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

Yield: 8

Cheesy Scalloped Potatoes with Caramelized Onions recipe

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Cheesy Scalloped Potatoes are a beloved classic comfort food, and the addition of caramelized onions takes this dish to the next level. Perfect for holidays, family dinners, or any time you crave a rich, savory side dish.

Prep Time 30 minutes

Cook Time 2 hours 30 minutes

Total Time 3 hours

Ingredients

• 3 tablespoons salted butter
• 1 yellow onion, thinly sliced
• kosher salt and black pepper
• 1/4 cup dry white wine, such as Pinot Grigio
• 1 clove garlic, chopped
• 1 tablespoon chopped fresh thyme
• 2 cups heavy cream
• 1 cup whole milk
• 1 pinch cayenne
• 3/4 cup shredded Gruyere cheese
• 3/4 cup shredded cheddar cheese
• 6 russet or yukon gold potatoes, cut into 1/8-inch-thick slices

Instructions

1.  Preheat the oven to 350° F.
2. Melt together the butter and onions in a large skillet over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you'll want to add the wine and continue to cook another 5 minutes until the onions are deeply caramelized.
3. Add the garlic and thyme, then season with salt and pepper. Cook another 2 minutes, then remove from the heat
4. Butter a 9x13 inch casserole dish. In a large glass measuring cup, combine the cream, milk, a pinch of cayenne, salt, and pepper. Then add the Gruyere cheese. Pour 1/3 of the milk mix into the bottom of the baking dish. Layer in 1/3 of the potatoes, and 1/2 of the onions. Add another 1/3 milk mix, then 1/3 of the potatoes, and then the remaining onions. Add the remaining potatoes, then pour over the last of the remaining milk mix. Try to get the potatoes in an even layer.
5. Cover and bake 1 hour 45 minutes to 2 hours. Remove the foil and top with cheddar cheese. Bake another 20 minutes, until the cheese is golden and melty. Serve the dish warm, topped with fresh thyme.