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To make a rich and tasty soup, gather these main ingredients: - 2 pounds ripe tomatoes - 1 medium onion - 4 cloves garlic - 2 tablespoons olive oil These ingredients form the base of the soup. The ripe tomatoes bring sweetness and depth. The onion adds a nice savory touch, while garlic gives it that warm, rich flavor. Olive oil enhances everything, making it smooth and luxurious. Now, let’s add some seasonings and optional ingredients for extra flavor: - Salt and pepper to taste - 1 teaspoon dried oregano - 1 tablespoon balsamic vinegar - ½ cup heavy cream (optional) Salt and pepper help balance the flavors. Dried oregano adds a touch of herbs. Balsamic vinegar brings a hint of tanginess that brightens the soup. If you want a creamy texture, add heavy cream at the end. It makes the soup velvety and rich. To make your meal even better, consider these side pairings: - Crusty bread - Fresh basil leaves for garnish Crusty bread is perfect for dipping into the soup. It adds a nice crunch. Fresh basil leaves on top not only look nice but also give a fresh burst of flavor. Enjoy your soup with these sides for a complete experience. For the full recipe, check the details above! - Preheat oven to 400°F (200°C). - Prepare and arrange vegetables on a baking sheet. First, I always preheat my oven. This step is key for roasting. While the oven heats, I prepare my vegetables. I take the ripe tomatoes and quarter them. I chop the onion roughly and leave the garlic unpeeled. I spread them out on a large baking sheet. Then, I drizzle two tablespoons of olive oil over the veggies. I add salt, pepper, and one teaspoon of dried oregano. Gently tossing everything helps ensure all the flavors mix. - Roast the vegetables and cool. - Blend soup ingredients and simmer. Now, I roast the vegetables in the oven for about 30 to 35 minutes. I check to see if they are soft and slightly caramelized. Once done, I remove the sheet from the oven and let it cool for a few minutes. After it cools, I take the garlic and squeeze it out of its skin. I discard the skins and put the roasted tomatoes, onions, and garlic into a large pot. I also add one tablespoon of balsamic vinegar and three cups of vegetable broth. Next, I bring this mix to a simmer over medium heat. I let it cook for 10 to 15 minutes. This step helps blend all the flavors. - Adjust seasoning and add cream if desired. - Serve and garnish. After simmering, I remove the pot from heat. I stir in one cup of roughly chopped fresh basil leaves. I love using an immersion blender to make the soup smooth. If I want a creamier soup, I add half a cup of heavy cream. Finally, I taste it and adjust the seasoning with more salt and pepper if needed. I serve the soup hot, garnished with extra basil leaves or a drizzle of olive oil. For the full recipe, check the details above. Enjoy this comforting bowl of Roasted Tomato Basil Soup! To get the best flavor from your roasted tomatoes, use ripe ones. They should be deep red and firm. Roasting makes them sweet. I like to cut them into quarters. This helps them caramelize. Add some onion and unpeeled garlic to the mix. The garlic will roast sweet, too. If you want to boost flavor, use fresh herbs. Fresh basil really shines in this soup. Dried herbs work, but fresh has more punch. One big mistake is not preheating the oven. You want that heat ready to roast the veggies. If the oven isn't hot, your tomatoes won't caramelize well. Also, don’t overcook or under-season your soup. Taste it as you go. Adjust with salt and pepper until it's just right. Remember, a little goes a long way. For serving, use hearty bowls. They keep the soup warm and look nice on the table. I love to pair this soup with crusty bread. It’s perfect for dipping. If you like wine, try a light white wine. A chilled Sauvignon Blanc works great. This meal feels cozy and rich, perfect for chilly days. For more ideas, check out the Full Recipe for extra tips. {{image_2}} To make the soup vegan, skip the heavy cream. You can use coconut milk instead. It adds a nice creaminess. You can also try blending in some soaked cashews. This gives a rich taste without any dairy. For cream substitutes, use almond milk or oat milk. They both work well in soups. If you want a tangy flavor, try adding a splash of lemon juice. You can add beans or meat for more protein. Chickpeas or white beans blend well in this soup. They also boost nutrition and flavor. If you prefer meat, shredded chicken or turkey makes a great option. For cheese toppings, try crumbled feta or shredded mozzarella. They melt nicely and enhance the flavor. Parmesan cheese also adds a nice touch when sprinkled on top. For a spicy version, add red pepper flakes. Start with a pinch and taste as you go. This way, you control the heat. It brings warmth and depth to the soup. For a Mediterranean twist, include olives and feta cheese. Chop some olives and stir them in before serving. The salty taste complements the soup's sweetness. This variation makes it unique and delicious. To keep your soup fresh, use airtight containers. Glass or plastic containers work well. Make sure the soup cools to room temperature before sealing. For best results, store your roasted tomato basil soup in the refrigerator. It will stay fresh for up to five days. If you want to keep it longer, freezing is a great choice. You can freeze the soup for up to three months. Just leave some space in the container for expansion. When it’s time to enjoy your leftovers, you have a few options to reheat the soup. The stovetop is the best method. Just pour the soup into a pot and heat over medium heat. Stir often to avoid burning. You can also use a microwave. Place the soup in a microwave-safe bowl, cover it loosely, and heat in short bursts. Stir after each burst to make sure it heats evenly. To keep the flavor and texture, avoid boiling the soup when reheating. How long can you store roasted tomato basil soup? In the fridge, it lasts about five days. In the freezer, it can keep for up to three months. Look for signs of spoilage before eating. If the soup smells sour or has an off-color, it’s best to throw it away. Always trust your senses; if it doesn’t look or smell right, don’t eat it. Enjoy your delicious soup while it’s fresh! Making roasted tomato basil soup is quick and easy. The prep time is only 10 minutes. You will need about 30 to 35 minutes to roast the vegetables. The total cooking time is 55 minutes. This means you can enjoy a warm bowl of soup in under an hour. Yes, you can use canned tomatoes. They save time and can still taste great. Canned tomatoes are often picked at peak ripeness. This means they can be sweeter and more flavorful. However, fresh tomatoes add a bright taste and texture. Canned tomatoes may also have added salt or preservatives, so check the label. Roasted tomato basil soup pairs well with many foods. Here are some great options: - Crusty bread for dipping - Grilled cheese sandwich for a classic combo - Fresh basil leaves for extra flavor - A side salad for a balanced meal These pairings make the soup even more satisfying and enjoyable. Roasted Tomato Basil Soup is simple and delicious. We covered the main ingredients, like ripe tomatoes and garlic. You learned the cooking steps and tips to get the best taste. We also discussed ways to store leftovers and quick reheating methods. There are many fun variations that fit your diet. Make it vegan or add protein to suit your taste. Now you can create this soup with ease. Enjoy the warmth and flavor it brings to your table.

Roasted Tomato Basil Soup

Discover the irresistible Roasted Tomato Basil Bliss recipe that's perfect for warming up your evenings! This delicious soup features sweet, caramelized tomatoes, aromatic garlic, and fresh basil blended to creamy perfection. With easy steps and simple ingredients, you’ll have a comforting dish ready in under an hour. Click through to explore this delightful recipe and create a bowl of happiness today!
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Ingredients
  

2 pounds ripe tomatoes, quartered

1 medium onion, roughly chopped

4 cloves garlic, unpeeled

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon dried oregano

1 tablespoon balsamic vinegar

3 cups vegetable broth

1 cup fresh basil leaves, roughly chopped

½ cup heavy cream (optional for creaminess)

Instructions
 

Preheat your oven to 400°F (200°C).

    On a large baking sheet, arrange the quartered tomatoes, chopped onion, and unpeeled garlic cloves. Drizzle with olive oil and sprinkle with salt, pepper, and dried oregano. Toss gently to coat everything evenly.

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

        Remove the sheet from the oven and let it cool for a few minutes. Once cool enough to handle, squeeze the garlic out of its skins and discard the skins.

          In a large pot, combine the roasted tomatoes, onions, garlic, balsamic vinegar, and vegetable broth. Bring to a simmer over medium heat and cook for an additional 10-15 minutes to meld flavors.

            Remove the pot from heat and stir in the fresh basil leaves. Using an immersion blender, blend the soup until smooth. If you prefer a creamier texture, stir in the heavy cream.

              Taste and adjust seasoning with more salt and pepper if needed.

                Serve hot, garnished with extra basil or a drizzle of olive oil if desired.

                  Prep Time: 10 minutes | Total Time: 55 minutes | Servings: 4-6

                    - Presentation Tips: Serve the soup in hearty bowls, topped with a few basil leaves and a drizzle of olive oil. Pair with crusty bread for a full experience!