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- 2 lbs ripe tomatoes, halved - 1 large onion, chopped - 4 garlic cloves, peeled - 2 tablespoons olive oil - Salt and freshly ground black pepper, to taste - 1 teaspoon sugar (optional, to balance acidity) - 4 cups vegetable broth - 1 cup fresh basil leaves, packed - 1 tablespoon balsamic vinegar (optional) - ½ cup heavy cream or coconut cream For the best flavor, use ripe tomatoes. They bring sweetness and depth to the soup. I suggest halving them to let the juices flow during roasting. A large onion adds flavor, while garlic gives it a nice kick. Olive oil helps the veggies caramelize, making them sweet and tasty. For seasoning, don't forget salt and pepper. They enhance all the other flavors. If your tomatoes are too tart, add a little sugar. It helps balance the soup's taste. Vegetable broth is key for a rich, savory base. Fresh basil leaves add a fragrant touch. You can also use balsamic vinegar for a hint of sweetness. Finally, for creaminess, use heavy cream or coconut cream. Coconut cream is great if you want a vegan option. These ingredients work together to create a delicious, comforting bowl of Roasted Tomato Basil Soup. First, preheat your oven to 400°F (200°C). This heat helps to bring out the sweet flavors in the tomatoes. Next, take a large baking sheet. Arrange 2 lbs of ripe tomatoes, halved, cut-side up. Add one large, chopped onion and four peeled garlic cloves to the sheet. The onions and garlic will add depth to our soup. Now, it’s time to season our veggies. Drizzle 2 tablespoons of olive oil over the tomatoes, onions, and garlic. Sprinkle salt, freshly ground black pepper, and 1 teaspoon of sugar if you want. The sugar will help balance the acidity of the tomatoes. Roast everything in the oven for about 30-35 minutes. You want the tomatoes to caramelize and the onions to become tender. This roasting step fills the soup with rich flavors. After roasting, remove the baking sheet from the oven. Let the vegetables cool for a bit. Then, carefully transfer them to a large pot. Pour in 4 cups of vegetable broth. Place this pot over medium heat and bring it to a simmer. This step allows the flavors to meld. Stir in 1 cup of fresh basil leaves and 1 tablespoon of balsamic vinegar if you like. Let it simmer for another 5 minutes. Finally, use an immersion blender to puree the soup until it’s smooth and creamy. If you prefer a velvety texture, you can also blend in batches with a regular blender. Once blended, stir in ½ cup of heavy cream or coconut cream for added richness. Adjust the seasoning with salt and pepper to your taste. To make your soup taste great, adjust the seasoning. Start with salt and freshly ground black pepper. I often add a pinch of salt and taste. It helps bring out the flavors of the tomatoes and basil. You can also use sugar to balance acidity. If your tomatoes are too tart, a teaspoon of sugar can work wonders. When it comes to blending, you have two main choices: an immersion blender or a regular blender. An immersion blender is quick and easy. You can blend right in the pot. A regular blender makes a smoother soup, but you must transfer it in batches. No matter which you choose, aim for a creamy texture. Blend until the soup is smooth and velvety. Garnishing your soup makes a big difference. I love adding a swirl of cream on top. A few fresh basil leaves add color and flavor. For a complete meal, serve with crusty bread. It’s perfect for dipping into the rich, warm soup. You can even toast the bread for extra crunch. {{image_2}} You can easily make this soup vegan. Just swap heavy cream for coconut cream. The coconut cream keeps the soup rich and creamy. This small change gives it a touch of sweetness. You won’t miss the dairy at all! Want to spice things up? Try adding fresh herbs like thyme or oregano. These herbs can add depth to the flavor. You can also throw in spices like red pepper flakes for heat. If you like more texture, consider adding roasted veggies. Zucchini, bell peppers, or carrots work well. Roast them along with the tomatoes. This adds a nice twist to the classic recipe. You can serve this soup hot or cold. For a chilled version, let the soup cool after blending. Then, refrigerate it for a couple of hours. Serve it with a drizzle of olive oil and a sprinkle of basil. It makes a refreshing summer dish! To store leftover soup, let it cool first. Pour it into an airtight container. This keeps the flavors fresh. You can keep it in the fridge for about 3 to 4 days. Make sure to label the container with the date. This way, you won’t forget when you made it. To freeze Roasted Tomato Basil Soup, let it cool completely. Pour the soup into freezer-safe bags or containers. Leave some space at the top for expansion. Seal them tightly to prevent freezer burn. The soup can last for up to 3 months in the freezer. When you want to eat the soup, take it out and thaw it in the fridge overnight. For quick thawing, place the bag in cold water. Once thawed, reheat the soup on the stove over medium heat. Stir it often to heat it evenly. You can also use a microwave if you’re in a hurry. Just be sure to stir halfway through to avoid hot spots. Yes, you can use canned tomatoes. They are a great option. Canned tomatoes save time and effort. They also have a rich flavor. Look for high-quality brands without added sugars. You can use whole, diced, or crushed tomatoes. Drain excess liquid before adding to your soup. This helps avoid a watery texture. Simply substitute the fresh tomatoes with an equal amount of canned tomatoes. To add heat to your soup, try a few options. You can add red pepper flakes to the roasting vegetables. This gives a nice kick. Another option is to add diced jalapeños or serrano peppers. You can also stir in sriracha or hot sauce after blending. Start with a little, then taste and adjust to your liking. These methods let you control the spice level. The right bread can make your soup experience even better. I recommend crusty bread, like a sourdough or baguette. These types soak up the soup well. You can also try garlic bread for added flavor. If you prefer something lighter, a simple toasted baguette works great too. Serve the bread warm for a delightful pairing. This blog post covered a flavorful roasted tomato basil soup. We explored the main ingredients, like ripe tomatoes and fresh basil. I shared step-by-step instructions to ensure great results, plus tips for perfecting the taste. Variations let you customize the dish to suit your needs. Proper storage methods help you enjoy leftovers later. Overall, this soup is simple to make and delicious. Try it out to impress your family and friends!

Roasted Tomato Basil Soup

Discover the deliciousness of Roasted Tomato Basil Bliss with this easy recipe that brings together fresh ingredients and comforting flavors! Roast ripe tomatoes, garlic, and onions to create a rich soup bursting with basil. Perfect for any day, this dish is healthy and satisfying. Ready in just 50 minutes, it's ideal for serving with crusty bread. Click through to explore the full recipe and enjoy a bowl of warmth!
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Ingredients
  

2 lbs ripe tomatoes, halved

1 large onion, chopped

4 garlic cloves, peeled

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

1 teaspoon sugar (optional, to balance acidity)

4 cups vegetable broth

1 cup fresh basil leaves, packed

1 tablespoon balsamic vinegar (optional)

½ cup heavy cream or coconut cream (for a vegan option)

Instructions
 

Preheat your oven to 400°F (200°C).

    On a large baking sheet, arrange the halved tomatoes cut-side up, alongside chopped onion and garlic cloves.

      Drizzle olive oil over the vegetables and season with salt, pepper, and sugar if using.

        Roast in the oven for about 30-35 minutes, or until the tomatoes are caramelized and the onions are tender.

          Remove from the oven and let cool slightly. Then, carefully transfer the roasted vegetables into a large pot.

            Pour in the vegetable broth and place the pot over medium heat. Bring to a simmer and cook for 10 minutes.

              Stir in the fresh basil leaves and balsamic vinegar (if using), simmering for an additional 5 minutes.

                Use an immersion blender to puree the soup until smooth and creamy. For a velvety texture, you can also blend in batches using a regular blender.

                  Once blended, stir in the heavy cream or coconut cream to add richness. Adjust seasoning with salt and pepper to taste.

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

                      - Presentation Tips: Serve hot in bowls, garnished with a swirl of cream and a few fresh basil leaves on top. Accompany with crusty bread for dipping!