There’s something magical about a warm bowl of homemade soup, especially when it’s made from roasted tomatoes and fresh basil. This Roasted Tomato Basil Soup Recipe is not only comforting but also bursting with vibrant flavors that will transport you straight to an Italian countryside. Whether you’re pairing it with a crispy grilled cheese or savoring it on its own, this recipe is a timeless classic you’ll love.
Why You’ll Love This Recipe
- Rich and Flavorful: Roasting the tomatoes brings out their natural sweetness.
- Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
- Healthy and Nutritious: Packed with vitamins, antioxidants, and fresh herbs.
- Perfect for Any Occasion: Ideal for cozy nights, family dinners, or elegant gatherings.
Ingredients for Roasted Tomato Basil Soup
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh tomatoes | 2 lbs |
| Garlic cloves | 4-5 |
| Olive oil | 3 tbsp |
| Dried oregano | 1 tsp |
| Salt | To taste |
| Black pepper | To taste |
| Yellow onion, chopped | 1 medium |
| Smoked paprika | 1 tsp |
| Tomato paste | 2 tbsp |
| Vegetable broth | 3 cups |
| Fresh basil leaves | 1 cup |
| Grated Parmesan cheese | 1/4 cup |
| Brown sugar | 1 tsp |
For Serving
| Suggested Accompaniments | Examples |
|---|---|
| Bread | Crusty bread, breadsticks |
| Add-ons | Croutons, grilled cheese |
| Garnish | Parmesan, fresh basil |
Step-by-Step Instructions
1. Prepping and Roasting Tomatoes
- Preheat the Oven: Set your oven to 400°F and line a large baking sheet with parchment paper.
- Prepare the Tomatoes: Cut the tomatoes into halves or quarters. Arrange them on the lined baking sheet with the cut side up.
- Season: Add garlic cloves to the pan, drizzle with 1 tablespoon of olive oil, and sprinkle dried oregano, salt, and freshly cracked pepper.
- Roast: Bake for 40-45 minutes until the edges of the tomatoes shrink, and they become soft and juicy.
2. Making the Soup Base
- Cook the Onion: Heat 2 tablespoons of olive oil over medium heat in a large pot or Dutch oven. Add the chopped onion and sauté for 3-4 minutes until soft.
- Add Seasonings: Stir in smoked paprika and tomato paste. Cook for 2-3 minutes to develop the flavors.
- Combine Roasted Tomatoes: Add the roasted tomatoes and garlic from the baking sheet into the pot. Stir well.
3. Simmer and Blend
- Add Liquid Ingredients: Pour in the vegetable broth and add fresh basil leaves. Season with salt to taste.
- Simmer: Bring the soup to a boil, then reduce the heat and simmer for 8-10 minutes.
- Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, filling only halfway to prevent spillage.
4. Final Touches
- Enhance the Flavor: Stir in grated Parmesan cheese and brown sugar. Mix until the soup just starts to bubble.
- Taste Test: Adjust the seasoning if necessary, adding more salt or pepper as needed.
5. Serve and Enjoy
- Garnish: Ladle the soup into serving bowls and top with grated Parmesan, freshly cracked black pepper, and basil leaves.
- Pair with Sides: Serve hot with grilled cheese, crusty bread, or croutons for a complete meal.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 180 |
| Protein | 4 g |
| Carbohydrates | 15 g |
| Fat | 10 g |
| Fiber | 4 g |
| Sodium | 300 mg |
Tips for Success
- Choose Ripe Tomatoes: Use ripe, juicy tomatoes for maximum flavor.
- Don’t Skip Roasting: Roasting enhances the natural sweetness and adds depth to the soup.
- Blend Carefully: If using a blender, work in small batches and allow the soup to cool slightly to prevent splattering.
- Adjust Thickness: Add more broth if you prefer a thinner consistency or simmer longer for a thicker soup.
- Use Fresh Herbs: Fresh basil elevates the flavor, but you can substitute with dried basil in a pinch.
Variations to Try
1. Creamy Tomato Basil Soup
- Stir in 1/2 cup of heavy cream or coconut milk for a richer texture.
2. Spicy Tomato Soup
- Add a pinch of red pepper flakes or cayenne for a spicy kick.
3. Vegan Option
- Skip the Parmesan cheese and use nutritional yeast for a dairy-free alternative.
4. Add Vegetables
- Blend in roasted red peppers, carrots, or butternut squash for extra nutrients.
5. Chunky Tomato Soup
- Reserve some roasted tomatoes and stir them into the blended soup for added texture.
FAQs About Roasted Tomato Basil Soup Recipe
1. Can I use canned tomatoes?
Yes, you can substitute fresh tomatoes with canned whole or crushed tomatoes. However, fresh roasted tomatoes offer a richer flavor.
2. How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
3. Can I freeze this soup?
Absolutely! Freeze the soup in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
4. What can I serve with tomato soup?
Pair it with grilled cheese, crusty bread, a fresh salad, or breadsticks for a satisfying meal.
5. How do I make the soup thicker?
For a thicker consistency, reduce the amount of broth or simmer the soup longer. You can also blend in a cooked potato.
6. Can I make this soup in advance?
Yes, the flavors deepen over time, making this soup even more delicious the next day.
Conclusion: A Bowl of Comfort Awaits
This Roasted Tomato Basil Soup Recipe is the ultimate comfort food, perfect for any season. With its rich flavors and velvety texture, it’s a dish that warms the heart and satisfies the soul. Whether you’re cooking for yourself or serving guests, this recipe will leave everyone asking for seconds.
Ready to create this delicious soup? Gather your ingredients and start roasting those tomatoes today. Your taste buds will thank you!
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Roasted Tomato Basil Soup Recipe
- Total Time: 1 hour
- Yield: 4 servings
Description
Warm your soul with this Roasted Tomato Basil Soup—a comforting bowl of goodness packed with the sweet richness of roasted tomatoes, the fresh zest of basil, and a velvety smooth finish. Perfect with grilled cheese or crusty bread, this easy recipe will quickly become a family favorite.
Ingredients
Main Ingredients:
- Fresh tomatoes – 2 lbs
- Garlic cloves – 4-5
- Olive oil – 3 tbsp
- Dried oregano – 1 tsp
- Salt – to taste
- Black pepper – to taste
- Yellow onion, chopped – 1 medium
- Smoked paprika – 1 tsp
- Tomato paste – 2 tbsp
- Vegetable broth – 3 cups
- Fresh basil leaves – 1 cup
- Grated Parmesan cheese – 1/4 cup
- Brown sugar – 1 tsp
For Serving:
- Bread (e.g., crusty bread, breadsticks)
- Garnishes (e.g., Parmesan, fresh basil, croutons)
Instructions
Prep and Roast Tomatoes:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Cut the tomatoes into halves or quarters and place them on the baking sheet.
- Add garlic cloves, drizzle with 1 tablespoon olive oil, and season with oregano, salt, and pepper.
- Roast for 40-45 minutes until soft and caramelized.
2. Build the Soup Base:
- In a large pot, heat 2 tablespoons olive oil over medium heat.
- Sauté chopped onion for 3-4 minutes until softened.
- Stir in smoked paprika and tomato paste; cook for 2-3 minutes.
3. Add and Simmer:
- Add the roasted tomatoes, garlic, and vegetable broth to the pot.
- Toss in fresh basil leaves and bring the mixture to a boil.
- Reduce heat and simmer for 8-10 minutes.
4. Blend the Soup:
- Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
- Stir in Parmesan cheese and brown sugar for added richness.
- Adjust salt and pepper to taste.
5. Serve and Garnish:
- Ladle the soup into bowls and top with Parmesan cheese, cracked black pepper, and fresh basil.
- Serve hot with your favorite bread or croutons for dipping.
Notes
- For a creamier soup, stir in 1/2 cup heavy cream or coconut milk at the end.
- Adjust consistency by adding more broth for a thinner soup or simmering longer for a thicker one.
- Leftovers taste even better as flavors meld; store in the fridge for up to 4 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian
