Nothing beats the flavor of garden-fresh tomatoes, and this roasted tomato basil soup brings them to life with rich caramelized onions, creamy coconut milk, and fragrant basil. It’s an easy, comforting recipe that makes the most of your harvest, perfect for a cozy meal or paired with crusty bread. Let’s dive into this simple, flavorful soup!
Ingredients:
3 pints cherry tomatoes (or enough to fill a cookie sheet; any ripe tomatoes work well—Roma, cherry, 4th of July, etc.)
1/2 medium yellow onion, thinly sliced
3 cloves garlic, minced
1/3 cup fresh basil leaves
4 cups chicken broth (or vegetable broth)
14 oz coconut milk (for a creamy texture)
2 tbsp extra-virgin olive oil, divided
2 tsp coarse sea salt (plus more to taste)
Pinch of baking soda (to reduce acidity)
Instructions
Roast Tomatoes
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
Toss the washed tomatoes with 1 tbsp olive oil and 1 tsp sea salt. Spread them evenly on the prepared baking sheet and roast for 35 minutes or until the tomatoes are wrinkled and lightly browned.
Caramelize Onion
While tomatoes are roasting, heat 1 tbsp olive oil over low heat in a large saucepan. Add sliced onion and cook slowly, stirring occasionally, until golden brown, about 25 minutes.
Add Garlic
Increase heat to medium, add minced garlic to the onions, and sauté for 2-3 minutes or until the garlic becomes fragrant.
Combine Ingredients
Add the roasted tomatoes to the saucepan along with basil leaves, chicken broth, coconut milk, and an additional teaspoon of salt. Use an immersion blender to blend until smooth and creamy.
Adjust Seasoning
Taste and adjust seasoning, adding more salt if needed. Add a pinch of baking soda to balance the acidity if necessary.
Serve
Heat through, then serve warm. Enjoy your creamy, comforting bowl of roasted tomato basil soup!