Heavenly Roasted Tomato Basil Soup

$- 2 lbs ripe tomatoes, halved - 1 medium onion, quartered - 4 cloves garlic, unpeeled - 3 tablespoons extra virgin olive oil - Salt and freshly cracked black pepper, to taste - 4 cups vegetable broth (homemade or low-sodium) - 1 cup fresh basil leaves, firmly packed - 1 teaspoon balsamic vinegar - 1 teaspoon granulated sugar (optional) - ½ cup heavy cream (optional) Using ripe tomatoes in this soup makes it sweet and rich. Tomatoes are high in vitamins C and K. They help boost your immune system and promote heart health. Onions add a sweet flavor and contain antioxidants. Garlic has many health benefits, including anti-inflammatory properties. Olive oil is a healthy fat that can help lower cholesterol. Fresh basil adds a lovely aroma and provides vitamins A and K. Vegetable broth offers a savory base, keeping the soup light yet flavorful. The balsamic vinegar adds depth, while sugar can balance the soup's acidity. Heavy cream gives a creamy texture, making every bite delightful. If you want a vegan option, skip the heavy cream. You can use coconut milk instead for creaminess. For low-sodium diets, opt for homemade vegetable broth. If you need gluten-free, this recipe is naturally gluten-free! You can replace sugar with maple syrup or leave it out entirely. If you're allergic to nuts, check the broth you use to ensure it is nut-free. You can also use dried basil if fresh isn’t available, but use less since dried herbs are stronger in flavor. {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This step makes sure your soup roasts perfectly. Next, get a baking sheet and line it with parchment paper. Take 2 pounds of ripe tomatoes and cut them in half. Place the tomatoes cut-side up on the sheet. Quarter one medium onion and add it to the sheet. Then, take 4 cloves of garlic and place them unpeeled on the baking sheet too. Now, it's time to add flavor. Drizzle 3 tablespoons of extra virgin olive oil over all the veggies. Sprinkle with salt and freshly cracked black pepper to taste. Toss everything gently to coat. With the oven ready, place the baking sheet inside. Roast the veggies for 30 to 35 minutes. You want the tomatoes to caramelize and the onions to soften. The smell will be amazing! After roasting, allow the vegetables to cool a bit. This cooling makes them easier to handle later. When they are cool, squeeze the soft garlic from the skins into a pot. Add the roasted tomatoes and onions, along with any juices from the sheet. This juice adds depth to your soup. Now, pour in 4 cups of vegetable broth. Set the pot over medium heat and bring it to a gentle simmer. Add 1 cup of fresh basil leaves, packed tightly, for that fresh herb flavor. If you like, add 1 teaspoon of balsamic vinegar and 1 teaspoon of sugar to balance the acidity. Next, take an immersion blender and blend the soup until it’s smooth and creamy. If you prefer a richer taste, stir in ½ cup of heavy cream at this point. Taste the soup and adjust the seasoning with more salt and pepper if needed. Allow it to simmer for another 5 to 10 minutes. This helps all the flavors blend beautifully. When ready, ladle the soup into warm bowls. Garnish with a few fresh basil leaves for a nice touch. Enjoy your delicious roasted tomato basil soup! To get the best flavor, use ripe tomatoes. They add sweetness and depth. Roasting enhances their natural sugars. Use fresh basil for a bright taste. A splash of balsamic vinegar lifts the flavors. If your soup tastes too acidic, add a teaspoon of sugar. This little trick helps balance the taste. For a smooth soup, blend until creamy. If you prefer some chunks, blend less. Adding heavy cream creates a rich texture. You can also skip the cream for a lighter version. If the soup is too thick, add more broth. Adjust until it feels just right for you. Serve your soup in warm bowls. A drizzle of olive oil on top adds richness. Garnish with whole basil leaves for color. Pair the soup with crusty bread for dipping. This brings warmth and comfort to your meal. You can also serve it with a fresh salad. Enjoy your cozy dish with friends or family! Pro Tips Select the Right Tomatoes: Choose ripe, in-season tomatoes for the best flavor. Heirloom tomatoes are a great option for a richer taste. Roasting Time Matters: Keep an eye on the vegetables while roasting; they should be caramelized but not burnt. Adjust roasting time based on your oven's performance. Balancing Acidity: If your soup is too acidic, add a pinch of sugar or a splash of cream to balance the flavors and create a smoother taste. Garnish for Flavor: Enhance presentation and flavor by adding a drizzle of balsamic reduction or a sprinkle of fresh cracked pepper before serving. {{image_4}} You can easily make this soup vegan. Just skip the heavy cream. Use coconut milk instead for a creamy texture. The coconut adds a nice flavor too. You can also add more vegetables. Try carrots or bell peppers for extra nutrients. This soup is naturally gluten-free. All the ingredients work well for gluten-free diets. Just make sure your vegetable broth is gluten-free. Most store-bought options are safe, but it's good to check. If you love spice, add red pepper flakes. Start with a pinch and taste as you go. You can also throw in fresh jalapeños while roasting. This will give your soup a nice kick. For a smoky flavor, add smoked paprika. It really changes the taste in a good way. After you make the soup, let it cool down. Pour the soup into a clean container. Cover it tightly with a lid. You can keep it in the fridge for about 3 to 5 days. This soup tastes even better the next day! The flavors blend nicely overnight. If you want to save some for later, freezing works great. Use freezer-safe containers or bags. Make sure to leave some space for the soup to expand. It can stay frozen for up to 3 months. When you’re ready to eat, just thaw it in the fridge overnight. To reheat, you can use the stove or microwave. If using the stove, pour the soup into a pot. Heat it on medium low, stirring often. If using a microwave, put the soup in a microwave-safe bowl. Heat in 1-minute intervals, stirring in between. Make sure it’s hot all the way through before serving. Enjoy your cozy bowl of soup! Yes, you can use canned tomatoes. They save time and still taste good. Choose whole or crushed tomatoes for the best results. Drain excess liquid to avoid a watery soup. Canned tomatoes come with added flavor too. They can be a great option in off-season months. This soup pairs well with many sides. Here are some tasty options: - Crusty artisan bread for dipping - Grilled cheese sandwiches for a classic combo - A fresh green salad for a light balance - Garlic bread to add more flavor These sides add texture and make your meal more filling. You can keep this soup in the fridge for about 3 to 5 days. Store it in an airtight container to maintain freshness. If you notice any off smells or unusual colors, it's best to toss it. Reheat it gently on the stove or in the microwave before serving. Absolutely! This soup is great for meal prep. You can easily make a big batch and store portions. Just cool it down before putting it in containers. It freezes well, too. Just remember to leave some space in the container for expansion. This blog post covered a simple recipe for roasted tomato basil soup. You learned about key ingredients and their benefits, with substitutions for different diets. I shared step-by-step instructions for preparation, roasting, and blending. Tips for flavor, texture, and serving were included. We explored variations like vegan and gluten-free options. Lastly, I provided storage info and answered common questions. Cooking can be fun and easy. Enjoy your soup and share it with others!$

Heavenly Roasted Tomato Basil Soup

A rich and flavorful roasted tomato basil soup, perfect for a cozy meal.

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Prep Time 10

Cook Time 40

Total Time 50

Course Appetizer

Cuisine Italian

Servings 4

Calories 150 kcal

Ingredients

2 lbs ripe tomatoes, halved
1 medium onion, quartered
4 cloves garlic, unpeeled
3 tablespoons extra virgin olive oil
to taste Salt and freshly cracked black pepper
4 cups vegetable broth (homemade or low-sodium)
1 cup fresh basil leaves, firmly packed
1 teaspoon balsamic vinegar
1 teaspoon granulated sugar (optional, for balancing acidity)
0.5 cup heavy cream (optional, for a velvety texture)

Instructions

Begin by preheating your oven to 400°F (200°C) to prepare for roasting.
Prepare a baking sheet by lining it with parchment paper. Arrange the halved tomatoes cut-side up, along with the quartered onion and unpeeled garlic cloves on the sheet.
Liberally drizzle the vegetables with olive oil, and generously season with salt and freshly cracked black pepper. Toss gently to ensure they are evenly coated in oil and seasoning.
Place the baking sheet in the preheated oven and roast for approximately 30-35 minutes, or until the tomatoes are beautifully caramelized and the onions have softened and become sweet.
Once roasted, let the vegetables cool slightly for easier handling. Squeeze the soft, roasted garlic from its skins directly into a pot. Add in the roasted tomatoes and onions, along with any juices from the baking sheet.
Pour in the vegetable broth and set the pot over medium heat, bringing the mixture to a gentle simmer. Stir in the fresh basil leaves, balsamic vinegar, and sugar if you choose to use it.
Employing an immersion blender, blend the soup until it reaches a smooth and creamy consistency. If you’re opting for heavy cream, stir it in at this stage for an added layer of richness.
Taste the soup and fine-tune the seasoning with extra salt and pepper if needed. Allow it to simmer for an additional 5-10 minutes to meld the flavors and ensure it’s heated through.
When ready to serve, ladle the soup into warm bowls and garnish with a few fresh basil leaves.

Notes

For an appealing presentation, serve the soup in individual bowls with a light drizzle of extra virgin olive oil on top and a scattering of whole basil leaves. Pair it with crusty, artisan bread for dipping.

Keyword basil, roasted, soup, tomato, vegetarian