Roasted Tomato Basil Soup: A Delicious & Easy Recipe

Roasted Tomato Basil Soup: the very words conjure up images of cozy evenings, the comforting aroma of simmering tomatoes, and the satisfying warmth that spreads through you with each spoonful. Have you ever tasted a soup that feels like a hug? This is it. This isn’t just any tomato soup; it’s an experience.

Tomato soup, in its simplest form, has been a culinary staple for centuries, evolving from humble beginnings to a beloved dish enjoyed worldwide. While its exact origins are debated, the modern version we know and love gained popularity in the early 20th century, becoming a symbol of comfort food, especially during challenging times. The addition of basil elevates it, bringing a touch of Mediterranean sunshine to your bowl.

What makes Roasted Tomato Basil Soup so irresistible? It’s the perfect balance of sweet and savory, the creamy texture that melts in your mouth, and the bright, herbaceous notes of fresh basil. Roasting the tomatoes intensifies their natural sweetness, creating a depth of flavor that canned tomatoes simply can’t match. Plus, it’s incredibly easy to make, requiring minimal effort for maximum flavor payoff. Whether you’re looking for a quick weeknight dinner or a sophisticated starter for a dinner party, this soup is guaranteed to impress. I find that people love this dish because it’s both nostalgic and exciting, familiar yet elevated. Let’s get cooking!

this RECIPE

Ingredients:

• Tomatoes: 3 pounds, Roma or plum tomatoes are best, halved lengthwise
• Onion: 1 large, yellow onion, peeled and quartered
• Garlic: 6 cloves, peeled
• Olive Oil: 1/4 cup, extra virgin olive oil
• Fresh Basil: 1/2 cup, packed fresh basil leaves, roughly chopped, plus extra for garnish
• Vegetable Broth: 4 cups, low sodium vegetable broth (or chicken broth for a richer flavor)
• Heavy Cream: 1/2 cup, optional, for added richness and creaminess
• Balsamic Vinegar: 1 tablespoon, optional, for a touch of acidity
• Sugar: 1 teaspoon, optional, to balance the acidity of the tomatoes
• Salt: To taste
• Black Pepper: Freshly ground, to taste
• Red Pepper Flakes: Pinch, optional, for a little heat
• Bread: Crusty bread, for serving (optional)
• Parmesan Cheese: Grated, for serving (optional)

Roasting the Vegetables

Okay, let’s get started! The key to this soup’s amazing flavor is roasting the vegetables. Roasting brings out the natural sweetness of the tomatoes and onions, giving the soup a depth of flavor you just can’t achieve any other way. Trust me, it’s worth the extra step!

1. Preheat the Oven: First things first, preheat your oven to 400°F (200°C). Make sure your oven rack is in the middle position.
2. Prepare the Vegetables: While the oven is heating, prepare your tomatoes, onion, and garlic. As mentioned in the ingredients list, halve the tomatoes lengthwise. Quarter the onion, and peel the garlic cloves. No need to chop the garlic; we’re going to roast them whole.
3. Toss with Olive Oil and Seasonings: In a large bowl, toss the halved tomatoes, quartered onion, and whole garlic cloves with the olive oil. Make sure everything is nicely coated. Then, season generously with salt, black pepper, and a pinch of red pepper flakes if you like a little heat. Don’t be shy with the salt and pepper – it really enhances the flavors.
4. Arrange on a Baking Sheet: Spread the vegetables in a single layer on a large baking sheet. You might need two baking sheets depending on the size of your tomatoes. Make sure the tomatoes are cut-side up so they roast evenly.
5. Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 45-60 minutes, or until the tomatoes are softened and slightly caramelized. The edges of the tomatoes and onions should be slightly browned. The roasting time will depend on the size and ripeness of your tomatoes, so keep an eye on them.
6. Let Cool Slightly: Once the vegetables are roasted, remove the baking sheet from the oven and let them cool slightly before handling. This will prevent you from burning yourself when you transfer them to the blender.

Blending the Soup

Now that our veggies are beautifully roasted, it’s time to transform them into a creamy, dreamy soup! This is where the magic happens.

1. Transfer to a Blender: Carefully transfer the roasted vegetables, including all the juices from the baking sheet, to a blender or food processor. Be careful, as the vegetables and juices will be hot. If you’re using a regular blender, you might need to do this in batches to avoid overflowing.
2. Add Basil and Broth: Add the chopped fresh basil and vegetable broth to the blender. The basil will add a lovely fresh flavor to the soup.
3. Blend Until Smooth: Blend the mixture until it is completely smooth and creamy. This may take a few minutes, depending on the power of your blender. If the soup is too thick, add a little more vegetable broth until you reach your desired consistency.
4. Taste and Adjust Seasoning: Once the soup is blended, taste it and adjust the seasoning as needed. You may need to add more salt, pepper, or a pinch of sugar to balance the acidity of the tomatoes. If you’re using balsamic vinegar, add it now and taste again.

Simmering and Finishing the Soup

We’re almost there! A little simmering will deepen the flavors and create a truly restaurant-worthy soup.

1. Pour into a Pot: Pour the blended soup into a large pot or Dutch oven.
2. Simmer: Bring the soup to a simmer over medium heat. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. This allows the flavors to meld together and deepen.
3. Add Heavy Cream (Optional): If you’re using heavy cream, stir it in during the last 5 minutes of simmering. This will make the soup extra creamy and luxurious.
4. Serve: Ladle the soup into bowls and garnish with fresh basil leaves, a drizzle of olive oil, and a sprinkle of grated Parmesan cheese, if desired. Serve with crusty bread for dipping.

Tips and Variations

Want to customize your soup? Here are a few ideas to get you started:

• Add Roasted Red Peppers: For an even sweeter and smokier flavor, add a roasted red pepper to the vegetables before blending.
• Use Different Herbs: Experiment with different herbs, such as thyme, oregano, or rosemary.
• Make it Vegan: Omit the heavy cream or substitute with coconut cream or cashew cream for a vegan version.
• Add a Kick: Add a pinch of cayenne pepper or a dash of hot sauce for a spicier soup.
• Use Canned Tomatoes: If you don’t have fresh tomatoes, you can use canned diced tomatoes or crushed tomatoes. Just be sure to drain them well before roasting.
• Make it Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
• Freeze it: Roasted tomato basil soup freezes beautifully. Let it cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months.
• Grilled Cheese Croutons: Cut grilled cheese sandwiches into small squares and use them as croutons for an extra cheesy and delicious topping.
• Different Broth: While vegetable broth is my go-to, chicken broth adds a richer, more savory flavor. Feel free to experiment!
• Smoked Paprika: A pinch of smoked paprika adds a wonderful smoky depth to the soup. Add it along with the salt and pepper before roasting.

Troubleshooting

Sometimes things don’t go exactly as planned. Here are a few common issues and how to fix them:

• Soup is Too Acidic: If the soup is too acidic, add a pinch of sugar or a small amount of baking soda to neutralize the acidity. Taste and adjust as needed.
• Soup is Too Thick: If the soup is too thick, add more vegetable broth until you reach your desired consistency.
• Soup is Too Thin: If the soup is too thin, simmer it for a longer period of time to allow some of the liquid to evaporate. You can also add a tablespoon of tomato paste to thicken it up.
• Soup is Bland: If the soup is bland, add more salt, pepper, or other seasonings to taste. A squeeze of lemon juice or a splash of balsamic vinegar can also brighten up the flavor.
• Blender Issues: If your blender isn’t powerful enough to blend the soup smoothly, you can use an immersion blender directly in the pot. Be careful, as the soup will be hot.

Serving Suggestions

This soup is delicious on its own, but it’s even better with some tasty accompaniments. Here are a few ideas:

• Crusty Bread: Serve with a side of crusty bread for dipping.
• Grilled Cheese Sandwich: A classic pairing!
• Salad: A simple green salad or a Caprese salad would be a perfect complement to the soup.
• Parmesan Crisps: Make crispy Parmesan cheese crackers for a crunchy and savory topping.
• Pesto Swirl: Drizzle a swirl of pesto on top of the soup for added flavor and visual appeal.

Nutritional Information (Approximate)

Please note that the nutritional information is

Conclusion:

This Roasted Tomato Basil Soup isn’t just another soup recipe; it’s a warm hug in a bowl, a burst of sunshine on a cloudy day, and a testament to the magic that happens when simple ingredients are treated with a little love and patience. I truly believe that once you try this, it will become a staple in your kitchen, a go-to comfort food that you’ll crave time and time again. The deep, concentrated flavors of the roasted tomatoes, perfectly balanced by the fresh, aromatic basil, create a symphony of taste that’s simply irresistible.

But why is this recipe a must-try? It’s more than just the incredible flavor. It’s the ease of preparation. Roasting the tomatoes is mostly hands-off, allowing you to focus on other things while the oven works its magic. And the simple blending process at the end ensures a smooth, velvety texture that’s pure bliss. Plus, it’s incredibly versatile!

Serving Suggestions and Variations

I love serving this soup with a grilled cheese sandwich for the ultimate comfort meal. A crusty piece of bread, perfect for dipping, is also a fantastic accompaniment. For a lighter option, try topping it with a dollop of Greek yogurt or a swirl of cream. A sprinkle of Parmesan cheese adds a salty, savory note.

But the fun doesn’t stop there! Feel free to experiment with variations to make it your own.

* Spice it up: Add a pinch of red pepper flakes to the roasting tomatoes for a subtle kick.
* Creamy Dreamy: Stir in a splash of heavy cream or coconut milk after blending for an extra-rich and decadent soup.
* Garlic Lover’s Delight: Roast a whole head of garlic alongside the tomatoes for an even more intense flavor. Squeeze the roasted garlic cloves into the soup before blending.
* Add Some Veggies: Roast other vegetables like bell peppers, onions, or carrots along with the tomatoes for added depth and complexity.
* Protein Power: Add shredded chicken or white beans for a heartier, more filling soup.
* Pesto Perfection: Swirl in a spoonful of pesto just before serving for an extra burst of basil flavor.

The possibilities are endless! Don’t be afraid to get creative and tailor this recipe to your own taste preferences.

I’m so confident that you’ll love this Roasted Tomato Basil Soup as much as I do. It’s a recipe that’s perfect for a cozy night in, a quick and easy weeknight dinner, or even a special occasion. It’s a crowd-pleaser that’s sure to impress.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of this incredible soup. I promise you won’t be disappointed.

And most importantly, I’d love to hear about your experience! Once you’ve tried this recipe, please come back and share your thoughts in the comments below. Let me know what variations you tried, what you served it with, and how much you enjoyed it. Your feedback is invaluable, and I can’t wait to hear from you! Happy cooking!