Hey there, friends! I’m beyond thrilled to chat with you today about one of my all-time favorite comfort foods: Roasted Tomato Basil Soup. There’s just something magical about the way roasting tomatoes brings out their natural sweetness, and when you toss in fresh basil, it’s like a warm hug in a bowl. I first stumbled upon this recipe years ago during a rainy fall weekend, and let me tell ya, my family hasn’t stopped begging for this Roasted Tomato Basil Soup since!
I’ll never forget the first time I made it. I was a bit overzealous with the garlic (shocker, right?), and while it was still tasty, my kitchen smelled like an Italian restaurant for days. Lesson learned, but honestly, every batch of Roasted Tomato Basil Soup I’ve made since has been a little adventure of its own.
So, if you’re looking to whip up something cozy and flavorful, stick with me. I’ve got all the tips and tricks to make this Roasted Tomato Basil Soup a staple in your home, just like it is in mine.
Why You’ll Love This Recipe
I’ve found that Roasted Tomato Basil Soup isn’t just a dish; it’s an experience. The deep, rich flavors from roasting the tomatoes paired with the fresh pop of basil make every spoonful feel like a treat. And honestly, in my kitchen, it’s a lifesaver on busy nights when I want something hearty without slaving over the stove for hours.
Plus, it’s super versatile! Whether you’re a newbie cook or a seasoned pro, you can tweak this Roasted Tomato Basil Soup to fit your taste buds or whatever’s in your pantry. Trust me, once you try it, you’ll be hooked just like I am.
Ingredients List
Another great option is roasted cauliflower in coconut tomato sauce with lentils.
Alright, let’s get down to the nitty-gritty of what you’ll need to make this delicious Roasted Tomato Basil Soup. I’m a bit picky about my ingredients, so I’ll share what I usually go for and why. I prefer fresh, ripe tomatoes for that unbeatable flavor, but I’ve got some backup options if you’re in a pinch.
Here’s everything you’ll need for a batch of Roasted Tomato Basil Soup that serves about 6:
- 3 pounds (1.4kg) fresh Roma tomatoes, halved, for that perfect balance of sweet and tangy
- 1 large yellow onion, quartered, because it adds a subtle depth
- 6 cloves garlic, peeled, for a robust kick (don’t overdo it like I did once!)
- 3 tablespoons (45ml) olive oil, extra virgin if you’ve got it for richer flavor
- 1 teaspoon (5g) kosher salt, to enhance all those natural tastes
- 1/2 teaspoon (2.5g) black pepper, freshly ground for a tiny bite
- 4 cups (960ml) vegetable broth, low-sodium if you’re watching salt like me
- 1/2 cup (15g) fresh basil leaves, loosely packed, for that herbaceous magic
- 1/2 cup (120ml) heavy cream, optional, for a silky finish (I usually add it for guests)
- 1 teaspoon (5g) sugar, optional, to balance acidity if your tomatoes are tart
I get my tomatoes from a local farmer’s market when I can; it makes a world of difference in Roasted Tomato Basil Soup. But hey, if canned works for you, I’ve got a variation on that coming up! For more inspiration, I recommend checking out roasted tomato pasta recipe.
Variations
One of the reasons I adore making Roasted Tomato Basil Soup is how easy it is to switch things up. Over the years, I’ve played around with different spins on this classic, and my family’s got their faves. Here are some variations I’ve tried (and loved) to keep your pot of Roasted Tomato Basil Soup exciting.
- Creamy Vegan Twist: Swap the heavy cream for coconut milk to keep it dairy-free. I tried this once for a vegan friend, and it added such a cool tropical undertone!
- Spicy Kick: Toss in a pinch of red pepper flakes or a diced jalapeño while roasting. My husband loves the heat, though I’m more of a mild gal myself.
- Cheesy Delight: Stir in a handful of grated Parmesan at the end for extra umph. My kids always ask for this version of Roasted Tomato Basil Soup.
- Herb Explosion: Add a sprig of thyme or rosemary during roasting for an earthy vibe. I did this by accident once and was pleasantly surprised.
- Canned Tomato Hack: Use two 28-ounce cans of whole San Marzano tomatoes if fresh isn’t an option. I’ve done this in winter, and it’s still a solid Roasted Tomato Basil Soup.
- Smoky Flavor: Mix in a teaspoon of smoked paprika for a campfire-like depth. It’s a game-changer, trust me.
- Chunky Style: Don’t blend it all—leave some tomato bits for texture. I prefer it smooth, but my dad swears by this take on Roasted Tomato Basil Soup.
- Garlic Lover’s Dream: Double the garlic if you’re bold. I’ve gone overboard before, as you know, but in moderation, it’s divine.
These tweaks let you make the recipe your own. Experiment and see what sings to you!
Servings and Timing
I’ve made Roasted Tomato Basil Soup enough times to know exactly how long it takes in my kitchen. In my experience, it’s a pretty straightforward recipe, even if you’re juggling a million things. Here’s the breakdown for planning your batch of Roasted Tomato Basil Soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6 portions
These timings assume you’re not getting distracted by kids or pets (guilty as charged). But honestly, it’s a breeze once you get the hang of it.
Step-by-Step Instructions
Let’s dive into making this Roasted Tomato Basil Soup, step by step. I’m gonna walk you through it like we’re chatting over a cup of coffee in my kitchen. I’ve got some little tricks up my sleeve to make this easier, so let’s get cookin’!
Step 1: Prep Your Veggies
First things first, preheat your oven to 400°F (200°C). Grab those tomatoes, onion, and garlic, and lay them out on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and give it a good toss—I usually use my hands to make sure everything’s coated. Pop it in the oven for about 30-35 minutes until the tomatoes are soft and slightly caramelized.
Step 2: Simmer the Base
Once your veggies are roasted (and smelling amazing, by the way), transfer them to a large pot. Pour in the vegetable broth and bring it to a gentle simmer over medium heat for about 10 minutes. This step really melds the flavors for a stellar Roasted Tomato Basil Soup, and I sometimes sneak a taste here—chef’s privilege!
Step 3: Blend It Up
Now, toss in the fresh basil leaves and use an immersion blender to puree everything until smooth. If you don’t have one, a regular blender works too—just do it in batches and be careful with the hot liquid (I’ve splashed myself before, ouch!). Blend until you’ve got that velvety texture that makes Roasted Tomato Basil Soup so irresistible.
Step 4: Finishing Touches
Stir in the heavy cream if you’re using it, and a teaspoon of sugar if the soup feels too acidic. Taste and adjust the seasoning—I often add a pinch more salt here. Let it warm through for another 5 minutes, and boom, your Roasted Tomato Basil Soup is ready to rock. I love watching the cream swirl in; it’s kinda mesmerizing.
Nutritional Information
You might also want to try pan seared mediterranean cod in tomato basil sauce.
I’m not a nutritionist, but I’ve looked into the stats for this Roasted Tomato Basil Soup because I like knowing what I’m eating. Here’s a rough breakdown per serving, based on my recipe with cream included. Keep in mind, it can vary if you tweak things! If you love this recipe, you’ll also enjoy how to make dried tomato powder.
- Calories: 220 per serving
- Fat: 14g
- Protein: 3g
- Carbohydrates: 20g
- Sodium: 600mg
I think it’s a pretty balanced dish, especially since it’s packed with veggies. A bowl of Roasted Tomato Basil Soup feels indulgent without the guilt, ya know? My friend at basil pesto sauce recipe has a similar recipe that you might enjoy.
Healthier Alternatives
You might also want to try roasted cauliflower in coconut tomato sauce with lentils.
If you’re looking to lighten up this Roasted Tomato Basil Soup, I’ve got some swaps I’ve tried over the years. When I’m watching calories or just wanna mix things up, these options work like a charm. Here’s how you can tweak your Roasted Tomato Basil Soup for a healthier spin.
- No Cream Option: Skip the heavy cream altogether or use a splash of almond milk for creaminess without the fat. I’ve done this and barely noticed a difference.
- Lower Sodium: Use homemade or no-salt-added broth to cut back on sodium. I started doing this for my mom, and it’s just as tasty in Roasted Tomato Basil Soup.
- Less Oil: Halve the olive oil when roasting and spritz with cooking spray instead. It’s a trick I picked up when cutting back, and it still works great.
- Extra Veggies: Toss in carrots or celery with the roast for added nutrients. I’ve thrown in extras for bulk, and it boosts the health factor of Roasted Tomato Basil Soup.
Serving Suggestions
I’ve served Roasted Tomato Basil Soup in all sorts of ways, depending on the vibe I’m going for. Whether it’s a cozy night in or a fancy dinner with friends, here are my go-to pairings. These ideas make every bowl of Roasted Tomato Basil Soup feel special.
- Classic Combo: Pair with a gooey grilled cheese sandwich for dipping. I mean, is there anything better?
- Light Lunch: Serve with a side of crusty bread and a green salad. I love this for a quick midday meal with Roasted Tomato Basil Soup.
- Dinner Starter: Offer small cups as an appetizer before a pasta dish. I did this at my last dinner party, and folks raved!
- Comfort Topping: Drizzle with a bit of balsamic glaze or extra basil for flair. It’s how I fancy up my Roasted Tomato Basil Soup on lazy days.
Common Mistakes to Avoid
I’ve flubbed my fair share of batches of Roasted Tomato Basil Soup over the years, so let me save you some trouble. Trust me on this one, I’ve learned the hard way! Here are pitfalls to dodge when making your Roasted Tomato Basil Soup.
- Under-Roasting: Don’t rush the roasting; undercooked tomatoes lack depth. I’ve pulled them out too soon before, and it was meh.
- Too Much Garlic: Easy on the garlic unless you want vampire-repelling breath. Guilty as charged with Roasted Tomato Basil Soup in my early days.
- Over-Blending: Don’t turn it into baby food—stop when it’s smooth but still has body. I overdid it once, and the texture was off.
- Skipping Taste Tests: Always taste before serving; you might need more salt or sugar. I’ve served a too-tart Roasted Tomato Basil Soup and regretted it.
Storing Tips
I’ve found that Roasted Tomato Basil Soup keeps pretty darn well if you store it right. In my experience, it’s a great make-ahead meal for busy weeks. Here’s how I keep my Roasted Tomato Basil Soup fresh.
- Refrigerator: Store in an airtight container for 3-5 days. I reheat it on the stove with a splash of broth if it thickens.
- Freezer: Freeze in portions for up to 3 months. I use freezer bags and lay them flat for easy stacking of Roasted Tomato Basil Soup.
Frequently Asked Questions
If you love this recipe, you’ll also enjoy deliciously roasted pumpkin soup recipe.
I get a lot of questions about Roasted Tomato Basil Soup, so let’s tackle some of the most common ones. I’ve got answers based on my own trials and errors. Here we go!
Can I use canned tomatoes?
Absolutely! I’ve used canned San Marzano tomatoes in a pinch, and they work great for Roasted Tomato Basil Soup. Just drain them a bit and roast as usual for the best flavor.
Is this soup vegan?
It can be! Skip the heavy cream or swap it for coconut milk, and you’ve got a vegan-friendly Roasted Tomato Basil Soup. I’ve made it this way plenty of times.
Can I make it ahead of time?
For sure. I often prep Roasted Tomato Basil Soup a day or two ahead; the flavors get even better. Just reheat gently before serving.
How do I adjust the thickness?
If it’s too thick, add more broth or water a splash at a time. Too thin? Simmer longer to reduce. I’ve fiddled with this a bunch.
Can I freeze it with cream?
I don’t recommend freezing with cream—it can separate. Add it after thawing for the best texture in your soup.
What if I don’t have fresh basil?
No worries, dried basil works, though use about a third of the amount. Fresh is best, but I’ve made do with dried before.
How spicy can I make it?
Go nuts! Add chili flakes or hot sauce to taste. I keep it mild, but my spouse loves a fiery kick.
Is it kid-friendly?
If you love this recipe, you’ll also enjoy fresh tomato basil pasta salad.
Totally, my kids devour it. Keep the spices low and blend it smooth, and they’ll likely love this soup as much as mine do.
Conclusion
Well, there you have it, folks—my tried-and-true guide to making Roasted Tomato Basil Soup that’ll warm your soul. I hope you’re as pumped as I am to get into the kitchen and whip up this cozy bowl of goodness. If you’ve got your own twists or stories about Roasted Tomato Basil Soup, I’d love to hear ‘em, so drop a comment and let’s chat!