Description
A delightful Roasted Tomato Basil Soup paired with crispy Parmesan toast, perfect for cozy dinners and gatherings.
Ingredients
Scale
- Fresh tomatoes
- Fresh basil leaves
- 1 Onion
- 3 cloves Garlic
- 4 cups Vegetable broth
- 2 tablespoons Olive oil
- Salt and pepper to taste
- 4 slices Bread (for toasting)
- 1 cup Parmesan cheese (grated)
Instructions
- Preheat your oven to 400°F (200°C). Cut the fresh tomatoes in half and place them on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast for about 25-30 minutes until they are caramelized and fragrant.
- In a large pot, heat some olive oil over medium heat. Add chopped onions and minced garlic. Sauté until the onions are translucent and the garlic is fragrant, about 5 minutes.
- Once the tomatoes are roasted, add them to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring to a simmer. Let it cook for about 10 minutes. Then, use an immersion blender to puree the soup until smooth. Stir in fresh basil leaves for added flavor.
- While the soup simmers, preheat your broiler. Place slices of bread on a baking sheet, sprinkle with grated Parmesan cheese, and broil until golden and bubbly, about 2-3 minutes. Keep an eye on them to prevent burning!
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For a creamier texture, add a splash of cream or a dollop of yogurt before serving.
- To freeze the soup, do so before adding the basil. It can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl with toast
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Roasted Tomato Soup, Basil Soup, Parmesan Toast, Comfort Food