Roasted Tomato Basil Soup

$- 2 lbs ripe tomatoes - 1 large onion - 4 cloves garlic - 1 cup fresh basil leaves - Olive oil - Salt - Black pepper - Balsamic vinegar - Vegetable broth - Heavy cream (or coconut cream for a vegan option) - Croutons - Extra fresh basil for serving Gathering the right ingredients is key. Start with fresh tomatoes. I like using ripe ones for a rich flavor. You need one large onion and four cloves of garlic, which add depth. Fresh basil is a must for that bright taste. Now, for pantry staples, grab some olive oil, salt, and black pepper. Balsamic vinegar adds a nice zing, while vegetable broth gives the soup body. If you want a creamy touch, use heavy cream. For a vegan soup, coconut cream works great. Lastly, plan for some croutons and extra basil for garnishing. They make your soup look and taste even better! 1. Preheat your oven to 400°F (200°C). This helps to get a nice roast. 2. On a large baking sheet, arrange the halved tomatoes, quartered onion, and unpeeled garlic. Spread them out well for even cooking. 1. Drizzle the vegetables with olive oil. Sprinkle salt and black pepper over them. Toss to coat well. 2. Roast the vegetables in the oven for about 30-35 minutes. Look for caramelized tomatoes and tender onions. This step adds great flavor. 1. Once roasted, remove the baking sheet from the oven and let it cool for a few minutes. 2. Squeeze the garlic cloves out of their skins. The garlic becomes sweet and soft after roasting. 3. In a large pot, combine the roasted tomatoes, onions, garlic, balsamic vinegar, and vegetable broth. Simmer this mixture over medium heat. 4. Add the fresh basil leaves to the pot. Let them wilt for about 2-3 minutes. This brings out their flavor. 5. Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. If you prefer, blend in batches with a countertop blender. 6. Stir in the heavy cream or coconut cream for a rich texture. Adjust salt and pepper to your taste. 7. Return the pot to low heat and warm it through before serving. Enjoy this simple and tasty soup! To get the best flavor, roast your veggies at 400°F (200°C). This temperature helps them cook evenly. Roasting gives the tomatoes and onions a sweet, rich taste. Caramelization is key. This process brings out the natural sugars in the veggies. When you see a bit of browning, you know you are on the right track. You have two great choices for blending: an immersion blender or a countertop blender. I prefer an immersion blender for this soup. It’s easy and keeps things simple. If you use a countertop blender, blend in small batches. This way, you avoid spills. Aim for a smooth soup texture. You can blend it less for a chunkier feel, if you like. To add depth, sprinkle in some spices. A pinch of red pepper flakes can boost the flavor. You can also try adding herbs like thyme or oregano. If you want to skip the heavy cream, use coconut cream instead. This gives a nice twist and is great for vegan diets. Experiment to find what you love! {{image_2}} To make this soup vegan, swap the heavy cream for coconut cream. The coconut cream adds a nice richness without dairy. It gives the soup a slightly sweet taste, which pairs well with the tomatoes. This variation keeps the creamy texture while being plant-based. It’s perfect for anyone who wants a lighter option. If you like heat, add red pepper flakes or jalapeños. Just a pinch of red pepper flakes can elevate the soup’s flavor. If you want more heat, chop and add fresh jalapeños. This spicy twist changes the whole vibe of the soup. It’s a fun way to wake up your taste buds! For a richer flavor, consider adding cheese. Stir in some grated parmesan or mozzarella after blending. Parmesan adds a nutty taste, while mozzarella gives a creamy touch. Both cheeses melt well and enhance the overall richness of the soup. These additions can turn a simple soup into a comforting meal. To keep your soup fresh, use airtight containers. Glass jars work well for storing soup. You can also use plastic containers, but ensure they seal tightly. In the fridge, your soup lasts about 3 to 5 days. If you want to keep it longer, freeze it! In the freezer, the soup can last up to 3 months. When reheating soup, the stovetop is best. Pour the soup into a pot and heat it over medium heat. Stir it often to keep it from burning. If it seems thick, add a splash of vegetable broth or water. If you want more flavor, taste it first. You might need to adjust the salt or pepper. Roasted tomato basil soup pairs well with many sides. A slice of crusty bread is a classic choice. You can also serve it with a simple salad for a light meal. For a fun twist, add grilled cheese sandwiches cut into small triangles. These sides make the meal more filling and enjoyable! To make this soup, start by preheating your oven to 400°F (200°C). Next, take 2 pounds of ripe tomatoes and cut them in half. Cut one large onion into quarters. Place the tomatoes and onion on a large baking sheet. Add 4 unpeeled garlic cloves, 2 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of black pepper. Toss everything until it is coated well. Roast the mix for about 30-35 minutes. You want the tomatoes to caramelize and the onions to be soft. After roasting, let the sheet cool for a few minutes. Squeeze the garlic out of its skin. In a large pot, combine the roasted veggies, 1 tablespoon of balsamic vinegar, and 1 cup of vegetable broth. Bring this to a simmer over medium heat. Add in 1 cup of fresh basil leaves and let them wilt for about 2-3 minutes. Finally, use an immersion blender to puree the soup until smooth. Stir in ½ cup of heavy cream (or coconut cream for a vegan option) for a rich texture. Adjust the salt and pepper to your taste. Yes, you can use canned tomatoes. Canned tomatoes work well when fresh ones are not in season. They often have a rich flavor because they are picked at peak ripeness. However, fresh tomatoes give a bright, vibrant taste. If you choose canned, look for whole peeled tomatoes or crushed tomatoes. Use the same amount as you would fresh. Roasting canned tomatoes is not necessary, but you can add them directly to the pot after sautéing the onions and garlic. One common mistake is not roasting the vegetables long enough. This step adds depth to the flavor. Make sure to check for caramelization. Another mistake is not tasting the soup. Always adjust the salt and pepper after blending. Also, avoid blending the soup too long. It can become too thin if over-processed. Lastly, remember to let the garlic cool before squeezing it out. If you squeeze it hot, you may burn your fingers! This blog post covers how to make delicious roasted tomato basil soup. Start with fresh tomatoes, basil, and garlic. Use pantry staples like olive oil and vegetable broth. We discussed roasting techniques and blending methods for a perfect finish. You can try different variations, like vegan or spicy versions. Remember to store leftovers properly and reheating tips ensure great taste. Enjoy this soup with tasty garnishes. With practice, your soup will impress anyone who tries it.$

Indulge in the deliciousness of Roasted Tomato Basil Bliss with this easy recipe! Loaded with fresh ingredients and rich flavors, this creamy soup is perfect for any season. Discover how to roast tomatoes, blend in aromatic herbs, and create a comforting dish that will impress your family and friends. Click through for detailed steps and tips to elevate your culinary skills. Don’t miss out! #RoastedTomatoBasil #SoupRecipe #ComfortFood #CookingInspiration

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Ingredients

2 lbs ripe tomatoes, halved

1 large onion, quartered

4 cloves garlic, unpeeled

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon balsamic vinegar

1 cup vegetable broth

1 cup fresh basil leaves, packed

½ cup heavy cream (or coconut cream for a vegan option)

Optional: Croutons and fresh basil for garnish

Instructions

Preheat your oven to 400°F (200°C).

On a large baking sheet, arrange the halved tomatoes and quartered onion. Toss with unpeeled garlic, olive oil, salt, and pepper until evenly coated.

Roast the vegetables in the oven for about 30-35 minutes, or until the tomatoes are caramelized and the onions are tender.

Remove the baking sheet from the oven and let it cool slightly. Once cooled, squeeze the garlic cloves out of their skins.

In a large pot, combine the roasted tomatoes, onions, garlic, balsamic vinegar, and vegetable broth. Bring the mixture to a simmer over medium heat.

Add the fresh basil leaves into the pot, allowing them to wilt for about 2-3 minutes.

Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender.

Stir in the heavy cream (or coconut cream) for a rich texture. Adjust salt and pepper to taste.

Return the pot to low heat and warm through before serving.

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

Presentation Tips: Serve the soup in warm bowls garnished with croutons and a sprinkle of fresh basil leaves for an appetizing finish. Enjoy with crusty bread on the side!