![- 6 cups ripe tomatoes, halved - 1 large onion, cut into quarters - 4 cloves garlic, left unpeeled - 3 tablespoons olive oil - Salt and freshly ground black pepper, to taste - 1 cup fresh basil leaves, tightly packed - 3 cups vegetable broth - 1 tablespoon balsamic vinegar - 1 teaspoon sugar (optional) - 1/2 cup heavy cream (or substitute with coconut cream for a dairy-free option) I love using ripe tomatoes for this soup. They give the best flavor. Halving them helps them roast well. The large onion adds sweetness and depth. Leaving the garlic unpeeled keeps it mellow. Olive oil helps roast the veggies and adds richness. Fresh basil is a must. It brightens the soup and adds a lovely aroma. Vegetable broth gives the soup a nice body. Balsamic vinegar adds a touch of acidity, which balances the sweetness. The sugar is optional but can enhance the flavor. Heavy cream or coconut cream makes the soup creamy and smooth. - Fresh herbs (thyme, oregano) - Spices (red pepper flakes, smoked paprika) You can add fresh herbs like thyme or oregano for extra flavor. A pinch of red pepper flakes adds warmth, while smoked paprika gives it a nice smoky touch. - Caloric content - Key vitamins and minerals This soup is low in calories and packed with vitamins. Tomatoes are high in vitamin C and potassium. Basil provides vitamin K and adds to the soup's health benefits. Overall, this dish is both comforting and nutritious, making it a perfect choice for any meal. For the full recipe and more details, check out the [Full Recipe]. 1. Preheat your oven to 400°F (200°C). This heat is perfect for roasting. 2. On a large baking sheet, arrange the halved tomatoes and quartered onion. 3. Place the unpeeled garlic cloves among the veggies. 4. Drizzle everything with olive oil. 5. Sprinkle salt and black pepper to taste. 6. Toss the mix well with your hands or a spatula. 1. Place the baking sheet in the hot oven. 2. Roast for 30-35 minutes. You want the tomatoes to blister and become juicy. 3. Look for signs of proper roasting. The edges should caramelize lightly. 1. Once roasted, take the baking sheet out and let it cool for about 5 minutes. 2. Squeeze the roasted garlic out of its skins into a blender. Discard the skins. 3. Add the roasted tomatoes, onions, vegetable broth, basil, balsamic vinegar, and sugar into the blender. 4. Blend on high until smooth and creamy. 5. Pour the blended mixture into a large pot. 6. Bring it to a gentle simmer over medium heat for about 10 minutes. This helps the flavors meld together. 7. Stir in the heavy cream until fully mixed. 8. Taste the soup. Adjust the seasoning with salt and pepper if needed. 9. Heat through gently, but avoid boiling. 10. Serve hot, garnishing with extra basil leaves or a swirl of cream. This recipe makes a hearty and tasty roasted tomato basil soup. You can find the full recipe to explore all the details. To get the best flavor, roast your tomatoes evenly. Here’s how: - Arrange on a baking sheet: Spread the tomatoes, onions, and garlic in a single layer. This helps them roast evenly. - Use enough oil: Drizzle olive oil generously over the veggies. It aids in caramelization and enhances the flavor. - Don’t crowd the pan: Avoid stacking the veggies. Crowding leads to steaming instead of roasting. For a creamy soup, blending is key. Here are my tips: - Let the veggies cool slightly: This ensures you don’t burn yourself when blending. - Blend in batches if needed: This helps achieve a smooth texture without overloading the blender. - Add broth slowly: This allows for better blending and creaminess. To store leftover soup safely, follow these steps: - Cool before storing: Let the soup reach room temperature. This prevents condensation in the container. - Use airtight containers: Glass or BPA-free plastic works best. - Label containers: Write the date on each container to track freshness. If you want to keep it longer, freezing is a great option: - Use freezer-safe bags: Pour soup into bags, leaving space for expansion. - Lay bags flat: This saves space and helps them freeze faster. - Thaw in the fridge: This keeps the soup safe and helps maintain flavor. Garnishing your soup can take it to the next level: - Fresh basil leaves: Add a few on top for a burst of color and flavor. - Drizzle of olive oil: A light swirl adds richness and a gourmet touch. For different flavor profiles, try these bases: - Coconut cream: Use this as a dairy-free option. It adds creaminess with a hint of sweetness. - Vegetable stock: Swap in different stocks for unique flavors. You can use mushroom broth for an earthy taste. {{image_4}} You can switch up the tomatoes in your soup. I love using different types for various flavors. Roma tomatoes give a rich taste, while heirloom tomatoes add a unique sweetness. You can also try cherry tomatoes for a burst of flavor. If you want a dairy-free option, replace heavy cream with coconut cream. This swap keeps the soup creamy while adding a subtle sweetness. You can also use almond milk for a lighter touch. Adding roasted red peppers can give your soup a smoky twist. Simply toss them on the baking sheet with the other veggies. Carrots also add sweetness and depth. Just chop them into chunks and roast them along with the tomatoes. Spice infusions can elevate your soup. Try adding a teaspoon of curry powder for warmth or smoked paprika for a deeper flavor. These spices mix well with the tomatoes and basil, creating a unique taste experience. This soup pairs perfectly with crusty bread or a fresh salad. A slice of garlic bread complements the flavors well. You can also serve it with a crunchy green salad to balance the richness. Get creative with how you serve your soup. Try pouring it over rice for a hearty meal. You can even serve it in a bowl topped with fresh basil and a drizzle of olive oil. This adds a nice touch and makes it look inviting. For the full recipe, check out the sections above! Roasted tomato basil soup stays fresh in the fridge for about 5 days. Store it in an airtight container to keep it safe. Glass containers work best, as they do not absorb odors or stains. If you use plastic, make sure it’s BPA-free to avoid chemical leaching. You can freeze this soup for up to 3 months. To freeze, let it cool completely first. Then, pour it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When ready to eat, thaw it overnight in the fridge. To reheat, use the stove on low heat. Stir often to avoid hot spots. You can also microwave it in short bursts, stirring in between. After thawing, you may want to enhance the flavor. Add a splash of balsamic vinegar or a handful of fresh basil. These add freshness and depth. If the soup thickens too much, stir in a bit of broth or water. Heat it gently until smooth. This soup is all about enjoying your meal, so make it just how you like! The best types of tomatoes for soup are Roma and heirloom. Roma tomatoes have fewer seeds and thicker flesh. They provide a rich, sweet flavor when roasted. Heirloom tomatoes add a unique taste and color. Both types will give your soup a great base. Yes, you can make this soup vegan. Simply replace the heavy cream with coconut cream or a plant-based cream. This keeps the soup creamy while making it dairy-free. Use vegetable broth to maintain the vegan profile. You can still enjoy a delicious meal without any animal products. To thicken your soup, you can add more tomatoes or use less broth. Another option is to blend in some cooked potatoes. This adds creaminess without changing the taste. You can also let the soup simmer longer to reduce its liquid content. Yes, you can use fresh basil instead of dried. Fresh basil has a brighter flavor and aroma. Use about three times more fresh basil than dried. Add it at the end of cooking for the best flavor. This keeps that fresh taste strong in your soup. Roasted Tomato Basil Soup pairs well with many sides. Consider serving it with crusty bread or a grilled cheese sandwich. A fresh salad can also complement the rich flavors. For a heartier meal, serve it over rice or alongside pasta. Enjoy experimenting with different pairings for a full dining experience! This blog post covered a tasty roasted tomato basil soup recipe. You learned about the key ingredients and optional flavor boosters. I also shared helpful tips for cooking, storage, and serving. Don't forget, you can make this soup your own with swaps and variations. As you prepare this dish, remember to enjoy the process. Cooking is fun and allows creativity. Get ready to impress your family and friends with a warm bowl of deliciousness!](https://recipetorch.com/wp-content/uploads/2025/06/250493d1-a28e-488f-9283-59f45ff28839-768x768.webp)
When you crave a warm, cozy meal, Roasted Tomato Basil Soup is your answer. This simple recipe bursts with rich flavors, perfect for any time of year. I’ll guide you through each step, from selecting the freshest ingredients to serving up a bowl of comfort. Let’s dive in and discover how easy it is to make this delicious dish that will surely impress your family and friends!
Ingredients
List of Ingredients
– 6 cups ripe tomatoes, halved
– 1 large onion, cut into quarters
– 4 cloves garlic, left unpeeled
– 3 tablespoons olive oil
– Salt and freshly ground black pepper, to taste
– 1 cup fresh basil leaves, tightly packed
– 3 cups vegetable broth
– 1 tablespoon balsamic vinegar
– 1 teaspoon sugar (optional)
– 1/2 cup heavy cream (or substitute with coconut cream for a dairy-free option)
I love using ripe tomatoes for this soup. They give the best flavor. Halving them helps them roast well. The large onion adds sweetness and depth. Leaving the garlic unpeeled keeps it mellow. Olive oil helps roast the veggies and adds richness.
Fresh basil is a must. It brightens the soup and adds a lovely aroma. Vegetable broth gives the soup a nice body. Balsamic vinegar adds a touch of acidity, which balances the sweetness. The sugar is optional but can enhance the flavor. Heavy cream or coconut cream makes the soup creamy and smooth.
Optional Ingredients for Flavor Enhancement
– Fresh herbs (thyme, oregano)
– Spices (red pepper flakes, smoked paprika)
You can add fresh herbs like thyme or oregano for extra flavor. A pinch of red pepper flakes adds warmth, while smoked paprika gives it a nice smoky touch.
Nutritional Information
– Caloric content
– Key vitamins and minerals
This soup is low in calories and packed with vitamins. Tomatoes are high in vitamin C and potassium. Basil provides vitamin K and adds to the soup’s health benefits. Overall, this dish is both comforting and nutritious, making it a perfect choice for any meal.
For the full recipe and more details, check out the [Full Recipe].
Step-by-Step Instructions
Preparation Steps
1. Preheat your oven to 400°F (200°C). This heat is perfect for roasting.
2. On a large baking sheet, arrange the halved tomatoes and quartered onion.
3. Place the unpeeled garlic cloves among the veggies.
4. Drizzle everything with olive oil.
5. Sprinkle salt and black pepper to taste.
6. Toss the mix well with your hands or a spatula.
Roasting Process
1. Place the baking sheet in the hot oven.
2. Roast for 30-35 minutes. You want the tomatoes to blister and become juicy.
3. Look for signs of proper roasting. The edges should caramelize lightly.
Blending and Cooking the Soup
1. Once roasted, take the baking sheet out and let it cool for about 5 minutes.
2. Squeeze the roasted garlic out of its skins into a blender. Discard the skins.
3. Add the roasted tomatoes, onions, vegetable broth, basil, balsamic vinegar, and sugar into the blender.
4. Blend on high until smooth and creamy.
5. Pour the blended mixture into a large pot.
6. Bring it to a gentle simmer over medium heat for about 10 minutes. This helps the flavors meld together.
7. Stir in the heavy cream until fully mixed.
8. Taste the soup. Adjust the seasoning with salt and pepper if needed.
9. Heat through gently, but avoid boiling.
10. Serve hot, garnishing with extra basil leaves or a swirl of cream.
This recipe makes a hearty and tasty roasted tomato basil soup. You can find the full recipe to explore all the details.
Tips & Tricks
Cooking Tips
To get the best flavor, roast your tomatoes evenly. Here’s how:
– Arrange on a baking sheet: Spread the tomatoes, onions, and garlic in a single layer. This helps them roast evenly.
– Use enough oil: Drizzle olive oil generously over the veggies. It aids in caramelization and enhances the flavor.
– Don’t crowd the pan: Avoid stacking the veggies. Crowding leads to steaming instead of roasting.
For a creamy soup, blending is key. Here are my tips:
– Let the veggies cool slightly: This ensures you don’t burn yourself when blending.
– Blend in batches if needed: This helps achieve a smooth texture without overloading the blender.
– Add broth slowly: This allows for better blending and creaminess.
Storage Tips
To store leftover soup safely, follow these steps:
– Cool before storing: Let the soup reach room temperature. This prevents condensation in the container.
– Use airtight containers: Glass or BPA-free plastic works best.
– Label containers: Write the date on each container to track freshness.
If you want to keep it longer, freezing is a great option:
– Use freezer-safe bags: Pour soup into bags, leaving space for expansion.
– Lay bags flat: This saves space and helps them freeze faster.
– Thaw in the fridge: This keeps the soup safe and helps maintain flavor.
Enhancement Tips
Garnishing your soup can take it to the next level:
– Fresh basil leaves: Add a few on top for a burst of color and flavor.
– Drizzle of olive oil: A light swirl adds richness and a gourmet touch.
For different flavor profiles, try these bases:
– Coconut cream: Use this as a dairy-free option. It adds creaminess with a hint of sweetness.
– Vegetable stock: Swap in different stocks for unique flavors. You can use mushroom broth for an earthy taste.
Variations
Ingredient Substitutions
You can switch up the tomatoes in your soup. I love using different types for various flavors. Roma tomatoes give a rich taste, while heirloom tomatoes add a unique sweetness. You can also try cherry tomatoes for a burst of flavor.
If you want a dairy-free option, replace heavy cream with coconut cream. This swap keeps the soup creamy while adding a subtle sweetness. You can also use almond milk for a lighter touch.
Flavor Variations
Adding roasted red peppers can give your soup a smoky twist. Simply toss them on the baking sheet with the other veggies. Carrots also add sweetness and depth. Just chop them into chunks and roast them along with the tomatoes.
Spice infusions can elevate your soup. Try adding a teaspoon of curry powder for warmth or smoked paprika for a deeper flavor. These spices mix well with the tomatoes and basil, creating a unique taste experience.
Serving Suggestions
This soup pairs perfectly with crusty bread or a fresh salad. A slice of garlic bread complements the flavors well. You can also serve it with a crunchy green salad to balance the richness.
Get creative with how you serve your soup. Try pouring it over rice for a hearty meal. You can even serve it in a bowl topped with fresh basil and a drizzle of olive oil. This adds a nice touch and makes it look inviting. For the full recipe, check out the sections above!
Storage Info
Refrigeration Guidelines
Roasted tomato basil soup stays fresh in the fridge for about 5 days. Store it in an airtight container to keep it safe. Glass containers work best, as they do not absorb odors or stains. If you use plastic, make sure it’s BPA-free to avoid chemical leaching.
Freezing Instructions
You can freeze this soup for up to 3 months. To freeze, let it cool completely first. Then, pour it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When ready to eat, thaw it overnight in the fridge.
To reheat, use the stove on low heat. Stir often to avoid hot spots. You can also microwave it in short bursts, stirring in between.
How to Refresh Leftovers
After thawing, you may want to enhance the flavor. Add a splash of balsamic vinegar or a handful of fresh basil. These add freshness and depth.
If the soup thickens too much, stir in a bit of broth or water. Heat it gently until smooth. This soup is all about enjoying your meal, so make it just how you like!
FAQs
What is the best type of tomato for soup?
The best types of tomatoes for soup are Roma and heirloom. Roma tomatoes have fewer seeds and thicker flesh. They provide a rich, sweet flavor when roasted. Heirloom tomatoes add a unique taste and color. Both types will give your soup a great base.
Can I make Roasted Tomato Basil Soup vegan?
Yes, you can make this soup vegan. Simply replace the heavy cream with coconut cream or a plant-based cream. This keeps the soup creamy while making it dairy-free. Use vegetable broth to maintain the vegan profile. You can still enjoy a delicious meal without any animal products.
How do I make the soup thicker?
To thicken your soup, you can add more tomatoes or use less broth. Another option is to blend in some cooked potatoes. This adds creaminess without changing the taste. You can also let the soup simmer longer to reduce its liquid content.
Can I use fresh basil instead of dried?
Yes, you can use fresh basil instead of dried. Fresh basil has a brighter flavor and aroma. Use about three times more fresh basil than dried. Add it at the end of cooking for the best flavor. This keeps that fresh taste strong in your soup.
What can I serve with Roasted Tomato Basil Soup?
Roasted Tomato Basil Soup pairs well with many sides. Consider serving it with crusty bread or a grilled cheese sandwich. A fresh salad can also complement the rich flavors. For a heartier meal, serve it over rice or alongside pasta. Enjoy experimenting with different pairings for a full dining experience!
This blog post covered a tasty roasted tomato basil soup recipe. You learned about the key ingredients and optional flavor boosters. I also shared helpful tips for cooking, storage, and serving. Don’t forget, you can make this soup your own with swaps and variations. As you prepare this dish, remember to enjoy the process. Cooking is fun and allows creativity. Get ready to impress your family and friends with a warm bowl of deliciousness!
![- 6 cups ripe tomatoes, halved - 1 large onion, cut into quarters - 4 cloves garlic, left unpeeled - 3 tablespoons olive oil - Salt and freshly ground black pepper, to taste - 1 cup fresh basil leaves, tightly packed - 3 cups vegetable broth - 1 tablespoon balsamic vinegar - 1 teaspoon sugar (optional) - 1/2 cup heavy cream (or substitute with coconut cream for a dairy-free option) I love using ripe tomatoes for this soup. They give the best flavor. Halving them helps them roast well. The large onion adds sweetness and depth. Leaving the garlic unpeeled keeps it mellow. Olive oil helps roast the veggies and adds richness. Fresh basil is a must. It brightens the soup and adds a lovely aroma. Vegetable broth gives the soup a nice body. Balsamic vinegar adds a touch of acidity, which balances the sweetness. The sugar is optional but can enhance the flavor. Heavy cream or coconut cream makes the soup creamy and smooth. - Fresh herbs (thyme, oregano) - Spices (red pepper flakes, smoked paprika) You can add fresh herbs like thyme or oregano for extra flavor. A pinch of red pepper flakes adds warmth, while smoked paprika gives it a nice smoky touch. - Caloric content - Key vitamins and minerals This soup is low in calories and packed with vitamins. Tomatoes are high in vitamin C and potassium. Basil provides vitamin K and adds to the soup's health benefits. Overall, this dish is both comforting and nutritious, making it a perfect choice for any meal. For the full recipe and more details, check out the [Full Recipe]. 1. Preheat your oven to 400°F (200°C). This heat is perfect for roasting. 2. On a large baking sheet, arrange the halved tomatoes and quartered onion. 3. Place the unpeeled garlic cloves among the veggies. 4. Drizzle everything with olive oil. 5. Sprinkle salt and black pepper to taste. 6. Toss the mix well with your hands or a spatula. 1. Place the baking sheet in the hot oven. 2. Roast for 30-35 minutes. You want the tomatoes to blister and become juicy. 3. Look for signs of proper roasting. The edges should caramelize lightly. 1. Once roasted, take the baking sheet out and let it cool for about 5 minutes. 2. Squeeze the roasted garlic out of its skins into a blender. Discard the skins. 3. Add the roasted tomatoes, onions, vegetable broth, basil, balsamic vinegar, and sugar into the blender. 4. Blend on high until smooth and creamy. 5. Pour the blended mixture into a large pot. 6. Bring it to a gentle simmer over medium heat for about 10 minutes. This helps the flavors meld together. 7. Stir in the heavy cream until fully mixed. 8. Taste the soup. Adjust the seasoning with salt and pepper if needed. 9. Heat through gently, but avoid boiling. 10. Serve hot, garnishing with extra basil leaves or a swirl of cream. This recipe makes a hearty and tasty roasted tomato basil soup. You can find the full recipe to explore all the details. To get the best flavor, roast your tomatoes evenly. Here’s how: - Arrange on a baking sheet: Spread the tomatoes, onions, and garlic in a single layer. This helps them roast evenly. - Use enough oil: Drizzle olive oil generously over the veggies. It aids in caramelization and enhances the flavor. - Don’t crowd the pan: Avoid stacking the veggies. Crowding leads to steaming instead of roasting. For a creamy soup, blending is key. Here are my tips: - Let the veggies cool slightly: This ensures you don’t burn yourself when blending. - Blend in batches if needed: This helps achieve a smooth texture without overloading the blender. - Add broth slowly: This allows for better blending and creaminess. To store leftover soup safely, follow these steps: - Cool before storing: Let the soup reach room temperature. This prevents condensation in the container. - Use airtight containers: Glass or BPA-free plastic works best. - Label containers: Write the date on each container to track freshness. If you want to keep it longer, freezing is a great option: - Use freezer-safe bags: Pour soup into bags, leaving space for expansion. - Lay bags flat: This saves space and helps them freeze faster. - Thaw in the fridge: This keeps the soup safe and helps maintain flavor. Garnishing your soup can take it to the next level: - Fresh basil leaves: Add a few on top for a burst of color and flavor. - Drizzle of olive oil: A light swirl adds richness and a gourmet touch. For different flavor profiles, try these bases: - Coconut cream: Use this as a dairy-free option. It adds creaminess with a hint of sweetness. - Vegetable stock: Swap in different stocks for unique flavors. You can use mushroom broth for an earthy taste. {{image_4}} You can switch up the tomatoes in your soup. I love using different types for various flavors. Roma tomatoes give a rich taste, while heirloom tomatoes add a unique sweetness. You can also try cherry tomatoes for a burst of flavor. If you want a dairy-free option, replace heavy cream with coconut cream. This swap keeps the soup creamy while adding a subtle sweetness. You can also use almond milk for a lighter touch. Adding roasted red peppers can give your soup a smoky twist. Simply toss them on the baking sheet with the other veggies. Carrots also add sweetness and depth. Just chop them into chunks and roast them along with the tomatoes. Spice infusions can elevate your soup. Try adding a teaspoon of curry powder for warmth or smoked paprika for a deeper flavor. These spices mix well with the tomatoes and basil, creating a unique taste experience. This soup pairs perfectly with crusty bread or a fresh salad. A slice of garlic bread complements the flavors well. You can also serve it with a crunchy green salad to balance the richness. Get creative with how you serve your soup. Try pouring it over rice for a hearty meal. You can even serve it in a bowl topped with fresh basil and a drizzle of olive oil. This adds a nice touch and makes it look inviting. For the full recipe, check out the sections above! Roasted tomato basil soup stays fresh in the fridge for about 5 days. Store it in an airtight container to keep it safe. Glass containers work best, as they do not absorb odors or stains. If you use plastic, make sure it’s BPA-free to avoid chemical leaching. You can freeze this soup for up to 3 months. To freeze, let it cool completely first. Then, pour it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When ready to eat, thaw it overnight in the fridge. To reheat, use the stove on low heat. Stir often to avoid hot spots. You can also microwave it in short bursts, stirring in between. After thawing, you may want to enhance the flavor. Add a splash of balsamic vinegar or a handful of fresh basil. These add freshness and depth. If the soup thickens too much, stir in a bit of broth or water. Heat it gently until smooth. This soup is all about enjoying your meal, so make it just how you like! The best types of tomatoes for soup are Roma and heirloom. Roma tomatoes have fewer seeds and thicker flesh. They provide a rich, sweet flavor when roasted. Heirloom tomatoes add a unique taste and color. Both types will give your soup a great base. Yes, you can make this soup vegan. Simply replace the heavy cream with coconut cream or a plant-based cream. This keeps the soup creamy while making it dairy-free. Use vegetable broth to maintain the vegan profile. You can still enjoy a delicious meal without any animal products. To thicken your soup, you can add more tomatoes or use less broth. Another option is to blend in some cooked potatoes. This adds creaminess without changing the taste. You can also let the soup simmer longer to reduce its liquid content. Yes, you can use fresh basil instead of dried. Fresh basil has a brighter flavor and aroma. Use about three times more fresh basil than dried. Add it at the end of cooking for the best flavor. This keeps that fresh taste strong in your soup. Roasted Tomato Basil Soup pairs well with many sides. Consider serving it with crusty bread or a grilled cheese sandwich. A fresh salad can also complement the rich flavors. For a heartier meal, serve it over rice or alongside pasta. Enjoy experimenting with different pairings for a full dining experience! This blog post covered a tasty roasted tomato basil soup recipe. You learned about the key ingredients and optional flavor boosters. I also shared helpful tips for cooking, storage, and serving. Don't forget, you can make this soup your own with swaps and variations. As you prepare this dish, remember to enjoy the process. Cooking is fun and allows creativity. Get ready to impress your family and friends with a warm bowl of deliciousness!](https://recipetorch.com/wp-content/uploads/2025/06/250493d1-a28e-488f-9283-59f45ff28839-250x250.webp)
