This Roasted Tomato Basil Soup is a delightful blend of flavors and warmth. It takes just about 1 hour to prepare and serves 4–6 people, making it an ideal dish for cozy evenings or casual gatherings. You may also find Roasted Tomato Basil Soup useful.
The Story Behind
Have you ever had one of those gloomy days that just scream for a bowl of soup? I know I have! Roasted tomato basil soup is like a warm hug in a bowl. It’s comforting, delicious, and smells amazing as it simmers on the stove. At the core of this fantastic dish is the star ingredient: ripe, juicy tomatoes. They bring a natural sweetness and depth of flavor to the soup, especially when roasted. Trust me; you’ll want to savor every spoonful of this fantastic dish where tomato goodness collides with fragrant basil.
5 Reasons You’ll Love This Recipe
- Easy to Make: Just blend, simmer, and enjoy. Seriously, it’s that simple!
- Flavor Packed: Roasting the tomatoes intensifies their natural sweetness and flavor.
- Veggie Boost: Sneak in some extra nutrients with hidden veggies.
- Comforting: A perfect dish for cold nights when you need something cozy.
- Customizable: Easy to modify with different herbs or additional flavors!
Ingredients You’ll Need
Here’s a handy table showcasing the ingredients along with their quantities and notes:
| Ingredient | Quantity | Notes (with alternatives) |
|---|---|---|
| Roma tomatoes | 9 (sliced lengthwise) | Any ripe tomatoes will work! |
| Extra virgin olive oil | 3 tbsp | You can use canola oil as an alternative. |
| Unsalted butter | 2 tbsp | Or use vegan butter for a dairy-free option. |
| Yellow onion | 1 (diced) | White onion also works. |
| Garlic cloves | 4 (minced) | Fresh garlic is essential for flavor! |
| Fresh thyme | 1 tbsp (minced) | Use dried thyme if fresh is not available. |
| Kosher salt | 1 tsp | Adjust to taste. |
| Ground black pepper | ½ tsp | Add more for extra spice. |
| San Marzano tomatoes | 1 (28 oz can, crushed) | No need to crush them—just open the can! |
| Fresh basil | 1 cup (roughly chopped) | Substitute with other herbs if desired. |
| Sugar | 1 tbsp | This balances the acidity of the tomatoes. |
| Chicken stock | 2 cups | Vegetable stock works too! |
| Heavy cream | 2/3 cup | For a lighter version, use half-and-half. |
How to Make (Step-by-Step)
STEP 1: Preheat Oven
Preheat your oven to 375°F.
STEP 2: Roast the Tomatoes
Spread the tomato halves on a baking sheet. Drizzle with olive oil, and then sprinkle with salt and black pepper.
STEP 3: Put Those Tomatoes in the Oven
Roast tomatoes for 1 hour. Remove from the oven and set aside.
STEP 4: Prepare the Base
Heat 2 tablespoons of oil or butter in a large pot (or Dutch oven) over medium-high heat.
STEP 5: Sauté the Onion
Add the diced onion and sauté for about 5 minutes until translucent.
STEP 6: Add Garlic and Herbs
Stir in the minced garlic, thyme, salt, and pepper. Sauté for another minute until fragrant.
STEP 7: Combine with Tomatoes
Add the crushed San Marzano tomatoes, chopped basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes.
STEP 8: Add Stock and Roasted Tomatoes
Pour in the chicken stock and add the roasted tomatoes. Simmer for 30 minutes, stirring occasionally.
STEP 9: Purée the Soup
Use an immersion blender to purée the soup or carefully transfer it to a blender or food processor. This would most likely need to be done in a couple of batches. Return the soup to the pot.
STEP 10: Stir in Cream
Stir in the heavy cream until well blended.
STEP 11: Make Mini Croutons
For the mini croutons: cut a few small pieces of bread into small cubes, add a little oil, diced garlic, and basil. Bake at 400°F for about 7 minutes. These make wonderful croutons!
STEP 12: Serve
Add the croutons to the top of the served soup. Serve at once!
Pro Tips for the Best Results
- Use Quality Tomatoes: The better the tomatoes, the better the soup!
- Fresh Herbs: Always opt for fresh herbs for brighter flavors.
- Adjust Sweetness: If it’s too acidic, you can add a smidge more sugar.
- Immersion Blender: An immersion blender makes life easier—no need for a giant blender mess.
- Add Spice: Feel free to sprinkle in some red pepper flakes for a kick!
Fun Variations & Topping Ideas
Variations
- Roasted Garlic: Roast some garlic alongside the tomatoes for deeper flavor.
- Creamy Vegan Option: Substitute heavy cream with coconut milk for a unique twist.
Toppings
- Croutons: Those mini croutons we just made are perfect!
- Parmesan Cheese: Sprinkle some grated cheese on top for extra flavor.
- Pumpkin Seeds: For a crunch, add toasted pumpkin seeds.
Storing and Reheating
Storing
Store any leftover soup in an airtight container in the fridge for up to a week.
Reheating
You can reheat on the stove over low heat or in the microwave. Just stir it a bit to combine everything evenly.
Leftover Ideas
Don’t let that flavorful soup go to waste! You can add it to pasta dishes, use it as a sauce for baked chicken, or even mix it into risottos for an amazing flavor boost.
Frequently Asked Questions (FAQ)
How can I make this soup spicier?
You can add some red pepper flakes or a dash of hot sauce when simmering.
Can I freeze this soup?
Absolutely! It freezes well, just make sure it’s completely cooled before storing in an airtight container.
What can I serve with this soup?
Perfect accompaniments include grilled cheese sandwiches or a fresh salad for a complete meal.
Conclusion
This roasted tomato basil soup is the perfect recipe for a quick and comforting meal that warms your soul. Whether you’re enjoying it on a chilly evening or serving it to friends, it never disappoints. If you’re looking for another take on the classic, check out this Homemade Roasted Tomato Basil Soup for a delightful spin! Also, I’d love to hear your thoughts! Please leave a comment and a rating if you try it out!
Roasted Tomato Basil Soup
Ingredients
Method
- Preheat your oven to 375°F.
- Spread the tomato halves on a baking sheet. Drizzle with olive oil, and then sprinkle with salt and black pepper.
- Roast tomatoes for 1 hour. Remove from the oven and set aside.
- Heat 2 tablespoons of oil or butter in a large pot (or Dutch oven) over medium-high heat.
- Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic, thyme, salt, and pepper. Sauté for another minute until fragrant.
- Add the crushed San Marzano tomatoes, chopped basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes.
- Pour in the chicken stock and add the roasted tomatoes. Simmer for 30 minutes, stirring occasionally.
- Use an immersion blender to purée the soup or carefully transfer it to a blender or food processor. This would most likely need to be done in a couple of batches. Return the soup to the pot.
- Stir in the heavy cream until well blended.
- For the mini croutons: cut a few small pieces of bread into small cubes, add a little oil, diced garlic, and basil. Bake at 400°F for about 7 minutes.
- Add the croutons to the top of the served soup. Serve at once!
