There’s no better way to enjoy the first day of fall than with a cup of warm homemade soup. This roasted tomato basil soup is packed with flavor and topped with fresh basil and cream for the ultimate comfort food.
You’ll Need:
— 3 lbs Roma tomatoes
— 1 onion, quartered
— 1 clove garlic
— 3 tablespoons olive oil
— 2 teaspoons Italian seasoning
— 1 ½ cups vegetable broth
— 2 tablespoons tomato paste
— 1 teaspoon balsamic vinegar
— 5 Gotham Greens Basil leaves + more to garnish
— 1/2 cup canned coconut milk (or heavy cream)
— Salt and pepper, to taste
How To Make It:
- Preheat the oven to 400F. Cut the top ~1/2″ off of the head of garlic to expose all of the cloves.
- Add the tomatoes, onion, and garlic clove to the baking sheet. Sprinkle the Italian seasoning, salt, and black pepper, then drizzle with olive oil and toss to coat.
- Roast on the top rack of the oven for 50 to 60 minutes, until the edges of the onions have browned.
- Remove the garlic from the baking sheet and transfer the roasted tomato mixture into a blender with a venting lid. Squeeze the garlic over the blender. Add in the vegetable broth, tomato paste, balsamic vinegar, and fresh basil. Blend on high for 45-60 seconds until smooth.
- Transfer the soup to a large pot over medium heat, then add in the coconut milk and stir to combine. Reheat on the stovetop for a few minutes. Season with additional salt and pepper to taste, if necessary. To serve, garnish with a few basil leaves and olive oil.
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