Roasted Tomato Basil Bliss

$- 2 pounds ripe tomatoes, halved - 1 large onion, quartered - 4 garlic cloves, peeled - 2 tablespoons extra virgin olive oil - 1 teaspoon sea salt - 1/2 teaspoon freshly ground black pepper - 1 teaspoon sugar (optional) - 2 cups vegetable broth - 1 cup fresh basil leaves, tightly packed - 1/2 cup heavy cream (optional) - Fresh basil leaves for garnish - Crunchy croutons for garnish This recipe shines with simple ingredients. You need ripe tomatoes for flavor. Onions add sweetness, and garlic brings depth. Olive oil helps roast the veggies. Sea salt and pepper enhance everything. You can add sugar for balance if needed. Next, you need vegetable broth to create a rich soup base. Fresh basil adds brightness and aroma. If you love creamy soup, heavy cream is an option. Lastly, fresh basil leaves and crunchy croutons are perfect for garnish. They make the soup look and taste even better. Gather these ingredients, and you’re ready to start cooking! {{ingredient_image_2}} First, you need to preheat your oven to 425°F (220°C). This hot temperature helps the tomatoes and onions sweeten. Next, gather your ingredients. You will need: - 2 pounds ripe tomatoes, halved - 1 large onion, quartered - 4 garlic cloves, peeled - 2 tablespoons extra virgin olive oil - 1 teaspoon sea salt - 1/2 teaspoon freshly ground black pepper - 1 teaspoon sugar (optional) - 2 cups vegetable broth - 1 cup fresh basil leaves - 1/2 cup heavy cream (optional) - Fresh basil leaves and crunchy croutons for garnish Arrange the halved tomatoes, onion, and garlic on a large baking sheet. Drizzle them with olive oil, then sprinkle with salt, black pepper, and sugar if you choose. Toss these veggies to coat them evenly. Now, slide the baking sheet into your preheated oven. Roast the veggies for 25 to 30 minutes. You want the tomatoes to become caramelized and charred around the edges. The onions should soften and gain a nice color. This roasting deepens the flavors. After roasting, remove the baking sheet from the oven. Allow the vegetables to cool for a few minutes. Then, carefully move them into a large pot. Pour the vegetable broth into the pot with the roasted veggies. Heat the pot over medium heat. Let it simmer gently for about 10 minutes. This step helps the flavors mix well. Next, stir in the fresh basil leaves. Use an immersion blender to purée the soup until it meets your taste. If you prefer chunks, blend just half of it. If you want a creamy soup, gently stir in the heavy cream now. Keep heating until warmed through. Taste your soup and adjust the seasoning with more salt or pepper if needed. Serve it hot, garnished with fresh basil leaves and crunchy croutons for extra texture. Enjoy your comforting bowl of roasted tomato basil soup! Roasting tomatoes brings out their sweet flavor. Use ripe tomatoes for the best taste. Cut them in half and place them on a large baking sheet. Add onion and garlic for extra depth. Drizzle with olive oil and season well. Roasting at 425°F (220°C) for 25-30 minutes caramelizes the sugars. This step adds a beautiful char and enhances the taste. You can change the soup's flavor easily. If it tastes too sharp, add a teaspoon of sugar. This balances the acidity of the tomatoes. For a smoother soup, blend it longer. If you prefer chunks, blend only half. Adding heavy cream gives a rich texture. Stir it in gently when the soup is hot. Always taste before serving. Adjust salt and pepper to your liking. Serve the soup hot for the best experience. Garnish with fresh basil leaves for a pop of color. Crunchy croutons add a nice texture. Drizzle with a little olive oil for extra flavor. For a special touch, swirl in some cream on top. Present the soup in rustic bowls for a cozy vibe. Enjoy it with a slice of crusty bread for a complete meal. Pro Tips Use High-Quality Olive Oil: A good quality extra virgin olive oil enhances the flavor of your roasted vegetables and final soup, making a big difference in taste. Roast Until Caramelized: Don’t rush the roasting process; allow the tomatoes and onions to caramelize well for a richer, sweeter flavor profile in your soup. Customize Your Consistency: Blend the soup to your preferred texture—smooth for a creamy experience or leave some chunks for a heartier soup. Fresh Basil is Key: Adding fresh basil at the end of cooking preserves its vibrant flavor and aroma, elevating the overall taste of the soup. {{image_4}} To make a vegan version of roasted tomato basil soup, skip the heavy cream. The soup stays rich and tasty without it. You can add a little more vegetable broth for a thinner texture. This keeps it light and fresh. If you want creaminess, try adding soaked cashews or coconut milk instead. Both options blend well and add flavor. If you love a creamy soup, the heavy cream is perfect. Add it after blending your soup. This makes it smooth and rich. You can also try using half-and-half for a lighter version. Another option is to blend in some silken tofu. This gives you creaminess without added dairy. You can make this soup even better by adding other veggies. Carrots or bell peppers roast nicely with the tomatoes. They add flavor and sweetness. For herbs, try thyme or oregano for a new taste. Fresh parsley or chives can add brightness too. Just remember to adjust the cooking time if you add raw veggies. This way, they can soften well with the tomatoes. After enjoying this roasted tomato basil soup, let it cool first. Then, transfer it to an airtight container. Store it in the fridge. This soup stays fresh for about 3 to 5 days. Make sure to label the container with the date. This way, you know when to use it up. To freeze the soup, let it cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Seal tightly and label with the date. You can freeze it for up to 3 months. When you are ready to enjoy it, just thaw it in the fridge overnight. Reheat the soup on the stovetop over medium heat. Stir it often to help it warm evenly. If it's too thick, add a splash of vegetable broth or water. You can also microwave it in a safe bowl. Heat in short intervals, stirring in between, until hot. Enjoy your warm, savory soup! The best tomatoes for soup are ripe, juicy ones. I love using Roma tomatoes. They have fewer seeds and more flesh. This makes for a rich and thick soup. Heirloom tomatoes are also great. They add a sweet flavor. Use what you can find, but fresh is best. Yes, you can use canned tomatoes. They are a good option if fresh tomatoes are not available. Choose whole or crushed tomatoes. Look for cans with no added sugar or salt. This helps keep the flavor pure. Just drain them a bit before adding to your soup. Homemade soup lasts about 3 to 4 days in the fridge. Make sure to store it in a tight container. Let it cool before sealing. This keeps it fresh and tasty for your next meal. If you see any signs of spoilage, throw it away. Absolutely! Making soup ahead is a great idea. The flavors blend better when it sits. You can make it a day or two ahead. Just cool, store it, and reheat when you’re ready. It will taste even better after a day in the fridge. This soup pairs well with many things. Try it with a grilled cheese sandwich for a classic combo. A fresh salad also works great. You can add crunchy croutons on top for texture. A sprinkle of Parmesan cheese can elevate the flavor, too. Enjoy! In this post, we explored how to make roasted tomato basil soup. We covered key ingredients like tomatoes, onions, and garlic, then walked through each step to make your soup tasty. I shared tips for flavor and texture, plus fun variations like vegan and creamy options. Finally, I provided storage and reheating methods to keep your soup fresh. Now, you have all the tools to make a delicious soup. Enjoy creating this comforting dish, and share your results with friends!$

A delicious roasted tomato soup infused with fresh basil and garlic.

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Prep Time 10

Cook Time 40

Total Time 50

Course Appetizer

Cuisine Italian

Servings 4

Ingredients

2 pounds ripe tomatoes, halved
1 large onion, quartered
4 cloves garlic, peeled
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
0.5 teaspoon freshly ground black pepper
1 teaspoon sugar (optional, to offset acidity)
2 cups vegetable broth (low-sodium if preferred)
1 cup fresh basil leaves, tightly packed
0.5 cup heavy cream (optional, for extra creaminess)
none Fresh basil leaves and crunchy croutons for garnish

Instructions

First, preheat your oven to 425°F (220°C). This high temperature will help caramelize the tomatoes and onions, enhancing their natural sweetness.
On a large baking sheet, arrange the halved tomatoes, quartered onion, and whole garlic cloves. Drizzle with the extra virgin olive oil, then generously sprinkle with sea salt, freshly ground black pepper, and optional sugar for balance. Use your hands or a spatula to toss the vegetables, ensuring they are evenly coated in the oil and seasonings.
Place the baking sheet in the preheated oven and roast the vegetables for 25 to 30 minutes, or until the tomatoes are beautifully caramelized and slightly charred around the edges, and the onions have softened and developed a lovely color.
Once roasted, remove the baking sheet from the oven and let the vegetables cool for a few minutes. Carefully transfer the roasted tomatoes, onions, and garlic to a large pot.
Pour in the vegetable broth and set the pot over medium heat. Bring the mixture to a gentle simmer, allowing it to cook for about 10 minutes. This step melds the flavors beautifully.
Stir in the fresh basil leaves and use an immersion blender to purée the soup until it reaches your desired consistency. For a chunkier soup, blend only half while leaving the rest intact.
If you desire a creamy texture, gently incorporate the heavy cream at this stage and continue heating the soup, stirring occasionally until warmed through. Taste the soup and adjust seasoning with additional salt or pepper, if needed.
Serve the soup hot, garnished with fresh basil leaves and a sprinkle of crunchy croutons for delightful texture.

Notes

For added creaminess, incorporate heavy cream before serving.

Keyword basil, roasted, soup, tomato