Roasted Tomato Basil Soup Recipe

Tomato basil soup is a classic comfort food that warms the soul. This roasted version takes it to a whole new level, infusing rich flavors into every spoonful. With the sweetness of roasted tomatoes and the aromatic essence of fresh basil, this recipe is a delightful way to savor the taste of summer all year round.

Ingredients You’ll Need:

• 10-12 ripe tomatoes, halved
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1/4 cup of fresh basil leaves, chopped
• 4 cups of vegetable broth
• 1 can (14 ounces) of diced tomatoes (optional for added richness)
• Salt and black pepper to taste
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of dried thyme
• 1/2 cup of heavy cream (optional for a creamier soup)

Instructions:

1. Roast the Tomatoes:
   • Preheat your oven to 400°F (200°C).
   • Place the halved tomatoes on a baking sheet, cut side up.
   • Drizzle them with olive oil, minced garlic, and a sprinkle of salt and black pepper.
   • Roast in the preheated oven for about 30-40 minutes or until the tomatoes are tender and slightly caramelized.
2. Sauté the Onions and Basil:
   • In a large soup pot, heat a tablespoon of olive oil over medium heat.
   • Add the chopped onions and sauté until they turn translucent and fragrant.
   • Stir in the chopped fresh basil, dried oregano, and dried thyme. Cook for an additional minute.
3. Blend the Ingredients:
   • Add the roasted tomatoes (including any juices from the baking sheet) to the pot.
   • If using canned diced tomatoes, add them as well.
   • Pour in the vegetable broth.
   • Use an immersion blender to carefully blend the ingredients until smooth. Alternatively, you can transfer the mixture to a blender in batches.
4. Simmer and Season:
   • Place the pot back on the stove over low-medium heat.
   • Simmer the soup for 15-20 minutes, allowing the flavors to meld.
   • Taste and adjust the seasoning with more salt and black pepper if needed.
5. Add Cream (Optional):
   • If you prefer a creamy tomato basil soup, stir in the heavy cream at this stage. Heat through for an additional 5 minutes while stirring gently.
6. Serve Your Roasted Tomato Basil Soup:
   • Ladle the soup into bowls.
   • Garnish with a few fresh basil leaves and a drizzle of olive oil if desired.
   • Serve hot with a side of crusty bread or your favorite croutons.

Conclusion:

This roasted tomato basil soup is a bowlful of comfort and nostalgia. The combination of sweet roasted tomatoes and aromatic basil creates a harmonious flavor profile that will have you coming back for seconds. Whether enjoyed as a starter or a main course, this soup is a timeless favorite that never goes out of style.

FAQs:

1. Can I use canned tomatoes instead of fresh ones?
   • Yes, you can use canned tomatoes to make this soup. It’s a convenient option, especially when fresh tomatoes are not in season.
2. What can I substitute for heavy cream to make the soup lighter?
   • You can use half-and-half or whole milk as a lighter alternative to heavy cream.
3. Can I freeze this soup for later use?
   • Absolutely! Let the soup cool to room temperature, then transfer it to an airtight container and freeze. Thaw and reheat when you’re ready to enjoy it again.
4. Can I add other vegetables to the soup?
   • Certainly! You can customize this soup by adding roasted red peppers, carrots, or even a touch of balsamic vinegar for extra depth of flavor.
5. What pairs well with tomato basil soup?
   • Tomato basil soup pairs beautifully with grilled cheese sandwiches, garlic bread, or a simple green salad for a complete meal.

Source: howtofeedaloon.com