Roasted Tomato Basil Bliss

$To create a delicious roasted tomato basil soup, you'll need the following: - 2 pounds ripe tomatoes, halved - 1 large onion, quartered - 4 cloves garlic, unpeeled - 3 tablespoons olive oil - Salt and pepper to taste - 2 cups vegetable broth - 1 teaspoon sugar (optional) - 1 cup fresh basil leaves, loosely packed - ¼ cup heavy cream (optional, for creaminess) - Fresh basil leaves for garnish If you can't find certain ingredients, here are some swaps: - Use any onion type, like yellow or sweet, instead of a large onion. - Swap garlic with garlic powder; use about 1 teaspoon. - Replace vegetable broth with chicken broth for a different flavor. - Use coconut milk instead of heavy cream for a dairy-free option. - For fresh basil, try dried basil; use about 1 tablespoon. Each ingredient in this soup adds its own health benefits: - Tomatoes: Rich in vitamins C and K, tomatoes help boost your immune system. They also contain antioxidants, which can protect your cells. - Onions: These add flavor and are packed with nutrients. They may help lower blood pressure and improve heart health. - Garlic: This powerful ingredient can help fight sickness and improve heart health. It may also have antibacterial properties. - Basil: This herb is high in antioxidants and may reduce inflammation. It also brings a fresh flavor that brightens the soup. - Olive Oil: A healthy fat, olive oil can help reduce bad cholesterol. It also supports heart health. Using these fresh ingredients not only makes your soup tasty but also healthy! {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This step helps the veggies roast perfectly. Next, gather your ingredients. You will need: - 2 pounds ripe tomatoes, halved - 1 large onion, quartered - 4 cloves garlic, unpeeled - 3 tablespoons olive oil - Salt and pepper to taste Spread the halved tomatoes, quartered onion, and unpeeled garlic on a baking sheet. Drizzle with 2 tablespoons of olive oil. Add salt and pepper to taste. Make sure to coat everything well. Now, place the baking sheet in your preheated oven. Roast the vegetables for about 30 to 35 minutes. You want the tomatoes to caramelize and the onion to soften. Keep an eye on them. The smell will be amazing! When done, take the baking sheet out of the oven. Let it cool a bit. Then, squeeze the roasted garlic out of its skin. Discard the skins. In a large pot, combine the roasted tomatoes, onion, garlic, and any juices from the baking sheet. Add 2 cups of vegetable broth and 1 teaspoon of sugar if you want. Bring this mixture to a simmer over medium heat. Now, stir in 1 cup of fresh basil leaves. Let it simmer for another 10 minutes. This will infuse the soup with great flavor. Next, use an immersion blender to puree the soup until it’s smooth. If you don't have one, you can carefully transfer the soup to a blender. Blend until it’s silky. If you want a creamier soup, stir in ¼ cup of heavy cream and heat it through. Adjust the seasoning with salt and pepper. Ladle the soup into bowls and garnish with fresh basil leaves. Your comforting roasted tomato basil soup is ready to enjoy! When choosing tomatoes, look for bright red ones. They should feel firm yet slightly soft. The skin should be smooth and shiny. If you smell them, a sweet aroma means they are ripe. Avoid any with bruises or dark spots. You want tomatoes that are in season for the best taste. To get the perfect texture in your soup, blend it well. An immersion blender works great for this. If you prefer a chunkier soup, blend just half of it. Adjust the soup's thickness by adding more vegetable broth. For a creamier base, mix in heavy cream after blending. Always taste and adjust the seasoning before serving. To boost the flavor, add fresh herbs like thyme or oregano. A dash of balsamic vinegar can add depth too. If you want a touch of sweetness, a teaspoon of sugar helps. Roasting the garlic with the tomatoes brings out its sweetness. For a spicy kick, add red pepper flakes or a splash of hot sauce. Pro Tips Choose the Right Tomatoes: For the best flavor, use a mix of heirloom and Roma tomatoes. They have a rich taste and perfect for roasting. Experiment with Herbs: While basil is classic, try adding rosemary or thyme for a different flavor profile. Make Ahead: This soup can be made in advance and stored in the fridge for up to three days, or frozen for up to three months. Adjusting Sweetness: If your tomatoes are too acidic, a teaspoon of sugar can balance the flavors without making it sweet. {{image_2}} You can easily make this soup vegan. Simply skip the heavy cream. The soup tastes great without it. You still get a rich, creamy texture when you blend the roasted veggies. If you want more creaminess, use coconut cream instead. It adds a nice twist to the flavor. This recipe is already gluten-free! You don’t need to change anything. All the ingredients are safe for those with gluten issues. Just double-check the vegetable broth to ensure it is gluten-free. Feel free to be playful with this soup. You can add roasted red peppers for a smoky flavor. A splash of balsamic vinegar gives it a tangy kick. Try adding fresh herbs like thyme or oregano for extra depth. For a spicy twist, add a pinch of red pepper flakes. If you love cheese, toss in some grated Parmesan at the end. Each of these ideas makes the soup unique and fun! To keep your roasted tomato basil soup fresh, let it cool first. Use airtight containers for storage. This keeps out air and moisture. Store your soup in the fridge for up to five days. Label your containers to avoid mix-ups. If you want to save it longer, freezing is a great option. Freezing your soup is easy. Pour the cooled soup into freezer-safe bags or containers. Leave space at the top. The soup will expand when it freezes. Seal tightly and label with the date. You can freeze it for up to three months. When you’re ready to eat, just thaw it in the fridge overnight. Reheating your soup is simple. Pour the soup into a pot and heat it on medium-low. Stir often to avoid burning. You can also microwave it. Place the soup in a microwave-safe bowl and cover it. Heat for one to two minutes, stirring halfway through. Always check the temperature before serving. Enjoy your comforting soup! Yes, you can use canned tomatoes. They work well in this soup. Choose high-quality canned tomatoes for the best flavor. Use about two cans of whole tomatoes. Drain off some liquid, but keep some for texture. Canned tomatoes can save time and still taste great. This soup pairs well with many foods. A grilled cheese sandwich is a classic choice. You can also serve it with crusty bread for dipping. A simple green salad adds freshness to your meal. If you want more protein, try adding cooked chicken or beans. Roasted Tomato Basil Soup lasts about five days in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, consider freezing it. It can last for about three months in the freezer. Just thaw it overnight before reheating. In this post, we explored the key ingredients for roasted tomato basil soup, what you can swap, and their health perks. I shared simple, step-by-step instructions for making your soup delicious. We also discussed storage tips and fun variations, like vegan or gluten-free options. Remember, this soup is easy to customize. Be creative with flavors and ingredients. With proper storage, your soup can last and taste great over time. Enjoy your cooking and make this dish your own!$

Roasted Tomato Basil Bliss

A delicious and comforting roasted tomato soup infused with fresh basil.

Print Recipe Save Recipe

Prep Time 10

Cook Time 50

Total Time 1

Course Appetizer

Cuisine Italian

Servings 4

Calories 150 kcal

Ingredients

2 pounds ripe tomatoes, halved
1 large onion, quartered
4 cloves garlic, unpeeled
3 tablespoons olive oil
to taste Salt and pepper
2 cups vegetable broth
1 teaspoon sugar (optional)
1 cup fresh basil leaves, loosely packed
¼ cup heavy cream (optional, for creaminess)
to taste Fresh basil leaves for garnish

Instructions

Preheat your oven to 400°F (200°C).
On a baking sheet, place the halved tomatoes, quartered onion, and unpeeled garlic cloves. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
Roast in the preheated oven for about 30-35 minutes, or until the tomatoes are caramelized and the onion is soft.
Remove the baking sheet from the oven and let it cool slightly. Squeeze the roasted garlic cloves from their skins and discard the skins.
In a large pot, combine the roasted tomatoes, onion, garlic, and any juices from the baking sheet. Add the vegetable broth and sugar (if using), and bring to a simmer over medium heat.
Stir in the fresh basil leaves and simmer for an additional 10 minutes.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, blending until silky (be careful with hot liquids).
If you desire a creamier soup, stir in the heavy cream and heat through. Adjust seasoning with salt and pepper to taste.
Ladle into bowls and garnish with fresh basil leaves.

Notes

For a creamier texture, add heavy cream.

Keyword basil, roasted, soup, tomato