Roasted Tomato Basil Soup

$- 2 lbs ripe tomatoes, halved - 1 medium onion, quartered - 4 cloves garlic, unpeeled - 3 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 1 teaspoon dried oregano - 4 cups vegetable broth - 1 cup fresh basil leaves, tightly packed - 1 tablespoon balsamic vinegar - Additional fresh basil leaves for garnish - Optional: Crusty bread for serving The key elements in this roasted tomato basil soup make it rich and tasty. First, the ripe tomatoes bring sweetness and flavor. For the best taste, choose tomatoes that are juicy and firm. The onion adds depth, while unpeeled garlic gives a nice, mellow flavor when roasted. Olive oil adds richness, and salt and pepper balance the taste. The dried oregano adds a hint of earthiness. Vegetable broth gives the soup its base. Fresh basil leaves bring a bright flavor and aroma. Balsamic vinegar adds a touch of sweetness and tang. Lastly, crusty bread is perfect for dipping. - Alternative tomatoes for roasting: You can use roma or heirloom tomatoes for a different taste. - Fresh vs. dried herbs: Fresh herbs enhance flavor. You can use dried if fresh is not available. - Options for vegetable broth: Homemade broth works great. Store-bought is fine too. Choosing the right ingredients can change the flavor profile of your soup. Don't hesitate to try different kinds of tomatoes or herbs to find what you like best! First, set your oven to 400°F (200°C). This high heat helps to roast the tomatoes perfectly. Next, grab a large baking sheet. It should be big enough to hold all your veggies without crowding them. Now, arrange the halved tomatoes, quartered onion, and unpeeled garlic cloves on the baking sheet. Make sure they are in a single layer for even roasting. Drizzle 3 tablespoons of olive oil over the vegetables. Then, sprinkle 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of dried oregano on top. Toss everything gently with your hands. Place the baking sheet in the oven and roast for about 30 to 35 minutes. The tomatoes will soften and get a bit charred, bringing out their sweet flavor. Once roasted, take the baking sheet out of the oven. Let it cool for a few minutes. Carefully peel the garlic cloves. Add the roasted tomatoes, onions, and garlic to a blender. Pour in 4 cups of vegetable broth. Blend it all on high until you get a smooth texture. Now, in a medium pot over medium heat, combine the blended mix with 1 cup of fresh basil leaves and 1 tablespoon of balsamic vinegar. Stir well to mix everything together. Let the soup simmer for about 10 minutes. This helps the flavors blend nicely. After simmering, taste the soup. Adjust the seasoning if you think it needs more salt or black pepper. Enjoy your delicious roasted tomato basil soup! To get the best flavor in your soup, roasting is key. Here are some tips: - Optimal caramelization: Spread the tomatoes and onion evenly on the baking sheet. This helps them cook uniformly. The edges should brown slightly to bring out sweetness. - Checking doneness: Look for soft tomatoes that collapse easily. The skin should show some char. A fork should pierce through with little resistance. The right blender makes a big difference in your soup's texture. - Immersion blender vs. regular blender: An immersion blender is easy to use in the pot. It saves time and fewer dishes. A regular blender gives a smoother finish but requires transferring hot soup. - Avoiding lumps in the soup: Blend until completely smooth. If using a regular blender, blend in small batches. This prevents overflow and ensures even mixing. Pairing your soup with the right sides enhances the meal. - Best accompaniments: Crusty bread is a classic choice. It’s perfect for dipping. A fresh salad adds a nice crunch and balance to the meal. - Garnishing ideas for presentation: Top your soup with fresh basil leaves. A drizzle of olive oil can add richness. Consider a sprinkle of black pepper for a nice touch. {{image_4}} To make a creamy version of this soup, add cream or a dairy-free alternative. Heavy cream gives a rich taste, while coconut milk or cashew cream works well for dairy-free. Start by blending the soup first. After blending, pour in about one cup of cream. Stir it in and let the soup warm up. This will make it smooth and rich, perfect for a cozy meal. If you crave heat, try adding chili peppers or spices. You can use fresh jalapeños or crushed red pepper flakes. Add them to the veggies before roasting. This way, the heat blends with the sweetness of the tomatoes. Adjust the roasting time if you add whole chili peppers. You may want to roast them a bit longer to soften fully. This version packs a flavorful punch. This soup is easy to make vegan and gluten-free. The main recipe is already vegan. Use vegetable broth and avoid any dairy. For gluten-free options, serve the soup with gluten-free bread or crackers. Just check labels to ensure they are certified gluten-free. Enjoy this tasty soup without worry, no matter your diet! To store leftover roasted tomato basil soup, use airtight containers. Glass or plastic containers work well. Let the soup cool before sealing. Place it in the fridge. It stays fresh for about 3 to 5 days. If you want to freeze the soup, use freezer-safe bags or containers. Leave some space at the top for expansion. Freeze it within two hours of cooking for best results. To reheat, thaw overnight in the fridge. Heat it on the stove over low heat until warm. Stir well to bring back the creamy texture. For freshness, store the soup in the fridge. Check for signs of spoilage before eating. Look for off smells or mold. If you see any, throw it away. For frozen soup, use it within three months for best flavor. To thicken your soup, you have a few great options. First, you can cook it longer. This helps the water evaporate and intensifies the flavor. Another method is to add some chopped potatoes or carrots while blending. They blend well and add body to the soup. Lastly, consider adding a bit of cornstarch mixed with water. Stir it in during the simmering step for a smooth finish. Yes, you can use canned tomatoes. They are a great alternative and save time. Use about 2 cans of diced tomatoes for this recipe. Drain excess liquid to avoid a watery soup. Canned tomatoes often have great flavor, but fresh tomatoes add a special touch. If you have fresh ones, use them when in season for the best taste. Making this soup takes about 50 minutes. You will spend around 15 minutes preparing the ingredients. Roasting the vegetables takes about 30 to 35 minutes. After blending, you will simmer the soup for 10 minutes. This simple timing makes it easy to plan your meal. Yes, Roasted Tomato Basil Soup is healthy. Tomatoes are rich in vitamins C and K. They also contain antioxidants like lycopene, which helps fight cancer. Basil adds more vitamins and minerals, plus it has anti-inflammatory properties. The olive oil provides healthy fats. Overall, this soup is a nutritious choice for any meal. In this blog post, we explored how to make a delightful Roasted Tomato Basil Soup. We covered the key ingredients, including tomatoes, garlic, and herbs. I shared tips for roasting and blending to achieve the best texture. You can also try variations, like creamy or spicy versions. Don't forget about storing leftovers or freezing for later. With the right techniques and ingredients, you can create a delicious dish that warms your soul. Enjoy every comforting bowl!$

Savor the rich flavors of this Savory Roasted Tomato Basil Soup that is both easy to make and delicious! With ripe tomatoes, fresh basil, and simple ingredients, this comforting soup is perfect for any occasion. Discover the step-by-step guide to roasting and blending your way to a warm bowl of goodness. Click through to explore the full recipe and elevate your mealtime with this delightful dish!

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Ingredients

2 lbs ripe tomatoes, halved

1 medium onion, quartered

4 cloves garlic, unpeeled

3 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dried oregano

4 cups vegetable broth

1 cup fresh basil leaves, tightly packed

1 tablespoon balsamic vinegar

Additional fresh basil leaves for garnish

Optional: Crusty bread for serving

Instructions

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

Prepare a large baking sheet by placing the halved tomatoes, quartered onion, and unpeeled garlic cloves evenly across it.

Drizzle the olive oil over the vegetables, then evenly sprinkle with salt, freshly ground black pepper, and dried oregano. Use your hands or a spatula to gently toss everything together, ensuring that each piece is well-coated in oil and seasonings.

Transfer the baking sheet to the preheated oven and roast for about 30-35 minutes. The tomatoes should become soft and show signs of slight charring.

Once roasted, carefully remove the baking sheet from the oven and allow it to cool for a few minutes. Peel the roasted garlic cloves and add them to a blender along with the roasted tomatoes and onions.

Pour in the vegetable broth, then blend the mixture on high speed until it achieves a smooth consistency.

In a medium pot set over medium heat, combine the blended tomato mixture with the fresh basil leaves and balsamic vinegar. Stir well to incorporate all ingredients and let the soup simmer for approximately 10 minutes, allowing the flavors to meld together beautifully.

Taste the soup and adjust the seasoning if needed, adding more salt or freshly ground black pepper according to your preference.

Serve this delectable soup hot, garnished with a sprinkle of fresh basil leaves for a pop of color and flavor.

For a satisfying meal, consider serving the soup alongside slices of crusty bread, perfect for dipping.

Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings