Go Back
–+ servings

California Roasted Tomato Basil Soup

Roasted tomato basil soup with California olive oil and an optional coconut milk swirl, ideal for postpartum recovery or a family meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 1
Course: Main Course, Soups
Cuisine: American
Calories: 161
Ingredients Method Nutrition Notes

Ingredients
  

Ingredients
  • 3 lbs ripe organic tomatoes preferably California-grown Roma tomatoes
  • 1 large yellow onion roughly chopped
  • 5 cloves garlic smashed
  • 1/4 cup fresh basil leaves packed
  • 3 tbsp extra-virgin olive oil preferably from Napa Valley, plus more for serving
  • 2 tbsp kosher salt use less if your broth is salted
  • 1 tsp freshly ground black pepper
  • 2 cups chicken broth, bone broth, or vegetable broth low-sodium if possible
  • 1 cup coconut milk optional; heavy cream can be substituted
  • 1/2 cup shredded sharp cheddar or Monterey Jack cheese for serving
  • 1 cup sourdough croutons for serving, optional

Method
 

Directions
  1. Preheat your oven to 450°F. Spread the tomatoes, smashed garlic, and chopped onion on a large rimmed baking sheet. Drizzle with the olive oil, season with salt and pepper, and toss to coat. Roast for 25 to 30 minutes, until the tomatoes blister and the onions soften, then switch to the broiler for 5 to 10 minutes to lightly char the edges.
  2. While the vegetables roast, pour the broth into a large stockpot and bring it to a rolling boil over high heat.
  3. Scrape the roasted tomato mixture and any accumulated juices into the boiling broth, then add the fresh basil leaves.
  4. Using an immersion blender, puree the soup until smooth and creamy. If you prefer a richer texture, stir in the coconut milk or heavy cream and heat through.
  5. Ladle the soup into bowls and finish each serving with shredded cheese, sourdough croutons, and a swirl of extra-virgin olive oil.

Nutrition

Calories: 161kcalCarbohydrates: 11.3gProtein: 4gFat: 12.2gSaturated Fat: 6.8gCholesterol: 5.6mgSodium: 1633mgFiber: 2.1gSugar: 5.1g

Notes

Nutrition facts include the optional coconut milk, cheese, and croutons; for a lighter soup, skip the coconut milk or use low-fat cream.
If your broth is salted, start with just 1 tablespoon of salt and adjust to taste before serving.
For a fully vegan version, use vegetable broth and plant-based cheese; the coconut milk keeps it creamy.
Roasting ahead: you can roast the tomatoes, onion, and garlic up to 2 days in advance and refrigerate until ready to use.
Freeze the finished soup for up to 3 months in airtight containers; thaw overnight and reheat slowly, adding a splash of broth if needed.
A regular blender works if you don't have an immersion blender, but blend in small batches and leave the lid cracked to let steam escape.
Make it a meal by serving alongside a grilled cheese sandwich or a green salad.

Tried this recipe?

Let us know how it was!