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Roasted Tomato Basil Soup Recipe

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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.

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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)
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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.
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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

Roasted Tomato Basil Soup Recipe

Roasted Tomato Basil Soup Recipe

Yield: 8
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes

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

  • 9 Roma tomatoes sliced lengthwise
  • 3 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1 yellow onion diced
  • 4 garlic cloves minced
  • 1 tbsp fresh thyme minced
  • 1 tsp Kosher salt
  • ½ tsp ground black pepper
  • 1 28 oz. can San Marzano tomatoes crushed
  • 1 cup basil fresh, roughly chopped
  • 1 tbsp sugar
  • 2 cups chicken stock
  • 2/3 cup heavy cream

Instructions

  • Preheat oven to 375°F.

  • Spread tomato halves on a baking sheet. Drizzle with olive oil, and then sprinkle with salt and black pepper.

  • Roast tomatoes for 1 hour. Remove from oven and set aside.

  • Heat 2 tbsp oil, or butter, in a large pot (or Dutch oven) over medium-high heat.

  • Add onion, and saute for about 5 minutes.

  • Stir in the garlic, thyme, salt, and pepper. Sauté for another minute.

  • Add crushed tomatoes, basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes.

  • Add the stock and the roasted tomatoes into the pot. Simmer for 30 minutes, stirring every now and then.

  • Use an immersion blender to purée the soup, or very carefully transfer to a blender or food processor to purée. This would most likely need to be done in a couple batches. Return the soup to the pot.

  • Stir in the cream.

  • To make the mini croutons: Cut a few small pieces of bread in small cubes, add a little oil, diced garlic and basil...bake at 400 for about 7 minutes... these make wonderful croutons!

  • Add the croutons to the top of the served soup. Serve at once!

Notes

We find fresh Roma tomatoes are perfect for roasting, but most tomatoes will work.  Thick slices are best.  Be sure to cut away any brown spots, especially on the top of the tomato.  The roasted tomatoes can be made up 1 day in advance, but we think using them within a couple of hours or roasting is best. 

Fresh thyme and basil is always best, but if using dried, then reduce the thyme to 1½ teaspoons and ¼ cup of dried basil. 

Whole milk, or half-and-half can be substituted for the cream, although the soup won't be as silky and the taste not as rich, but will still be delicious.

Substitute vegetable stock/broth for the chicken stock to make the soup 100% vegetarian. 

The soup will keep in the fridge for up to 1 week and freezes beautifully for up to 2 months. 

Nutrition Information
Yield 1 Serving Size 8
Amount Per ServingCalories 1639Total Fat 130gSaturated Fat 59gTrans Fat 2gUnsaturated Fat 64gCholesterol 256mgSodium 2065mgCarbohydrates 102gFiber 19gSugar 65gProtein 32g

The information contained herein is subject to change.

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