Roasted Tomato Basil Bliss

$- 2 pounds ripe tomatoes, halved - 1 large onion, quartered - 4 cloves garlic, peeled - 2 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon sugar (optional) - 2 cups vegetable broth - 1 cup fresh basil leaves, packed - 1/2 cup heavy cream (optional) - Fresh basil leaves and croutons for garnish In this recipe, ripe tomatoes are key. They add sweetness and depth. Onions and garlic bring a strong, savory flavor. Olive oil helps to roast the veggies and adds richness. Seasonings like salt, pepper, and sugar balance the tastes. Vegetable broth gives the soup a nice body. Fresh basil adds that classic taste you expect. If you want a creamy soup, heavy cream works well. Garnishes like fresh basil and croutons make it look great. - Alternatives for heavy cream: You can use coconut milk or cashew cream for a lighter soup. - Substitutes for fresh basil: Dried basil works, but use less, as dried herbs are stronger. - Choosing the best tomatoes: Look for tomatoes that feel heavy and smell sweet. Varieties like Roma or vine-ripened are great choices. These substitutions can keep your soup just as tasty. They also allow you to use what you have on hand. This flexibility makes the recipe even more accessible. {{ingredient_image_1}} 1. Preheating the oven Start by preheating your oven to 425°F (220°C). This high heat helps caramelize the veggies. 2. Preparing the vegetables Take 2 pounds of ripe tomatoes and halve them. Quarter 1 large onion and peel 4 cloves of garlic. Place all the veggies on a baking sheet. Drizzle with 2 tablespoons of olive oil. Sprinkle 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of sugar if you like a hint of sweetness. Toss everything so each piece is coated well. 1. Baking times and temperatures Roast the veggies in the oven for 25 to 30 minutes. Check if the tomatoes are caramelized and slightly charred. The onions should be soft and sweet. 2. Signs of perfect roasting You know the veggies are ready when they look golden and smell amazing. If you see some dark spots, that’s good! It adds flavor. 1. Using an immersion blender After the veggies cool for a few minutes, transfer them to a large pot. Add 2 cups of vegetable broth and bring it to a simmer over medium heat. Let it cook for about 10 minutes. Then, use an immersion blender to blend until smooth. If you like some chunks, blend only half. 2. Adjusting seasoning for taste Taste the soup. If it needs more flavor, adjust the seasoning. You might add more salt or pepper. 3. Presentation tips for serving Serve the soup hot in rustic bowls. For a fancy touch, drizzle some olive oil or heavy cream on top. Add fresh basil leaves and croutons for crunch. Enjoy this warm bowl of goodness! To make your soup shine, balance acidity with sugar. Adding one teaspoon of sugar can bring out the rich taste of tomatoes. This small addition helps cut through the tanginess, creating a deeper flavor profile. You can also choose between fresh and dried herbs. Fresh basil gives a bright taste, while dried basil offers more depth. If you use dried herbs, remember to add them early to let their flavors bloom. You can decide if you want a chunky or smooth soup. For a chunky texture, blend just half of the soup. This keeps some roasted veggies intact for a heartier bite. On the other hand, if you prefer a smooth soup, blend it all until silky. If you want creamy soup, stir in heavy cream for a rich finish. This will make the soup velvety and satisfying. Storing leftovers is easy. Keep the soup in an airtight container in the fridge. It will stay fresh for about 3 to 5 days. To reheat, use the stove or microwave. If using a microwave, stir often to heat evenly. For the best taste, add a splash of fresh broth or a bit of cream while reheating. This keeps the flavors bright and delicious. Pro Tips Choose the Right Tomatoes: Select ripe, in-season tomatoes for the best flavor. Heirloom varieties are particularly delicious for roasting. Adjusting Acidity: If your soup tastes too acidic, a pinch of sugar can help balance the flavors. Start with a small amount and adjust to taste. Herb Variations: Experiment with other herbs like thyme or oregano for a different flavor profile. Fresh herbs added just before blending will maintain their vibrant taste. Storage Tips: This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Just remember to leave out the cream until reheating for the best texture. {{image_2}} For a vegan option, you can skip the heavy cream. Use extra vegetable broth instead. This keeps the soup light and fresh while still being tasty. You can also add toppings like avocado or pumpkin seeds for a nice crunch. Fresh herbs can make your dish pop. Try adding a sprinkle of nutritional yeast for a cheesy flavor. Want some heat? Add red pepper flakes or diced jalapeños to your soup. This gives it a nice kick. You can also add other vegetables like bell peppers or carrots. These add sweetness and color to the mix. Roasting them with the tomatoes can enhance their flavor too. If you love creaminess, try coconut milk or cashew cream instead of heavy cream. These options add a rich taste and keep the soup smooth. For a richer flavor, sauté onion and garlic in olive oil before blending. This small step can make a big difference. Consider adding a dash of balsamic vinegar for depth. Roasted tomato basil soup is not just tasty; it has great nutrition too. Each serving has about 150 calories. The main parts of this soup include ripe tomatoes, onions, and garlic. These ingredients give you healthy vitamins and minerals. - Tomatoes: Rich in vitamin C and antioxidants. They help boost your immune system. - Onions: Good for heart health. They contain compounds that can lower blood pressure. - Garlic: Known for its health benefits. It can help fight colds and improve heart health. - Olive oil: A healthy fat that supports heart health. It contains healthy fatty acids. - Basil: Adds flavor and has anti-inflammatory properties. It can help with digestion. This soup is great for many diets. It is naturally gluten-free and vegan if you skip the cream. You can use vegetable broth to keep it plant-based. For those on low-sodium diets, use less salt. You can also choose low-sodium vegetable broth. This way, you can enjoy a tasty soup without too much salt. Roasted tomato basil soup lasts about 4 to 5 days in the fridge. Store it in a tight container. Make sure to let it cool before sealing it. This keeps it fresh and tasty. Yes, you can freeze roasted tomato basil soup. Place it in freezer-safe bags or containers. It can last for up to 3 months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. You can serve many things with this soup. Here are some great options: - Grilled cheese sandwiches - Crusty bread or baguette - A fresh green salad - Garlic bread These sides add texture and flavor. Yes, you can use canned tomatoes. Choose whole or diced tomatoes for the best results. Drain the juice to avoid a watery soup. Roasting fresh tomatoes adds great flavor, but canned tomatoes work well in a pinch. To spice up your soup, try these tips: - Add red pepper flakes during cooking. - Mix in chopped jalapeños or serrano peppers. - Stir in hot sauce before serving. These options give your soup a nice heat without losing the tomato flavor. You now know how to make delicious roasted tomato basil soup. Start with ripe tomatoes, onion, and garlic, and adjust with your preferred ingredients. Remember, you can always swap out items to match your taste. Enhance the flavor and texture with helpful tips shared in this guide. Whether you enjoy it creamy or spicy, this versatile soup fits many diets. This dish is simple, tasty, and nutritious. Dive into your kitchen today and enjoy your homemade soup!$

A delicious roasted tomato soup infused with fresh basil, perfect for a comforting 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 pounds ripe tomatoes, halved
1 large onion, quartered
4 cloves garlic, peeled
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar (optional, to balance acidity)
2 cups vegetable broth
1 cup fresh basil leaves, packed
1/2 cup heavy cream (optional, for creaminess)
to taste Fresh basil leaves and croutons for garnish

Instructions

Preheat your oven to 425°F (220°C).
On a baking sheet, place the halved tomatoes, quartered onion, and garlic cloves. Drizzle with olive oil and sprinkle with salt, pepper, and sugar if desired. Toss to coat everything evenly.
Roast in the oven for 25-30 minutes until the tomatoes are caramelized and slightly charred, and the onions are soft.
Remove from the oven and let cool for a few minutes. Then, transfer the roasted vegetables to a large pot.
Add the vegetable broth and bring to a simmer over medium heat. Allow to cook for about 10 minutes to meld the flavors.
Stir in the fresh basil leaves and blend the soup using an immersion blender until smooth. If you prefer a chunky texture, blend just half.
For a creamy soup, stir in the heavy cream and heat through, stirring occasionally. Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh basil leaves and croutons for added crunch.

Notes

Serve the soup in rustic bowls, drizzled with a swirl of olive oil or additional cream, and sprinkle with freshly cracked black pepper for an elegant look.

Keyword basil, roasted, soup, tomato