Roasted Tomato Basil Bliss

$Preheat your oven to 400°F (200°C). This step helps cook the vegetables evenly. Place the halved tomatoes, quartered onion, and unpeeled garlic on a baking sheet. Make sure the tomato cut sides face up. Drizzle extra virgin olive oil over the veggies. Add sea salt and freshly ground black pepper to taste. Put the baking sheet in the oven. Roast for 30-35 minutes. Look for the tomatoes to be tender and aromatic. A little char on the edges makes the flavor pop. Once roasted, take the pan out and let it cool. Squeeze the garlic from its skin and discard the peels. Combine the roasted veggies with vegetable broth in a large pot. Add sugar if you want to balance the acidity. Bring this mixture to a gentle boil over medium heat. Lower the heat and let it simmer for 10-15 minutes. This lets the flavors blend well. Blend the soup until smooth using an immersion blender. If you use a countertop blender, do it in batches. Let steam escape to avoid splatters. Stir in the fresh basil leaves and heavy cream if you like. Let the soup simmer for another 5 minutes. Taste and adjust seasoning with salt and pepper. Enjoy this warm, flavorful soup! For the best taste, always use fresh ingredients. Ripe tomatoes bring out the sweetness and depth. If your soup tastes too tangy, add a teaspoon of sugar. This helps balance the acidity and brightens all the flavors. I love using an immersion blender for this soup. It’s easy and minimizes mess. If you don't have one, you can use a regular blender. Just make sure to blend in small batches. This way, steam can escape and you avoid splatters. When serving, ladle the soup into warm bowls. Drizzle a bit of olive oil on top for a rich finish. Garnish with fresh basil leaves for color and aroma. This adds a nice touch and makes your soup look inviting. Pro Tips Choose the Right Tomatoes: Use ripe tomatoes for the best flavor. Heirloom or vine-ripened varieties can add a rich taste to your soup. Don’t Skip the Garlic: Roasting garlic in its skin mellows its flavor, adding a sweet and caramelized depth to the soup. Adjust the Consistency: If you prefer a thinner soup, add more vegetable broth until you reach your desired texture. Make It Ahead: This soup can be made in advance and stored in the fridge for up to three days. The flavors will develop even further! {{image_4}} If you want a vegan version of this soup, it's easy to adapt. You can substitute the heavy cream with coconut milk. This change adds a nice creaminess without dairy. If you prefer, you can leave out the cream entirely. The soup will still taste great and be warm and comforting. Want to mix things up? Try adding roasted red peppers for a sweet twist. They add depth and a new flavor layer. You can also sprinkle in some spices like smoked paprika or cayenne for a hint of heat. These small changes can make your soup unique each time. Feel free to play with the herbs in this soup. Adding fresh thyme or oregano can change the taste profile. Each herb brings its own flair. You can even try a blend of herbs for a more complex flavor. Don't hesitate to experiment and find your favorite combination! Store leftover soup in an airtight container. Allow the soup to cool first. Place it in the fridge. It will stay fresh for about 3 to 4 days. When ready to eat, check for any changes in smell or color. To freeze the soup, let it cool completely. Pour it into freezer-safe containers. Leave some space at the top for expansion. Seal tightly. It can last up to 3 months in the freezer. Label the containers with the date for easy tracking. When reheating, use a pot on medium heat. Stir often to prevent sticking. You can add a splash of broth or water if it’s too thick. Heat until it reaches your desired temperature. For the best taste, avoid boiling the soup again. Enjoy your warm bowl of comfort! Yes, you can use canned tomatoes. Look for whole peeled tomatoes in juice. Use two 14-ounce cans for this recipe. Drain the tomatoes and add them to the baking sheet with onion and garlic. Roasting will enhance their flavor. You will miss some natural sweetness from fresh tomatoes, but the soup will still be tasty. Roasted Tomato Basil Soup lasts about four days in the fridge. Store it in an airtight container. Make sure to cool it before sealing. If you want to keep it longer, freeze the soup for up to three months. Just leave out the cream until you reheat it. This keeps the soup fresh and tasty. Yes! You can add many ingredients. Try roasted red peppers for a smoky taste. A pinch of chili flakes adds heat. You can also stir in some spinach for extra nutrition. Fresh herbs like thyme or oregano can give new flavors. Experiment to find your favorite mix! This blog post provided a clear guide to making roasted tomato basil soup. We covered fresh and pantry ingredients, cooking steps, tips for flavor, and variations. You can easily customize this soup to fit your taste. Remember, fresh ingredients lead to better flavor. Storing leftovers properly allows you to enjoy this dish later. With these techniques and tips, you can create a delicious meal that everyone will love. I hope you try this recipe and enjoy every bowl.$

Roasted Tomato Basil Bliss

A comforting and flavorful soup made with roasted tomatoes, onions, and garlic, enriched with fresh basil and cream.

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Prep Time 10

Cook Time 45

Total Time 55

Course Main Course

Cuisine Italian

Servings 4

Ingredients

2 lbs ripe tomatoes, halved
1 medium onion, quartered
4 cloves garlic, unpeeled
2 tablespoons extra virgin olive oil
to taste sea salt and freshly ground black pepper
1 teaspoon sugar (optional)
4 cups vegetable broth
1 cup fresh basil leaves, roughly chopped
1 2 cup heavy cream (optional)

Instructions

Preheat your oven to 400°F (200°C). This will ensure even roasting of the vegetables.
On a large baking sheet, arrange the halved tomatoes with the cut side facing up, the quartered onion, and the unpeeled garlic cloves. Drizzle the olive oil generously over the vegetables, then season with sea salt and freshly ground black pepper.
Roast in the preheated oven for approximately 30-35 minutes, or until the tomatoes are tender and caramelized with a rich aroma.
Once roasted, remove the pan from the oven and allow the vegetables to cool slightly. After a few minutes, carefully squeeze the garlic cloves out of their skins, discarding the peels.
In a large pot, combine the roasted vegetables with the vegetable broth. If desired, add the teaspoon of sugar to balance the acidity of the tomatoes. Bring this mixture to a gentle boil over medium heat.
Once boiling, reduce the heat and let the soup simmer for 10-15 minutes.
Using an immersion blender, blend the soup until it reaches a velvety smooth consistency.
Stir in the freshly chopped basil leaves and the heavy cream if you're using it. Allow the soup to simmer for an additional 5 minutes on low heat.
Taste your soup and adjust the seasoning with additional sea salt and fresh pepper as needed.

Notes

For a delightful touch, garnish with olive oil, cream, and fresh basil. Pair with crusty artisan bread.

Keyword basil, roasted, soup, tomato, vegetarian