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Making roasted tomato basil soup is simple and fun. You need fresh ingredients for the best taste. Here’s what you will need: - 4 cups ripe tomatoes, halved - 1 medium onion, chopped - 4 cloves garlic, unpeeled - 3 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon sugar (optional) - 1 cup vegetable broth - 1 cup fresh basil leaves - ½ cup heavy cream or coconut cream - Fresh basil for garnish Each ingredient adds a unique flavor. The tomatoes bring sweetness, while the basil adds freshness. Garlic gives it depth, and onion adds a nice base. You can use sugar to balance the soup's acidity if needed. Heavy cream makes it rich, but coconut cream is great for a vegan option. For the full recipe, check the section above. Enjoy the process, and let your kitchen smell amazing! First, preheat your oven to 400°F (200°C). This step is key for roasting. Next, take your ripe tomatoes, chop your onion, and leave the garlic unpeeled. Arrange all these on a large baking sheet. Drizzle them with olive oil and sprinkle salt and pepper on top. If you like, add a teaspoon of sugar to balance the tomato's acidity. Roast everything in the oven for about 30-35 minutes. Look for soft, slightly charred tomatoes. Once you take the roasted ingredients out of the oven, let them cool for a bit. Peel the roasted garlic cloves. Now, grab your blender. Combine the roasted tomatoes, onions, peeled garlic, vegetable broth, and fresh basil leaves in it. Blend until the mixture is smooth. This step creates the soup's rich texture. Now, pour your blended mixture into a pot. Heat it gently over medium heat until it simmers. Stir in the cream for added richness. Allow it to simmer for about five more minutes. Before serving, taste the soup. Adjust the seasoning with salt and pepper as needed. This final touch makes all the difference. If you want to see the full recipe, check the details above. To make the best roasted tomato basil soup, use ripe, fresh tomatoes. They give the soup a rich and bright flavor. I recommend Roma or vine-ripened tomatoes. Their sweetness shines when roasted. Sometimes, tomatoes can be a bit too acidic. If that happens, add a teaspoon of sugar. This little trick balances the flavors and brings out the sweetness. Blending is key for a smooth texture. After roasting, let the veggies cool a bit. Then, blend them until they are silky and perfectly combined. This step makes the soup feel creamy, even if you skip the cream. Pair your soup with crusty bread. A warm, toasted slice is perfect for dipping. You can also serve it with a fresh salad for a light meal. For a beautiful presentation, garnish with fresh basil leaves. You can also drizzle a bit of heavy cream or coconut cream on top. This adds a lovely touch and makes the soup feel special. For the full recipe, check out the instructions I provided earlier. Enjoy your cooking! {{image_2}} You can easily make this soup vegan. Simply swap heavy cream for coconut cream. Coconut cream gives a rich and creamy texture. It also adds a hint of sweetness. This change makes the soup just as delicious and smooth. To enhance the flavor, consider adding more ingredients. Try a splash of lime juice for brightness. You can also mix in a teaspoon of nutritional yeast for a cheesy taste. These small changes can make a big difference in your soup's flavor. Want to add some heat? Just sprinkle in chili flakes. Start with a pinch and taste. You can always add more if you like it spicy. This small addition can transform your soup into a fiery delight. Also, don’t hesitate to experiment with herbs. Try mixing in oregano or thyme. Each herb brings a unique touch. You can even blend in fresh parsley for a fresh taste. The world of flavors is wide open, so have fun with it! To store leftover soup, let it cool first. Once it cools, pour the soup into an airtight container. This keeps the soup fresh and safe. You can store it in the fridge for up to five days. Before serving, check for any signs of spoilage. If it smells off or looks strange, it’s best to toss it. Freezing your soup is easy and great for meal prep. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. You can keep it in the freezer for up to three months. When you want to enjoy your soup again, thaw it overnight in the fridge. For best results, reheat it on the stove over medium heat, stirring often. This helps keep the texture smooth. If the soup seems too thick, add a splash of broth or water while reheating. Roasted Tomato Basil Soup keeps well in the fridge for about 4 to 5 days. Make sure to store it in an airtight container. If you want to keep it longer, you can freeze it. In the freezer, it lasts up to 3 months. Just thaw it in the fridge before reheating. Yes, you can use canned tomatoes! They work well and save time. Choose whole or diced canned tomatoes for the best flavor. If using canned tomatoes, reduce the sugar since they are often sweeter. Use the same amount of broth and follow the rest of the recipe as is. This soup pairs well with many dishes. Grilled cheese sandwiches are a classic choice. A simple salad with mixed greens adds freshness. You could also serve it with crusty bread for dipping. Try adding a sprinkle of cheese on top for extra flavor. Yes, this recipe is gluten-free! All the ingredients used, like tomatoes, broth, and basil, do not contain gluten. Just ensure that your broth is labeled gluten-free. This soup is safe for anyone avoiding gluten. In this post, we explored how to make delicious Roasted Tomato Basil Soup. We covered the key ingredients, step-by-step instructions, and tips to perfect the dish. You learned about variations like vegan options and how to store leftovers properly. Enjoy making this soup with fresh ingredients. Share it with others, and enjoy the warmth it brings! Cooking can be fun and rewarding.

Roasted Tomato Basil Soup

Experience the mouthwatering flavor of Roasted Tomato Basil Bliss with this easy recipe! Enjoy the combination of sweet roasted tomatoes, aromatic garlic, and fresh basil to create a soup that's perfect for any occasion. Whether you're looking for a comforting lunch or a cozy dinner, this dish will impress everyone.
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Ingredients
  

4 cups ripe tomatoes, halved (preferably Roma or vine-ripened)

1 medium onion, chopped

4 cloves garlic, unpeeled

3 tablespoons olive oil

Salt and pepper to taste

1 teaspoon sugar (optional, to balance acidity)

1 cup vegetable broth (low sodium)

1 cup fresh basil leaves, packed

½ cup heavy cream or coconut cream (for a vegan option)

Fresh basil for garnish

Instructions
 

Preheat the oven to 400°F (200°C).

    Arrange the halved tomatoes, chopped onion, and unpeeled garlic cloves on a large baking sheet.

      Drizzle with olive oil and sprinkle with salt and pepper. If desired, add a teaspoon of sugar to help cut the acidity of the tomatoes.

        Roast in the oven for about 30-35 minutes, or until the tomatoes are soft and slightly charred.

          Once roasted, remove from the oven and allow the tomatoes and garlic to cool slightly. Peel the roasted garlic cloves.

            In a blender or food processor, combine the roasted tomatoes, onions, garlic, vegetable broth, and fresh basil leaves. Blend until smooth.

              Pour the blended mixture into a pot and bring to a gentle simmer over medium heat.

                Stir in the cream and allow to simmer for an additional 5 minutes, adjusting seasoning with salt and pepper if necessary.

                  Remove from heat and let sit for a few minutes before serving.

                    - Presentation Tips: Serve the soup in warm bowls, drizzled with a swirl of cream and garnished with fresh basil leaves for an elegant touch.

                      Prep Time, Total Time, Servings: 10 mins | 45 mins | 4 servings