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To make a delicious roasted tomato basil soup, you need the following ingredients: - 2 lbs ripe tomatoes, halved - 1 large onion, roughly chopped - 4 cloves garlic, peeled - 2 tablespoons extra-virgin olive oil - Salt and freshly ground black pepper, to taste - 4 cups vegetable broth - 1 cup fresh basil leaves, tightly packed - ½ cup heavy cream or coconut cream You can add these optional ingredients to boost the flavor: - 1 teaspoon sugar (to balance acidity) - 1 tablespoon balsamic vinegar (for added depth) This soup is packed with nutrients. Here’s the approximate nutritional info per serving (1 cup): - Calories: 180 - Protein: 3g - Carbohydrates: 10g - Dietary Fiber: 2g - Fat: 15g Roasted tomato basil soup is not just tasty; it’s also good for you! The fresh tomatoes and basil provide vitamins and antioxidants. Enjoy this warm bowl of comfort, knowing you’re treating yourself well! First, gather all your ingredients. You need ripe tomatoes, onion, garlic, olive oil, salt, pepper, and basil. Don’t forget the vegetable broth and cream! Next, preheat your oven to 400°F (200°C). This heat will help caramelize the tomatoes and enhance their sweetness. On a large baking sheet, lay the halved tomatoes cut-side up. Scatter the chopped onion and garlic cloves around them. This way, all the flavors mix during roasting. Drizzle the olive oil over everything. Add salt, black pepper, and sugar if you want to balance the acidity. Place the baking sheet in your hot oven and roast for 30 to 35 minutes. The tomatoes will turn juicy, and the onions will become soft and sweet. After roasting, take the baking sheet out of the oven. Let the vegetables cool for a few minutes. Then, transfer them into a large pot with a spatula. Pour in the vegetable broth and heat it on medium. Bring the mix to a gentle simmer and cook for 10 minutes. This helps meld all the wonderful flavors. Stir in the fresh basil leaves and balsamic vinegar if you're using it. Let it simmer for another 5 minutes. Finally, use an immersion blender to puree the soup until it's smooth and creamy. You can also use a traditional blender in batches if you prefer. Stir in the heavy cream or coconut cream for added richness. Taste and adjust the seasoning with more salt and pepper if needed. To get the best flavor from your tomatoes, choose ripe ones. Look for tomatoes that feel heavy and smell sweet. Cut them in half and place them cut-side up. This helps the juices stay in. Use a high heat of 400°F for roasting. This makes the tomatoes caramelized and sweet. Don’t forget the onions and garlic! They add rich flavors. Roast them together for about 30 to 35 minutes. Keep an eye on them. They should look soft and slightly charred. For a smooth soup, use an immersion blender. This tool is easy and quick. If you don’t have one, a regular blender works too. Just be careful; blend in small batches. This prevents spills. Blend until the soup is silky. Add the cream after blending. Heavy cream gives a rich taste, but coconut cream works for a dairy-free option. Stir well to mix everything. Start with salt and black pepper. They bring out the natural taste of the tomatoes. If your soup is too acidic, add a teaspoon of sugar. This balances the flavors. For extra depth, try balsamic vinegar. It adds a nice tang. Taste your soup before serving. Adjust the salt and pepper based on your preference. Don’t skip the fresh basil! It adds a great aroma and taste. {{image_4}} To make this soup dairy-free, simply swap heavy cream for coconut cream. Coconut cream gives a rich taste without dairy. It also adds a hint of sweetness, which blends well with the roasted tomatoes. If you're looking for a lighter option, you can use almond milk or cashew cream. These options will still keep your soup creamy and enjoyable. While basil is the star, you can also try other herbs. Oregano or thyme can add a lovely twist. For a spicy kick, consider adding a pinch of red pepper flakes. If you want a more aromatic flavor, try adding a bay leaf while simmering. Just remember to remove it before blending. These herbs and spices can enhance the overall taste and give your soup a new life. The type of tomatoes you choose can change the flavor of your soup. Ripe Roma tomatoes are great for their sweetness and low water content. Heirloom tomatoes offer a robust taste and unique colors. Cherry tomatoes can bring a burst of sweetness. Each variety gives the soup a different character. Experiment with what you have or what you love to find your favorite mix. After you enjoy your roasted tomato basil soup, let it cool down. Then, pour the soup into airtight containers. Make sure to leave some space at the top of the container. This allows the soup to expand if it freezes. Label the containers with the date. Store in the fridge if you plan to eat it within a few days. If not, freezing is a great option. When you are ready to eat your soup again, you can reheat it easily. Pour your soup into a pot over medium heat. Stir it often to keep it smooth. Heat until it is hot, but do not let it boil. If the soup is too thick, you can add a splash of vegetable broth or water to thin it out. You can also use the microwave. Just heat in short bursts, stirring in between. To freeze your soup, use the same airtight containers. It’s best to freeze it in smaller portions. This way, you can enjoy just what you need. The soup can last up to three months in the freezer. When you're ready to eat it, let it thaw overnight in the fridge. Reheat it as mentioned above. Enjoy your comforting soup any time! I love using ripe, juicy tomatoes for this soup. Varieties like Roma or vine-ripened tomatoes work best. They have a rich flavor and fewer seeds. Choose tomatoes that feel heavy for their size. Avoid ones with blemishes or soft spots. Fresh tomatoes bring a sweet taste and vibrant color to your dish. Yes, you can use canned tomatoes! Look for whole or crushed tomatoes in good quality cans. Choose those packed in juice, not sauce. Canned tomatoes save time and still taste great. They can help you make soup even when fresh tomatoes are out of season. Just remember to adjust the seasoning since canned tomatoes can be saltier. To make the soup vegan, skip the heavy cream or use coconut cream instead. This keeps it rich and creamy. Also, check your vegetable broth to ensure it is vegan-friendly. The rest of the recipe is already plant-based. You can still enjoy all the flavor without any animal products. This soup pairs well with crusty bread or garlic toast. You can also serve it with a fresh salad for a full meal. Grilled cheese sandwiches are a classic choice too. They complement the soup's warmth and flavor. For a fun twist, try adding a sprinkle of cheese or croutons on top of the soup. This blog post provides all you need for making delicious roasted tomato basil soup. You learned about the key ingredients, cooking steps, and helpful tips for the best flavor. I also shared variations and storage tips to enjoy this soup later. Roasting tomatoes enhances their taste, while blending gives it a creamy texture. With a few simple tweaks, you can make this dish suit your diet. Enjoy this warm, flavorful soup any time of the year. Happy cooking!

Roasted Tomato Basil Soup

Indulge in the comforting flavors of Roasted Tomato Basil Bliss with this easy recipe! Learn how to roast fresh tomatoes, garlic, and onions to create a rich, velvety soup perfect for any occasion. With simple ingredients and straightforward steps, you’ll have a delicious meal in under an hour. Click through to explore this delightful recipe and make your kitchen smell heavenly today!
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Ingredients
  

2 lbs ripe tomatoes, halved

1 large onion, roughly chopped

4 cloves garlic, peeled

2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper, to taste

1 teaspoon sugar (optional, for balancing acidity)

4 cups vegetable broth

1 cup fresh basil leaves, tightly packed

1 tablespoon balsamic vinegar (optional, for added depth)

½ cup heavy cream or coconut cream (for a dairy-free option)

Instructions
 

Prepare the Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.

    Arrange the Vegetables: On a large baking sheet, place the halved tomatoes cut-side up. Scatter the chopped onion and peeled garlic cloves around them for even roasting.

      Drizzle and Season: Drizzle the extra-virgin olive oil generously over the vegetables. Sprinkle with salt, black pepper, and sugar (if using) to enhance the natural sweetness of the tomatoes.

        Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 30 to 35 minutes. The tomatoes should become caramelized and juicy, while the onions will turn soft and sweet.

          Cool and Transfer: Once roasted, carefully remove the baking sheet from the oven. Allow the vegetables to cool slightly, then transfer them into a large pot using a spatula or spoon.

            Simmer the Soup: Pour in the vegetable broth and set the pot over medium heat. Bring the mixture to a gentle simmer and let it cook for 10 minutes to meld the flavors.

              Add Fresh Basil: Stir in the packed fresh basil leaves and balsamic vinegar (if using). Simmer for an additional 5 minutes, which will infuse the soup with aromatic flavors.

                Blend Until Smooth: Using an immersion blender, puree the soup until it reaches a smooth and creamy consistency. Alternatively, you can carefully blend the soup in batches using a traditional blender for a velvety texture.

                  Finish with Cream: After blending, stir in the heavy cream or coconut cream, adding a luxurious richness to the soup. Taste and adjust the seasoning with additional salt and pepper as needed.

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

                      - Presentation Tips: Serve the soup hot in elegant bowls. Garnish with a swirl of cream on top and sprinkle a few fresh basil leaves for a pop of color. Complement the dish with crusty bread or garlic toast for a delightful dipping experience!