Ah, there’s nothing quite like a warm bowl of homemade soup to comfort the soul, don’t you think? Today, I’m thrilled to share with you my absolute favorite go-to recipe: Roasted Tomato Basil Soup. Imagine cozying up with this rich, velvety concoction while the aroma of roasted tomatoes fills your kitchen. It’s like a big, warm hug in a bowl, and I simply can’t get enough of it!
I first fell in love with roasted tomato soup during a chilly autumn day at a quaint café in my hometown. The moment I took my first spoonful, I felt like I was being wrapped in a soft, cozy blanket. Since then, I’ve perfected my version of this classic dish, which not only brings back sweet memories but is also a delightful way to use summer’s freshest tomatoes. Serve it with some crusty bread or a classic grilled cheese, and you’ve got a meal that feels special yet is simple enough for a weeknight dinner.
What’s in Roasted Tomato Basil Soup?
Let’s break down the ingredients of this deliciousness!
Ripe Tomatoes: The star of the show! I recommend heading to your farmer’s market or grocery store for the ripest ones you can find. Their natural sweetness will shine through after roasting.
Onion: A medium chopped onion adds depth and a wonderful savory note to the soup.
Garlic: Making a cameo role, unpeeled garlic cloves roasted until golden bring a sweet, mellow flavor to the mix.
Olive Oil: A drizzle (or three!) of olive oil helps caramelize the veggies and adds a richness to the soup.
Salt and Pepper: Simple but crucial – seasoning enhances all the flavors.
Vegetable Broth (or Chicken Broth): The liquid gold that helps blend everything together! I often opt for low-sodium vegetable broth, but feel free to use chicken broth if you want a meaty base.
Fresh Basil Leaves: The fragrant herbs take this soup to the next level! Make sure to use fresh basil for that aromatic kick.
Balsamic Vinegar (optional): Just a touch of balsamic adds a tangy layer of flavor, enhancing the sweetness of the tomatoes.
Heavy Cream (optional): For those creamy-soup lovers out there, a splash of heavy cream takes this soup from delightful to decadent.
Crusty Bread or Grilled Cheese: The best companions to dip into this luscious soup. Trust me; you want these by your side.
Is Roasted Tomato Basil Soup Good for You?
You bet it is!
Tomatoes: These juicy gems are packed with vitamins C and K, making them great for immune health. Plus, they contain lycopene, which is fantastic for heart health.
Basil: Not only does it add a burst of flavor, but it’s also loaded with antioxidants and has anti-inflammatory properties.
Garlic: This little bulb is known for its immune-boosting benefits and has been praised for its potential to lower blood pressure.
Now, while **heavy cream** can make the soup extra luscious, you could totally skip it or swap it for coconut milk for a lighter option. Just keep an eye on your serving size – it’s easy to go back for seconds with this one!
Ingredients
– 2 pounds ripe tomatoes, halved
– 1 medium onion, chopped
– 4 cloves garlic, unpeeled
– 3 tablespoons olive oil
– Salt and pepper to taste
– 2 cups vegetable broth (or chicken broth)
– 1/2 cup fresh basil leaves, packed
– 1 tablespoon balsamic vinegar (optional)
– 1/2 cup heavy cream (optional)
– Crusty bread or grilled cheese for serving
This recipe serves about 4 people, so gather some friends around for a lovely dinner!
How to Make Roasted Tomato Basil Soup?
1. Preheat your oven to 400°F (200°C) – we want those tomatoes to roast perfectly.
2. On a large baking sheet, toss the halved tomatoes, chopped onion, and unpeeled garlic cloves with olive oil and season generously with salt and pepper. Get those veggies coated evenly!
3. Roast everything for 25-30 minutes. You’ll know they’re done when the tomatoes are caramelized and soft—oh, the aroma!
4. Let them cool slightly, then peel the garlic cloves – they’ll be soft and sweet!
5. In a large pot, combine the roasted tomatoes, onion, garlic, and vegetable broth. Bring it to a simmer over medium heat.
6. Now, toss in the fresh basil leaves and the balsamic vinegar (if you’re using it) and let it simmer for another 5-10 minutes.
7. Grab that immersion blender and puree the soup until it’s nice and smooth. If you don’t have one, a regular blender works too—just be cautious with hot liquids!
8. If you’re feeling indulgent, stir in the heavy cream for a rich, creamy texture. Adjust the seasoning with more salt and pepper if needed.
9. Serve hot, garnished with extra basil leaves, and enjoy with crusty bread or a gooey grilled cheese. You did it!
Tips for Tomato Dreaming!
– This soup can be made ahead of time and stored in the refrigerator for up to 5 days. It also freezes well! Just remember to adjust the consistency when reheating, using a bit of broth or water if necessary.
– Feel free to switch things up! You can add some red pepper flakes for a spicy kick or toss in some roasted red peppers for an extra layer of flavor.
I hope you give this Roasted Tomato Basil Soup a try! It’s a comforting recipe that’s perfect for any day of the week. And if you do make it, please come back and share your experience. I love hearing how my friends put their own twist on my favorite recipes! Happy cooking!
