Roasted Tomato Basil Soup (Better Than Any Restaurant!)

Learn how to make the best Roasted Tomato Basil Soup using fresh tomatoes, roasted garlic, San Marzano tomatoes, and a surprising ingredient that makes it creamy without heavy cream. This easy homemade soup is packed with flavor and perfect with a grilled cheese sandwich.
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Roasted Tomato Basil Soup
Serves 6
Ingredients
2 lbs Roma tomatoes, halved lengthwise
1 (28 oz) can San Marzano whole peeled tomatoes
1 large yellow onion, cut into wedges
1 whole head garlic
2 Tbsp extra virgin olive oil
1 tsp sea salt
½ tsp black pepper
1 tsp dried oregano
1 Tbsp tomato paste
2½ cups low-sodium chicken broth
1/2 - 1 cup packed cup fresh basil leaves
3/4 cup cottage cheese
1 Tbsp balsamic vinegar
Pinch red pepper flakes (optional)
Garnish
Fresh basil leaves
Grated Parmesan cheese


Directions
Step 1: Roast the Vegetables
Preheat your oven to 425°F.
Place the Roma tomatoes and onion wedges on a large parchment paper covered baking sheet.

Cut about ¼ inch off the top of the garlic head to expose the cloves. Place the garlic on a piece of foil, drizzle with a little olive oil, and wrap tightly.

Drizzle the tomatoes and onions with the olive oil and rub it in. Season with the salt, pepper, and oregano.

Roast for 40 - 45 minutes, or until the tomatoes are softened and beginning to caramelize around the edges.

Step 2: Simmer the Soup
Transfer the roasted tomatoes and onions to a large soup pot.

Squeeze the roasted garlic cloves into the pot.

Add the San Marzano tomatoes with their juices, tomato paste, and chicken broth.

Bring the soup to a gentle simmer and cook for 10 minutes to allow the flavors to blend.

Step 3: Blend Until Silky Smooth
Carefully transfer the soup to a Vitamix blender.

Add the fresh basil leaves and cottage cheese. Place the lid on top.

Start on low speed and gradually increase to high.
Blend for 60–90 seconds, or until the soup is completely smooth and velvety.

Step 4: Finish the Soup
Return the blended soup to the pot. If doing two batches, blend second batch and add to the soup pot.

Stir in the balsamic vinegar and optional red pepper flakes.

Taste and adjust the seasoning with additional salt and pepper if needed.
If the soup is thicker than you like, add a little extra broth until it reaches your desired consistency.

Serve hot and garnish with fresh basil, grated Parmesan cheese, and freshly cracked black pepper. This is dynamite served with my grilled cheese sandwich.

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Rockin Robin
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