Roasted Tomato & Basil Soup
June brings the start of fresh tomato season, and this Roasted Tomato & Basil Soup captures those flavours beautifully. Slow roasting enhances the tomatoes’ natural sweetness, creating a rich and comforting base. This recipe is gentle on the stomach, high in antioxidants, and ideal for adults who prefer lighter meals during early summer.
Paired with whole-grain toast or a simple side salad, it makes a balanced lunch or dinner. The basil adds a wonderful freshness that complements the roasted tomatoes perfectly. It’s a delicious way to enjoy peak-season produce with minimal effort.
Ingredients
- 4 large tomatoes, quartered
- 1 small onion, chopped
- 2 garlic cloves
- 1 tablespoon olive oil
- 2 cups low-sodium vegetable broth
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup fresh basil leaves
Instructions
- Preheat the oven to 400°F (200°C).
- Spread tomatoes, onion, and garlic on a baking sheet; drizzle with olive oil.
- Roast for 25–30 minutes.
- Transfer to a pot; add broth, salt, and pepper. Simmer for 5 minutes.
- Blend until smooth.
- Stir in fresh basil and serve warm.
This soup is flavourful, soothing, and incredibly nourishing. It showcases early-summer ingredients in the best way. Enjoy it anytime you want a simple and wholesome meal.
