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Best Slow-Roasted Tomato Soup with Easy Basil Oil

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This deeply savory, slow-roasted tomato soup is made with simple, whole ingredients and finished with a vibrant basil oil. It’s a restaurant-quality bowl of comfort that’s surprisingly easy to make.

Ingredients

Scale
  • 3 pounds Roma tomatoes (or vine-ripened tomatoes), halved lengthwise
  • 4 cloves garlic, smashed
  • 1 medium yellow onion, quartered (root end attached)
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt (Diamond Crystal preferred)
  • ½ teaspoon black pepper, freshly ground
  • 1 cup vegetable broth or chicken broth (low-sodium)
  • 2 tablespoons tomato paste
  • ½ teaspoon red pepper flakes (optional)
  • 1 cup fresh basil leaves, packed
  • ½ cup extra-virgin olive oil (for basil oil)
  • 1 small clove garlic (for basil oil)
  • ¼ teaspoon flaky sea salt (like Maldon, for basil oil)

Instructions

  1. Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper.
  2. Place halved tomatoes cut-side up on the baking sheet. Scatter smashed garlic cloves and quartered onion around them. Drizzle with 3 tablespoons olive oil, season with kosher salt and black pepper, and toss gently to coat. Spread into an even layer with tomatoes cut-side up.
  3. Roast for 3 to 4 hours, until tomatoes are shriveled, deeply caramelized around the edges, and have released most of their liquid. Garlic should be soft and golden, onions translucent and jammy.
  4. Remove from oven and let cool slightly on the pan. In a large pot or Dutch oven over medium heat, add tomato paste and cook for 1-2 minutes, stirring constantly, until darkened and fragrant (blooming).
  5. Scrape roasted tomatoes, onions, garlic, and all pan juices into the pot. Add vegetable broth and red pepper flakes (if using). Stir, scraping up browned bits. Bring to a gentle simmer over medium heat, then reduce heat to low and simmer uncovered for 15 minutes.
  6. Remove from heat and let cool for 5 minutes. Using an immersion blender, blend soup directly in the pot until completely smooth. Alternatively, blend in batches in a countertop blender (fill no more than halfway, hold lid with a towel). Taste and adjust seasoning with salt and pepper.
  7. While soup simmers or cools, make basil oil: In a small food processor, combine packed basil leaves, ½ cup olive oil, small garlic clove, and flaky sea salt. Pulse until basil is finely chopped and oil is bright green and fragrant (some texture is fine). Alternatively, use a mortar and pestle.
  8. Ladle hot soup into bowls. Drizzle a generous spoonful of basil oil over each bowl. Serve immediately with crusty bread or grilled cheese.

Notes

Don’t crowd the pan; give tomatoes space to roast. Patience is key—do not rush the roasting time. For an ultra-smooth soup, strain through a fine-mesh strainer after blending. If soup tastes flat or acidic, add a pinch of baking soda or a splash of cream/butter. Basil oil can be made up to 3 days ahead and stored in the refrigerator; let come to room temperature before using.

Nutrition

Keywords: tomato soup, slow-roasted tomato soup, basil oil, easy tomato soup, homemade tomato soup, roasted tomato soup, comfort food, vegetarian soup

Find it online: https://eliplate.com/best-slow-roasted-tomato-soup-with-easy-basil-oil/