Ingredients
Soup
- 1 tbsp olive oil
- 1 medium yellow or white onion, diced
- 3 garlic cloves, minced
- 3 tsp dried basil
- 2 tsp dried oregano
- 2 small potatoes, chopped
- 1 (12 oz) can diced tomatoes
- 4 large ripe tomatoes, chopped
- 4 cups vegetable broth
- 1 cup tomato basil pasta sauce
- Salt and freshly ground black pepper, to taste
- Roasted Tomato Topping
- 1 tbsp olive oil
- 10 cherry tomatoes
- 4 medium vine tomatoes
- Salt and freshly ground black pepper
To Serve
- Fresh basil leaves
- Crusty bread (optional)
Servings
Yields
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Linked Recipes
Preparation
Step 1
Preheat the oven to 400°F (200°C). Toss the cherry and vine tomatoes with olive oil, salt, and pepper. Roast for 15–30 minutes until softened and lightly caramelized, removing the cherry tomatoes first if needed.
Step 2
Meanwhile, heat the olive oil in a large pot over medium heat. Sauté the onion and garlic for 3–5 minutes until softened.
Step 3
Stir in the dried basil, oregano, potatoes, tomato basil sauce, canned tomatoes, and fresh tomatoes.
Step 4
Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
Step 5
Blend the soup with an immersion blender until smooth and creamy. Season with salt, pepper, and additional basil if desired.
Step 6
Ladle into bowls and top with the roasted tomatoes and fresh basil. Serve warm with crusty bread if desired.
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