It was one of those days when i wanted something both cozy and bright, so i threw some tomatoes and basil in the oven and made a soup that really hits the spot. This Roasted Tomato Basil Soup might sound fancy but it’s super easy, and shows how a few simple things can taste amazing when you roast em just right.
This soup isnt just tasty, its the kind of thing you want to share with friends or family. On a chilly afternoon or even for a quick lunch it works great. The tomatoes get all sweet and soft, and the basil adds that fresh green twist. Every spoonful feels like a hug for your tummy and packs in good stuff your body needs.
The Health Benefits of Roasted Tomato Basil Soup
This soup is not only comfort food but it also gives you loads of vitamins. Tomatoes bring in lots of vitamin A and C, wich are great for your skin and eyes. They also have lycopene, a powerful antioxidant that helps lower risks of some diseases.
Basil isnt just for flavor either. Its got anti-inflammatory stuff that can help calm your body down. It also helps your tummy feel better by making digestion smoother.
Plus, this soup is pretty low in calories, so you can eat a big bowl without feeling guilty. You get flavor, warmth, and nutrition all in one.
Ingredients for Roasted Tomato Basil Soup
To make this soup you only need a few things. First, get fresh tomatoes—Roma or beefsteak work best. They have a nice texture and sweet taste after roasting.
You’ll also need fresh basil leaves for that real punch of green aroma. Dried basil wont do the same trick.
Other basics are an onion and some garlic cloves, wich give the soup more depth. Then pick either veg stock or chicken stock for the liquid part, whatever you like.
Don’t forget olive oil for roasting, plus salt and pepper. If you wanna get fancy, you can add a splash of cream or sprinkle cheese on top.
Directions: How to Make Roasted Tomato Basil Soup
Here’s how you whip up this soup real quick:
- Preheat Oven: Set your oven to 400°F (200°C). That’s the sweet spot for roasting.
- Prep Veggies: Halve the tomatoes and slice the onion. Smash or mince garlic and put it all on a baking sheet. Drizzle with olive oil and sprinkle salt and pepper.
- Roast: Stick the tray in the oven for about 25–30 minutes. Watch the edges of the tomatoes until they’re brownish and juicy.
- Blend: Move the roasted stuff into a blender. Pour in your stock and blend till smooth. If you like bits in your soup, just pulse a few times.
- Add Basil: Stir in fresh basil leaves. Taste it and add more salt or pepper if needed.
- Serve: Pour into bowls. Top with extra basil leaves, croutons, or a drizzle of olive oil if you want.
Tips for Perfect Roasted Tomato Basil Soup
- Pick Good Tomatos: Ripe Roma or beefsteak give best flavor. Overripe can get mushy.
- High Heat: A hotter oven makes the sugars in the tomatoes caramelize, giving more flavor.
- Store Leftovers: Fridge for up to 5 days in an airtight container. Heat gently on stove.
- Freeze: Let soup cool completely, then freeze in containers for up to 3 months. Thaw in fridge overnight.
Variations on Roasted Tomato Basil Soup
- Creamy Version: Add cream or coconut milk after blending for extra richness.
- Spicy Kick: Throw in red pepper flakes or diced jalapeños before roasting.
- Vegan Twist: Skip the cheese and cream or use dairy-free alternatives.
- Extra Veggies: Roast carrots, bell peppers, or zucchini along with the tomatoes for more nutrition.
Pairing Suggestions
- Breads: Crusty baguette, garlic bread, or a warm dinner roll are perfect partners.
- Salads: A simple spinach or arugula salad with lemon vinaigrette cuts the soup’s richness nicely.
- Wines: A chilled Chardonnay or light red like Pinot Noir balances the flavors well.
Serving Suggestions
- Temperature: Best served hot, right after you make it.
- Garnishes: Top with a dollop of cream, croutons, or fresh basil sprigs to make it look pro.
FAQs
What tomatoes work best for this soup?
Roma and beefsteak are top picks ‘cause they roast nice and sweet without getting too watery.
Can I make it without a blender?
Sure, use a potato masher for a chunky feel or leave it as is if you dig a rustic vibe.
How do i make it taste even better?
Roast garlic longer, or add thyme or oregano to the veggies. Those little tweaks go a long way.
How long does it last in the fridge?
You got about 5 days in an airtight container. Warm it up on the stove or in the microwave before eating.
Conclusion
Roasted Tomato Basil Soup is simple, comforting, and packed with nutrients. It’s perfect for chilly nights, casual lunches, or anytime you need a warm hug in a bowl.
ROASTED TOMATO BASIL SOUP
Equipment
- 1 Baking sheet
- 1 Saucepan
- 1 Blender or immersion blender
- 1 Cutting board
- 1 Measuring cups and spoons
Ingredients
- 2 pounds ripe tomatoes About 8 medium tomatoes.
- 1 medium onion, chopped
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups vegetable broth
- 1 cup fresh basil leaves
- 1 tablespoon balsamic vinegar
- to taste optional cream for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the tomatoes and cut them in half, then place them cut-side up on a baking sheet. Add the chopped onion and whole garlic cloves to the baking sheet.
- Drizzle the vegetables with olive oil and sprinkle with salt and black pepper. Toss the mixture gently to coat.
- Roast in the preheated oven for about 25-30 minutes or until the tomatoes are caramelized and tender.
- Remove the baking sheet from the oven and allow to cool slightly.
- Transfer the roasted vegetables to a saucepan along with any juices from the baking sheet. Add the vegetable broth and bring to a simmer over medium heat.
- Stir in the fresh basil leaves and balsamic vinegar. Let the soup simmer for an additional 5 minutes.
- Carefully blend the soup using a blender or immersion blender until smooth. If using a traditional blender, ensure to blend in batches and allow steam to escape.
- Taste and adjust seasoning if necessary. If desired, serve with a swirl of cream on top.
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