Welcome to a bowl of pure comfort with this Roasted Tomato Basil Soup! Made with juicy, oven-roasted tomatoes, fresh basil, and a touch of garlic, this soup is a savory delight perfect for any season. Whether you’re looking for a hearty meal or a light starter, this recipe will warm your soul and satisfy your taste buds. Serve it with a side of crusty bread for an unbeatable combination!
Ingredients:
3 lbs ripe tomatoes, halved
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 large onion, chopped
4 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional, for a bit of heat)
1/4 cup fresh basil leaves, chopped (plus more for garnish)
4 cups chicken or vegetable broth
2 tablespoons unsalted butter
1 tablespoon sugar (optional, to balance acidity)
1/2 cup heavy cream (optional, for a creamy finish)
Directions:
Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roast Tomatoes: Arrange the halved tomatoes on the baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 40-45 minutes, or until the tomatoes are soft and slightly caramelized.
Sauté Onions and Garlic: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and red pepper flakes (if using), cooking for another 1-2 minutes until fragrant.
Add Roasted Tomatoes: Add the roasted tomatoes and any juices from the baking sheet to the pot. Stir in the broth and fresh basil. Bring to a boil, then reduce the heat and let simmer for 20 minutes.
Blend Soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender.
Finish Soup: Stir in the butter and sugar (if using). For a richer soup, add the heavy cream and mix well. Adjust seasoning with salt and pepper to taste.
Serve: Ladle the soup into bowls and garnish with additional fresh basil. Serve warm with crusty bread for a truly comforting meal.
Serving Tips:
Warm Up: Serve the soup hot for the best flavor. If it has cooled, gently reheat it on the stove over low heat, stirring occasionally.
Garnish: Add a sprinkle of fresh basil leaves or a drizzle of extra virgin olive oil on top for added flavor and visual appeal.
Accompaniments: Pair the soup with crusty bread, grilled cheese sandwiches, or a simple salad for a complete meal. It also goes well with croutons or a dollop of sour cream.
Portion Control: For a heartier meal, consider serving the soup with a side of roasted vegetables or a grain like quinoa.
Storage Tips:
Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4-5 days.
Freezing: To freeze, let the soup cool completely and then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. For best results, leave some space at the top of the container for expansion.
Thawing: To thaw frozen soup, place it in the refrigerator overnight. Reheat gently on the stove over low heat, stirring frequently. If the soup has thickened, add a bit of broth or water to reach the desired consistency.
Reheating: Reheat leftovers on the stove over medium-low heat, stirring occasionally until heated through. Avoid boiling as it can affect the texture of the soup. If reheating from frozen, do so slowly and stir occasionally.
Related Recipes:
FAQs:
Can I use canned tomatoes instead of fresh?
Yes, you can use canned tomatoes if fresh ones are not available. Opt for high-quality canned tomatoes (preferably whole or diced) and use about 2-3 cans (14.5 oz each) in place of the fresh tomatoes. Skip the roasting step and proceed with sautéing the onions and garlic, then add the canned tomatoes and broth.
How can I make this soup vegan?
To make the Roasted Tomato Basil Soup vegan, substitute the chicken broth with vegetable broth and omit the butter. For a creamier texture, use a plant-based milk or cream alternative such as coconut milk or almond milk instead of heavy cream.
Can I prepare this soup in advance for a party?
Absolutely! You can prepare the soup up to 2 days in advance and store it in the refrigerator. Reheat gently on the stove before serving. If making it further in advance, freeze it in portions and thaw in the refrigerator overnight before reheating.
How can I adjust the spiciness of the soup?
The level of spiciness can be adjusted by modifying the amount of red pepper flakes. If you prefer a milder soup, either reduce the quantity or omit them entirely. For extra heat, you can add more red pepper flakes or a dash of hot sauce to taste.
Conclusion:
Enjoy the comforting, fresh flavors of Roasted Tomato Basil Soup any day of the week. With its rich taste and creamy texture (if you choose to add cream), it’s sure to become a new favorite in your recipe collection.
📖 Recipe:
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Roasted Tomato Basil Soup
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Delight in the comforting flavors of Roasted Tomato Basil Soup. This rich and creamy soup is made with oven-roasted tomatoes, fresh basil, and garlic, creating a savory and satisfying dish perfect for any meal. Serve with crusty bread for an extra touch of comfort. Ideal for cozy nights and gatherings, this classic soup is both easy to make and incredibly flavorful.
Ingredients
3 lbs ripe tomatoes, halved
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 large onion, chopped
4 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1/4 cup fresh basil leaves, chopped (plus more for garnish)
4 cups chicken or vegetable broth
2 tablespoons unsalted butter
1 tablespoon sugar (optional, to taste)
1/2 cup heavy cream (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast Tomatoes: Arrange tomato halves on the baking sheet, cut side up. Drizzle with olive oil, season with salt and pepper. Roast for 40-45 minutes until soft and caramelized.
- Sauté Onions and Garlic: In a large pot, heat olive oil over medium heat. Sauté onions until softened, about 5-7 minutes. Add garlic and red pepper flakes (if using), cook for another 1-2 minutes.
- Add Roasted Tomatoes: Add roasted tomatoes and juices to the pot. Stir in broth and basil. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend Soup: Use an immersion blender to puree the soup until smooth or transfer in batches to a blender.
- Finish Soup: Stir in butter and sugar (if using). Add heavy cream for a creamy texture, if desired. Adjust seasoning with salt and pepper.
- Serve: Ladle into bowls, garnish with fresh basil, and serve warm with crusty bread.
Notes
For a vegan version, substitute vegetable broth and omit the butter. Use plant-based cream alternatives if desired.
If using canned tomatoes, skip roasting and adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roasting Sautéing Blending
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 220 kcal per serving
