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Creamy Roasted Tomato Basil Soup Recipe

Creamy Roasted Tomato Basil Soup Recipe
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★★★★★

5.1 from 15 reviews

This Creamy Roasted Tomato Basil Soup combines the rich, deep flavors of oven-roasted tomatoes, garlic, and onion with fresh basil and a smooth, velvety cream finish. Perfectly balanced with a touch of sweetness to tame acidity, this comforting soup is ideal for a cozy lunch or dinner and offers a dairy-free option using coconut milk.

Ingredients

Scale

Vegetables

  • 8 to 10 medium-sized ripe tomatoes, halved
  • 1 medium-sized onion, peeled and quartered
  • 4 cloves of garlic, whole and peeled

Liquids & Dairy

  • 3 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk for a dairy-free option

Herbs & Seasonings

  • 1 cup fresh basil leaves, loosely packed
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon sugar (optional, to balance acidity)
  • Fresh basil leaves for garnish

Instructions

  1. Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
  2. Prepare Vegetables: Arrange the halved tomatoes, onion quarters, and whole garlic cloves on a large baking sheet. Drizzle with olive oil and season generously with salt and freshly ground black pepper.
  3. Roast Vegetables: Place the baking sheet in the preheated oven and roast for 30-35 minutes until the tomatoes are soft and slightly caramelized, which enhances their natural sweetness and flavor.
  4. Simmer Soup Base: Transfer the roasted vegetables into a large pot. Pour in the vegetable broth and bring the mixture to a gentle simmer over medium heat to blend the flavors.
  5. Flavor Development: Let the soup simmer for about 10 minutes, allowing the roasted aromas to meld and deepen the taste.
  6. Blend Soup: Remove the pot from heat and add fresh basil leaves. Using an immersion blender, puree the soup until completely smooth and creamy. Alternatively, process the soup in batches in a countertop blender for a silky texture.
  7. Add Cream and Season: Return the blended soup to the pot if needed. Stir in heavy cream or coconut milk for richness. Taste and adjust seasoning with additional salt, pepper, and optional sugar to balance acidity.
  8. Reheat Gently: Warm the soup over low heat until heated through. Avoid boiling to prevent the cream from curdling and keep the texture smooth.
  9. Serve: Ladle the soup into bowls and garnish with fresh basil leaves for a vibrant finish and extra aroma. Enjoy hot.

Notes

  • For a dairy-free version, substitute heavy cream with full-fat coconut milk.
  • Adjust sugar quantity based on the sweetness of your tomatoes to balance soup acidity.
  • Use fresh, ripe tomatoes for the best flavor; Roma or vine-ripened tomatoes work well.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
  • If using a countertop blender, be cautious when blending hot liquids to avoid splashing.

Nutrition

Keywords: Tomato Soup, Roasted Tomato Basil Soup, Creamy Soup, Vegetarian Soup, Comfort Food, Easy Soup Recipe

Find it online: https://lucabites.com/creamy-roasted-tomato-basil-soup-recipe/