Roast Tomato and Basil Soup with Olive Oil Toasts

Warm up your kitchen with this irresistibly comforting Roast Tomato and Basil Soup with Olive Oil Toasts, a recipe that celebrates the earthy sweetness of oven-roasted Roma tomatoes, caramelized onions, and the herbaceous aroma of fresh basil. Perfect for cozy nights, this velvety soup is blended to creamy perfection and paired with crispy baguette slices brushed with rich olive oil for an indulgent crunch. Ready in just over an hour, this wholesome, vegetarian-friendly dish is simple to prepare yet packed with gourmet flavor, and can be elevated further with a sprinkle of Parmesan cheese. Whether you’re craving a quick weeknight meal or a classic starter, this hearty tomato basil soup is a surefire crowd-pleaser that's both wholesome and satisfyingly delicious.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 10 pieces Roma tomatoes
• 4 pieces Garlic cloves
• 1 large Yellow onion
• 6 tablespoons Olive oil
• 1 cup Fresh basil leaves
• 4 cups Vegetable stock
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 loaf Baguette
• 0.5 cup Parmesan cheese (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the Roma tomatoes and cut them in half lengthwise. Peel the garlic cloves and leave them whole. Peel the onion and slice it into thick wedges.

Step 3

Place the tomatoes, garlic, and onion on a large baking sheet. Drizzle with 4 tablespoons of olive oil and sprinkle with salt and black pepper.

Step 4

Roast in the preheated oven for 35-40 minutes, or until the tomatoes and onions are soft and slightly caramelized.

Step 5

Transfer the roasted vegetables to a large pot. Add the vegetable stock and bring to a gentle simmer over medium heat.

Step 6

Add the fresh basil leaves to the pot and cook for 5 minutes to infuse the flavors.

Step 7

Using an immersion blender (or a standard blender in batches), blend the soup until smooth and creamy. Taste and adjust seasoning with additional salt and pepper if needed.

Step 8

For the olive oil toasts, slice the baguette into 1-inch thick slices. Brush both sides of each slice with the remaining 2 tablespoons of olive oil.

Step 9

Heat a skillet or griddle over medium heat. Toast the baguette slices for 1-2 minutes on each side, or until golden and crispy.

Step 10

Serve the soup hot with the olive oil toasts on the side. Optionally, sprinkle grated Parmesan cheese over the soup for added flavor.

Nutrition Facts

Serving size	(2268.8g)

Amount per serving	% Daily Value*
Calories	2649.5

Total Fat 131.4g	0%
Saturated Fat 35.7g	0%
Polyunsaturated Fat 10.8g
Cholesterol 106.8mg	0%
Sodium 8254.8mg	0%
Total Carbohydrate 271.5g	0%
Dietary Fiber 29.1g	0%
Total Sugars 50.2g
Protein 101.8g	0%

Vitamin D 25.6IU	0%
Calcium 1880.2mg	0%
Iron 21.8mg	0%
Potassium 3991.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.2%

Protein: 15.2%

Carbs: 40.6%