Imagine immersing yourself in a bowl of rich, velvety soup, filled with the vibrant flavors of sun-ripened tomatoes and fragrant basil. That’s precisely the experience you’ll enjoy with this creamy roasted tomato basil soup. This dish is not just a meal; it’s a warm hug on a chilly day, evoking fond memories of cozy kitchens and family gatherings. Each ingredient is carefully selected to create a harmony of flavors, making it an absolute joy to prepare and share.
Why We Love This Creamy Roasted Tomato Basil Soup Recipe
This creamy roasted tomato basil soup stands out for several reasons. Firstly, the roasting process enhances the natural sweetness of the tomatoes, giving the soup a deep, complex flavor. You’ll appreciate how the addition of fresh basil and a touch of spice elevates the dish. Moreover, the combination of fresh and canned tomatoes ensures that you can make this soup year-round, no matter the season. It’s comfort food at its finest, suitable for a quick lunch, dinner, or an elegant starter for a dinner party. With straightforward steps and readily available ingredients, anyone can whip up this delightful soup. Your taste buds will thank you for trying this recipe!
Ingredients for Creamy Roasted Tomato Basil Soup
- Fresh Ingredients:
- 3 pounds (about 1.5 kgs) ripe tomatoes, halved with seeds removed
- 1 large yellow onion, coarsely chopped
- 6 cloves garlic, minced
- 2-3 cups fresh basil leaves, roughly torn
- Pantry Essentials:
- 1/4 cup plus 2 tablespoons olive oil
- 1 and 1/2 teaspoons kosher salt
- 12–14 cranks freshly-ground black pepper
- 1/4 teaspoon red pepper flakes
- 28 ounces (800 grams) canned whole peeled tomatoes
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 4 cups (950 ml) low-sodium chicken or vegetable broth
How to Make Creamy Roasted Tomato Basil Soup Directions
Begin by preheating your oven to 400 degrees F (200 C). In a large bowl, combine the ripe tomato halves with 1/4 cup of olive oil, kosher salt, and a generous sprinkle of freshly-ground black pepper. Toss everything together until the tomatoes are evenly coated. Next, spread the seasoned tomato halves on a rimmed baking sheet in a single layer, ensuring they have space between them for optimal roasting. Place the baking sheet in the oven and roast the tomatoes for about 35 minutes. This roasting step can be done ahead of time, allowing the flavors to develop.
While your tomatoes are roasting, take out a Dutch oven or a large stockpot, and warm the remaining 2 tablespoons of olive oil over medium heat. Add the coarsely chopped onions and sauté them while stirring occasionally until they start to soften, approximately 5 minutes. Once the onions are translucent, add the minced garlic and red pepper flakes, cooking for just about a minute more until fragrant.
Now it’s time to combine the flavors! Add both the roasted and the canned whole peeled tomatoes to the pot, scraping up any flavorful bits stuck at the bottom. Toss in the roughly torn basil leaves, thyme, and low-sodium broth. Bring this flavorful medley to a boil, then reduce the heat, allowing it to simmer uncovered for about 40-50 minutes. This step allows the flavors to meld, creating a rich, hearty soup.
Once simmered, you’re ready to blend! Using an immersion blender, standard blender, or food processor, puree your soup until it reaches a smooth and creamy texture. Be cautious with hot liquids, especially if using a countertop blender; allow the hot soup to cool slightly before blending. Once blended, it’s ready to be served.
How to Serve Creamy Roasted Tomato Basil Soup
Serving your creamy roasted tomato basil soup is an occasion of its own. Begin by ladling the soup into warm bowls to maintain its heat. You might consider garnishing with a drizzle of extra virgin olive oil or a handful of freshly torn basil leaves for a touch of elegance. For an added layer of flavor, sprinkle a bit of freshly grated Parmesan cheese on top.
Pair the soup with crusty bread or a classic grilled cheese for a fulfilling meal. The bread enhances the experience by offering a crunchy contrast to the smooth soup, while the gooey, melted cheese complements the flavors beautifully. Don’t be shy about adding a side salad with fresh greens to create a well-rounded meal that’s both delicious and nutritious.
If you’re hosting a dinner or lunch gathering, serving this soup in small cups as an appetizer sets a warm and inviting tone. Your guests will be charmed by the delightful flavors and comforting warmth of each sip.
Expert Tips: Creamy Roasted Tomato Basil Soup
To elevate your creamy roasted tomato basil soup even further, here are some expert tips to consider:
- Choose Quality Tomatoes: The quality of tomatoes significantly impacts the flavor of your soup. Opt for ripe, seasonal tomatoes when available. If you have the option, heirloom varieties can add unique flavors and colors.
- Adjust Spice Levels: Depending on your preference for heat, feel free to adjust the amount of red pepper flakes. You can even add a dash of cayenne pepper if you prefer it spicier.
- Blend Responsibly: If using a traditional blender, blend in batches to avoid splattering. Let the soup cool slightly before blending to ensure safety.
- Experiment with Herbs: While basil and thyme are classic companions to tomatoes, you might also explore adding fresh oregano or rosemary for a different profile.
- Garnishes Galore: Besides basil and Parmesan, consider additional garnishes like croutons, a swirl of cream, or a sprinkle of pine nuts for texture.
With these tips in mind, you can customize the soup for your taste buds, making each bowl your own creation.
How to Store Creamy Roasted Tomato Basil Soup
Storing your creamy roasted tomato basil soup is quite simple. Allow the soup to cool completely before transferring it to airtight containers. If you plan to enjoy it later, it can be stored in the refrigerator for up to 5 days. For longer storage, consider freezing the soup. Ladle it into freezer-safe containers or bags, leaving some space at the top for expansion as it freezes. The soup can be frozen for up to 3 months.
When you’re ready to enjoy the soup again, thaw it overnight in the refrigerator. Reheat on the stovetop over medium heat, stirring occasionally, until it’s heated through. You can also use a microwave, though the stovetop method often yields better results in terms of texture.
Variations of Creamy Roasted Tomato Basil Soup
While the classic version of creamy roasted tomato basil soup is undoubtedly delicious, you might enjoy experimenting with some variations. Here are a few ideas to inspire your culinary creativity:
- Add Creaminess: Stir in a splash of heavy cream or a dollop of sour cream at the end for an even creamier soup. Coconut milk also makes for a delightful vegan alternative.
- Explore Veggies: Incorporate additional vegetables such as bell peppers, zucchini, or carrots. Roast these alongside your tomatoes to develop those luscious flavors.
- Roasted Garlic: For an added depth of flavor, roast a whole head of garlic in the oven until soft and sweet. Squeeze the garlic cloves into your soup during blending.
- Grains or Legumes: Add cooked rice, quinoa, or lentils for a heartier soup that provides more protein and texture.
- Cheesiness Galore: Consider adding some shredded mozzarella or a tangy feta to amp up the flavor profile.
These variations allow you to cater to different dietary preferences or occasions, ensuring every bowl of soup remains exciting and satisfying.
FAQ
What is creamy roasted tomato basil soup?
Creamy roasted tomato basil soup is a rich, velvety soup made from roasted tomatoes, fragrant basil, aromatic spices, and broth. It’s a comforting dish often enjoyed as a warm meal or starter.
How do I make creamy roasted tomato basil soup?
You begin by roasting fresh tomatoes, then sautéing onions and garlic in olive oil. After combining everything with broth and herbs, let the mixture simmer before blending into a smooth soup.
Can I freeze creamy roasted tomato basil soup?
Yes, you can absolutely freeze this soup! Allow it to cool, then store it in airtight containers. It keeps well for up to 3 months in the freezer.
What can I serve with creamy roasted tomato basil soup?
This soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a fresh side salad. The options are endless, and it complements a variety of meal settings.
Are there variations of creamy roasted tomato basil soup?
Absolutely! You can modify the soup by adding cream for extra richness, incorporating different vegetables, or experimenting with grains and cheese to enhance the flavor and texture.
Creamy Roasted Tomato Basil Soup
Ingredients
Fresh Ingredients
- 3 pounds ripe tomatoes, halved with seeds removed Use fresh, seasonal tomatoes for the best flavor.
- 1 large yellow onion, coarsely chopped
- 6 cloves garlic, minced
- 2-3 cups fresh basil leaves, roughly torn Adjust based on preference.
Pantry Essentials
- 1/4 cup olive oil, plus 2 tablespoons
- 1.5 teaspoons kosher salt
- 12-14 cranks freshly-ground black pepper
- 1/4 teaspoon red pepper flakes Adjust spice level to taste.
- 28 ounces canned whole peeled tomatoes
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 4 cups low-sodium chicken or vegetable broth Use broth based on dietary preferences.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the ripe tomato halves with 1/4 cup of olive oil, kosher salt, and freshly-ground black pepper. Toss until the tomatoes are evenly coated.
- Spread the seasoned tomato halves on a rimmed baking sheet in a single layer and roast for about 35 minutes.
- While the tomatoes are roasting, warm the remaining 2 tablespoons of olive oil in a Dutch oven or large stockpot over medium heat.
- Add the chopped onions and sauté until they begin to soften, about 5 minutes. Add minced garlic and red pepper flakes, cooking for another minute until fragrant.
Cooking
- Add the roasted and canned tomatoes to the pot, scraping any flavorful bits from the bottom.
- Stir in torn basil leaves, thyme, and low-sodium broth. Bring to a boil, then reduce heat and simmer uncovered for 40-50 minutes.
- Using an immersion blender or standard blender, puree the soup until smooth, being cautious with the hot liquid.
Serving
- Ladle the soup into warm bowls and garnish with extra virgin olive oil or freshly torn basil leaves.
- For added flavor, sprinkle with grated Parmesan cheese and serve with crusty bread or grilled cheese.
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