or it would lose its color and texture if put in the oven along with the veggies). There is no broth or any other liquid base added in this soup version. The juice of roasted vegetables is enough to create the perfect consistency and thickness. The aroma of this roasted tomato soup would conquer the most picky eater, believe me! My son would not want to eat tomatoes at all, but he absolutely loves this dish and is ready to eat this tomato basil soup non-stop, which makes me very happy! I like to serve it warm with a dash of creme and freshly baked baguette or homemade cheese croutons.
Roasted Tomato Basil Soup
Ingredients
- 3 ½ lbs tomatoes halved
- 1 cup onion quartered
- 2 garlic cloves peeled and halved
- 2 tbsp olive oil
- 2 tbsp fresh thyme leaves
- 1 tsp salt
- ¼ tsp ground pepper
- 10 fresh basil leaves plus additional to serve
Instructions
- Preheat oven to 400 °F (200 °C).
- Cut tomatoes, onions and garlic and place them in a baking pan.3 1/2 lbs tomatoes, 2 garlic cloves, 1 cup onion
- Sprinkle with olive oil, salt, pepper, thyme and toss to mix.2 tbsp olive oil, 2 tbsp fresh thyme leaves, 1 tsp salt, 1/4 tsp ground pepper
- Place the baked tomatoes and vegetables mixture in the blender, add fresh basil leaves and process in small batches until thoroughly combined to the desired thickness.10 fresh basil leaves
- Serve warm, garnished with a drop of cream and basil leaves and your favorite croutons or warm baguette on a side. Enjoy!
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