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Roasted Tomato and Basil Autumn Soup

This soup features roasted tomatoes blended with fresh basil to create a smooth, vibrant broth that captures the essence of fall. It incorporates sautéed aromatics and a gentle simmer to develop rich, earthy flavors, resulting in a velvety texture with a hint of tanginess. The final appearance is a warm, beautifully colored bowl with a fresh basil garnish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pounds ripe tomatoes halved
  • 2 tablespoons olive oil for roasting
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 tablespoon tarragon fresh, chopped
  • 1 bunch fresh basil leaves separated
  • Salt to taste
  • Black pepper to taste

Equipment

  • Baking sheet
  • Large pot
  • Immersion blender or regular blender
  • Cooking spoon
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Arrange the halved tomatoes on a baking sheet, drizzling them with olive oil and sprinkling with a pinch of salt. Roast for about 25-30 minutes until the skins are blistered and slightly charred, filling your kitchen with a smoky aroma.
  2. While the tomatoes roast, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, about 5 minutes. Stir frequently to prevent sticking.
  3. Add the minced garlic to the onions and cook for another minute until it releases a pungent, inviting aroma. Be careful not to burn the garlic.
  4. Once the tomatoes are roasted, transfer them (with any juices) into the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer.
  5. Stir in the fresh tarragon and half of the basil leaves. Let the soup simmer uncovered for about 15 minutes to develop flavors.
  6. Using an immersion blender, carefully blend the soup until smooth and velvety. Alternatively, transfer the mixture to a blender in batches, blending until smooth, then returning it to the pot.
  7. Add the remaining basil leaves, tearing them slightly to release their fragrance, and season the soup with salt and black pepper to taste. Stir well.
  8. Allow the soup to simmer for an additional 5 minutes so the flavors meld beautifully, and the basil becomes tender and fragrant.
  9. Pour the hot, velvety soup into bowls. Garnish with a few fresh basil leaves if desired, and serve immediately for a warm, vibrant fall dish.

Notes

For a richer flavor, drizzle a bit of extra virgin olive oil on top before serving. This soup pairs beautifully with crusty bread or a light salad.