Roasted Tomato Basil Bliss

$To make this tasty roasted tomato soup, you'll need the following ingredients: - 2 pounds of ripe tomatoes, halved - 1 medium onion, quartered - 4 cloves of garlic, peeled - 3 tablespoons of olive oil - Salt and freshly ground black pepper, to taste - 2 cups of vegetable broth - 1 teaspoon of balsamic vinegar - 1 teaspoon of sugar (optional, for added sweetness) - ½ cup of fresh basil leaves, torn (plus extra for garnish) - ½ cup of heavy cream (or coconut cream for a vegan alternative) If you don't have some ingredients, here are great substitutes: - Tomatoes: Try canned tomatoes for out-of-season options. - Onion: Shallots or leeks work well in a pinch. - Garlic: Garlic powder can add flavor but use less. - Olive Oil: Avocado oil or sunflower oil are good choices. - Vegetable Broth: Chicken broth can be used for a non-vegetarian version. - Balsamic Vinegar: Red wine vinegar adds similar acidity. - Sugar: Maple syrup or honey can add sweetness if desired. - Basil: Oregano or thyme can replace basil for a different taste. - Cream: For a lighter option, use milk or a nut cream substitute. Each ingredient plays a key role in the soup's flavor and health: - Tomatoes: Packed with vitamins and antioxidants, they give the soup its base. - Onion: Adds sweetness and depth while providing fiber and vitamins. - Garlic: Known for its health benefits, it boosts flavor and adds aroma. - Olive Oil: A healthy fat that helps absorb nutrients from the tomatoes. - Salt and Pepper: Essential for enhancing all the flavors in your soup. - Vegetable Broth: Adds richness and depth without extra calories. - Balsamic Vinegar: Gives a tangy note that balances the sweetness of tomatoes. - Sugar: Optional, but it can help round out the flavors in the soup. - Basil: Fresh basil adds a fragrant, herbal note and is rich in vitamins. - Cream: Adds creaminess, making the soup feel luxurious and smooth. This soup is not just tasty but also loaded with nutrients. Enjoy creating this delicious dish with ingredients that work well together! {{ingredient_image_2}} First, gather all your ingredients. You need: - 2 pounds of ripe tomatoes, halved - 1 medium onion, quartered - 4 cloves of garlic, peeled - 3 tablespoons of olive oil - Salt and freshly ground black pepper, to taste - 2 cups of vegetable broth - 1 teaspoon of balsamic vinegar - 1 teaspoon of sugar (optional) - ½ cup of fresh basil leaves, torn - ½ cup of heavy cream (or coconut cream for a vegan option) Next, preheat your oven to 425°F (220°C). This step is key for great roasting. In a large bowl, mix the halved tomatoes, quartered onion, and peeled garlic. Pour in 2 tablespoons of olive oil. Then, sprinkle with salt and black pepper. Toss until everything is well coated. Spread the tomato mix onto a large baking sheet. Make sure they are in a single layer. This helps them roast evenly. Place the baking sheet in the oven. Roast for 30-35 minutes. Look for caramelized tomatoes with soft texture and slightly charred edges. This brings out rich flavors. Remove the roasted vegetables from the oven. Carefully transfer them to a large pot. Pour in 2 cups of vegetable broth. Add 1 teaspoon of balsamic vinegar and sugar if you want a bit of sweetness. Heat over medium, bringing the mix to a gentle simmer. Let it cook for about 10 minutes. This time helps the flavors combine well. After simmering, remove the pot from heat. Stir in the torn basil leaves. This will add a fresh taste to your soup. For a smooth texture, use an immersion blender to puree the soup. If you like it chunkier, blend only half or mash with a fork. Return the pureed soup to low heat. Stir in ½ cup of heavy cream. Taste and adjust salt and pepper if needed. Heat through gently, but do not boil. Now, you have a delicious, creamy roasted tomato soup ready to enjoy! To get the best flavor from your tomatoes, roast them well. Here are some tips: - Use ripe tomatoes. They should be bright and fragrant. - Cut them in half for even cooking. - Spread them out on the baking sheet. This helps them roast, not steam. - Keep the oven at 425°F (220°C). This high heat caramelizes the edges. - Roast for 30-35 minutes. Look for soft, slightly charred tomatoes. You can tweak the flavors to suit your taste. Here’s how: - Add more garlic for a stronger flavor. - Use more basil for a fresh, herbal note. - If you like sweetness, add a teaspoon of sugar. - Balsamic vinegar adds depth. It balances the tomato's acidity. - Don’t forget salt and pepper. They enhance all the flavors. If you want a vegan soup, swap the cream easily. Here are some great options: - Use coconut cream for a rich, creamy texture. - Almond milk gives a lighter feel. - Cashew cream adds a nice, nutty flavor. - For a thicker option, blend soaked cashews with water. - Each choice brings a unique taste to your soup. By following these tips and tricks, you elevate your roasted tomato soup. Enjoy the process and make it your own! Pro Tips Choose the Right Tomatoes: For the best flavor, select ripe, in-season tomatoes. Heirloom varieties are particularly delicious for roasting and offer a rich sweetness. Add Depth with Spices: Consider adding herbs like thyme or oregano to the roasting vegetables for added complexity, enhancing the overall flavor profile of the soup. Blend for Texture: Adjust the texture of your soup to your preference. A smooth puree provides a luxurious mouthfeel, while a chunkier version offers heartiness. Garnish Creatively: Elevate your dish with creative garnishes. A dollop of pesto or a sprinkle of croutons can add texture and visual appeal to your roasted tomato basil soup. {{image_4}} You can easily boost the flavor of your roasted tomato soup. Here are some ideas: - Oregano: Add 1 teaspoon for a warm, earthy taste. - Thyme: Use fresh or dried thyme for a fresh twist. - Red pepper flakes: Sprinkle in some heat for a spicy kick. - Smoked paprika: This adds a lovely smoky flavor to the soup. Experiment with these spices to find what you love. Mixing different herbs can create unique versions of the soup. Keeping it vegan and gluten-free is simple! Here’s how: - Coconut cream: Swap heavy cream for coconut cream for a rich, creamy texture. - Gluten-free broth: Ensure your vegetable broth is gluten-free. - Sugar: You can use agave syrup or maple syrup instead of sugar for sweetness. These swaps keep the soup delicious and inclusive for all diets. Garnishing your soup makes it look and taste better. Here are some fun ideas: - Fresh basil: Add torn basil leaves for a fresh pop of flavor. - Olive oil drizzle: A drizzle of good olive oil adds richness. - Croutons: Top with homemade croutons for crunch. - Chili oil: A splash of chili oil gives a spicy touch. These garnishes not only enhance the look but add layers of taste to your soup. Enjoy your culinary creativity! To keep your roasted tomato soup fresh, store it in an airtight container. Allow it to cool down before sealing. This step helps prevent condensation, which can make the soup watery. Place the container in the fridge if you plan to eat it within three days. When you’re ready to enjoy your soup again, pour it into a pot. Heat it over low to medium heat on the stove. Stir often to avoid sticking. You can also use a microwave. Just heat it in a microwave-safe bowl for about two minutes. Stir halfway through to ensure even heating. If you want to save your soup for later, freezing is a great option. Cool the soup completely before freezing. Use freezer-safe bags or containers. Leave some space at the top because the soup will expand when frozen. It will stay good for up to three months. To reheat, thaw it overnight in the fridge and then warm it on the stove. You can serve roasted tomato soup with several sides. A classic pairing is a grilled cheese sandwich. The gooey cheese complements the soup's rich flavor. You can also try crusty bread or garlic toast. Both add a nice crunch and make dipping fun. For a lighter option, consider a fresh salad. A simple green salad with vinaigrette can balance the meal. Roasted tomato soup can last for about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you want to enjoy it longer, you can freeze it. Frozen soup can last for about 3 months. Just remember to cool it completely before freezing. This helps prevent ice crystals from forming. Yes, you can make roasted tomato soup ahead of time. This soup tastes even better the next day. The flavors deepen as it sits. Just follow the recipe, then cool it and store it. When you’re ready to eat, reheat it gently on the stove. Stir in the cream right before serving for the best taste. This blog post showed you how to make roasted tomato soup from start to finish. We covered ingredients, step-by-step cooking, and helpful tips. You learned about substitutes, flavor tweaks, and even how to store leftovers. Remember, cooking is fun and gives you many choices. Don't be afraid to try new things or make the soup your own. Enjoy making this dish and share it with others!$

A delightful roasted tomato soup infused with fresh basil, perfect for a cozy meal.

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Prep Time 10

Cook Time 50

Total Time 1

Course Main Course

Cuisine Italian

Servings 4

Calories 200 kcal

Ingredients

2 pounds ripe tomatoes, halved
1 medium onion, quartered
4 cloves garlic, peeled
3 tablespoons olive oil
to taste Salt and freshly ground black pepper
2 cups vegetable broth
1 teaspoon balsamic vinegar
1 teaspoon sugar (optional, for added sweetness)
½ cup fresh basil leaves, torn (plus extra for garnish)
½ cup heavy cream (or coconut cream for a vegan alternative)

Instructions

Preheat your oven to 425°F (220°C). Ensure it reaches the desired temperature before adding the vegetables for optimal roasting.
In a large mixing bowl, combine the halved tomatoes, quartered onion, and peeled garlic cloves. Drizzle with 2 tablespoons of olive oil and generously sprinkle with salt and freshly ground black pepper. Toss the ingredients thoroughly until they are evenly coated in oil and seasoning.
Transfer the coated tomato mixture onto a large baking sheet, spreading it out in a single layer for even roasting. Place the baking sheet in the preheated oven and roast for 30-35 minutes, or until the tomatoes become caramelized and soft, with slightly charred edges.
After roasting, use a spatula to carefully transfer the mixture to a large pot. Pour in the vegetable broth, add the balsamic vinegar, and include sugar if you desire a hint of sweetness. Place the pot over medium heat and bring the mixture to a gentle simmer. Let it cook for approximately 10 minutes to allow the flavors to meld beautifully.
Once simmering, remove the pot from heat and stir in the torn basil leaves, letting their fragrance infuse the soup.
For a smooth texture, use an immersion blender to puree the soup until velvety (alternatively, transfer batches to a blender). If you prefer a chunkier consistency, you can blend only half of the soup or mash it with a fork for more texture.
Return the pureed soup to a low heat, incorporating the heavy cream and adjusting the seasoning with additional salt and pepper, if desired. Gently heat the soup through but avoid boiling to preserve the creaminess.

Notes

Serve with crusty bread for a complete meal.

Keyword basil, roasted, soup, tomato