Roasted Tomato Soup with Crunchy Basil Walnut Topping
Inroduction
About this Recipe
By: Caitlin Greene
Not sure about you, but I could eat tomato during ANY season. This Roasted Tomato Soup with Crunchy Basil Walnut Topping is actually the PERFECT way to use up summer produce. The soup comes together easily from pretty much just one sheet pan, meaning no standing over the hot stove! The texture is silky and creamy and the basil topping adds a whole new depth of flavor.
My favorite part about this soup is that you can use any tomatoes of your choice. My mom grew at least 5 varieties of tomatoes at a time, and they were all different sizes and shapes–so I know there are lots of different types! I like using a mix of large Beefsteak tomatoes, Roma tomatoes and Cherry tomatoes. Once you make this one and realize just how easy it is to create your very own tomato soup without all the additives, you’ll never want to go back. Fresh, ripe tomatoes that have been roasted down turn irresistibly concentrated and sweet. Oh, and the basil walnut topping is the icing on the cake–if you have extra I highly suggest using it like a pesto on toast or pasta.
What’s to love about this recipe:
– Minimal ingredients and simple to make.
– A naturally gluten-free and vegetarian meal.
– Easy to prep and freeze for later.
Ready to start? Here’s how you make this Roasted Tomato Soup with Crunchy Basil Walnut Topping
Preheat the oven to 425 degrees Fahrenheit. Then, slice the large tomatoes in half and spread them apart on a sheet pan. Add some cherry tomatoes along with the onion and garlic. Season generously with salt and pepper; drizzle with the olive oil and roast until the tomatoes and onions are soft. Toss the veggies a few times during the cooking. *If the garlic begins to brown, remove it from the baking sheet, set it aside and place the tomatoes and onions back in the oven.
While the tomatoes are roasting, let’s make the Crunchy Basil Walnut Topping! Add the basil, garlic, walnuts, olive oil, lemon juice, salt, and pepper to a food processor. Process for about 20 seconds until crunchy paste forms (not quite as thick as a pesto).
Remove the tomatoes from the oven, and add them to a high-speed blender or use an immersion blender. Blend until smooth. Add the broth, basil, honey, and balsamic vinegar and blend again.
Serve the soup topped with coconut cream (or cream) and the crunchy topping. Enjoy!
Roasted Tomato Soup with Crunchy Basil Walnut Topping
Ingredients
Soup
- 3 1/2 lbs of tomatoes
- 3 Tbsp olive oil
- 2 medium Vidalia onions, roughly chopped
- 6 cloves garlic, peeled
- Salt
- Pepper
- ½ cup vegetable broth, or more for thinner consistency
- ⅓ cup fresh basil
- 1 ½ Tbsp honey
- 1 Tbsp balsamic vinegar
- Coconut cream or regular cream, for topping
Crunchy Basil Walnut Topping
- ½ cup fresh basil
- ¼ cup walnuts
- 2 cloves garlic
- 3 Tbsp olive oil
- 1 Tbsp lemon juice
- ¼ tsp salt
- ¼ tsp pepper
Instructions
Preheat the oven to 425 degrees Fahrenheit
Slice the large tomatoes in half and spread them apart on a sheet pan. Add the cherry tomatoes, if using, along with the onion and garlic. Season generously with salt and pepper; drizzle with the olive oil and roast for 40-45 minutes until the tomatoes and onions are soft. Toss the veggies a few times during the cooking. *If the garlic begins to brown, remove it from the baking sheet, set it aside and place the tomatoes and onions back in the oven.
While the tomatoes are roasting, let’s make the Crunchy Basil Walnut Topping! Add the basil, garlic, walnuts, olive oil, lemon juice, salt, and pepper to a food processor. Process for about 20 seconds until crunchy paste forms (not quite as thick as a pesto).
Remove the tomatoes from the oven, and add them to a high-speed blender or use an immersion blender. Blend until smooth. Add the broth, basil, honey, and balsamic vinegar and blend again.
Serve the soup topped with coconut cream (or cream) and the crunchy topping.
