Roasted Tomato Basil Soup

$- Ripe tomatoes - Onion - Garlic - Fresh basil leaves To make a great roasted tomato basil soup, start with ripe tomatoes. The best tomatoes have a deep red color and feel heavy for their size. Next, chop a medium onion. This adds sweetness and depth to the soup. You’ll also need four cloves of garlic. Roasting the garlic makes it sweet and creamy. Finally, grab fresh basil leaves. They bring a bright, herbal flavor that makes the soup shine. - Olive oil - Salt and pepper - Sugar (optional) - Vegetable broth - Heavy cream (optional) You need olive oil to roast the veggies. It adds a rich flavor. Don't forget salt and pepper! They season the soup perfectly. If you want a touch of sweetness, use a teaspoon of sugar. Vegetable broth gives the soup body and flavor. If you like creamy soup, heavy cream is a great option. It makes the soup smooth and rich. - Baking sheet - Blender - Pot - Oven Using the right tools makes cooking easier. A baking sheet helps roast the vegetables evenly. You’ll need a blender to mix the soup until it’s smooth. A pot is essential for heating the soup. Lastly, preheat your oven to 400°F (200°C) to get those veggies roasted just right. For the full recipe, check out the details above! First, preheat your oven to 400°F (200°C). This step is key for good roasting. Next, take a large baking sheet and arrange your ingredients. Spread the quartered tomatoes, chopped onion, and unpeeled garlic cloves evenly. This helps them roast evenly and get great flavor. Now, it's time to season. Drizzle olive oil over the vegetables. Sprinkle salt and pepper to taste. If you enjoy a hint of sweetness, add a teaspoon of sugar. Roast the vegetables in the oven for about 30 to 35 minutes. You want them caramelized and soft. Stir them halfway through to ensure they roast evenly. Once the veggies are done, let them cool for a few minutes. Carefully squeeze the roasted garlic out of its skins and toss the skins. In a blender, combine the roasted tomatoes, onion, garlic, and vegetable broth. Blend until smooth. If you prefer some texture, pulse a few times instead of blending completely. Pour the blended soup into a pot over medium heat. Stir in fresh basil leaves and simmer for about 10 minutes. If you want creaminess, add heavy cream and mix well. Adjust the seasoning with salt and pepper as needed. For a rich taste, seasoning is key. Use fresh herbs like basil to brighten the soup. Salt enhances flavor, while pepper adds a little kick. Some people like a pinch of sugar to balance acidity. When it comes to tomatoes, choose ripe ones. Look for tomatoes that feel heavy for their size. They should smell sweet and earthy. Fresh tomatoes make the soup taste amazing. To keep your soup fresh, cool it first. Then, store it in an airtight container. Place it in the fridge for up to three days. When you’re ready to eat, reheat it on the stove. Stir it gently to avoid burning. You can also use a microwave, but be sure to cover it. This keeps the steam in and warms it evenly. Garnishes make your soup look great. Try adding fresh basil leaves on top. A drizzle of olive oil adds shine and flavor. Serve the soup in bowls with crusty bread. This makes a lovely meal. You can pair it with a light salad for added freshness. For a fun twist, offer cheese toast on the side. For the full recipe, check out the Roasted Tomato Basil Soup section. {{image_2}} To make your soup creamy, simply add heavy cream. After blending the roasted veggies, stir in half a cup of heavy cream. This adds richness and smoothness to the soup. If you want a lighter option, you can use coconut milk instead. This gives you a hint of sweetness while keeping it creamy. Want to turn up the heat? Add a pinch of red pepper flakes or a diced jalapeño. Both options give a nice kick to the soup. You can also sprinkle in smoked paprika for a warm flavor. This adds depth and warmth to the dish. For more flavor, try adding a splash of balsamic vinegar or a squeeze of lemon juice. These enhance the taste and bring balance to the dish. Looking for a vegan option? Simply skip the heavy cream. Use coconut milk or almond milk for creaminess. You can also swap vegetable broth with a homemade version to ensure it’s fully plant-based. Toss in extra herbs like thyme or oregano for added flavor. This keeps the soup fresh and vibrant while staying true to plant-based values. For the full recipe, check the details above. To keep your roasted tomato basil soup fresh, store it in the fridge. Let the soup cool before placing it in a container. Use an airtight container to prevent air from spoiling the soup. It can stay fresh for about 3 to 5 days in the refrigerator. Always check for any signs of spoilage before eating. If you want to keep the soup longer, freezing is a great option. Pour the cooled soup into freezer-safe containers or bags. Leave some space at the top for expansion. It can last in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge. To reheat, pour the soup into a pot and warm it over low heat. Stir it often to avoid burning. You can also microwave it in short intervals, stirring in between. This will help it heat evenly. Choose containers that are safe for both freezing and microwaving. Glass containers work well, as do heavy-duty plastic bags. Always label your containers with the date. This will help you keep track of how long the soup has been stored. Avoid using regular plastic wrap, as it may not hold up in the freezer. Keeping your soup stored correctly ensures you enjoy every delicious bite later! Yes, you can use canned tomatoes. They offer convenience and save time. Canned tomatoes are picked at peak ripeness and sealed quickly, which helps preserve their flavor. However, fresh tomatoes provide a brighter taste and texture. If you choose canned, go for whole or diced tomatoes in juice, not sauce. Roasted tomato basil soup lasts about three to five days in the fridge. Store it in an airtight container. Make sure to let it cool before sealing. This helps keep the flavors fresh. You can pair this soup with many sides. Grilled cheese sandwiches are classic and delicious. A fresh salad adds a nice crunch, too. Crusty bread or garlic bread also works well. These options make your meal hearty and satisfying. Yes, this soup is quite healthy. Tomatoes are rich in vitamins A and C, plus antioxidants. Basil adds flavor and has anti-inflammatory properties. Olive oil provides healthy fats. If you add cream, it increases calories but adds richness. Adjust according to your needs for a balanced meal. This article covered how to make delicious roasted tomato basil soup. We explored fresh ingredients, pantry staples, and essential kitchen tools. I provided step-by-step instructions for preparing, roasting, and blending the soup. You learned tips to enhance flavor and how to store leftovers. I also shared variations, like creamy and spicy options. In closing, this soup is a simple yet tasty dish you can enjoy any time. Enjoy making it your way!$

Warm up with the comforting flavors of roasted tomato basil soup! This simple recipe combines ripe tomatoes, fresh basil, and roasted garlic for a deliciously rich taste that's perfect for any occasion. In just 50 minutes, you can create a cozy bowl of this classic dish. Don't miss out—click through to discover the full recipe and enjoy a wholesome meal that will delight your taste buds and nourish your soul.

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Ingredients

4 cups ripe tomatoes, quartered

1 medium onion, chopped

4 cloves garlic, unpeeled

3 tablespoons olive oil

Salt and pepper to taste

1 teaspoon sugar (optional)

1 cup vegetable broth

1/2 cup fresh basil leaves, plus more for garnish

1/2 cup heavy cream (optional for creaminess)

Instructions

Preheat your oven to 400°F (200°C).

On a large baking sheet, spread the quartered tomatoes, chopped onion, and unpeeled garlic cloves. Drizzle with olive oil and season generously with salt and pepper. If you like a touch of sweetness, sprinkle the sugar over the tomatoes.

Roast the vegetables in the oven for about 30-35 minutes, or until the tomatoes are caramelized and the onions are soft. Stir halfway through to ensure even roasting.

Once roasted, allow the vegetables to cool for a few minutes. Then, carefully squeeze the roasted garlic out of its skins and discard the skins.

In a blender, add the roasted tomatoes, onion, garlic, and vegetable broth. Blend until smooth. If you prefer a chunkier texture, pulse several times instead of completely blending.

Pour the blended soup into a pot over medium heat. Stir in fresh basil leaves and bring to a gentle simmer for about 10 minutes. If using, add heavy cream and stir until well combined. Adjust seasoning with salt and pepper as necessary.

Serve the soup hot, garnished with extra basil leaves and a drizzle of olive oil if desired.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4