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To make a great roasted tomato basil soup, gather these key items: - 2 lbs ripe tomatoes, halved - 1 medium onion, quartered - 5 cloves garlic, unpeeled - 3 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon black pepper - 4 cups vegetable broth - 1 cup fresh basil leaves, packed These ingredients create a rich and tasty base. The tomatoes give the soup its sweetness, while the garlic and onion add depth. The fresh basil brings a bright, herbal note. For added flavor, consider these optional ingredients: - 1/2 teaspoon red pepper flakes - 1 tablespoon balsamic vinegar - 1/2 cup heavy cream (for a creamy texture) Red pepper flakes add heat, while balsamic vinegar enhances sweetness. Heavy cream provides a rich finish. You can mix and match based on your taste. This roasted tomato basil soup is not only tasty but also healthy. Here is a simple breakdown: - Calories: 180 per serving - Protein: 4g - Carbohydrates: 30g - Fat: 7g - Fiber: 3g This soup is low in calories but high in flavor. It offers vitamins and minerals from the tomatoes and basil. For the full recipe, check out the details above. Start by gathering all your ingredients. You will need: - 2 lbs ripe tomatoes, halved - 1 medium onion, quartered - 5 cloves garlic, unpeeled - 3 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon red pepper flakes (optional) - 4 cups vegetable broth - 1 cup fresh basil leaves, packed - 1 tablespoon balsamic vinegar - 1/2 cup heavy cream (optional) Preheat your oven to 400°F (200°C). Prepare a large baking dish for the tomatoes, onion, and garlic. Halve the tomatoes and quarter the onion. Leave the garlic unpeeled for roasting. Place the halved tomatoes, quartered onion, and unpeeled garlic in the baking dish. Drizzle them with olive oil. Add salt, black pepper, and red pepper flakes if you like some heat. Toss everything well to coat. Roast in the oven for about 30-35 minutes. Watch for the tomatoes to caramelize and the onions to soften. The aroma will fill your kitchen! Once they are done, take them out and let them cool a bit. Peel the garlic cloves after cooling. In a large pot, combine the roasted tomatoes, onions, garlic, and vegetable broth. Bring this mixture to a gentle simmer over medium heat. Let it cook for about 10 minutes. Next, add fresh basil leaves and balsamic vinegar to the pot. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can transfer it in batches to a regular blender. For a creamier soup, stir in the heavy cream now. Adjust the seasoning with extra salt and pepper if you need to. Finally, heat the soup gently over low heat until it’s warm. Serve it in warm bowls, garnished with fresh basil and a drizzle of olive oil. Enjoy with rustic bread! To boost the taste of your roasted tomato basil soup, use fresh ingredients. Fresh basil adds bright flavor. Roasting the garlic with the tomatoes makes it sweet and rich. You can also add red pepper flakes for a bit of heat. If you want a creamier soup, stir in some heavy cream. For an extra layer of taste, add a splash of balsamic vinegar. This enhances the natural sweetness of the tomatoes. A common mistake is not using ripe tomatoes. Choose firm, red tomatoes for the best flavor. Avoid overcooking the garlic; keep the cloves unpeeled until after roasting. This prevents burning. Also, don’t skip the blending step! Blending helps create a smooth texture. Lastly, remember to taste before serving. Adjust seasoning as needed to make sure it’s just right. Serve your soup hot in warm bowls. This keeps the soup at the right temperature. Garnish with fresh basil leaves for a pop of color. A drizzle of olive oil or a swirl of cream can make it look fancy. Pair the soup with rustic bread for delicious dipping. This simple addition makes each bite better. Check out the full recipe to make this meal shine! {{image_2}} You can easily make this soup vegan. Just skip the heavy cream. The soup is still creamy and rich from the roasted tomatoes. Use vegetable broth as your base. You can also add a splash of coconut milk for added creaminess without dairy. This keeps the vibrant flavor intact while making it plant-based. This soup is naturally gluten-free. The ingredients do not include any gluten sources. Just make sure your vegetable broth is gluten-free, as some brands may add gluten. The rest of the recipe is safe, allowing everyone to enjoy this comforting bowl of soup. You can make this soup your own with fun add-ins. Try adding a pinch of smoked paprika for a smoky twist. Fresh herbs like thyme or oregano can elevate the taste. For a kick, toss in some diced jalapeños or a dash of hot sauce. You can even add a handful of spinach or kale for extra greens. These changes keep the soup exciting and full of flavor. For the complete recipe, check the Full Recipe section. To store leftovers, let the soup cool first. Then, pour the cooled soup into an airtight container. Make sure to seal it well. This way, the soup stays fresh. You can store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. Freezing is simple! First, cool the soup completely. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. You can also use freezer bags for easy storage. Try to remove as much air as possible before sealing. This soup can last up to three months in the freezer. To reheat, take the soup out of the fridge or freezer. If frozen, let it thaw in the fridge overnight or use the microwave. For stovetop reheating, pour the soup into a pot. Heat it over medium-low heat. Stir occasionally until warm. If you prefer, you can also use a microwave. Heat in short bursts, stirring in between. Enjoy your soup warm for a cozy meal! You can use coconut milk or cashew cream. Both add creaminess without dairy. You can also try using whole milk or half-and-half for a lighter option. If you want it rich, choose full-fat coconut milk. Each option gives a unique taste and texture. Yes, you can use canned tomatoes. Choose whole or crushed tomatoes for the best flavor. Canned tomatoes are often picked at peak ripeness, making them sweet and tasty. Just remember to drain excess liquid to avoid a watery soup. Add red pepper flakes or hot sauce to the soup. Start with a small amount, and taste as you go. You can also include jalapeños or a pinch of cayenne pepper. For a smoky flavor, try adding smoked paprika. Roasted tomatoes are rich in antioxidants, especially lycopene. Lycopene may help reduce the risk of certain cancers. Basil has anti-inflammatory properties and can support digestion. Together, they create a nutritious and tasty dish. Eating this soup can boost your health while delighting your taste buds. This blog post covers everything you need for roasted tomato basil soup. We discussed key ingredients and added flavor tips. I shared easy steps for roasting and blending. You learned how to avoid common mistakes and serve the soup best. I also gave ideas for variations and storage tips. In conclusion, this soup is healthy, tasty, and easy to make. Enjoy trying new flavors and variations!

Roasted Tomato Basil Soup

Dive into the comforting flavors of homemade roasted tomato basil soup with this easy recipe! Using fresh tomatoes, garlic, and fragrant basil, this dish is perfect for any occasion. Learn how to roast your ingredients to perfection and create a delicious, creamy soup that warms the soul. Don't miss out on the simple steps for a delightful meal! Click through now to explore the full recipe and enjoy a bowl of pure happiness.
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Ingredients
  

2 lbs ripe tomatoes, halved

1 medium onion, quartered

5 cloves garlic, unpeeled

3 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes (optional)

4 cups vegetable broth

1 cup fresh basil leaves, packed

1 tablespoon balsamic vinegar

1/2 cup heavy cream (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large baking dish, place the halved tomatoes, quartered onion, and unpeeled garlic cloves. Drizzle with olive oil, and sprinkle with salt, black pepper, and red pepper flakes (if using). Toss to coat everything evenly.

      Roast in the preheated oven for about 30-35 minutes, or until the tomatoes are caramelized and the onions are tender.

        Once roasted, remove from the oven and allow it to cool slightly. Then, peel the garlic cloves.

          In a large pot, combine the roasted tomatoes, onions, garlic, and vegetable broth. Bring the mixture to a simmer over medium heat, cooking for about 10 minutes.

            Add the fresh basil leaves and balsamic vinegar to the pot. Using an immersion blender or transferring to a regular blender in batches, puree the soup until smooth.

              If desired, stir in the heavy cream for a richer texture and flavor. Adjust seasoning with additional salt and pepper as needed.

                Heat the soup gently over low heat until warmed through.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6

                    - Presentation Tips: Serve the soup in warm bowls, garnished with fresh basil leaves and a drizzle of olive oil or a swirl of cream on top. Add some rustic bread on the side for dipping!