Kickstart your culinary adventure with this roasted tomato basil soup that’s bursting with flavor. Perfect for those chilly evenings or when you’re craving something comforting yet sophisticated. Let’s dive into the magic of roasting tomatoes to unlock their sweetness, paired with the aromatic bliss of fresh basil.
Why This Recipe Works
- Roasting tomatoes deepens their flavor, transforming them from good to gourmet.
- Fresh basil adds a bright, herbaceous note that balances the tomatoes’ richness.
- A touch of cream at the end creates a luxurious texture without overpowering the soup’s freshness.
- Simple ingredients come together to create a complex, restaurant-quality dish at home.
- It’s versatile—serve as a starter or pair with grilled cheese for a hearty meal.
Ingredients
- 3 lbs ripe tomatoes, halved
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1/4 cup fresh basil leaves, plus more for garnish
- 2 cups vegetable broth
- 1/2 cup heavy cream
Equipment Needed
- Baking sheet
- Blender or immersion blender
- Large pot
- Wooden spoon
Instructions
Preheat and Prep
Preheat your oven to 400°F. Arrange the tomato halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 40 minutes until the tomatoes are caramelized and juicy. Tip: For an extra flavor boost, add a few unpeeled garlic cloves to the tray before roasting.
Sauté the Aromatics
In a large pot over medium heat, sauté the chopped onion in a bit of olive oil until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Tip: Don’t rush this step—allowing the onions to cook slowly will build a deeper flavor base for your soup.
Blend to Perfection
Add the roasted tomatoes (and any juices from the tray) to the pot along with the vegetable broth. Bring to a simmer, then blend until smooth using an immersion blender or by carefully transferring to a blender. Tip: For a silkier texture, strain the soup through a fine-mesh sieve after blending.
Finish with Cream and Basil
Stir in the heavy cream and fresh basil leaves. Heat through for another 5 minutes, then taste and adjust seasoning if needed. Serve hot, garnished with additional basil leaves.
Tips and Tricks
For those looking to elevate their soup game, consider roasting your tomatoes at a lower temperature for a longer period to concentrate their flavors even more. If you’re short on time, canned roasted tomatoes can be a decent substitute, though fresh is always best. For a dairy-free version, coconut milk offers a lovely richness. And remember, the quality of your olive oil can make or break the dish—opt for something fruity and robust.
Recipe Variations
- Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño with the onions for heat.
- Smoky Depth: Stir in a teaspoon of smoked paprika or blend in a roasted red pepper.
- Herb Twist: Swap basil for thyme or oregano for a different herbal note.
- Protein Boost: Add cooked white beans or chickpeas before blending for extra heartiness.
- Cheesy Goodness: Top with grated Parmesan or stir in some cream cheese for extra decadence.
Frequently Asked Questions
Can I make this soup ahead of time? Absolutely! This soup tastes even better the next day as the flavors have more time to meld. Just reheat gently on the stove, adding a little broth if it’s too thick.
How can I store leftovers? Cool the soup completely before transferring it to an airtight container. It’ll keep in the fridge for up to 4 days or can be frozen for up to 3 months.
Is there a way to make this soup chunkier? For a chunkier texture, reserve some of the roasted tomatoes before blending, then stir them back in at the end.
Summary
This roasted tomato basil soup is a testament to how simple ingredients can create something extraordinary. With its deep flavors, creamy texture, and vibrant color, it’s sure to become a staple in your recipe collection.
