Description
Experience the ultimate bowl of comfort with this velvety Creamy Tomato Basil Soup. By roasting vine-ripened tomatoes, sweet onions, and aromatic garlic, we unlock a deep, natural sweetness that serves as the perfect foundation for a nutritious meal. Finished with a touch of milk or creamy coconut milk and handfuls of fresh basil, this sophisticated yet simple soup is a gentle, restorative dish that nourishes the heart and soul. Perfect for a quiet dinner or a wholesome lunch, it celebrates the vibrant, sun-drenched flavors of nature’s harvest.
Ingredients
4 cups fresh tomatoes, chopped
1 yellow onion, roughly chopped
3-4 cloves of garlic, peeled
3 tbsp extra virgin olive oil
1-2 cups vegetable broth
1 cup milk or coconut milk
1 cup fresh basil leaves, packed
Salt and pepper to taste
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Place the chopped tomatoes, onion, and garlic on a roasting pan.
Drizzle with olive oil and season generously with salt and pepper.
Roast in the oven until the vegetables are softened and slightly caramelized.
Transfer the roasted vegetables and their juices into a large soup pot or blender.
Add the vegetable broth and blend until smooth and velvety.
Return the mixture to the pot over low heat if needed.
Stir in the milk or coconut milk and fresh basil leaves.
Simmer gently for a few minutes to allow the flavors to meld together.
Adjust seasoning to taste and serve warm.
Notes
Using coconut milk adds a lovely hint of natural sweetness that pairs beautifully with the roasted tomatoes. For a thinner soup, add more vegetable broth until your desired consistency is achieved. Store leftovers in an airtight container in the refrigerator for up to 3 days.