Go Back
- 2 lbs ripe tomatoes, quartered - 1 medium onion, finely chopped - 4 cloves garlic, peeled - 3 tablespoons extra virgin olive oil - 1 teaspoon balsamic vinegar - 1 teaspoon dried oregano - Salt and freshly cracked black pepper, to taste - 3 cups vegetable broth - 1/2 cup heavy cream (for a velvety texture) - 1 cup fresh basil leaves, roughly chopped (for garnish) This recipe serves 4 to 6 people. Each bowl offers a comforting mix of flavors. Nutritionally, the soup is rich in vitamins and antioxidants from the tomatoes and basil. The olive oil adds healthy fats, while the cream offers a touch of indulgence if you choose to use it. Together, these ingredients create a balanced dish that satisfies the palate and nourishes the body. For the full recipe, refer to the section above. Start by preheating your oven to 400°F (200°C). This heat will help the tomatoes roast perfectly. Next, gather a large mixing bowl. Add 2 lbs of quartered ripe tomatoes, 1 chopped onion, and 4 peeled garlic cloves. Pour in 3 tablespoons of extra virgin olive oil and 1 teaspoon of balsamic vinegar. Sprinkle in 1 teaspoon of dried oregano, salt, and black pepper to taste. Mix everything well so each piece gets coated. Now, spread this mixture onto a baking sheet. Make sure to lay it out in a single layer. This helps the vegetables roast evenly. Place your baking sheet in the preheated oven. Roast the tomatoes for 25 to 30 minutes. You will know they are ready when they turn caramelized and soft. The onion should feel tender, and the garlic should smell fragrant. Once roasted, take the baking sheet out and let it cool for a few minutes. In a large pot, combine the roasted mixture with 3 cups of vegetable broth. Heat this over medium heat until it simmers gently. Let it cook for another 10 minutes to let the flavors blend well. To blend the soup, use an immersion blender for a smooth texture. If you do not have one, carefully transfer the soup in batches to a regular blender, then return it to the pot. Stir in 1 cup of roughly chopped fresh basil and 1/2 cup of heavy cream if you want a creamier soup. Taste it and add more salt or pepper if needed. Heat the soup for about 5 more minutes, but do not let it boil. Ladle the soup into bowls and serve it hot. For a beautiful touch, garnish with more fresh basil, a drizzle of olive oil, and crusty bread for dipping. Enjoy your comforting bowl of roasted tomato basil bliss! For more details, check the Full Recipe. Using fresh herbs makes a big difference. Fresh basil gives your soup a vibrant taste. Dried herbs work too, but fresh adds brightness. When adding herbs, try to use them towards the end of cooking. This keeps their flavor lively. Balancing acidity and sweetness is key for a great soup. Roasted tomatoes can be sweet and tangy. If your soup tastes too tart, add a pinch of sugar. This simple step can elevate your dish. For more depth, try adding a splash of balsamic vinegar. It rounds out the flavors nicely. One common mistake is over-roasting or under-roasting tomatoes. Over-roasting can make them taste bitter. Under-roasting leaves them bland. Aim for a golden, caramelized look that enhances sweetness. Incorrect seasoning adjustments are another pitfall. Always taste as you go. If your soup lacks flavor, don’t be afraid to add more salt. Each ingredient is important, so adjust carefully to bring out the best in your soup. For this recipe, you will need essential cookware. A baking sheet is crucial for roasting tomatoes. A large pot helps combine everything smoothly. An immersion blender makes blending easy and mess-free. If you don’t have one, a standard blender works too. Just be cautious with hot liquids, and blend in batches if needed. These tools will help you create a delicious roasted tomato basil soup that shines. For the full recipe, refer back to the main section. Enjoy the process and the wonderful aroma in your kitchen! {{image_4}} To make this soup vegan, you can substitute heavy cream with plant-based milk. Almond, coconut, or oat milk work well. These milks add creaminess without dairy. You may also add lentils for protein. They cook fast and blend well into the soup. This keeps your meal filling and nutritious. You can spice up your soup by adding paprika or red pepper flakes. They bring warmth and depth to the flavor. Feel free to experiment with different herbs like thyme or parsley. Each herb adds its unique twist. You can find your favorite mix over time. Pair your soup with grilled cheese or a fresh salad. The crunch of grilled cheese complements the soup’s smooth texture. For a fun twist, try creative garnishes. A drizzle of olive oil or a sprinkle of freshly grated cheese adds flair. Whole basil leaves also make a lovely touch. These small details elevate your dish and impress your guests. After you make your roasted tomato basil soup, cool it down first. Pour it into a container that seals well. Glass jars or BPA-free plastic containers work great. Make sure to leave some space at the top. This space helps the soup expand when it freezes. Store it in the fridge for up to five days. You can freeze the soup for later. Pour the cooled soup into freezer-safe containers. Make sure to leave some space for expansion. Seal them tightly to avoid freezer burn. The soup stays good in the freezer for about three months. To thaw, place it in the fridge overnight before reheating. Reheat the soup slowly to keep its yummy taste. Use a pot on low heat, stirring often. If the soup is too thick, add a splash of broth or water. If you want to cook it in the microwave, use a microwave-safe bowl. Heat it in short intervals, stirring in between. Adjust the thickness after reheating by adding more liquid if needed. Enjoy every spoonful of your comforting soup! Roasted Tomato Basil Soup offers many health benefits. First, tomatoes are rich in vitamins C and K. They also contain antioxidants like lycopene, which can fight cancer. Basil adds flavor and has anti-inflammatory properties. The soup is low in calories, making it a great choice for weight management. Olive oil provides healthy fats, which support heart health. You can easily make this soup ahead of time. Roasting the tomatoes and veggies takes about 30 minutes. Once done, blend and store it in the fridge. The soup keeps well for up to three days. You can also freeze it in portions. Just remember to leave space in the container for expansion. Yes, you can use canned tomatoes. Look for high-quality canned tomatoes for the best flavor. Drain them slightly before roasting. This step helps avoid a watery soup. Canned tomatoes can save time and still create a tasty dish. There are many great sides for this soup. Grilled cheese is a classic choice. You can also serve crusty bread for dipping. A fresh salad adds crunch and nutrition. For a twist, pair it with garlic bread or cheese toast to enhance the meal. Roasted Tomato Basil Soup is both simple and delicious. We explored key ingredients like ripe tomatoes, onion, and garlic. You learned how to prepare, roast, and blend for a great flavor. I shared tips to avoid common mistakes and how to store your soup properly. In the end, you can experiment with flavors and serving styles. Every bowl can be your personal creation. Enjoy making this soup and savor each bite!

Roasted Tomato Basil Soup

Dive into the delicious world of Roasted Tomato Basil Bliss with this easy recipe! This flavorful soup combines ripe tomatoes, fresh basil, and a hint of garlic, creating a perfect dish that's both comforting and satisfying. With simple ingredients and straightforward steps, you'll have a warm bowl of bliss in no time! Click through to explore this delightful recipe and elevate your soup game today!
Print Recipe Pin Recipe

Ingredients
  

2 lbs ripe tomatoes, quartered

1 medium onion, finely chopped

4 cloves garlic, peeled

3 tablespoons extra virgin olive oil

1 teaspoon balsamic vinegar

1 teaspoon dried oregano

Salt and freshly cracked black pepper, to taste

1 cup fresh basil leaves, roughly chopped

3 cups vegetable broth

1/2 cup heavy cream (optional, for a velvety texture)

Instructions
 

Begin by preheating your oven to 400°F (200°C) to prepare for roasting.

    In a large mixing bowl, combine the quartered tomatoes, finely chopped onion, and whole garlic cloves. Drizzle with the olive oil and balsamic vinegar, and sprinkle the dried oregano, salt, and pepper over the mixture. Toss well to ensure each piece is thoroughly coated in the flavorful marinade.

      Spread the tomato mixture onto a baking sheet, arranging it in a single layer for even roasting.

        Place the baking sheet in the preheated oven and roast for 25-30 minutes, until the tomatoes are beautifully caramelized, the onion is tender, and the garlic is fragrant. Once done, remove from the oven and allow to cool for a few minutes.

          In a large pot, combine the roasted vegetable mixture with the vegetable broth. Place over medium heat and bring to a gentle simmer. Let it cook for an additional 10 minutes to meld the flavors together beautifully.

            Using an immersion blender, blend the soup until smooth and creamy, or carefully transfer the mixture to a standard blender in batches, returning to the pot afterward.

              Stir in the chopped fresh basil along with the heavy cream (if using). Taste and adjust the seasoning with more salt and pepper if necessary. Heat through for about 5 more minutes to warm the soup without boiling.

                Ladle the soup into bowls and serve hot. Garnish with extra fresh basil, a light drizzle of olive oil, and accompany with crusty bread for dipping or as a side.

                  Vorbereitung Zeit: 15 Minuten | Gesamt Zeit: 45 Minuten | Portionen: 4-6

                    - Präsentation Tipps: For an extra touch, sprinkle some freshly grated Parmesan cheese on top before serving, and consider adding a few whole basil leaves for color.