Ingredients
Vegetables
- 3 pounds tomatoes, quartered
- 1 red bell pepper, seeded and roughly diced
- 1 small-medium onion, sliced
- 4-8 cloves garlic, peeled
Seasonings & Oil
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- Cracked black pepper, to taste
- 1 teaspoon sugar (adjust based on tomato acidity)
Liquids & Finishes
- 1 – 2 cups broth (vegetable or chicken) or evaporated milk for extra creaminess
- ¼ cup heavy cream (optional)
- 1 handful fresh basil
Instructions
- Prep: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Roast vegetables: On a rimmed sheet pan, combine quartered tomatoes, diced red bell pepper, sliced onion, and peeled garlic cloves. Drizzle with olive oil, then sprinkle Italian seasoning, salt, and cracked black pepper over the vegetables. Toss everything together to coat well. Roast in the preheated oven for 20 to 30 minutes until the vegetables are softened, fragrant, and beginning to brown.
- Blend: Remove the roasted vegetables from the oven and allow them to cool for 5 to 10 minutes. Carefully transfer the vegetables to a blender. Process until smooth, taking care to vent the blender lid according to the manufacturer’s guidelines to avoid steam buildup. You can cover the lid opening with a tea towel for safety.
- Finish soup: Pour the blended vegetable mixture into a large soup pot. Add broth or evaporated milk gradually until you reach your desired soup consistency. If using, stir in heavy cream to add extra richness. Season the soup with sugar and fresh basil leaves, then adjust salt and pepper to taste. Heat the soup gently for a few minutes until warm throughout. Remove basil leaves before serving hot.
Notes
- Adjust the amount of garlic from 4 to 8 cloves depending on your preference for garlicky flavor.
- Use evaporated milk instead of broth for a richer, creamier soup.
- Tailor the sugar quantity based on the acidity of your tomatoes to balance the soup’s flavor.
- Always be cautious when blending hot ingredients to prevent burns from steam.
- You can substitute fresh basil with dried basil if unavailable but add it during blending.
- This soup can be garnished with additional fresh basil or a drizzle of olive oil before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Italian
