Roasted Tomato Basil Bliss

$- 2 pounds ripe tomatoes, halved - 1 medium onion, quartered - 4 cloves garlic, peeled - 3 tablespoons olive oil - Salt and black pepper to taste - 2 cups vegetable broth - 1 teaspoon balsamic vinegar - 1 teaspoon sugar (optional, for sweetness) - ½ cup fresh basil leaves, torn (plus extra for garnish) - ½ cup heavy cream (or coconut cream for a vegan option) Each ingredient adds a unique flavor. The ripe tomatoes give a sweet base. The onion adds depth. Garlic brings warmth and richness. Olive oil ensures a smooth texture. Salt and pepper enhance all flavors. Vegetable broth rounds it out. Balsamic vinegar adds a tangy note. Sugar can balance the acidity if you like it sweeter. Fresh basil brings a bright finish. Lastly, cream makes it rich and creamy. You can use coconut cream for a vegan twist. Each bite will feel like a warm hug! {{ingredient_image_1}} First, set your oven to 425°F (220°C). This high heat will help the tomatoes roast well. Next, grab 2 pounds of ripe tomatoes. Cut them in half. Take 1 medium onion and cut it into quarters. Peel 4 cloves of garlic. Place the halved tomatoes, onion pieces, and garlic in a large bowl. Drizzle 2 tablespoons of olive oil over them. Add salt and black pepper to taste. Toss everything until it’s well coated. Spread the tomato mixture on a large baking sheet. Ensure the veggies are in a single layer. This helps them roast evenly. Roast in the oven for 30-35 minutes. Keep an eye on them. You want the tomatoes to caramelize and become soft. This caramelization adds a deep flavor to your soup. Once the vegetables are roasted, transfer them to a large pot. Add 2 cups of vegetable broth, 1 teaspoon of balsamic vinegar, and sugar if you want some sweetness. Bring the pot to a simmer. Let it cook for about 10 minutes. This helps all the flavors mix well. Now, remove the pot from the heat and stir in the torn basil leaves. For a smooth soup, use an immersion blender to puree it. If you like some chunks, blend only half of the soup. Return the pureed soup to low heat. Stir in ½ cup of heavy cream. Adjust the seasoning with salt and pepper if needed. Heat it through, but do not let it boil. - Using high-quality ingredients: Start with ripe tomatoes. They add the best taste. Fresh basil is key, too. It brings a bright flavor. Always choose good olive oil. It enhances the soup's richness. Skip low-quality products for better results. - Adjusting seasoning to taste: Taste is personal. Always check the soup before serving. Add salt and pepper little by little. You want to find the right balance. If it's too tart, a bit of sugar can help. Just remember, less is more. - Ideal toppings and garnishes: Serve the soup with a drizzle of olive oil. It adds a nice finish. A sprinkle of fresh basil on top looks great, too. You can also add croutons for some crunch. They add fun texture. - Complementary side dishes: Pair the soup with crusty bread. It’s perfect for dipping. A light salad also works well. It adds freshness to your meal. Consider a grilled cheese sandwich for a cozy combo. - Best blender for soup: An immersion blender is my favorite. It makes blending easy and quick. If you prefer a stand blender, choose one that’s powerful. It should handle hot soups without issues. - Recommended baking sheets and pots: Use a large baking sheet for roasting. It helps the veggies caramelize evenly. A heavy pot is best for cooking the soup. It holds heat well and prevents sticking. Pro Tips Use Ripe Tomatoes: For the best flavor, select tomatoes that are fully ripe and fragrant. They will provide a natural sweetness and rich taste to your soup. Adjust the Consistency: If you prefer a thicker soup, reduce the amount of vegetable broth. For a lighter soup, add more broth until you reach your desired consistency. Experiment with Herbs: While basil is fantastic, try adding other herbs like oregano or thyme for a different flavor profile. Fresh herbs can elevate the taste significantly. Garnish Creatively: Enhance your presentation by adding a swirl of olive oil, a dollop of cream, or some croutons on top before serving to make the dish visually appealing. {{image_2}} You can easily make this soup vegan. Replace heavy cream with coconut cream. This gives the soup a rich, creamy texture. You can also add extra vegan ingredients for flavor. Consider using nutritional yeast for a cheesy taste. You might add a splash of lemon juice for brightness. To ensure your soup is gluten-free, check all ingredients. Make sure the vegetable broth is gluten-free. Look for brands that specify they are free from gluten. Most fresh ingredients, like tomatoes and herbs, are naturally gluten-free. Spices and herbs can elevate your soup. Try adding red pepper flakes for heat. You might also consider fresh thyme or oregano for added depth. If you want to incorporate other vegetables, consider carrots or bell peppers. Roast them with the tomatoes for extra flavor. To store leftovers, let the soup cool down first. Then, pour it into an airtight container. You can keep it in the fridge for up to five days. When ready to eat, check for any signs of spoilage. If it looks and smells good, it's safe to warm up. Freezing is a great option for this soup. After the soup cools, transfer it to freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. It can last for up to three months in the freezer. When you're ready to enjoy it, simply thaw it in the fridge overnight. For reheating, use a pot on low heat. Stir often to prevent sticking. You can also use a microwave, but make sure to cover it to avoid splatters. If the soup seems thick, add a splash of broth or water. This will help bring back its creamy texture. Always taste and adjust the seasoning before serving. Yes, you can make roasted tomato soup ahead of time. After cooking, let it cool completely. Store it in an airtight container in the fridge. It lasts for about three days. When you are ready to eat, just reheat it on the stove. This soup tastes even better the next day as the flavors blend. To add spice to your roasted tomato soup, consider adding red pepper flakes or chopped jalapeños. You can also stir in some hot sauce during cooking. Start with a small amount and taste as you go. This way, you can control the heat level to your liking. Ripe tomatoes are best for roasting. Varieties like Roma, on the vine, or beefsteak tomatoes work great. They have good flavor and texture. Look for tomatoes that have a bright color and feel heavy for their size. The better the tomatoes, the better the soup! Yes, you can use canned tomatoes for this soup. Choose whole or diced tomatoes packed in juice. Drain any excess liquid for a thicker soup. Roasting fresh tomatoes gives a rich flavor, but canned tomatoes can save time. This can still result in a tasty soup. To thicken your roasted tomato soup, you can add a little more heavy cream. You can also blend in some cooked potato or add a tablespoon of tomato paste. Another great option is to use a cornstarch slurry. Mix equal parts of cornstarch and cold water, then stir it into the soup while it simmers. You’ve learned how to make a delicious roasted tomato soup. We covered essential ingredients and step-by-step instructions. You now know tips for better flavor and variations to suit your needs. The right ingredients and cooking techniques make a big difference. Store your soup well, and enjoy a warm bowl any time. Go ahead and try this recipe, and have fun experimenting with your own twists!$

Roasted Tomato Basil Bliss

A delicious roasted tomato soup infused with fresh basil and cream.

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Prep Time 10

Cook Time 50

Total Time 1

Course Appetizer

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

2 pounds ripe tomatoes, halved
1 medium onion, quartered
4 cloves garlic, peeled
3 tablespoons olive oil
to taste Salt and black pepper
2 cups vegetable broth
1 teaspoon balsamic vinegar
1 teaspoon sugar (optional, for sweetness)
½ cup fresh basil leaves, torn
½ cup heavy cream (or coconut cream for a vegan option)

Instructions

Preheat your oven to 425°F (220°C).
In a large mixing bowl, place the halved tomatoes, quartered onion, and peeled garlic cloves. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and black pepper. Toss until everything is evenly coated.
Spread the tomato mixture out on a large baking sheet in a single layer. Roast in the preheated oven for 30-35 minutes, or until the tomatoes are caramelized and soft.
Once roasted, transfer the mixture to a large pot. Add vegetable broth, balsamic vinegar, and sugar (if using). Bring to a simmer and cook for about 10 minutes to let the flavors meld.
Remove the pot from heat and stir in the torn basil leaves.
Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches). If you prefer a chunky texture, blend only half of the soup.
Return the pureed soup to low heat, stir in the heavy cream, and adjust seasoning with salt and pepper if necessary. Heat through but do not boil.

Notes

Serve in warm bowls with a drizzle of olive oil and fresh basil for garnish.

Keyword basil, roasted, soup, tomato