Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Preheat oven to 450°. Use a pairing knife to cut stem out of tomatoes, then quarter tomatoes. On a large baking sheet, toss tomatoes, garlic, and 2 tablespoons oil. Season generously with salt and pepper. Roast until tomatoes are very soft and golden, 20 to 25 minutes.
In a large pot over medium heat, heat remaining tablespoon of oil. Add onion and cook until soft. Add roasted tomatoes and garlic and any juice on the pan, then add broth and bring to a simmer. Use an immersion blender to blend tomatoes until smooth.
Add parmesan rind, basil, red pepper flakes, and season with salt and pepper. Bring to a boil, then reduce heat to a simmer. Let soup simmer for 20 minutes, stirring occasionally. Remove rind from soup.
Serve with more basil and drizzle with a little cream or olive oil.
This recipe was originally published in Delish US
Tomato basil soup in this recipe combines roasted Roma tomatoes, garlic, yellow onion, olive oil, chicken or vegetable broth, and fresh basil. A Parmesan rind and crushed red pepper flakes simmer in the pot, and heavy cream or olive oil finishes each bowl.
Roasting brings out the tomatoes’ sweetness and makes them taste more like tomatoes, which helps when only out-of-season tomatoes are available. The quartered Roma tomatoes roast with garlic and olive oil at 450° until very soft and golden, about 20 to 25 minutes.
Yes, with adjustments. The recipe notes that leaving out the Parmesan rind keeps the soup vegan, and the broth can be vegetable rather than chicken. The heavy cream garnish is optional, since the soup can instead be finished with a drizzle of olive oil.
The recipe takes about one hour in total, with 10 minutes of prep. Tomatoes roast for 20 to 25 minutes, then the soup simmers for another 20 minutes after blending. It yields four servings at roughly 225 calories each, per Edamam’s estimate.
The recipe suggests serving the soup on its own or alongside a melty grilled cheese. Each bowl is topped with extra fresh basil and a drizzle of heavy cream or olive oil. The soup works as a simple, warming dish for cold evenings.