Roasted Tomato Soup

$- 2 lbs ripe cherry tomatoes, halved - 1 medium onion, quartered - 4 cloves garlic, peeled - 3 tablespoons olive oil - Salt and pepper, to taste - 2 cups vegetable broth - 1/2 cup fresh basil leaves, roughly chopped - 1 teaspoon balsamic vinegar - 1/4 teaspoon red pepper flakes (optional) When I make roasted tomato soup, I always start with ripe cherry tomatoes. They add sweetness and flavor. The onion and garlic give depth to the soup. Olive oil helps everything roast nicely, creating a rich taste. Vegetable broth is key for a good soup base. Fresh basil brings a delightful touch, while balsamic vinegar adds a hint of tang. If you like some heat, red pepper flakes work great too. - Alternatives for tomatoes: If fresh tomatoes are not available, use canned tomatoes. They still taste great. - Options for vegetable broth: You can use homemade vegetable broth for more flavor. Store-bought broth is also fine and saves time. Using these ingredients or substitutes makes it easy to enjoy a delicious bowl of roasted tomato soup anytime. For more details on how to prepare this dish, check the Full Recipe. Start by preheating your oven to 400°F (200°C). This temperature helps the tomatoes roast nicely. Next, take a large baking sheet and arrange the halved cherry tomatoes, quartered onion, and peeled garlic cloves on it. Spread them out so they have room to breathe. Now, drizzle about 3 tablespoons of olive oil over the veggies. This oil adds richness and helps them roast evenly. Season everything with salt and pepper. Use your hands to toss the vegetables gently. This ensures they are well-coated and flavorful. Place the baking sheet in the oven and roast for about 25-30 minutes. You want to see the tomatoes blister and caramelize. This shows they are ready. Keep an eye on them to avoid burning, as ovens can vary. When done, the smell will fill your kitchen with a warm, inviting scent. Once the vegetables cool slightly, it's time to blend. If you have an immersion blender, it makes the job easy. Simply blend the roasted veggies right in the pot with the broth. If you use a standard blender, blend in small batches. This helps avoid spills and mess. You may want to adjust the soup's texture. If you like it smooth, blend until creamy. If you prefer some chunks, blend less. After blending, taste the soup. Add more salt or pepper if needed. To finish, stir in fresh basil, balsamic vinegar, and red pepper flakes for a kick. For the full recipe, refer to the complete guide. Enjoy your flavorful roasted tomato soup! Using fresh, ripe ingredients is key. Ripe tomatoes burst with flavor. They make your soup taste bright and sweet. Look for tomatoes that feel heavy and smell fragrant. Avoid any that are soft or bruised. Fresh garlic and onion also enhance the taste. To prevent burning during roasting, watch the temperature closely. Roasting at 400°F (200°C) works well. Stir the veggies halfway through. This helps them cook evenly and avoids charred bits. If you see them browning too fast, lower the heat a bit. Garnishing your soup can make it special. Add fresh basil for a pop of color and taste. You can drizzle a little olive oil on top too. For a crunchy touch, try adding croutons. When it comes to pairing, crusty bread is a great choice. It soaks up the soup and adds texture. A simple salad with greens can balance the meal. For drinks, a light white wine or sparkling water complements the soup well. Explore the Full Recipe for more tips and to create your own delicious bowl of roasted tomato soup! {{image_2}} You can make your roasted tomato soup even better with a few simple tweaks. Adding cream or coconut milk will give the soup a rich, smooth texture. This change makes it feel cozy and satisfying. Incorporating spices can elevate your soup's flavor too. Try adding thyme, oregano, or smoked paprika. Each spice brings its unique taste to the mix. For example, smoked paprika adds a touch of warmth and depth. You can experiment with these spices to find your favorite combination. This soup is easy to adapt for different diets. If you want a vegan option, simply skip the cream or use coconut milk. The soup will still taste great and keep its creamy feel. For those watching their sodium intake, use low-sodium vegetable broth. You can also skip adding extra salt to make it healthier. This way, everyone can enjoy delicious roasted tomato soup without worrying about dietary restrictions. You can find the full recipe above to explore these variations in your own kitchen. To keep your roasted tomato soup fresh, use airtight containers. Glass jars or plastic containers work well. Make sure the soup is cool before sealing. Store it in the fridge for up to five days. If you want to keep it longer, freeze the soup. Use freezer-safe containers or bags. Leave some space for expansion when freezing. The soup can last for up to three months in the freezer. When it's time to enjoy your soup again, reheating is key. You can use a pot on the stove or a microwave. If using a pot, heat it over low to medium heat. Stir often to keep it from sticking. For the microwave, heat in short bursts. Stir in between to ensure even heating. If you froze the soup, let it thaw in the fridge overnight. You can also thaw it in the microwave. After reheating, if the soup is too thick, add a splash of broth or water. This will help bring back its smooth texture. Enjoy your creamy, flavorful roasted tomato soup just as much the second time around! Can I use other types of tomatoes? Yes, you can use other tomatoes. While ripe cherry tomatoes work best, you can use Roma or beefsteak tomatoes. Just chop them into smaller pieces to ensure even roasting. The flavor will still be rich and delicious. How long does homemade roasted tomato soup last? Homemade roasted tomato soup lasts about 5 days in the fridge. Make sure to store it in an airtight container. You can also freeze it for up to 3 months. Just remember to let it cool before freezing. Nutritional highlights of tomatoes and basil Tomatoes are low in calories but high in nutrients. They provide vitamins C, K, and potassium. Basil adds flavor and is also rich in antioxidants. Together, they make a nutritious meal. Potential health advantages of consuming roasted tomato soup Eating roasted tomato soup can support heart health. The lycopene in tomatoes may help reduce heart disease risk. Plus, the fiber in tomatoes aids digestion and keeps you full longer. How to increase or decrease servings easily To change the number of servings, adjust the ingredients. If you want to serve more, simply double the amounts. For fewer servings, cut the amounts in half. Ingredient scaling tips for batch cooking When batch cooking, use a larger pot. Add more vegetable broth and extra tomatoes. Keep the same ratios for spices to maintain flavor. This way, you can enjoy your soup for days! For the full recipe, check out the Roasted Tomato Basil Bliss. This blog post covered how to make delicious roasted tomato soup. We explored essential ingredients, easy substitutions, and fun variations to try. You learned how to prepare, roast, and blend the soup while keeping flavors rich. We shared tips to serve and store leftovers effectively. In conclusion, making roasted tomato soup is simple and rewarding. You can adjust it to fit your taste or dietary needs. Enjoy experimenting in your kitchen and savoring every bowl!$

Discover the heartwarming flavors of Roasted Tomato Basil Bliss with this easy and delicious recipe! This comforting soup combines roasted cherry tomatoes, onions, and garlic, blended with fresh basil for a burst of flavor. With simple ingredients and easy steps, you can whip up this delightful dish in just under an hour.

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Ingredients

2 lbs ripe cherry tomatoes, halved

1 medium onion, quartered

4 cloves garlic, peeled

3 tablespoons olive oil

Salt and pepper, to taste

2 cups vegetable broth

1/2 cup fresh basil leaves, roughly chopped

1 teaspoon balsamic vinegar

1/4 teaspoon red pepper flakes (optional)

Fresh basil for garnish

Instructions

Preheat your oven to 400°F (200°C).

On a large baking sheet, arrange the halved cherry tomatoes, quartered onion, and whole garlic cloves.

Drizzle the olive oil over the vegetables and season with salt and pepper. Toss gently to coat everything evenly.

Roast in the preheated oven for about 25-30 minutes, or until the tomatoes are blistered and caramelized.

Remove the baking sheet from the oven and let it cool slightly.

In a large pot, combine the roasted vegetables and their juices with the vegetable broth. Bring to a simmer over medium heat.

Stir in the chopped basil, balsamic vinegar, and red pepper flakes (if using). Let it simmer for an additional 10 minutes to meld the flavors.

Using an immersion blender (or in batches in a regular blender), puree the soup until smooth. If desired, you can leave some small chunks for texture.

Taste and adjust seasoning with salt and pepper.

Serve hot, garnished with fresh basil leaves.

Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4-6

- Presentation Tips: Serve the soup in bowls drizzled with a little extra olive oil and topped with fresh basil leaves for a pop of color. Pair with crusty bread for a hearty meal!