Roasted Tomato Basil Bliss

$To make this tasty Roasted Tomato Basil Soup, you need a few key ingredients. Here’s what you should gather: - 2 pounds ripe tomatoes, a mix of varieties for a more complex flavor profile, halved - 1 medium onion, chopped into small pieces - 4 cloves garlic, unpeeled - 2 tablespoons extra virgin olive oil - Salt and freshly ground black pepper, to taste - 1 teaspoon granulated sugar (to balance the acidity of the tomatoes) - 2 cups vegetable broth - 1 cup fresh basil leaves, tightly packed - ½ cup heavy cream (optional for added creaminess) Using ripe tomatoes is crucial. They add the rich taste you want. The mix of varieties brings depth to the soup. Don't skip the onion and garlic; they add sweet and savory notes. Olive oil helps to roast the veggies and adds flavor. Seasonings like salt, pepper, and sugar balance the soup and enhance the flavors. Vegetable broth gives it a nice base. Fresh basil is a must for that bright, herbal note. If you like a creamier texture, add the heavy cream. Now that you have your ingredients, you are ready to dive into the cooking process! {{ingredient_image_2}} Set your oven to 400°F (200°C). This high heat helps the veggies roast well. Roasting brings out deeper flavors in the tomatoes and onions. On a large baking sheet, lay out the halved tomatoes, chopped onion, and unpeeled garlic. Drizzle the olive oil evenly over them. Sprinkle salt, pepper, and sugar on top. This helps balance the tomato's acidity and brings out their sweetness. Put the baking sheet in the oven. Roast for 30 to 35 minutes. The tomatoes should collapse and get a nice caramel color. Make sure to turn them halfway through. This ensures they cook evenly. After roasting, let the garlic cool for a few minutes. Squeeze the soft garlic from the skins right into your pot. It should slide out easily. Carefully transfer the roasted tomatoes and onion into the pot with the garlic. Add the vegetable broth and bring everything to a gentle simmer over medium heat. This helps the flavors mix well. Let the mixture simmer for about 10 minutes. This melds the flavors. When ready, remove from heat and use an immersion blender to blend until smooth. If you want it chunkier, blend less. Toss in the fresh basil leaves and blend again until fully mixed. The basil adds a fresh, bright flavor that lifts the soup. If you like a creamy soup, stir in the heavy cream now. Heat gently, but do not boil. This keeps the cream smooth. Taste your soup and adjust as needed. You can add more salt, pepper, or sugar to get the flavor just right. Roasting brings out deep flavors in tomatoes. It caramelizes their natural sugars. A hot oven helps achieve this. Set your oven to 400°F (200°C). This temperature allows the tomatoes to soften. Roast for 30-35 minutes until they are tender. Turn the tomatoes halfway to ensure even cooking. Watch for a slight browning; that’s where the magic happens. To get a smooth soup, use an immersion blender. This tool blends the soup right in the pot. Blend until you reach your desired smoothness. If you like a chunkier soup, blend less. You can even leave some pieces whole for texture. This lets you enjoy bits of tomato and onion. To spice things up, try adding herbs or spices. A pinch of red pepper flakes gives heat. You can also mix in proteins like cooked chicken or beans. For garnishing, add a dollop of cream or a drizzle of olive oil. Fresh basil leaves on top add a pop of color and flavor. Enjoy experimenting with your soup! Pro Tips Choose the Right Tomatoes: Opt for a mix of heirloom, Roma, and cherry tomatoes for a rich and varied flavor profile that enhances your soup. Don’t Rush the Roasting: Allow the tomatoes and garlic to caramelize properly for deeper, sweeter flavors; this can take up to 40 minutes depending on your oven. Use Fresh Basil: Always add fresh basil at the end of the cooking process to preserve its vibrant color and aromatic qualities, making your soup fragrant and appealing. Adjust Consistency: If you prefer a thicker soup, you can simmer it longer to reduce the liquid, or add a bit of cooked rice or potatoes to thicken it up. {{image_4}} You can make this soup vegan by swapping out the heavy cream and broth. Use coconut milk for creaminess. For broth, choose vegetable broth or make your own. This keeps the rich taste without dairy. You can add more veggies to boost flavor. Carrots or bell peppers work well. Even zucchini can add a nice texture. Feel free to toss in some fresh herbs like thyme or oregano for extra flavor. Cheese can also enhance the soup. Adding parmesan or crumbled feta gives a nice touch. Stir it in just before serving for a creamy finish. Pair this soup with crusty bread or a grilled cheese sandwich. The bread soaks up the flavors and adds crunch. For a lovely touch, serve the soup in wide bowls and drizzle olive oil on top. You can also garnish with fresh basil leaves to make it look pretty. Enjoy! After enjoying your roasted tomato basil soup, let it cool to room temperature. - Refrigeration: Store the soup in the fridge. Use an airtight container to keep it fresh. - Container Recommendations: Glass jars work well. They do not stain and are easy to clean. If you want to save some soup for later, freezing is a great option. 1. Steps to Freeze: First, let the soup cool completely. Pour it into freezer-safe bags or containers. Leave some space for expansion. 2. Reheat Properly: To reheat, thaw the soup overnight in the fridge. Heat it gently on the stove, stirring often. How long does your soup stay fresh? - Refrigerated Soup: It lasts about 3-5 days in the fridge. - Frozen Soup: It can stay good for up to 3 months in the freezer. Make sure to label your containers with dates for easy tracking! It takes about 50 minutes in total. The prep time is just 10 minutes. You will roast the veggies for 30-35 minutes. Then, simmer and blend the soup for about 10 minutes. Yes, you can use canned tomatoes. They save time and are easy to find. Just choose good-quality canned tomatoes. They can give a rich flavor but may lack the fresh taste of roasted ones. For a dairy-free option, use coconut milk or almond milk. These give creaminess without dairy. If you want lower calories, try cashew cream or blended silken tofu. Both add a nice texture. Yes, this soup is quite healthy. It is low in calories and high in vitamins. Tomatoes are rich in antioxidants. Basil provides anti-inflammatory benefits. Using broth instead of cream keeps it light and nutritious. Absolutely! You can try thyme or oregano for a different taste. Chives or parsley can also add freshness. Feel free to mix and match herbs to find your favorite flavor. In this article, I covered how to make delicious Roasted Tomato Basil Soup. We discussed the key ingredients needed, like ripe tomatoes and fresh basil. I explained each step, from preheating your oven to blending the soup for that perfect texture. You learned tips for roasting and seasoning to enhance flavor. Remember, this soup can be made vegan or customized with extra veggies. Enjoy your cooking adventure, and savor the rich tastes of your homemade soup. Each bowl holds comfort and warmth.$

A delicious roasted tomato soup infused with fresh basil and garlic, perfect for a comforting meal.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

2 pounds ripe tomatoes, a mix of varieties, halved
1 medium onion, chopped into small pieces
4 cloves garlic, unpeeled
2 tablespoons extra virgin olive oil
to taste salt
to taste freshly ground black pepper
1 teaspoon granulated sugar
2 cups vegetable broth
1 cup fresh basil leaves, tightly packed
½ cup heavy cream (optional)

Instructions

Preheat your oven to 400°F (200°C).
On a large baking sheet, arrange the halved tomatoes, chopped onion, and unpeeled garlic cloves. Drizzle with olive oil and season with salt, black pepper, and sugar.
Roast in the preheated oven for approximately 30-35 minutes, turning the tomatoes halfway through.
Allow the garlic to cool, then squeeze the soft roasted garlic from their skins into a large pot.
Transfer the roasted tomatoes and chopped onion into the pot with the garlic. Pour in the vegetable broth and bring to a gentle simmer over medium heat.
Simmer for about 10 minutes, then blend the soup with an immersion blender to your desired smoothness.
Add the fresh basil leaves and blend again until fully incorporated.
If desired, stir in the heavy cream and gently heat through without boiling.
Taste and adjust seasoning as necessary.

Notes

Serve hot with a drizzle of olive oil and fresh basil leaves. Pairs well with crusty bread or grilled cheese.

Keyword basil, roasted, soup, tomato, vegetarian