Picture the aroma of roasted tomatoes wafting through your kitchen, their sweetness mingling with fresh basil for a comforting embrace in a bowl.
This Roasted Tomato Basil Soup is a cozy favorite, effortlessly made with simple ingredients that transform into a velvety and indulgent delight.
Watch as the tomatoes caramelize and blend into a harmonious symphony of flavors.
Let’s bring this delicious dish to life and savor every spoonful.
Kitchen Tools Required
- 1 baking sheet
- 1 blender
- 1 large pot
- 1 ladle
- 1 knife
- 1 cutting board
Ingredients
- 2 pounds tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, peeled
- 1 onion, chopped
- 2 cups vegetable broth
- 1 cup fresh basil leaves
- 1/2 cup heavy cream
- 1 tablespoon balsamic vinegar
Cook & Prep Time
To efficiently manage your time while preparing and cooking Roasted Tomato Basil Soup, here’s a suggested timeline incorporating all necessary activities, including reading the recipe:
- Reading the Recipe:
- 5 minutes: Start by reading the entire recipe thoroughly to understand the process and gather all the necessary ingredients and equipment.
- Prep Work:
- 10 minutes: Prepare your ingredients and equipment.
- Halve the tomatoes.
- Peel the garlic cloves.
- Chop the onion.
- Gather olive oil, salt, pepper, vegetable broth, basil leaves, heavy cream, and balsamic vinegar.
- Preheat the oven to 400°F (200°C).
- Roasting Tomatoes and Garlic:
- 5 minutes: Arrange the halved tomatoes and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- 45 minutes: Roast the tomatoes and garlic in the oven until soft and caramelized.
- Cooking the Soup:
- 5 minutes: While the tomatoes are roasting, chop the onion and sauté it in a large pot until translucent.
- 5 minutes: Once the tomatoes are done roasting, add them along with the garlic and any juices from the baking sheet to the pot with the onions.
- 5 minutes: Pour in the vegetable broth and bring the mixture to a simmer.
- 5 minutes: Remove from heat, add basil leaves, and blend the soup until smooth.
- 5 minutes: Return the blended soup to the pot, stir in heavy cream and balsamic vinegar, and simmer for an additional 10 minutes.
- Resting Time:
- 10 minutes: Allow the soup to rest after simmering to let flavors meld.
Recipe Instructions
Preheat the oven to 400°F (200°C).
Arrange the halved tomatoes on a baking sheet.
Drizzle olive oil over the tomatoes and season with salt and pepper.
Add garlic cloves to the baking sheet.
Roast in the oven for 45 minutes until the tomatoes are soft and caramelized.
In a large pot, sauté the chopped onion until translucent.
Add the roasted tomatoes, garlic, and any juices from the baking sheet to the pot.
Pour in the vegetable broth and bring the mixture to a simmer.
Remove from heat and add the basil leaves.
Using a blender, carefully blend the soup until smooth.
Return the blended soup to the pot and stir in the heavy cream and balsamic vinegar.
Simmer for an additional 10 minutes before serving.
Serving Tips
- Crusty Bread: Pair the soup with a slice of warm, crusty bread to soak up every last drop.
- Grilled Cheese: Serve alongside a classic grilled cheese sandwich for a comforting and hearty meal.
- Parmesan Croutons: Top the soup with homemade parmesan croutons for added crunch and flavor.
- Fresh Salad: Accompany the soup with a light, fresh salad to balance the richness of the dish.
- Olive Tapenade: Add a dollop of olive tapenade on the side for a burst of Mediterranean flavors.
Storage
For storing Roasted Tomato Basil Soup, refrigerate in an airtight container for up to 4 days.
For longer storage, freeze for up to 3 months.
Ensure the soup is cooled completely before freezing.
Freezing
To freeze Roasted Tomato Basil Soup, let it cool completely.
Then transfer it into airtight containers, leaving space for expansion.
Label with the date.
Freeze for up to 3 months.
Reheating
To reheat Roasted Tomato Basil Soup, gently warm it on the stovetop over low heat.
Stir occasionally. Avoid boiling to preserve the creamy texture.
Alternatively, microwave in short intervals.
Final Thoughts
Enjoying a warm bowl of Roasted Tomato Basil Soup is a comforting experience.
The combination of roasted tomatoes, fresh basil, and a hint of balsamic vinegar creates a harmonious blend of flavors.
This soup isn’t only delicious but also easy to make with simple ingredients.
Whether you’re serving it as a starter or a main course, it’s sure to satisfy your taste buds.
Frequently Asked Questions
Can I Use Canned Tomatoes Instead of Fresh for This Soup?
You can use canned tomatoes, but select whole peeled ones for better texture. Drain them, then roast with garlic, oil, salt, and pepper. This method enhances the flavor, mimicking the sweetness and depth of fresh roasted tomatoes.
What Can I Substitute for Heavy Cream for a Lighter Version?
You can use milk, half-and-half, or a non-dairy alternative like almond milk for a lighter version. Blend in some Greek yogurt for creaminess without the heaviness of cream, maintaining the soup’s rich texture and flavor.
Are There Any Vegan Alternatives for This Soup Recipe?
You can easily make this soup vegan by substituting heavy cream with coconut milk or a nut-based cream. Use vegetable broth and guarantee the balsamic vinegar is vegan. These swaps maintain flavor while adhering to vegan preferences.
How Can I Make This Soup Spicier?
To make your soup spicier, add red pepper flakes or diced jalapeños while sautéing the onions. You can also blend in a small amount of sriracha or hot sauce to enhance the heat level.
Is It Possible to Add Protein to the Soup?
You can boost protein by adding cooked chicken, white beans, or tofu. Simply incorporate them into the soup after blending. This enhances nutrition and texture while complementing the existing flavors. Adjust seasoning to balance the added ingredients.
Roasted Tomato Basil Soup
Equipment
- 1 Baking sheet
- 1 Blender
- 1 Large pot
- 1 Ladle
- 1 Knife
- 1 Cutting board
Ingredients
- 2 pound tomatoes halved
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 clove garlic peeled
- 1 onion chopped
- 2 cup vegetable broth
- 1 cup fresh basil leaves
- 1/2 cup heavy cream
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 400°F (200°C).
- Arrange the halved tomatoes on a baking sheet.
- Drizzle olive oil over the tomatoes and season with salt and pepper.
- Add garlic cloves to the baking sheet.
- Roast in the oven for 45 minutes until the tomatoes are soft and caramelized.
- In a large pot, sauté the chopped onion until translucent.
- Add the roasted tomatoes, garlic, and any juices from the baking sheet to the pot.
- Pour in the vegetable broth and bring the mixture to a simmer.
- Remove from heat and add the basil leaves.
- Using a blender, carefully blend the soup until smooth.
- Return the blended soup to the pot and stir in the heavy cream and balsamic vinegar.
- Simmer for an additional 10 minutes before serving.
Notes
