Roasted tomato basil soup is like a warm hug in a bowl. Picture this: rich, roasted tomatoes mingling with fresh basil, creating a deliciously vibrant blend that warms your soul and tickles your taste buds. Each spoonful delivers a cozy combination of sweetness and herbaceous goodness that’s perfect for any occasion—whether it’s a chilly evening or a spontaneous lunch with friends.
I remember the first time I made roasted tomato basil soup. My kitchen filled with the aroma of toasty tomatoes and fragrant basil, instantly transporting me back to my grandmother’s kitchen. We would sit together, savoring bowls of this delightful soup on rainy days while laughter echoed around us. It became our special dish, an emotional connection wrapped in flavors.
Why You'll Love This Recipe
- This roasted tomato basil soup is incredibly easy to prepare, making weeknight dinners a breeze
- Its flavor profile balances sweetness and freshness in every spoonful
- The vibrant colors make it visually appealing on any table
- Serve it as a starter or main dish; it’s versatile enough for any occasion!
I still chuckle at my friend’s reaction when I served this soup for the first time—her eyes lit up like she had just discovered gold!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Ripe Tomatoes: Opt for juicy, ripe tomatoes for the best flavor; heirloom varieties work wonders here.
Fresh Basil: Use fragrant basil leaves to add a burst of freshness and aroma to your soup.
Onion: Sweet onions caramelize beautifully and enhance the depth of flavor in your soup.
Garlic: Fresh garlic adds a wonderful warmth; use whole cloves for roasting to mellow its sharpness.
Vegetable Broth: Choose low-sodium vegetable broth for better control over the saltiness of your dish.
Olive Oil: High-quality extra virgin olive oil enriches the overall flavor; drizzle some in at the end for added richness.
Sugar: A pinch of sugar helps balance acidity from the tomatoes, enhancing their sweetness without overpowering.
Salt and Pepper: Season generously to enhance all those lovely flavors bursting in your bowl.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and cut your ripe tomatoes in half. Drizzle with olive oil, sprinkle salt, and place them cut-side up on the sheet.
Roast Away!: Roast the tomatoes for about 25-30 minutes until they caramelize slightly and fill your kitchen with an irresistible aroma. Watch as they turn golden brown at the edges.
Sauté Aromatics: While waiting for those tomatoes to work their magic, heat some olive oil in a large pot over medium heat. Add diced onions and sauté until they become translucent and sweet-smelling—about 5 minutes.
Add Garlic and Basil: Toss minced garlic into the pot along with chopped fresh basil. Sauté for another minute until fragrant; be careful not to burn that lovely garlic!
Combine Ingredients: Once roasted, add those scrumptious tomatoes along with their juices into the pot. Pour in vegetable broth and bring everything to a simmer; let it bubble away for about 15 minutes.
Blend Until Smooth!: Using an immersion blender or transferring batches into a blender, puree until smooth—trust me; it’ll look so velvety you’ll want to dive right in! Adjust seasoning by adding sugar, salt, and pepper according to taste.
Now you have a delightful bowl of roasted tomato basil soup ready to serve! Top with extra fresh basil or even a drizzle of creamy yogurt if you’re feeling fancy.
Enjoy every spoonful—you deserve it!
You Must Know
- Roasted tomato basil soup is not just a dish; it’s a hug in a bowl
- The rich aroma of roasted tomatoes and fresh basil will fill your kitchen, creating an inviting atmosphere that’s perfect for cozy nights
Perfecting the Cooking Process
Start by roasting the tomatoes to enhance their sweetness, then sauté onions and garlic for flavor before blending everything together for a smooth texture.
Add Your Touch
Feel free to add a splash of cream for richness or toss in some red pepper flakes for a spicy kick. Experiment and make it yours!
Storing & Reheating
Store leftover soup in an airtight container in the fridge for up to five days. Reheat gently on the stove to maintain its flavors.
Chef's Helpful Tips
- To achieve the best flavor, use ripe tomatoes; they’ll be sweeter and juicier
- Always taste before serving; adjust seasoning if needed
- For extra depth, try adding a pinch of sugar or balsamic vinegar while cooking
Cooking this soup takes me back to family gatherings where everyone gathered around, sharing laughter and stories over warm bowls of comfort.
FAQ
Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes work well; just ensure they’re high-quality for best flavor.
How can I thicken my roasted tomato basil soup?
For thickness, blend in some cooked potatoes or add more tomatoes during cooking.
Is roasted tomato basil soup gluten-free?
Absolutely! This soup is naturally gluten-free, making it perfect for all dietary needs.
Roasted Tomato Basil Soup
Roasted tomato basil soup is a comforting classic that brings warmth and nostalgia to any meal. Bursting with the rich flavors of roasted tomatoes and fresh basil, this easy-to-make soup is perfect for chilly nights or spontaneous lunch gatherings. Each spoonful offers a delightful balance of sweetness and herbaceous aroma, making it both satisfying and soul-soothing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4
- Category: Soup
- Method: Roasting/Sautéing
- Cuisine: Italian
Ingredients
- 4 ripe tomatoes, halved
- 1 cup fresh basil leaves
- 1 medium onion, diced
- 4 cloves garlic
- 3 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- 1 tsp sugar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place halved tomatoes cut-side up. Drizzle with olive oil and sprinkle with salt.
- Roast the tomatoes for 25-30 minutes until caramelized.
- In a large pot, heat olive oil over medium heat. Sauté diced onions until translucent, about 5 minutes.
- Add minced garlic and chopped basil; sauté for an additional minute.
- Add roasted tomatoes (with juices) and vegetable broth to the pot. Simmer for 15 minutes.
- Blend until smooth using an immersion blender or by transferring batches to a blender.
- Adjust seasoning with sugar, salt, and pepper as needed.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
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