Irresistible Roasted Tomato Basil Soup Recipe to Savor

The aroma of roasted tomatoes and fresh basil wafting through your kitchen is like a warm hug on a chilly day. This Roasted Tomato Basil Soup is not just a dish; it’s an experience that wraps around you, inviting you to savor each spoonful. Stuffed Pepper Soup.

Imagine yourself curled up with a bowl of this velvety soup, the rich flavors dancing on your taste buds while the world outside fades away. Cheesy Beef Enchiladas This recipe is perfect for cozy evenings, gatherings with friends, or simply when you want to treat yourself to something delicious.

I remember the first time I served this soup at a family gathering. My cousin declared it “life-changing,” and I thought, “Well, if only I could make every meal life-changing!”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Tomatoes: Choose plump, juicy tomatoes; they provide the sweet base for the soup’s flavor.

• Fresh Basil: Opt for fragrant basil leaves; they elevate the soup with their aromatic essence.

• Onions: Sweet onions add depth; make sure they’re finely chopped for even cooking.

• Garlic: Fresh garlic cloves pack in flavor; I recommend using whole cloves for roasting.

• Olive Oil: Use extra virgin olive oil for its robust taste; drizzle generously over the veggies.

• Vegetable Broth: A good-quality broth enhances the overall flavor; choose low-sodium if you’re watching your salt intake.

• Salt and Pepper: Essential seasonings that bring all flavors together; don’t be shy here!

• Sugar (optional): A pinch of sugar can balance acidity from the tomatoes if needed.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Roast Those Tomatoes!

Preheat your oven to 400°F (200°C). Slice ripe tomatoes in half and place them cut-side up on a baking sheet. Drizzle with olive oil and sprinkle salt and pepper. Roast until caramelized and fragrant—about 25-30 minutes.

Sauté Onions and Garlic

In a large pot over medium heat, add olive oil. Once hot, toss in chopped onions and sauté until they turn translucent—about 5-7 minutes. Add minced garlic and cook until fragrant, about 1 minute more.

Add Roasted Tomatoes and Broth

Carefully transfer the roasted tomatoes into the pot along with any juices from the baking sheet. Pour in vegetable broth and stir well. Bring everything to a gentle simmer for about 10 minutes to meld those amazing flavors.

Basil Bliss!

Tear fresh basil leaves by hand and stir them into the soup just before blending. This preserves their bright flavor! Remove from heat and let cool slightly before blending into a smooth texture.

Blend Until Smooth!

Using an immersion blender or traditional blender, puree the soup until it’s silky smooth. Start slow if using a traditional blender to avoid splatter—it can get messy!

The Final Touches!

Taste your masterpiece! Adjust seasoning as necessary by adding salt, pepper, or even that pinch of sugar if desired. Serve hot in bowls with extra basil for garnish.

Enjoy this delightful Roasted Tomato Basil Soup paired with crusty bread or grilled cheese sandwiches for maximum comfort. Creamy Red Pepper Soup.

This vibrant soup is not just about nourishment; it’s an invitation to gather around the table with loved ones or enjoy a quiet moment by yourself. Now go forth, roast those tomatoes, and enjoy every spoonful!

Perfecting the Cooking Process

Start by roasting your tomatoes and garlic first to deepen their flavors, then blend with basil and broth for a silky texture.

Add Your Touch

Feel free to swap out cream for coconut milk for a dairy-free version, or add crushed red pepper for a spicy kick.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. Reheat gently on the stove to maintain creaminess.

Sharing this recipe reminds me of family gatherings where we’d serve this soup alongside grilled cheese sandwiches. Huevos Rancheros The laughter and warmth made every spoonful even more delicious!

FAQ

Can I make Roasted Tomato Basil Soup ahead of time?

For more inspiration, check out this creamy sun-dried tomato pasta recipe.

Yes, it stores well and tastes even better the next day after flavors meld.

What type of tomatoes should I use?

Use ripe, juicy tomatoes like Roma or heirloom for maximum flavor.

How can I make this soup vegan?

Simply replace cream with coconut milk or omit it entirely for a lighter version.

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Roasted Tomato Basil Soup

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• Author: Sofia Valentina
• Total Time: 55 minutes
• Yield: Serves 6

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Description

Warm your soul with this Roasted Tomato Basil Soup, a delightful blend of roasted tomatoes and fresh basil that promises to wrap you in comfort. This easy-to-make soup bursts with flavor, making it perfect for chilly nights or cozy gatherings. Enjoy the rich, velvety texture as you savor each spoonful, paired beautifully with crusty bread or grilled cheese sandwiches.

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Ingredients

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• 2 lbs ripe tomatoes, halved
• 1/4 cup extra virgin olive oil
• 1 medium sweet onion, finely chopped
• 4 cloves garlic, whole
• 4 cups low-sodium vegetable broth
• 1 cup fresh basil leaves, torn
• Salt and pepper to taste
• 1 tsp sugar (optional)

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Instructions

1. Preheat oven to 400°F (200°C). Place tomato halves cut-side up on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes until caramelized.
2. In a large pot over medium heat, add olive oil. Sauté chopped onions until translucent (5-7 minutes), then add minced garlic and cook until fragrant (about 1 minute).
3. Add roasted tomatoes and their juices to the pot along with vegetable broth. Stir well and simmer for 10 minutes.
4. Remove from heat, stir in torn basil leaves, and let cool slightly before blending until smooth.
5. Adjust seasoning as needed before serving hot.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 180
• Sugar: 6g
• Sodium: 420mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 0mg