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To make this yummy soup, you need fresh, simple ingredients. Here is a list: - 2 lbs ripe tomatoes, halved - 1 large onion, quartered - 4 cloves garlic, unpeeled - 2 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon sugar - 4 cups vegetable broth - 1 cup fresh basil leaves, packed - 1 tablespoon balsamic vinegar These ingredients bring out the best flavors. Fresh tomatoes add sweetness. The garlic gives a nice kick. Onions add depth. Olive oil helps everything cook well. You can make your soup look and taste even better with garnishes. Here are some ideas: - Heavy cream for a smooth finish - Fresh basil leaves for a pop of color - A drizzle of olive oil for richness These garnishes add a touch of elegance. They also enhance the taste. If you don’t have all the ingredients, don’t worry! You can swap some out. Here are a few ideas: - Use yellow or green tomatoes instead of red - Replace the onion with shallots for a milder taste - Use chicken broth if you want a richer flavor These swaps help you use what you have. They still keep the soup delicious. {{ingredient_image_1}} Start by gathering your fresh ingredients. You need 2 lbs of ripe tomatoes. Cut each tomato in half. Next, take 1 large onion and cut it into quarters. Then, grab 4 cloves of garlic. You don’t need to peel them yet. This step adds depth to the flavor. Now, place all the veggies on a large baking sheet. Make sure they have space. This helps them roast evenly. Drizzle 2 tablespoons of olive oil over the vegetables. Next, sprinkle with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of sugar. Toss everything well. You want every piece nicely coated. Now it’s time to roast. Preheat your oven to 400°F (200°C). Once it's hot, put your baking sheet in the oven. Roast the vegetables for 30 to 35 minutes. Look for caramelized tomatoes and tender onions. These signs mean they are ready. When they finish roasting, take them out and let them cool for a bit. This cooling time makes blending easier. Next, move the roasted veggies to a large pot. Add 4 cups of vegetable broth and 1 cup of fresh basil leaves. Bring this mixture to a simmer over medium heat. Let it cook for about 15 minutes. This step helps the flavors blend together. Now, it's blending time. Use an immersion blender to mix until smooth. If you don’t have one, transfer the soup to a regular blender in batches. Blend well and then return it to the pot. Finally, stir in 1 tablespoon of balsamic vinegar. Taste your soup and adjust the seasoning if needed. For a creamier finish, add some heavy cream before serving. Enjoy your delicious roasted tomato basil soup! To make your roasted tomato basil soup shine, focus on the basics. Use ripe, fresh tomatoes. They give a sweet taste and rich color. Roasting adds depth. The caramelization brings out the natural sugars. Add a touch of sugar while roasting to help with this. Try adding a pinch of red pepper flakes for heat. This small change can make a big difference. Fresh basil is key. Add it right at the end for the best flavor. A splash of balsamic vinegar adds brightness and balance. One mistake is using under-ripe tomatoes. They lack flavor and sweetness. Make sure to roast the garlic, too. Unpeeled garlic becomes sweet and soft. If you peel it first, you might burn it. Don’t skip the blending step. Leaving chunks can ruin the creamy texture. Be careful not to over-blend. You want a smooth soup without turning it into a puree. Last, taste before serving. Adjust the salt or pepper as needed. Serve your soup hot in bowls. Garnish with fresh basil leaves for color. Drizzle a bit of olive oil for a rich finish. A swirl of heavy cream adds a nice touch, too. Pair it with crusty bread or a grilled cheese sandwich. This gives you a comforting meal. For a fun twist, top with croutons or a sprinkle of cheese. Enjoy your delicious soup! Pro Tips Use Fresh Tomatoes: For the best flavor, opt for ripe, in-season tomatoes. They provide a natural sweetness that enhances the soup. Don’t Skip the Garlic: Roasting the garlic with the vegetables mellows its flavor and adds depth to the soup, making it rich and aromatic. Adjust Consistency: If you prefer a thicker soup, reduce the amount of vegetable broth. For a lighter version, add more broth for a thinner texture. Garnish Creatively: Enhance presentation by garnishing with a swirl of heavy cream, a sprinkle of fresh basil, or even croutons for added texture. {{image_2}} You can easily make this soup vegan and gluten-free. The base of the soup is already plant-based, using ripe tomatoes, onion, garlic, and vegetable broth. Just make sure your broth is gluten-free. This soup is rich and tasty without any dairy. If you want to add creaminess, try using coconut cream or cashew cream. Both options will keep it vegan and add a nice flavor. To elevate your soup, think about adding some extra ingredients. You can mix in roasted red peppers for a smoky taste. A splash of lemon juice brightens up the flavors. For a bit of umami, add a tablespoon of soy sauce or miso paste. Fresh herbs like thyme or oregano can also enhance the taste. Don’t be afraid to get creative! If you like heat, making a spicy version is easy. You can add red pepper flakes while roasting the veggies. If you want more heat, chop up some jalapeños or serrano peppers and mix them in. Another option is to stir in some hot sauce after blending the soup. Adjust the spice level to suit your taste buds. Enjoy the warmth! After making your roasted tomato basil soup, let it cool. Pour it into a glass or plastic container. Seal it tightly. You can keep it in the fridge for up to five days. If you want to enjoy it later, this soup stores well. Just remember to cool it first. Freezing the soup is a great idea for long-term storage. Use freezer-safe bags or containers. Leave some space in the container for the soup to expand. Label the bags with the date. You can freeze it for up to three months. Thaw it in the fridge overnight before reheating. To reheat the soup, pour it into a pot. Heat over medium-low heat until warm. Stir it often to avoid sticking. You can also use a microwave. Heat in a safe bowl, stirring halfway through. Make sure it is hot all the way through. Enjoy your soup with fresh bread! Yes, you can use canned tomatoes. They work well when fresh ones aren’t in season. Choose whole or crushed canned tomatoes for the best flavor. Just drain them before adding to the pot. This will help keep your soup from getting too watery. If your soup is too thick, add more vegetable broth. Start with half a cup and stir well. Let it simmer again to blend the flavors. If it’s too thin, simmer it longer. This will help reduce the liquid and thicken the soup naturally. This soup pairs nicely with crusty bread or a grilled cheese sandwich. You can also serve it with a fresh salad. For a special touch, add a drizzle of olive oil on top before serving. Enjoy it hot for the best flavor! Roasted Tomato Basil Soup is a simple, tasty dish. We explored key ingredients, optional garnishes, and smart swaps. I shared easy steps from prepping to blending. Also, I offered tips to boost flavors and avoid mistakes. There are fun variations, like vegan options and a spicy twist. Finally, I covered storage tips for leftovers. This soup is comforting and flexible. It works for any meal. Enjoy making it your own!

Roasted Tomato Basil Soup

A delicious and comforting soup made with roasted tomatoes, fresh basil, and garlic.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Appetizer
Cuisine Italian
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 lbs ripe tomatoes, halved
  • 1 large onion, quartered
  • 4 cloves garlic, unpeeled
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar
  • 4 cups vegetable broth
  • 1 cup fresh basil leaves, packed
  • 1 tablespoon balsamic vinegar
  • to taste heavy cream for garnish (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Arrange the halved tomatoes, onion quarters, and unpeeled garlic cloves on a large baking sheet.
  • Drizzle the olive oil over the vegetables and sprinkle with salt, black pepper, and sugar. Toss to coat evenly.
  • Roast in the preheated oven for 30-35 minutes, or until the tomatoes are caramelized and the onions are tender.
  • Remove the baking sheet from the oven and allow the vegetables to cool slightly.
  • In a large pot, combine the roasted vegetables, vegetable broth, and fresh basil leaves.
  • Bring the mixture to a simmer over medium heat and let it cook for about 15 minutes to allow the flavors to meld.
  • Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
  • Stir in the balsamic vinegar and adjust seasoning if needed. For a creamier texture, swirl in some heavy cream before serving.

Notes

Serve hot in bowls, garnished with fresh basil leaves and a drizzle of olive oil or cream for added elegance. Enjoy with crusty bread on the side!
Keyword basil, roasted, soup, tomato