Roasted Tomato Basil Bliss

$- 2 lbs ripe tomatoes, halved - 1 medium onion, quartered - 4 cloves garlic, unpeeled - 2 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon sugar (optional, to balance acidity) - 4 cups vegetable broth - 1 cup fresh basil leaves, chopped - 1/2 cup heavy cream (optional for creaminess) These ingredients form the base of a great soup. The ripe tomatoes give a sweet and fresh flavor. The onion adds depth, while garlic brings a nice aroma. Olive oil helps with roasting. You can play with amounts to fit your taste. - Fresh herbs like thyme or parsley - A pinch of red pepper flakes for heat - A squeeze of lemon juice for brightness Adding these optional items can take your soup to the next level. Fresh herbs add layers of flavor. Red pepper flakes give a hint of spice. Lemon juice brightens the taste, balancing the sweetness. Fresh tomatoes are the best choice for this soup. They add bright, vibrant flavors. When tomatoes are in season, they are juicy and full of taste. However, canned tomatoes can work well too. They are convenient and often cheaper. Choose whole, peeled tomatoes for great results. If using canned, look for options with no added salt or sugar. {{ingredient_image_1}} Start by gathering all your ingredients. You need 2 pounds of ripe tomatoes, 1 medium onion, and 4 cloves of garlic. Halve the tomatoes and quarter the onion. Leave the garlic unpeeled for now. Place them on a large baking sheet. Drizzle 2 tablespoons of olive oil over them. Sprinkle salt and pepper to taste. If you want to balance the soup's acidity, add 1 teaspoon of sugar. This step sets the stage for rich flavors. Preheat your oven to 400°F (200°C). Once it’s ready, place the baking sheet in the oven. Roast the veggies for about 30 to 35 minutes. You want the tomatoes to become soft and caramelized. This roasting brings out their sweetness. When done, take the sheet out and let the vegetables cool a bit. Squeeze the garlic from its skins and discard the skins. This process adds depth to the soup. In a large pot, combine the roasted tomatoes, onion, and garlic with 4 cups of vegetable broth. If you added sugar, toss it in now. Heat the pot over medium until it boils. Once boiling, reduce the heat and let it simmer for 10 to 15 minutes. This step allows the flavors to mingle. After simmering, use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender. Stir in 1 cup of chopped fresh basil leaves. If you want a creamy texture, add 1/2 cup of heavy cream. Let it simmer for another 5 minutes. Taste your soup and adjust the seasoning with salt and pepper as needed. Enjoy your flavorful creation! Tomatoes can be very acidic. To balance this, I suggest adding sugar. Just one teaspoon can help. You can also add a pinch of baking soda. This changes the soup’s pH and lessens the acidity. Taste as you go to find what you like best. For a creamy soup, use heavy cream. Add it near the end. If you prefer a thinner soup, add more vegetable broth. If it's too thick, just blend in more broth until you reach your desired thickness. Always blend until smooth for the best texture. You can change the flavor with different herbs. Try thyme or oregano for a new twist. A splash of balsamic vinegar adds depth. For a spicy kick, add red pepper flakes. Experiment to find what you love. Pro Tips Choose the Right Tomatoes: Use ripe, flavorful tomatoes for the best taste. Heirloom or vine-ripened varieties work wonderfully in this recipe. Don't Skip the Garlic: Roasting the garlic unpeeled enhances its sweetness and mellows the flavor, adding depth to your soup. Adjust Acidity: If your tomatoes are particularly acidic, a teaspoon of sugar can help balance the flavors without making the soup sweet. Garnish Creatively: Elevate your presentation with garnishes like croutons, a sprinkle of parmesan cheese, or a drizzle of balsamic reduction for added flavor and visual appeal. {{image_2}} You can easily make this soup vegan. Omit the heavy cream and use vegetable broth. The fresh tomatoes and basil bring a burst of flavor. You can also add a splash of coconut milk for creaminess. This option keeps the soup rich without dairy. This soup is naturally gluten-free! All the basic ingredients are safe. Just be sure to check your broth. Some brands may add gluten. Stick with a certified gluten-free vegetable broth for safety. Want to make your soup heartier? Add protein! You can mix in shredded chicken. It adds flavor and makes the soup filling. If you prefer a plant-based option, try beans. Cannellini or chickpeas work well. Just stir them in before blending. They'll add texture and nutrients. To store leftover soup, let it cool first. Once cooled, pour it into an airtight container. Make sure to seal it well. Store the soup in the fridge for up to five days. Label the container with the date to keep track of freshness. You can freeze this soup for later. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. It can last in the freezer for up to three months. When you are ready to eat, thaw it in the fridge overnight. Reheat the soup gently to keep its taste. Use a pot on low heat, stirring often. You can also use a microwave if you’re short on time. Add a splash of water or broth to keep it from being too thick. Taste and adjust the seasoning before serving. Yes, you can use dried basil. It has a stronger taste than fresh. Use about one tablespoon of dried basil for each cup of fresh. Add it when you blend the soup. This way, it can mix well with the other flavors. Dried basil works great, but the soup will taste best with fresh basil. Fresh basil adds a bright, herby taste that dried basil cannot match. Roasted tomato basil soup can last for about four to five days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and tasty. If you notice any sour smell or change in color, it’s best to toss it out. Reheating the soup is easy. Just warm it on the stove or in the microwave until hot. Absolutely! You can make roasted tomato basil soup ahead of time. Just let it cool completely before you store it. Then, put it in the fridge or freezer. If you freeze it, it can last for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Then, reheat it gently on the stove. You might want to add a splash of cream or a bit more basil when you serve it. Roasted tomato basil soup is easy and rewarding to make. We covered key ingredients, cooking steps, and helpful tips. You learned how to choose between fresh and canned tomatoes. We also explored tasty variations and storage methods. In the end, making this soup brings warmth and comfort. Enjoy experimenting with flavors and share your love for this dish!$

A delicious roasted tomato soup with fresh basil and a hint of cream.

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Prep Time 10

Cook Time 45

Total Time 55

Course Appetizer

Cuisine Italian

Servings 4

Calories 200 kcal

Ingredients

2 lbs ripe tomatoes, halved
1 medium onion, quartered
4 cloves garlic, unpeeled
2 tablespoons olive oil
to taste salt and pepper
1 teaspoon sugar (optional, to balance acidity)
4 cups vegetable broth
1 cup fresh basil leaves, chopped
1 2 heavy cream (optional for creaminess)

Instructions

Preheat your oven to 400°F (200°C).
On a large baking sheet, arrange the halved tomatoes, quartered onion, and unpeeled garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper.
Roast in the oven for about 30-35 minutes, or until the tomatoes are soft and caramelized.
Remove from the oven and let cool slightly. Once cooled, squeeze the garlic from its skins and discard the skins.
In a large pot, combine the roasted tomato mixture with the vegetable broth. Add sugar if desired. Bring to a boil over medium heat.
Reduce heat and simmer for 10-15 minutes to blend the flavors.
Use an immersion blender (or transfer to a blender) to puree the soup until smooth.
Stir in the fresh basil leaves and heavy cream if using. Let it simmer for an additional 5 minutes.
Taste and adjust seasoning with salt and pepper as needed.

Notes

Serve with crusty bread for a complete meal.

Keyword basil, roasted, soup, tomato