Roasted Tomato and Basil Soup

This roasted tomato soup is a summery take on the classic, with a vibrant, sweet flavor from fresh tomatoes. It's easy to make, packed with flavor, and perfect for a quick and easy weeknight meal.

The history of tomato soup is a long and winding one, dating back to the early 19th century. The first known recipe for tomato soup appeared in an American cookbook in 1897, and it quickly became a popular dish. Over the years, tomato soup has undergone many transformations, from a simple broth to a creamy, condensed soup. Today, there are countless variations on tomato soup, each with its own unique flavor and texture.

Prep time: 20 | Cook time: 35 | Serves: 4

Ingredients

• 2 pounds Roma tomatoes, halved
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1/2 cup fresh basil, chopped

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, or until softened and browned.
3. Heat olive oil in a large pot over medium heat.
4. Add onion and cook until softened, about 5 minutes.
5. Add garlic and cook for 1 minute more.
6. Add roasted tomatoes, chicken broth, and salt and pepper to taste.
7. Bring to a boil, then reduce heat and simmer for 15 minutes.
8. Remove from heat and stir in basil.

Why It Works

• Roasting the tomatoes intensifies their flavor and sweetness.
• Using fresh basil adds a bright, herbaceous flavor to the soup.
• Simmering the soup for 15 minutes allows the flavors to meld and develop.