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- 2 pounds ripe tomatoes, chopped - 1 large onion, diced - 4 cloves garlic, minced - 3 tablespoons olive oil - 1 teaspoon balsamic vinegar - 1 teaspoon sugar - Salt and pepper to taste - 2 cups vegetable broth - 1 cup fresh basil leaves, packed - ½ cup heavy cream (optional) - Crusty bread or croutons for serving This recipe uses simple measurements to ensure easy cooking. You need 2 pounds of ripe tomatoes. Pick ones that feel heavy and smell sweet. One large onion adds depth. Four cloves of garlic give a nice kick. The olive oil helps roast the veggies and blend flavors. Balsamic vinegar adds a slight tang. Sugar balances the natural acidity of the tomatoes. You can adjust salt and pepper to your taste. Use 2 cups of vegetable broth to give the soup a hearty base. Fresh basil leaves add that bright, herbal note. If you want a creamier texture, add ½ cup of heavy cream. When choosing tomatoes, look for vibrant colors and smooth skin. Avoid any with soft spots or wrinkles. Fresh basil should be bright green with no browning. Smell the leaves for a strong, pleasant aroma. For onions, pick firm ones with dry, papery skins. Garlic should be plump and free of mold. Always check the expiry date on your vegetable broth. Choosing fresh ingredients makes a big difference in flavor. I recommend visiting your local farmer's market for the best produce. You can find a great selection of ripe tomatoes and fresh herbs. Check out the Full Recipe for more details! First, gather your ingredients. You will need ripe tomatoes, a large onion, garlic, olive oil, balsamic vinegar, sugar, salt, pepper, vegetable broth, fresh basil, and heavy cream if you like it creamy. Start by preheating your oven to 400°F (200°C). This helps the vegetables roast perfectly. In a big bowl, mix the chopped tomatoes, diced onion, and minced garlic. Drizzle with olive oil and balsamic vinegar. Sprinkle in some sugar, salt, and pepper. Toss everything to coat well. This step is key for great flavor. Next, spread the mixture on a baking sheet. Make sure it’s in a single layer for even roasting. Place it in the preheated oven. Roast for about 30 to 35 minutes. You want them to be caramelized and slightly charred. This brings out the natural sweetness of the tomatoes and onions. Once they're done, take the baking sheet out and let the veggies cool for a few minutes. This will make them easier to handle. Transfer the roasted veggies to a large pot. Pour in the vegetable broth. Bring the mixture to a simmer over medium heat. This warms everything up and helps the flavors blend. Stir in fresh basil leaves and let it simmer for another 5 to 7 minutes. Now, it’s time to blend! Use an immersion blender to puree the soup until smooth. If you want some texture, blend only half the soup and mix it back in. For a creamier soup, stir in heavy cream now. Taste and adjust the seasoning with salt and pepper if needed. When you’re ready, serve your soup hot. Garnish with a few fresh basil leaves and enjoy it with crusty bread or croutons. For the complete recipe, check out the Full Recipe. To make your roasted tomato basil soup shine, focus on quality ingredients. Fresh tomatoes bring bright flavors. Roasting them adds depth through caramelization. Use ripe, seasonal tomatoes whenever possible. They taste sweeter and richer. Don't skip the garlic and onion; they add layers of flavor. A splash of balsamic vinegar gives a hint of sweetness and acidity. Balance this with a bit of sugar. Avoid using under-ripe tomatoes; they can taste bland. Don’t rush the roasting process. Take your time to let the veggies caramelize. This step is crucial for flavor. Be careful not to over-blend the soup. You want a smooth texture, but some chunks add character. Finally, taste and adjust the seasoning before serving. Too little salt can dull the flavors. Fresh tomatoes are great but can be tricky to find out of season. Canned tomatoes are a solid choice, too. They offer convenience and are often picked at peak ripeness. If you use canned tomatoes, opt for whole or crushed ones in juice, not puree. This keeps the texture intact. Just remember to adjust your seasonings, as canned tomatoes may be saltier. Both options can create a delicious soup. Choose what works best for you. For the full recipe, check out the details above and get cooking! {{image_2}} If you want a vegan option, skip the heavy cream. You can still enjoy a rich taste by adding a bit more olive oil at the end. The roasted tomatoes and basil provide enough flavor to make this soup shine. You can also blend in some cooked potatoes for creaminess without dairy. This keeps it smooth and filling. This soup is naturally gluten-free. Use fresh ingredients and watch for any added seasonings. Always check labels on broth and other items. Most vegetable broths are gluten-free, but some brands do add gluten. To elevate your soup, consider adding spices like cumin or smoked paprika. A sprinkle of red pepper flakes adds a nice kick, too. If you love cheese, top your bowl with grated Parmesan or crumbled feta. This adds a salty, savory note that pairs well with the sweet tomatoes. A drizzle of olive oil before serving enhances the flavors even more. For a fresh twist, try adding a squeeze of lemon juice or a few capers. For the full recipe, check out the details above. After enjoying your roasted tomato basil soup, let it cool. Transfer the soup to an airtight container. Make sure to seal it tightly. Store it in the fridge. Your leftovers will stay fresh for up to five days. Label the container with the date. This helps you keep track of freshness. If you want to save some soup for later, freezing is a great option. Pour the cooled soup into freezer-safe containers. Leave some space at the top, as the soup will expand when frozen. You can also use freezer bags. Make sure to remove excess air before sealing. This soup can last in the freezer for up to three months. When you’re ready to eat, just thaw it overnight in the fridge. Reheating your soup is easy. You can use a pot on the stove or the microwave. If using the stove, heat it over medium-low. Stir often to prevent sticking. For the microwave, heat in short bursts, stirring in between. If the soup is too thick, add a splash of broth or water. This will help restore its creamy texture. Enjoy your comforting bowl of roasted tomato basil soup! To make roasted tomato basil soup from scratch, start with fresh ingredients. You will need ripe tomatoes, onion, garlic, olive oil, balsamic vinegar, sugar, salt, pepper, vegetable broth, and fresh basil. First, preheat the oven to 400°F. Mix the chopped tomatoes, diced onion, and minced garlic in a bowl with olive oil and vinegar. Spread this on a baking sheet and roast for 30-35 minutes. After roasting, blend it with vegetable broth and basil. For a creamy touch, add heavy cream. This delicious soup is easy to make, and you can find the full recipe above. Roasted tomato basil soup pairs well with many sides. You can enjoy it with crusty bread or crunchy croutons. A fresh salad adds a nice balance. Grilled cheese sandwiches are also a classic choice. You can even serve it with a light pasta dish for a full meal. Each option enhances the soup's flavors and makes your meal comforting. Roasted tomato basil soup can last about 4 to 5 days in the fridge. Make sure to store it in an airtight container. This keeps the soup fresh and tasty. If you notice any changes in color or smell, it’s best to discard it. Always check before enjoying leftovers. Yes, you can make roasted tomato basil soup ahead of time. It tastes great when prepared a day or two in advance. Just store it in the fridge. The flavors deepen as it sits, making it even better. To reheat, warm it on the stove over low heat or in the microwave. Enjoy the ease of having a warm bowl ready when you need it! Roasted tomato basil soup is simple and rewarding. We covered the key ingredients, how to prepare and roast them, and the blending process. I shared tips for enhancing flavor and avoiding common errors. You can adjust the recipe for vegan and gluten-free needs. Proper storage and reheating help keep it fresh. Overall, I hope this guide inspires you to make this delicious soup. Enjoy your cooking and the warmth it brings!

Roasted Tomato Basil Soup

Dive into the deliciousness of roasted tomato basil bliss! This easy recipe combines ripe tomatoes, savory onions, and fragrant garlic, all roasted to perfection. With fresh basil and a hint of cream for that extra richness, it’s the ultimate comfort soup. Perfect for weeknight dinners or impressing guests, this hearty dish is sure to warm your heart.
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Ingredients
  

2 pounds ripe tomatoes, chopped

1 large onion, diced

4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon balsamic vinegar

1 teaspoon sugar (to balance acidity)

Salt and pepper to taste

2 cups vegetable broth

1 cup fresh basil leaves, packed

½ cup heavy cream (optional for creaminess)

Crusty bread or croutons for serving

Instructions
 

Preheat the oven to 400°F (200°C).

    In a large bowl, combine the chopped tomatoes, diced onion, and minced garlic. Drizzle with olive oil and balsamic vinegar, then sprinkle with sugar, salt, and pepper. Toss well to coat.

      Spread the mixture evenly on a baking sheet and roast in the preheated oven for about 30-35 minutes until the tomatoes and onions are caramelized and slightly charred.

        Remove the roasted vegetables from the oven and let them cool slightly.

          Transfer the roasted mixture to a large pot and add the vegetable broth. Bring the mixture to a simmer over medium heat.

            Stir in the fresh basil leaves and continue to simmer for an additional 5-7 minutes, allowing the flavors to meld.

              Use an immersion blender (or carefully transfer to a blender in batches) to puree the soup until smooth. If you prefer a chunky texture, blend only half of the soup before mixing it back in with the rest.

                For a creamier soup, add the heavy cream and stir well until combined. Adjust seasoning with salt and pepper as needed.

                  Serve hot, garnished with a few fresh basil leaves and accompany with crusty bread or croutons.

                    Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4-6