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To make a great roasted tomato basil soup, you need simple ingredients that pack a lot of flavor. Here’s what you’ll need: - 2 pounds ripe tomatoes, halved - 1 onion, chopped - 4 cloves garlic, unpeeled - 3 tablespoons olive oil - 2 cups vegetable broth - 1 teaspoon sugar - Salt and pepper to taste - 1 cup fresh basil leaves, roughly chopped - ¼ cup heavy cream (optional for creaminess) Ripe tomatoes are key. They give the soup its rich, sweet flavor. Look for deep red tomatoes that feel heavy for their size. The onion and garlic add depth to the taste. Roasting them brings out their natural sweetness. Olive oil helps the veggies roast nicely and adds a touch of richness. Vegetable broth is the base of the soup, giving it body and flavor. A hint of sugar balances the acidity of the tomatoes. Fresh basil is essential. It brightens the soup and adds a lovely aroma. If you want a creamy texture, add heavy cream. It makes the soup feel even more comforting. Gather these ingredients, and you're ready to make a bowl of warmth that feels like a hug. 1. Preheating the oven Start by heating your oven to 400°F (200°C). This step is key for roasting. The high heat will caramelize the tomatoes and onions, making them sweet and rich in flavor. 2. Preparing the baking sheet Take a large baking sheet and arrange your halved tomatoes, chopped onion, and unpeeled garlic cloves on it. Make sure they are spread out evenly. Drizzle with olive oil. Sprinkle salt and pepper to taste. Toss everything to coat well. 1. Timing and temperature Place the baking sheet in the oven. Roast the vegetables for 30 to 35 minutes. This timing ensures the tomatoes get soft and the garlic becomes tender. 2. Key indicators for readiness Look for the tomatoes to be caramelized and soft. The garlic should feel tender when pressed. These signs mean your vegetables are ready to come out. 1. Blender tips for a creamy texture Let the roasted mix cool for a few minutes. Squeeze the garlic out of its skins and toss the skins. Transfer the mix to a blender. Add vegetable broth, sugar, and half of the fresh basil. Blend until smooth and creamy. 2. Adjusting flavor with cream Pour the blended soup into a pot and heat it over medium-low heat. If you want a richer taste, stir in heavy cream. Adjust the seasoning with more salt and pepper if needed. Enjoy your delicious roasted tomato basil soup! To get the best flavor from your soup, perfect roasting is key. Here are some tips: - Achieving perfect caramelization: Roast your tomatoes at 400°F. This high heat brings out their natural sweetness. Look for a golden-brown color on the edges. That’s the caramelization you want. - Choosing the right tomatoes: Use ripe tomatoes for the best taste. Varieties like Roma or heirloom work well. They have more flavor and less water. This gives your soup a richer texture. Blending your soup correctly helps you avoid messes. Here's how you can do it: - How to avoid splatter: Allow your roasted veggies to cool a bit before blending. Use a towel to cover the blender lid. This keeps hot soup from splattering. - Ensuring smooth consistency: Blend in batches if needed. Add a bit of vegetable broth to help the blender. This ensures a creamy soup without chunks. To make your soup stand out, consider adding more flavors: - Additional herbs and spices: Besides basil, try adding thyme or oregano. A pinch of red pepper flakes gives a nice kick. - Balancing acidity and sweetness: The sugar in your recipe helps balance the acidity of tomatoes. If your soup tastes too acidic, add a bit more sugar or a splash of cream. Adjusting these flavors can elevate your soup to a new level. {{image_2}} You can easily make this soup vegan. Just skip the heavy cream. Instead, try coconut milk for a rich texture. It adds a nice sweetness too. You can also use cashew cream, which blends smoothly. For extra flavor, a splash of lemon juice helps brighten the soup. Want to make your soup heartier? Add protein like beans or chicken. Chickpeas work well for a vegan option. If you use cooked chicken, shred it and stir it in at the end. This adds warmth and substance. If you add protein, check the cooking time. You may need a few extra minutes to heat it through. To boost flavors, consider adding extra herbs. Oregano or thyme can enhance the taste. You can also use different broth types. Chicken broth gives a deeper flavor, while vegetable broth keeps it light. Experiment and find what you enjoy most in your bowl. To keep your roasted tomato basil soup fresh, follow these steps: - Refrigeration: Store the soup in an airtight container. It lasts up to 4 days in the fridge. Make sure to let it cool before sealing. - Freezing: For long-term storage, freeze the soup in portions. Use freezer-safe containers or bags. It stays good for about 3 months. Remember to label with the date. When reheating, aim to keep the soup's flavor intact: - Best practices: Heat the soup slowly on the stove over low to medium heat. Stir often for even warming. - Avoiding separation: If you added cream, don’t let it boil. This helps keep the texture smooth and creamy. Knowing how long your soup lasts helps prevent waste: - Leftovers: You can store leftover soup in the fridge for up to 4 days. - Signs of spoilage: If the soup smells sour or has mold, it’s time to toss it out. Always trust your senses! Can I use canned tomatoes instead? Yes, you can use canned tomatoes. Look for whole or diced tomatoes. Use about 2 cans for this recipe. Drain them before adding to the blender. Canned tomatoes can save time and still taste great. How do I make it spicier? To spice it up, add red pepper flakes or diced jalapeños. You can also use hot sauce in the soup. Start small and taste as you go. This way, you control the heat level. What are the health benefits of this soup? Roasted tomato basil soup is rich in vitamins and minerals. Tomatoes are high in vitamin C and antioxidants. Basil has anti-inflammatory properties. This soup is low in calories and can fit into a healthy diet. What to do if the soup is too acidic? If the soup tastes too acidic, add a pinch of sugar. This helps balance the flavors. You can also add more cream or broth. Taste as you go until it feels right. How to thicken the soup if it’s too thin To thicken the soup, simmer it longer to reduce liquid. You can also add a bit of cornstarch mixed with water. Blend in more roasted tomatoes for added thickness too. Best accompaniments for the soup Serve this soup with a fresh salad or grilled cheese. A sprinkle of Parmesan cheese on top adds flavor. You can also drizzle olive oil for extra richness. Ideal bread pairings for a complete meal Pair the soup with crusty bread or a baguette. It’s perfect for dipping. Garlic bread is another great option to enhance the meal. Enjoy every bite! Roasted tomato basil soup is a simple and tasty dish. We covered essential ingredients, steps, and tips to make it perfect. You learned about vegan options and how to store leftovers. Each tip helps you enjoy the best flavors. In the end, this soup is more than a recipe. It’s a warm hug on cold days. You can make it your own with different herbs or proteins. Enjoy your cooking!

Roasted Tomato Basil Soup

Savor the flavors of summer with this delightful Roasted Tomato Basil Soup! This easy recipe features ripe tomatoes, aromatic garlic, and fresh basil for a comforting dish that's perfect year-round. Discover how to make this deliciously creamy soup in just a few simple steps. Click through to explore the full recipe and impress your family and friends with a bowl of homemade goodness!
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Ingredients
  

2 pounds ripe tomatoes, halved

1 onion, chopped

4 cloves garlic, unpeeled

3 tablespoons olive oil

2 cups vegetable broth

1 teaspoon sugar

Salt and pepper to taste

1 cup fresh basil leaves, roughly chopped

¼ cup heavy cream (optional for creaminess)

Instructions
 

Preheat your oven to 400°F (200°C).

    On a large baking sheet, place the halved tomatoes, chopped onion, and unpeeled garlic cloves. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.

      Roast in the preheated oven for 30-35 minutes, or until the tomatoes are caramelized and soft, and the garlic is tender.

        Once roasted, let the mixture cool for a few minutes. Squeeze the garlic out of its skins and discard the skins.

          Transfer the roasted mixture to a blender or food processor. Add the vegetable broth, sugar, and half of the fresh basil. Blend until smooth and creamy.

            Pour the soup into a pot and heat over medium-low heat. If desired, stir in the heavy cream for added richness. Adjust the seasoning with salt and pepper as needed.

              Serve warm, garnished with the remaining fresh basil leaves and a drizzle of olive oil if desired.

                Prep Time: 10 mins | Total Time: 50 mins | Servings: 4