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To make creamy roasted tomato basil soup, gather these ingredients: - 2 pounds ripe tomatoes, halved - 1 medium onion, coarsely chopped - 4 cloves garlic, peeled and left whole - 2 tablespoons olive oil - Salt and freshly ground black pepper, to taste - 1 teaspoon dried oregano - 2 cups vegetable broth, low sodium recommended - 1 cup heavy cream (or substitute with coconut cream for a lighter, dairy-free version) - 1/2 cup fresh basil leaves, roughly chopped - 1 tablespoon balsamic vinegar (optional for a hint of sweetness) You can make this soup fit your needs! Here are some easy swaps: - Dairy-Free: Use coconut cream instead of heavy cream. - Gluten-Free: This recipe is already gluten-free! - Low-Calorie: Use less cream or a lighter milk. - Herb Variations: Try using thyme or parsley if you don’t have basil. Fresh ingredients make a big difference in taste. Here’s why: - Flavor: Ripe tomatoes and fresh basil add rich flavors. - Nutrition: Fresh produce has more vitamins and nutrients. - Texture: Fresh veggies roast better, giving a nice base for the soup. Using fresh ingredients elevates your soup from good to great! Enjoy the journey of creating a warm and flavorful dish. First, set your oven to 400°F (200°C). This heat helps our soup’s flavors bloom. Next, grab a large baking sheet. Place the halved tomatoes, onion, and whole garlic cloves on it. Drizzle with olive oil for a rich taste. Add salt, pepper, and oregano to enhance the flavors. Toss gently so everything is covered. Roast these veggies for 30-35 minutes. Look for caramelized edges and soft onions. These signs mean they are ready! After roasting, let the vegetables cool for a few minutes. Transfer them to a blender with vegetable broth. Blend on high until it’s smooth and creamy. If needed, stop to scrape the sides. This ensures a perfect texture! Pour the blended mix into a medium saucepan over medium heat. Add the heavy cream, or coconut cream if you want a lighter soup. Stir well and warm until it gently simmers. Adjust the seasoning with salt and pepper to taste. Then, add the fresh basil and balsamic vinegar if you like a hint of sweetness. Cook for another 5 minutes to let the flavors blend. Serve the soup hot. For a beautiful touch, garnish with extra basil leaves or a drizzle of cream. It pairs wonderfully with crusty bread or a grilled cheese sandwich for a cozy meal! To get the best flavor, season your veggies well. Use good salt and fresh black pepper. I add dried oregano, but you can try thyme or basil, too. If you want a touch of sweetness, add balsamic vinegar. This really brings out the rich taste of the roasted tomatoes. Roasting is key for deep flavor. Preheat your oven to 400°F (200°C) to start. Spread the tomatoes, onion, and garlic evenly on the baking sheet. Make sure the cut sides of the tomatoes face up; this helps them caramelize. Roast until the edges are slightly charred. This usually takes about 30-35 minutes. For a creamy soup, blending is important. After roasting, let the veggies cool for a bit. Then, add them to your blender with the vegetable broth. Blend until it’s completely smooth. If you like a thicker soup, add less broth. Once blended, stir in the cream. This gives the soup a rich, velvety feel. {{image_4}} You can make this soup dairy-free by using coconut cream instead of heavy cream. It keeps the soup rich and creamy. Just swap the heavy cream with one cup of coconut cream. This version still delivers great taste. You can also use almond milk or cashew cream for a lighter option. Both will add a nice flavor without dairy. Want to make this soup more filling? Add protein like cooked chicken or white beans. For chicken, shred it and stir it in after blending the soup. If you choose white beans, add a cup to the blender with the vegetables. This will increase the protein while keeping the soup smooth and creamy. To boost the flavor, add spices like smoked paprika or red pepper flakes. Smoked paprika gives a warm, smoky taste. Just a teaspoon will do. Red pepper flakes add a nice kick. Start with a pinch, then adjust to your liking. You can also add fresh herbs like thyme or rosemary for more depth. These small changes can transform your soup into something special. After you enjoy your creamy roasted tomato basil soup, store any leftovers in an airtight container. Let the soup cool to room temperature before sealing it. Refrigerate the soup for up to three days. This keeps the flavors fresh while making it easy to reheat later. To reheat the soup, pour it into a saucepan. Heat it on medium-low heat, stirring often. This helps the soup warm evenly without burning. If the soup thickens, add a splash of vegetable broth or water. Stir until smooth and hot. You can also use a microwave; heat it in short bursts, stirring in between. If you want to save some soup for later, freezing is a great option. Let the soup cool completely, then pour it into freezer-safe bags or containers. Leave some space for expansion as it freezes. Label the bags with the date and freeze for up to three months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat as mentioned above. This way, you’ll always have a tasty meal on hand! Yes, you can use canned tomatoes. They work well for this soup. Choose whole or diced tomatoes for the best results. Drain excess liquid to avoid a watery soup. Roasting fresh tomatoes adds flavor, but canned tomatoes can save time. To spice up the soup, add red pepper flakes. You can also mix in diced jalapeños for a fresh kick. Another option is to include a dash of hot sauce while simmering. Taste as you go to find your perfect heat level. This soup pairs well with crusty bread or a grilled cheese sandwich. You can also enjoy it with a fresh salad or homemade croutons. For a gourmet touch, top with fresh basil or a swirl of cream before serving. In this post, we covered how to make creamy roasted tomato basil soup. We discussed the key ingredients and offered helpful substitutions. We went through step-by-step instructions, ensuring great flavor and texture. We also provided tips for storage and answered common questions. Use fresh ingredients for the best taste. Enjoy experimenting with variations, like dairy-free options. Your soup-making skills will shine as you create delicious meals. Happy cooking!

Creamy Roasted Tomato Basil Soup

Savor the rich flavors of this creamy roasted tomato basil soup perfect for cozy nights in! Using fresh, ripe tomatoes, garlic, and basil, this recipe is both easy and delicious. With a touch of cream and optional balsamic vinegar, it’s a delightful treat for your taste buds. Ready in just 50 minutes, it pairs wonderfully with crusty bread or grilled cheese. Click through to discover how to make this comforting soup and enjoy every spoonful!
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Ingredients
  

2 pounds ripe tomatoes, halved

1 medium onion, coarsely chopped

4 cloves garlic, peeled and left whole

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

1 teaspoon dried oregano

2 cups vegetable broth, low sodium recommended

1 cup heavy cream (or substitute with coconut cream for a lighter, dairy-free version)

1/2 cup fresh basil leaves, roughly chopped

1 tablespoon balsamic vinegar (optional for a hint of sweetness)

Instructions
 

Begin by preheating your oven to 400°F (200°C).

    On a large baking sheet, arrange the halved tomatoes cut-side up, alongside the coarsely chopped onion and whole garlic cloves. Drizzle the olive oil over the vegetables, ensuring an even coating. Season generously with salt, pepper, and dried oregano. Toss everything gently to ensure all vegetables are well coated with oil and seasonings.

      Place the baking sheet in the oven and roast for 30-35 minutes, or until the tomatoes are beautifully caramelized and the onions are tender and translucent. Keep an eye on them; the edges should be slightly charred for added flavor.

        Once the roasting is complete, carefully remove the baking sheet from the oven and allow it to cool for a few minutes.

          Transfer the roasted vegetable medley to a blender, along with the vegetable broth. Blend on high speed until completely smooth and creamy, pausing to scrape down the sides as needed.

            Pour the blended mixture into a medium saucepan over medium heat. Add the heavy cream (or coconut cream) and stir to combine. Warm through until the soup reaches a gentle simmer, adjusting the seasoning with additional salt and pepper as desired.

              Add in the chopped fresh basil and the balsamic vinegar (if using), stirring well. Allow to cook for an additional 5 minutes, which will help the flavors harmonize beautifully.

                Serve the soup hot, and for an extra touch, garnish with additional basil leaves or a drizzle of cream on top for a beautiful presentation.

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

                    - Serving Suggestion: Pair with crusty bread or a grilled cheese sandwich for a delightful meal.