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To make a tasty roasted tomato basil soup, gather these simple ingredients: - 6 cups ripe tomatoes, halved - 1 large onion, quartered - 4 cloves garlic, unpeeled - 3 tablespoons olive oil - Salt and pepper to taste - 1 cup fresh basil leaves, packed - 3 cups vegetable broth - 1 tablespoon balsamic vinegar - 1 teaspoon sugar (optional for sweetness) - 1/2 cup heavy cream (or coconut cream for dairy-free) If you need to convert measurements, here are a few handy tips: - 1 tablespoon = 3 teaspoons - 1 cup = 8 ounces - 1/2 cup = 4 ounces - 1 tablespoon = 15 milliliters - 1 cup = 240 milliliters You can swap some ingredients if you have dietary needs or preferences: - Use canned tomatoes if fresh ones are not available. - For onion, shallots can add a nice taste. - Instead of garlic, try garlic powder. - Any oil can replace olive oil, but it may change flavor. - If fresh basil is not around, dried basil works too, but use less. - Vegetable broth can be swapped with chicken broth. - You can leave out sugar if you prefer less sweetness. - For cream, use any non-dairy milk if you want a lighter soup. This section gives you the building blocks for a lovely soup. You can mix and match as needed. Check out the Full Recipe for detailed steps to create this delightful dish! First, gather your ingredients. You need ripe tomatoes, onion, garlic, olive oil, salt, and pepper. Also grab fresh basil, vegetable broth, balsamic vinegar, and sugar if you want it sweeter. Prepare your baking sheet by laying down the tomatoes and onion. Cut them in half and quarters, respectively. Place the garlic cloves around them. Drizzle olive oil over everything. Sprinkle with salt and pepper, then toss to coat. This simple step brings out the flavors. Next, preheat your oven to 400°F (200°C). Roast the vegetables for about 30 to 35 minutes. You want the tomatoes to blister and caramelize. This roasting process adds depth to your soup. Once done, take the baking sheet out. Let it cool for a moment. This helps with blending later. Now it's time to blend. Squeeze the roasted garlic from its skins into your blender. Add the roasted tomatoes, onion, and fresh basil. Pour in the vegetable broth and balsamic vinegar. If you want a touch of sweetness, add sugar. Blend until the mixture is smooth. Pour this into a pot and bring to a simmer over medium heat. Let it cook for about 10 minutes. This melds all the flavors together. Finally, stir in the cream. Adjust with more salt and pepper if needed. Heat through but don’t let it boil. Now you have a rich, flavorful soup ready to serve! To boost the taste of your roasted tomato basil soup, try these tips: - Use ripe, juicy tomatoes. They add sweetness and depth. - Roast your garlic with the tomatoes. It turns soft and sweet. - Add fresh basil at the end. It keeps its bright flavor. - A splash of balsamic vinegar brightens the soup. It adds a nice tang. - For a creamy touch, stir in heavy cream or coconut cream. Here are some mistakes to steer clear of: - Don’t skip the roasting step. It brings out the best flavors. - Avoid using unripe tomatoes. They can taste sour and bland. - Don’t over-blend the soup. A bit of texture is nice. - Forgetting to taste and adjust seasoning can lead to bland soup. - Be careful with the cream. Adding it too soon can change the texture. Roasting tomatoes is key for flavor. Follow these best practices: - Preheat your oven to 400°F. This ensures even cooking. - Cut tomatoes in half to help them cook well. - Spread them out on the baking tray, so they roast, not steam. - Use olive oil generously. It adds richness and aids caramelization. - Roast until they are blistered and golden. This takes about 30-35 minutes. For the full recipe, check out the details above. {{image_2}} You can choose between creamy or dairy-free versions of this soup. For a rich, creamy taste, add heavy cream. This makes the soup smooth and indulgent. If you prefer a dairy-free option, use coconut cream. Coconut cream gives a slight sweetness that pairs well with tomatoes. Both options are delicious, so pick what fits your needs! You can boost the soup's nutrition by adding vegetables and proteins. Try adding carrots or bell peppers before roasting. These veggies add color and flavor. For protein, consider adding cooked lentils or chickpeas. They make the soup heartier and more filling. Just blend them in with the other ingredients for a tasty twist. You can enhance the flavor with spices and herbs. Consider adding a pinch of red pepper flakes for heat. Fresh herbs like thyme or oregano can elevate the taste as well. You can also experiment with smoked paprika for a deeper flavor. These small changes can create a new soup experience every time! For the full recipe, check out the Full Recipe section. Enjoy discovering these fun variations! To keep your roasted tomato basil soup fresh, let it cool first. Then, pour the soup into an airtight container. Seal it tightly and place it in the fridge. Leftovers will stay fresh for up to five days. If you want to enjoy it later, freezing is a great option. You can freeze this soup for a quick meal later. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top, as the soup will expand when frozen. It will last in the freezer for about three months. Be sure to label the containers with the date. To reheat, take the soup out of the fridge or freezer. If frozen, let it thaw overnight in the fridge. Heat the soup in a pot over medium heat, stirring often. If it seems too thick, add a splash of vegetable broth or water. Heat until it is warm throughout. You can also microwave it in a bowl, stirring halfway for even heating. Enjoy your soup hot! I suggest using ripe plum tomatoes for this soup. They have a nice balance of sweetness and acidity. Roma tomatoes work well too. Look for tomatoes that feel heavy and smell sweet. Fresh tomatoes give the best flavor, but canned tomatoes can work in a pinch. Choose whole peeled tomatoes if you go the canned route. Yes, you can make this soup ahead of time. Simply prepare it and let it cool. Store it in an airtight container in the fridge for up to four days. You can also freeze it for up to three months. Just remember to let it cool completely before freezing. Reheat it gently on the stove before serving. To thicken your soup, add more heavy cream or a bit of cornstarch mixed with water. Pureeing more of the soup can also help thicken it. If it’s too thick, just add more vegetable broth. Stir well and heat it up again. Adjust to your desired consistency. For a smoother texture, blend it longer. You can easily customize it to your liking. For the complete recipe, check the Full Recipe provided. This blog post covered all you need for a great roasted tomato basil soup. We looked at key ingredients, cooking steps, and tips to enhance flavors. You can try various options, from creamy to dairy-free. Proper storage can keep your leftovers fresh. If you follow these steps, you'll enjoy a delicious soup every time. Remember, cooking is about experimenting. Don't be afraid to try new flavors or techniques. Your next batch of soup could be your best!

Roasted Tomato Basil Soup

Warm up your evenings with this delicious Hearty Roasted Tomato Basil Soup recipe! Made with fresh tomatoes, aromatic garlic, and fragrant basil, this soup is perfect for cozy meals. It's simple to prepare and results in a rich, flavorful dish that you’ll love. Don’t miss out on the creamy texture and the inviting aroma that fills your kitchen. Click through to explore the full recipe and discover how to elevate your homemade soup game today!
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Ingredients
  

6 cups ripe tomatoes, halved

1 large onion, quartered

4 cloves garlic, unpeeled

3 tablespoons olive oil

Salt and pepper to taste

1 cup fresh basil leaves, packed

3 cups vegetable broth

1 tablespoon balsamic vinegar

1 teaspoon sugar (optional for sweetness)

1/2 cup heavy cream (or coconut cream for dairy-free)

Instructions
 

Preheat your oven to 400°F (200°C).

    On a large baking sheet, arrange the halved tomatoes and quartered onion. Place the unpeeled garlic cloves among them. Drizzle with olive oil, then sprinkle with salt and pepper. Toss to coat.

      Roast in the oven for 30-35 minutes, or until the tomatoes are blistered and caramelized.

        Once roasted, remove the baking sheet from the oven and let it cool slightly. Squeeze the garlic from its skins into a blender.

          Add the roasted tomatoes, onions, vegetable broth, fresh basil, balsamic vinegar, and sugar (if using) to the blender. Blend until smooth.

            Pour the mixture into a pot and simmer over medium heat for about 10 minutes to meld the flavors.

              Stir in the heavy cream (or coconut cream), and adjust seasoning with additional salt and pepper as needed. Heat through but do not boil.

                Serve hot, garnished with additional basil leaves or a swirl of cream if desired.

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

                    - Presentation Tips: Serve in rustic bowls with a drizzle of olive oil on top and fresh basil for a pop of color. Pair with crusty bread for a comforting meal.