This is our favorite and only roasted tomato and basil soup we’ll eat. I LOVE tomatoes but my family only likes them when they’re cooked in things like pizza sauce or spaghetti. This however, they all get excited about when I make it. It’s SUPER easy, and no sugar!!!
First you’ll need tomatoes. This recipe is adjustable to make as much or as little as you like.
You’ll need 12 medium tomatoes
You can use Roma tomatoes, regular tomatoes, or a mixture of both. If you use Roma tomatoes you will probably want to add more. In these photos I used a mix and I used about 20 tomatoes as most of them were Roma’s from my garden.
Cut these tomatoes in 1/2 and place in a single layer on a cookie sheet or two (or a pan of your choice).
Drizzle with olive oil (about 2-3 tablespoons)
Add salt and pepper to taste (I sprinkle salt & pepper over all the tomatoes)
Bake at 400 degrees for approximately 25 minutes.
Place the tomatoes in a blender and add fresh basil leaves. Add as many or as few as you like. The more you add, the stronger the basil flavor.
Serve immediately. If it needs a little warm up cook it in a saucepan or place in a crock-pot to keep the flavor growing and serve later.
We serve with fresh Parmesan on top. Enjoy!
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