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In a world where comfort food reigns supreme, few dishes evoke warmth and nostalgia quite like a bowl of rich, homemade tomato soup. When the chill of autumn sets in or when you need a remedy for a long day, nothing beats the allure of a steaming bowl of Cozy Roasted Tomato & Basil Soup. This recipe not only warms the soul but also tantalizes the taste buds with its delightful blend of roasted vegetables and fresh herbs. With simple ingredients and straightforward preparation, this soup is perfect for a cozy night in or as a starter for a family gathering.

Roasted Tomato & Basil Soup – So Cozy!

Indulge in the warmth of Cozy Roasted Tomato & Basil Soup, a comforting dish perfect for chilly days. This home-cooked recipe brings together ripe tomatoes, sweet onions, and fragrant garlic, all roasted to enhance their natural flavors. Finished with fresh basil and a touch of cream, this soup is not only delicious but also nutritious. Learn how to make this satisfying meal that pairs beautifully with crusty bread or a classic grilled cheese for the ultimate cozy experience.
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Ingredients
  

2 pounds ripe tomatoes, halved

1 large onion, quartered

4 cloves garlic, unpeeled

3 tablespoons olive oil

Salt and freshly ground black pepper, to taste

1 teaspoon dried thyme

1 tablespoon balsamic vinegar

4 cups vegetable broth (or chicken broth)

1 cup fresh basil leaves, packed (plus extra for garnish)

½ cup heavy cream (optional for creaminess)

Crusty bread, for serving

Instructions
 

Roasting the Vegetables:

    Preheat your oven to 400°F (200°C). On a large baking sheet, arrange the halved tomatoes, quartered onion, and unpeeled garlic cloves. Drizzle 2 tablespoons of olive oil over the vegetables and sprinkle with salt, pepper, and thyme. Toss gently to coat everything evenly.

      Bake:

        Roast in the preheated oven for 35-40 minutes, or until the tomatoes are blistered and caramelized, and the onions are tender. Remove from the oven and let cool slightly.

          Prepare the Soup:

            In a large pot, heat the remaining tablespoon of olive oil over medium heat. Squeeze the roasted garlic out of its skins (it should be soft) and add it to the pot along with the roasted tomatoes and onions.

              Blend:

                Pour in the vegetable broth and add the balsamic vinegar. Bring to a simmer over medium heat. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.

                  Add Fresh Basil:

                    Stir in the fresh basil leaves and cook for an additional 5 minutes to let the flavors meld. For a creamier texture, add heavy cream and stir well to combine. Taste and adjust seasoning with more salt and pepper if needed.

                      Serve:

                        Ladle the soup into bowls and garnish with extra fresh basil leaves. Serve hot with a side of crusty bread for dipping!

                          Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings