Delicious Roasted Tomato & Basil Soup Recipe

There's nothing quite like a warm bowl of homemade soup to comfort the soul, and Roasted Tomato & Basil Soup is a classic that never disappoints. Its rich, vibrant flavors are a celebration of simple ingredients that come together to create a hearty dish. Whether you're enjoying it on a chilly evening or serving it as an appetizer at a dinner party, this soup is sure to impress. Plus, it's incredibly easy to make! In this article, we'll guide you through a step-by-step process to whip up this delicious soup, share some tips for variations, and answer some common questions. Let’s dive in!

Ingredients

• 2 pounds ripe tomatoes (about 900 grams), halved
• 1 medium onion, chopped
• 4 cloves garlic, minced
• ¼ cup olive oil (60 ml)
• 1 teaspoon salt (5 g), or to taste
• ½ teaspoon black pepper (2 g), or to taste
• 1 teaspoon dried oregano (1 g)
• 1 tablespoon balsamic vinegar (15 ml)
• 1 cup fresh basil leaves (packed, about 30 g)
• 2 cups vegetable or chicken broth (480 ml)
• ½ cup heavy cream (120 ml) - optional, for creaminess

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Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Prepare the tomatoes: In a large mixing bowl, combine the halved tomatoes, chopped onion, minced garlic, olive oil, salt, pepper, and dried oregano. Toss until the tomatoes are evenly coated.
3. Roast the vegetables: Spread the tomato mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-35 minutes, or until the tomatoes are caramelized and slightly charred.
4. Blend the mixture: Once roasted, remove the baking sheet from the oven and allow the vegetables to cool slightly. Transfer the roasted tomatoes and vegetables to a blender or food processor.
5. Add broth and basil: Pour in the vegetable or chicken broth and add the fresh basil leaves. Blend until smooth. If you prefer a chunkier texture, you can pulse the mixture a few times instead of blending it completely.
6. Heat the soup: Pour the blended soup into a large pot over medium heat. If you want a creamier texture, stir in the heavy cream at this point. Heat the soup until it's warmed through, about 5-10 minutes, stirring occasionally.
7. Adjust seasoning: Taste the soup and adjust seasoning with additional salt and pepper if needed. You can also add a splash more balsamic vinegar for extra depth of flavor.
8. Serve: Ladle the soup into bowls and garnish with fresh basil leaves or a drizzle of olive oil, if desired.

Frequently Asked Questions

1. Can I use canned tomatoes instead of fresh?

Absolutely! If fresh tomatoes are not in season, you can use two 14-ounce cans of whole peeled tomatoes. Just skip the roasting step and add the canned tomatoes directly to the blender.

2. How can I store leftovers?

Store any leftover soup in an airtight container in the refrigerator for up to 4-5 days. You can also freeze the soup for up to 3 months. Just let it cool completely before transferring it to a freezer-safe container.

3. What can I serve with this soup?

This Roasted Tomato & Basil Soup pairs wonderfully with a variety of accompaniments. Consider serving it with grilled cheese sandwiches, crusty bread, or a fresh garden salad for a complete meal.

4. Can I make this soup vegan?

Yes, this recipe is easily made vegan by omitting the heavy cream or substituting it with a plant-based cream or coconut milk. The flavor will still be delightful!

5. Are there any variations I can try?

Definitely! Feel free to experiment with additional ingredients. For a spicy kick, add a pinch of red pepper flakes. You can also incorporate other herbs like thyme or rosemary, or mix in some roasted red peppers for a unique twist.

Now that you have this scrumptious Roasted Tomato & Basil Soup recipe in your repertoire, it's time to gather your ingredients and start cooking! Enjoy the comforting flavors and the delightful aroma of fresh basil and roasted tomatoes filling your kitchen. Happy cooking!