Roasted Tomato Basil Soup
Roasted vegetables bring out the natural sweetness of tomatoes and bell peppers in this creamy, herb-infused soup. A simple, wholesome recipe that’s both hearty and fresh.
Ingredients
- 4 –5 large tomatoes
- 2 red bell peppers
- 3 –4 garlic cloves peeled
- 1 small onion
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 1/2 teaspoon basil
- 1/4 teaspoon ground thyme
- 1/2 teaspoon kosher salt
- Pinch of black pepper
Instructions
- Preheat oven to 425ºF (220ºC).
- Cut tomatoes and onion into wedges; halve bell peppers and remove seeds.
- Place all vegetables and garlic on a baking sheet.
- Drizzle with olive oil, season with salt and pepper.
- Roast for 40–45 minutes until vegetables are soft and slightly browned.
- While roasting, simmer vegetable broth with basil and thyme in a large pot.
- See full steps with tips & photos → https://mischacrossing.com/roasted-tomato-basil-soup/
Notes
- Creamy Option: For a creamier soup, add a splash of heavy cream or coconut milk after blending the vegetables.
- Add Spice: For some extra heat, you can add a pinch of red pepper flakes when seasoning the soup.