Roasted Tomato and Basil Soup with tomatoes, olive oil, garlic, onions and fresh, fragrant basil. What better flavour combination is there, really? My love claimed he despised tomato soup because it didn’t taste anything like tomatoes. But that was until he tasted my Roasted Tomato and Basil Soup, and now he can’t get enough of it.
Health benefits of tomatoes
Tomatoes are full of nutrients including, vitamin C, vitamin K, biotin, B6, fiber, and the carotenoid lycopene.
Lycopene neutralizes free radicals so that they do not cause damage to the body’s cells, it reduces the risk of cataracts, macular degeneration and heart disease, and has been shown to be protective against several forms of cancer.
Lycopene is fat soluble, which means it requires oil to be absorbed by the body. So not only is using olive oil with tomatoes absolutely delicious, the olive oil also helps the body to absorb the lycopene in tomatoes. That’s a win-win!
I dehydrated about 20 pounds of tomatoes this year, and they taste as sweet as candy. Some of them will be added to herb infused olive oil to add to homemade pizza, and to make sundried tomato and kale pesto, while others will be stored dry for other uses. Dehydrated or sun-dried tomatoes are delicious in soups, stews, salads and pasta dishes.
Dehydrated tomatoes are delicious, no question, but Roasted Tomato and Basil Soup is always a MUST during tomato season. The ingredients in this soup are simple, yet the flavour is complex. Roasting the tomatoes with onions caramelizes the vegetables to bring out their sweetness, and the onions help to balance the acidity of the tomatoes. Adding fresh basil just before serving takes this soup to the next level.
For additional soup recipes:
Roasted Tomato and Basil Soup
- 4 pounds tomatoes cut into chunks (deseeding is optional)
- 2 onions cut into chunks
- 4 cloves garlic chopped
- 3 tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
- 6 cups vegetable stock
- ½ cup fresh basil
- Preheat oven to 400°.
- Wash and cut tomatoes into quarters or chunks. Remove seeds if preferred.
- Spread tomato chunks out on two parchment lined baking sheets. Add cut up onion and garlic to baking sheets. Drizzle olive oil over vegetables. Sprinkle with salt and pepper. Roast for 45-50 minutes, until vegetables are soft and slightly charred.
- Add roasted vegetables to dutch oven pot and pour in 6 cups vegetable stock. Bring to boil.
- Puree soup in blender or use an immersion blender in the pot.
- Reduce heat and simmer for 15 minutes.
- Add chopped basil just before serving.