Roasted Tomato Basil Soup is a comforting and flavorful dish that combines the rich taste of roasted tomatoes with the fragrant aroma of fresh basil. This recipe is perfect for chilly days or whenever you’re craving a bowl of hearty, homemade soup.
Ingredients
- 2 pounds (about 1 kg) of ripe tomatoes, halved
- 1 medium onion, roughly chopped
- 4 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable stock or chicken stock
- 1/2 cup fresh basil leaves, loosely packed
- 1/2 cup heavy cream or coconut milk (optional, for creamier soup)
- 1 tablespoon balsamic vinegar (optional, for added depth)
Instructions
- Prepare the tomatoes: Preheat your oven to 400°F (200°C). Arrange the halved tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper.
- Roast the vegetables: Place the baking sheet in the oven and roast for 30-40 minutes, or until the tomatoes are caramelized and tender.
- Blend the soup base: Transfer the roasted tomatoes, onion, and garlic to a blender or food processor. Add the basil leaves and blend until smooth.
- Cook the soup: Pour the blended mixture into a large pot. Stir in the vegetable stock and bring the soup to a gentle simmer over medium heat. Let it cook for 10 minutes to meld the flavors.
- Adjust the flavor: Add heavy cream or coconut milk for a creamier consistency, and stir in balsamic vinegar for extra depth if desired. Taste and adjust seasoning with more salt and pepper if needed.
- Serve: Ladle the hot soup into bowls and garnish with a drizzle of olive oil, fresh basil leaves, or a sprinkle of grated Parmesan cheese if desired.
Serving and Storage Tips
- Serving: Serve Roasted Tomato Basil Soup warm with a side of crusty bread, grilled cheese, or a fresh green salad for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
- Freezing: This soup freezes well! Allow it to cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat gently before serving.
FAQs
1. Can I use canned tomatoes instead of fresh ones?
Yes, you can use canned whole tomatoes if fresh ones aren’t available. Roast them with the garlic and onions for enhanced flavor.
2. What can I use as a dairy-free alternative for cream?
Coconut milk or cashew cream are great substitutes to make the soup creamy without dairy.
3. How can I make the soup thicker?
For a thicker consistency, reduce the amount of stock or add a small boiled potato before blending.
4. Can I add other vegetables to this soup?
Absolutely! Roasted red peppers, carrots, or zucchini can complement the flavors of the tomatoes and basil.
Roasted Tomato Basil Soup
This Roasted Tomato Basil Soup is a comforting, flavorful dish made with fresh roasted tomatoes, garlic, and fragrant basil. It’s perfect for cozy nights or as a starter to a gourmet meal. Pair it with crusty bread or a gooey grilled cheese sandwich for the ultimate comfort food experience.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American, Italian
- Diet: Vegetarian
Ingredients
- 2 pounds fresh tomatoes (Roma or vine-ripened), halved
- 1 medium onion, diced
- 4 cloves garlic, peeled
- 3 cups vegetable broth
- 1/4 cup olive oil
- 1/2 cup fresh basil leaves, packed
- 1/2 teaspoon dried oregano
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and black pepper, to taste
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
Instructions
- Roast the Tomatoes:
Preheat your oven to 400°F (200°C). Place the halved tomatoes and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25–30 minutes until tomatoes are soft and slightly caramelized. - Sauté the Onion:
In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. - Blend the Soup:
Add the roasted tomatoes, garlic, and basil leaves to the pot with the onion. Use an immersion blender (or transfer to a blender) and blend until smooth. - Simmer:
Pour in the vegetable broth and add the dried oregano. Bring the soup to a simmer and cook for 10–15 minutes to let the flavors meld. Adjust seasoning with salt, pepper, and sugar if needed. - Optional Creaminess:
Stir in heavy cream or coconut milk if a creamy texture is desired. Heat through but do not boil. - Serve:
Ladle the soup into bowls and garnish with fresh basil leaves. Enjoy warm with your favorite side.
Notes
- For a smoky flavor, use fire-roasted canned tomatoes instead of fresh ones.
- The soup can be made vegan by skipping the cream or using plant-based alternatives.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.