The aroma of roasted tomatoes and fresh basil always takes me back to my grandmother’s cozy kitchen. As a child, I remember sitting at her worn wooden table, watching her carefully chop the vegetables and stir the bubbling pot on the stove. The rich, velvety texture and the perfect blend of tangy and herbal flavors were simply unbeatable. It’s a memory I cherish, and it’s why Roasted Tomato Basil Soup has become such a beloved dish in my household.
Why This Roasted Tomato Basil Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Roasted Tomato Basil Soup
There’s something magical that happens when you roast tomatoes. The high heat concentrates the natural sweetness and intensifies the flavors, resulting in a depth of flavor that can’t be achieved any other way. In this Roasted Tomato Basil Soup recipe, the roasted tomatoes form the foundation, creating a rich and velvety base that’s simply irresistible. But the secret doesn’t stop there – the addition of fragrant garlic, aromatic onions, and a touch of oregano and red pepper flakes takes this soup to the next level, balancing the acidity of the tomatoes with warmth and subtle spice.
Essential Ingredients You’ll Need
The success of this Roasted Tomato Basil Soup recipe lies in the quality of the ingredients. Firstly, you’ll need 2 pounds of ripe, juicy tomatoes – the fresher, the better. Their natural sweetness and acidity are essential for creating that perfect flavor profile. Next, 4 cloves of garlic provide a robust, savory backbone, while 1 large onion, chopped, adds depth and sweetness. A drizzle of 2 tablespoons of olive oil helps to bring out the flavors and create a silky texture. For seasoning, 1 teaspoon of dried oregano and 1/2 teaspoon of crushed red pepper flakes add warmth and a subtle kick. Finally, 4 cups of vegetable or chicken broth help to thin out the soup, and 1/2 cup of fresh basil leaves, chopped, provide the finishing touch of aromatic freshness.
Step-by-Step Roasted Tomato Basil Soup Instructions
Preparing Your Roasted Tomato Basil Soup
Preparing this Roasted Tomato Basil Soup is a breeze, with a prep time of just 15 minutes and a cook time of 35 minutes, for a total time of 50 minutes. You’ll need a large baking sheet, a large pot or Dutch oven, and a blender or immersion blender to bring this comforting soup together.
1- Begin by preheating your oven to 400°F. Arrange the 2 pounds of halved tomatoes on a large baking sheet, cut-side up. Drizzle the tomatoes with 2 tablespoons of olive oil and season with salt and black pepper.
2- Roast the tomatoes in the preheated oven for 20-25 minutes, until they’re softened and starting to caramelize around the edges. This step will bring out the natural sweetness and concentrate the flavors.
3- While the tomatoes are roasting, sauté the 1 large, chopped onion in a large pot or Dutch oven over medium heat until it’s translucent and fragrant, about 5-7 minutes.
4- Add the 4 cloves of peeled garlic to the pot and continue to cook for 1-2 minutes, until the garlic is fragrant and softened. Be careful not to let the garlic burn.
5- Once the tomatoes are roasted, add them to the pot along with the 1 teaspoon of dried oregano, 1/2 teaspoon of crushed red pepper flakes, and the 4 cups of vegetable or chicken broth. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
6- Finally, use a blender or immersion blender to puree the soup until it’s smooth and velvety. Stir in the 1/2 cup of fresh, chopped basil leaves, and season with salt and black pepper to taste. Serve hot, garnished with additional basil leaves, if desired.
Pro Tips for Success
- Roast the tomatoes until they’re deeply caramelized – this is the key to unlocking their full flavor potential.
- Don’t be afraid to adjust the seasoning to your taste – add more salt, pepper, or red pepper flakes to suit your preferences.
- For an extra creamy texture, stir in a tablespoon or two of heavy cream or coconut milk just before serving.
- Make a double batch and freeze the extra servings for easy, nourishing meals down the line.
Serving and Storing Your Roasted Tomato Basil Soup
Perfect Pairings for Roasted Tomato Basil Soup
This Roasted Tomato Basil Soup, which yields 6 servings, pairs beautifully with a variety of accompaniments. For a light and fresh pairing, serve it alongside a crisp green salad with a balsamic vinaigrette. For a heartier meal, offer crusty bread or grilled cheese sandwiches for dipping. And don’t forget the classic pairing of a grilled cheese or BLT – the tangy, herbal soup is the perfect complement to these comfort food favorites. As for beverages, a glass of dry white wine or a refreshing iced tea would be the perfect accompaniment.
Storage and Make-Ahead Tips
Roasted Tomato Basil Soup is an excellent make-ahead dish. Once cooled, it can be stored in an airtight container in the refrigerator for up to 5 days. For longer-term storage, the soup can be frozen for up to 3 months. Simply let it thaw in the refrigerator overnight before reheating on the stovetop or in the microwave. When reheating, you may need to add a splash of broth or water to thin out the consistency if it has thickened too much during storage.
Variations and Dietary Adaptations for Roasted Tomato Basil Soup
Creative Roasted Tomato Basil Soup Variations
While the classic Roasted Tomato Basil Soup is a true delight, there are plenty of ways to put a personal spin on the recipe. For a touch of sweetness, try roasting the tomatoes alongside some sliced bell peppers or a handful of halved cherry tomatoes. You can also experiment with different herbs, such as thyme, rosemary, or parsley, to complement the basil. And for a heartier version, sauté some diced bacon or Italian sausage before adding the other ingredients.
Making Roasted Tomato Basil Soup Diet-Friendly
This Roasted Tomato Basil Soup recipe is naturally gluten-free, and it can be easily adapted to fit a variety of dietary needs. For a vegan version, simply substitute the chicken broth with vegetable broth and omit the heavy cream (if using). To make it low-carb, you can reduce or eliminate the onions and serve the soup with a sprinkle of grated Parmesan or a dollop of Greek yogurt. No matter your dietary restrictions, this versatile soup can be tailored to suit your preferences.
Frequently Asked Questions
Q: Can I use canned tomatoes instead of fresh?
A: Absolutely! If fresh tomatoes aren’t in season, you can substitute 2 (28-ounce) cans of diced or crushed tomatoes. Just skip the roasting step and add the canned tomatoes directly to the pot.
Q: How long does it take to make this Roasted Tomato Basil Soup?
A: The total time to make this soup is 50 minutes, with 15 minutes of prep time and 35 minutes of cook time.
Q: Can I make this soup ahead of time?
A: Yes, Roasted Tomato Basil Soup is a great make-ahead meal. It can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Q: How many servings does this recipe make?
A: This Roasted Tomato Basil Soup recipe yields 6 servings.
Q: What if my soup is too thick?
A: If your soup ends up too thick, simply add a bit more broth or water to thin it out to your desired consistency.
Roasted Tomato Basil Soup
- Total Time: 50
- Yield: 6 servings
- Diet: Vegetarian
Description
Indulge in the rich, velvety texture of this Roasted Tomato Basil Soup. Packed with the perfect balance of sweet, tangy, and aromatic flavors, this quick and easy recipe is a must-try for any soup lover.
Ingredients
– 2 pounds ripe tomatoes, halved
– 4 cloves garlic, peeled
– 1 large onion, chopped
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes
– 4 cups vegetable or chicken broth
– 1/2 cup fresh basil leaves, chopped
– Salt and black pepper to taste
Instructions
1. Preheat your oven to 400°F (200°C).
2. Arrange the tomato halves and garlic cloves on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
3. Roast the tomatoes and garlic in the preheated oven for 20-25 minutes, or until the tomatoes are softened and starting to caramelize.
4. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until the onion is translucent.
5. Add the roasted tomatoes, garlic, oregano, and red pepper flakes to the pot. Pour in the broth and bring the mixture to a simmer.
6. Reduce the heat to low and let the soup simmer for 10-15 minutes, or until the flavors have combined.
7. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
8. Stir in the chopped basil and season with additional salt and pepper to taste.
9. Serve the Roasted Tomato Basil Soup hot, garnished with extra basil leaves if desired. Enjoy with crusty bread or croutons.
Notes
For a creamier soup, you can add a splash of heavy cream or half-and-half before blending. You can also experiment with different herbs, such as thyme or parsley, to customize the flavor.
- Prep Time: 15
- Cook Time: 35
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: American
Conclusion
Roasted Tomato Basil Soup is a true comfort food classic, and this recipe is sure to become a go-to in your household. The secret lies in the depth of flavor achieved by roasting the tomatoes, which creates a rich, velvety base that’s perfectly balanced by the aromatic herbs and spices. With its straightforward preparation and endless possibilities for customization, this soup is a must-try for anyone who loves the comforting combination of tomatoes and fresh basil. So gather your ingredients, fire up the oven, and get ready to experience the ultimate in cozy, nourishing deliciousness. Bon appétit!
