Experience the pure magic of oven-caramelized vegetables in this Velvety Roasted Tomato Basil Soup. Roasting fresh Roma tomatoes with sweet onions and whole garlic cloves intensifies their natural sweetness, creating a comforting soup that puts canned versions to shame.
Velvety Roasted Tomato Basil Soup with Crispy Grilled Cheese
By Chef Emily Carter
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings
5 bowls
Calories
240 kcal
Cuisine
American
Velvety Roasted Tomato Basil Soup with Crispy Grilled Cheese
Yield: 5 bowls
Sweet vine tomatoes and garlic roasted until caramelized, blended with fresh basil and cream. The ultimate comfort food paired with crispy sourdough grilled cheese.
🛒 Ingredients
👩🍳 Step-by-Step Instructions
-
1
Toss halved tomatoes, onions, and whole garlic with olive oil, salt, and pepper on a large baking sheet.
-
2
Roast at 400°F (200°C) for 35 minutes until vegetables are caramelized and blistered.
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3
Transfer roasted vegetables and all pan juices into a soup pot with broth.
-
4
Bring to a gentle simmer for 10 minutes. Stir in fresh basil leaves.
-
5
Use an immersion blender to purée until completely silky and smooth.
-
6
Stir in heavy cream and parmesan cheese; season to taste.
-
7
Serve piping hot with golden crispy buttered grilled cheese sandwiches.
💡 Chef's Insider Tip:
Roasting caramelizes the natural sugars in the tomatoes, eliminating the sharp acidity without needing added refined sugar.
🥗 Nutrition Facts (Per Serving)
240
Calories
5g
Protein
18g
Carbs
16g
Fat
4g
Fiber
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