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- 3 lbs ripe tomatoes, quartered - 1 large onion, peeled and quartered - 4 cloves garlic, unpeeled - Fresh basil leaves Fresh ingredients make this soup shine. Ripe tomatoes are the star. Their sweetness adds depth. Choose firm, red tomatoes for the best flavor. The large onion brings a nice balance. Roasting it softens its bite and adds sweetness. Garlic, when roasted, becomes creamy and mild. Toss in fresh basil for a fragrant touch. - Olive oil - Salt - Pepper - Sugar Pantry staples are key to this dish. Olive oil helps to caramelize the veggies. It also adds richness to the soup. Salt and pepper enhance the flavors, making them pop. A bit of sugar balances the acidity of the tomatoes. These staples are simple but essential. - 1 tablespoon balsamic vinegar - ½ cup heavy cream Optional add-ins can elevate the soup. Balsamic vinegar adds a tangy depth. It brings a complex flavor that impresses. Heavy cream makes the soup rich and velvety. Adding cream is great if you enjoy a creamy texture. Experiment with these to find your perfect bowl. For the full recipe, refer to the detailed instructions provided. To start, you need fresh tomatoes and onion. I like to use ripe tomatoes for the best taste. Quarter them and place them on a baking sheet. Next, peel the onion and quarter that too. Toss those on the sheet as well. Now, we have garlic. I keep the garlic unpeeled. Just place the cloves in between the tomatoes and onion. This method keeps the garlic sweet and mild when we roast it. Set your oven to 400°F (200°C). This heat allows the vegetables to caramelize well. Roast the tomatoes, onion, and garlic for 30 to 35 minutes. You want them soft and a little browned. This adds great flavor to your soup. After roasting, let the vegetables cool a bit. Squeeze the garlic out of its skin into a blender. Add the roasted tomatoes and onion. Pour in the vegetable broth and blend until smooth. If you want a chunkier soup, blend a bit less. Next, pour the blended mixture into a pot. Heat it on medium. Now, add fresh basil and balsamic vinegar if you want a deeper taste. Let it simmer for 10 to 15 minutes. This time helps all the flavors mix well. If you like a creamier soup, add heavy cream in the last few minutes. Make sure to stir well. Lastly, taste your soup and adjust salt and pepper as needed. You’ll find that this roasted tomato basil soup is a warm hug in a bowl. For the full recipe, check back in the ingredients section. To make the best roasted tomato basil soup, you need to balance the flavors. Tomatoes can be acidic, so I often add a teaspoon of sugar. This helps to calm that sharp taste. If you want deep flavor, try a splash of balsamic vinegar. It adds a nice touch! For creaminess, you can stir in heavy cream at the end. This gives the soup a rich texture. If you want a lighter version, skip the cream. The soup still tastes great! Roasting your veggies is key to great flavor. I like to roast tomatoes and onions until they are soft and caramelized. This brings out their natural sweetness. Spread them out on a baking sheet and don’t crowd them. This way, they roast evenly. When it comes to blending, you can use either a blender or a food processor. A blender makes the soup silky smooth. If you prefer some chunks, use a food processor. Blend just a little, and you’ll have a heartier soup! Garnishing your soup makes it look fancy. I love adding a fresh basil sprig on top. A drizzle of olive oil also adds a nice shine. For a complete meal, serve the soup with crusty bread or homemade croutons. The crunch adds a nice contrast to the smooth soup. You can find the Full Recipe above to guide you in making this delicious dish! {{image_2}} You can easily make roasted tomato basil soup gluten-free. Just check your broth. Most vegetable broths are gluten-free. Choose one that states it clearly on the label. For dairy-free options, skip the heavy cream. Instead, use coconut milk for a creamy touch. Almond or oat milk also works, but they change the flavor. Adjust the seasoning to match your taste. Adding beans or lentils makes the soup heartier. White beans blend well into the soup. They add protein without changing the taste much. If you like lentils, use cooked green or brown lentils. Stir them in just before serving for added texture and nutrition. You can add herbs and spices for more flavor. Try a pinch of red pepper flakes for heat. Thyme or oregano pairs well with tomato. Fresh herbs like parsley can brighten the dish. Experiment with your favorite spices to find the best mix. For the full recipe, check the main article. To store leftover soup, let it cool first. Pour the soup into a clean, airtight container. Seal it tightly to keep out air. Place it in the fridge right away. This helps keep it fresh. Use the soup within 3 to 5 days. When you are ready to eat, just reheat it on the stove. You can freeze roasted tomato basil soup for later. Start by letting the soup cool down completely. Pour it into freezer-safe containers or bags. Leave some space at the top for expansion. Label the bags with the date. This makes it easy to track. When you want to eat it, take it out of the freezer. Thaw it in the fridge overnight. Reheat it on the stove, stirring often until hot. Roasted tomato basil soup lasts well in the fridge for about 3 to 5 days. In the freezer, it can last up to 3 months. However, for the best taste, eat it within 1 to 2 months. Enjoy it while it's fresh! For the full recipe, refer to the earlier section. Tomato basil soup has many health benefits. It is low in calories and rich in vitamins. Tomatoes are high in vitamin C, which helps your immune system. They also contain lycopene, a powerful antioxidant. This helps protect your cells from damage. Basil adds flavor and has anti-inflammatory properties. The soup also provides hydration, thanks to its high water content. Yes, you can use canned tomatoes instead of fresh ones. Canned tomatoes are often picked at their peak ripeness. They can be just as tasty and save time. However, fresh tomatoes have a brighter flavor. Canned tomatoes may have added salt or preservatives, so check the label. For the best taste, choose whole canned tomatoes for your soup. There are several ways to thicken your soup. You can blend it less to keep some chunks. Adding a bit of heavy cream makes it creamy and rich. You can also stir in some cooked rice or lentils. Another option is to simmer the soup longer to reduce it. This concentrates the flavors and thickens the texture. In this blog post, we explored how to make a delicious roasted tomato basil soup. We discussed the fresh ingredients you'll need and pantry staples that enhance flavor. I shared step-by-step cooking instructions, along with tips for perfecting taste and presentation. You can also adapt the soup to fit gluten-free or dairy-free diets. Finally, we covered storage tips and answered common questions about health benefits and thickness. Enjoy creating this tasty dish—it's simple and satisfying!

Roasted Tomato Basil Soup

Warm up your soul with this heavenly roasted tomato basil soup! Made with ripe tomatoes, fresh basil, and garlic, this comforting recipe is perfect for any season. Discover how simple ingredients can create rich flavors that will impress your family and friends. Ready in just 50 minutes, it’s perfect for a cozy dinner or meal prep. Click through to explore this delightful recipe and make your kitchen smell amazing!
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Ingredients
  

3 lbs ripe tomatoes, quartered

1 large onion, peeled and quartered

4 cloves garlic, unpeeled

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon sugar (to balance acidity)

4 cups vegetable broth

1 cup fresh basil leaves, loosely packed

1 tablespoon balsamic vinegar (optional for depth of flavor)

½ cup heavy cream (optional for creaminess)

Instructions
 

Preheat the oven to 400°F (200°C).

    On a large baking sheet, arrange the quartered tomatoes and onion, then place the unpeeled garlic cloves in between.

      Drizzle olive oil over the vegetables and sprinkle with salt, pepper, and sugar. Toss gently to coat.

        Roast in the oven for 30–35 minutes or until the tomatoes are soft and caramelized. Remove from oven and let cool slightly.

          Once cooled, squeeze the roasted garlic out of its skin and into a blender or food processor. Add the roasted tomatoes, onion, and any juices from the baking sheet.

            Pour in the vegetable broth and blend until smooth. If you prefer a chunky soup, blend less for a heartier texture.

              In a large pot, combine the blended soup and heat over medium heat. Stir in the fresh basil and balsamic vinegar (if using). Let simmer for 10–15 minutes, allowing the flavors to meld.

                For a creamier soup, stir in the heavy cream during the last few minutes of cooking and heat through.

                  Taste and adjust seasoning with salt and pepper as needed.

                    Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 6

                      - Presentation Tips: Serve the soup hot, garnished with a sprig of fresh basil on top and a drizzle of olive oil. For added texture, accompany with crusty bread or homemade croutons.