Creamy Roasted Tomato Basil Soup (No Cream)

 

Ingredients:

• 2 ½ pounds Roma tomatoes, halved lengthwise
• 1 ¼ pounds grape tomatoes or cherry tomatoes, halved lengthwise
• 8 cloves garlic, peeled and smashed with the back of a knife
• 3 tablespoons olive oil (divided)
• 1 pinch salt
• 1 pinch ground black pepper
• 1 large yellow onion, chopped (optional)
• 1 red bell pepper, deseeded and diced
• 1 potato, diced (optional for a thicker soup)
• 3 tablespoons tomato paste
• 4 cups vegetable broth
• 2 cups fresh basil leaves, lightly packed and roughly torn
• Extra basil and shaved Parmesan cheese for garnish (optional)

Instructions:

1. Roast the Tomatoes:

   • Preheat the oven to 430°F (220°C).
   • Arrange the Roma and grape or cherry tomatoes on a baking tray with the garlic cloves.
   • Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
   • Roast for about 25 minutes, or until the tomatoes are soft and charred on the tops.

2. Prepare the Soup Base:

   • While the tomatoes are roasting, heat 1 tablespoon of olive oil in a medium-sized pot or saucepan over medium-high heat.
   • Add the chopped onion (if using), diced red bell pepper, and diced potato.
   • Cook, stirring occasionally, until the onion becomes translucent and the potato starts to crisp on the edges, about 6-7 minutes.
   • Stir in the tomato paste and cook for another minute.

3. Simmer the Soup:

   • Pour in the vegetable broth and season with additional salt if needed.
   • Cover and bring to a boil, then reduce the heat to low.
   • Simmer for about 15 minutes, or until the potato is tender when tested with a fork.

4. Blend and Finish:

   • Add the roasted tomatoes, garlic, and basil to the pot.
   • Continue to simmer for 2 minutes, just until the basil is softened.
   • Use a stick blender to blend the soup until smooth. For an ultra-smooth texture, you can strain the soup through a colander or fine mesh sieve to remove any skins and larger tomato pieces.

5. Serve:

   • Ladle the soup into bowls and garnish with extra basil and shaved Parmesan cheese, if desired.
   • Serve with cheesy garlic bread for a comforting meal.

Notes:

• If you prefer a low-carb version, you can omit the potato. It will still be delicious but slightly less thick.
• For a richer flavor, consider adding a splash of cream or a dollop of sour cream before serving.

Enjoy your flavorful, homemade tomato basil soup!