Description
Roasted Tomato Basil Soup
Ingredients
2 lbs ripe tomatoes, halved
1 medium onion, diced
4 garlic cloves, minced
2 tbsp olive oil
1/4 tsp red pepper flakes (optional)
2 cups vegetable broth
1/2 cup heavy cream or coconut cream
1/4 cup fresh basil leaves, plus extra for garnish
1 tsp sugar (optional, to balance acidity)
Salt and pepper to taste
For Topping (Optional):
Roasted cherry tomatoes
Fresh burrata or Greek yogurt
Olive oil drizzle
Directions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Roast tomatoes: Place halved tomatoes on the baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper. Roast for 25-30 minutes until soft and caramelized.
Sauté aromatics: Heat 1 tbsp olive oil in a large pot. Sauté onion and garlic until softened and fragrant (about 5 minutes). Add red pepper flakes if using.
Simmer soup: Add roasted tomatoes, vegetable broth, basil leaves, and sugar (if needed) to the pot. Simmer for 10 minutes.
Blend: Use an immersion blender or transfer to a regular blender to puree until smooth. Stir in cream, adjust seasoning, and simmer for another 2 minutes.
Serve: Ladle into bowls, top with roasted cherry tomatoes, burrata or yogurt, fresh basil, and a drizzle of olive oil. Serve with crusty bread!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 240 kcal per serving
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Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, preheat your oven to 425°F (220°C) and line a baking sheet. Arrange the halved tomatoes cut-side up for maximum caramelization. While they roast, finely dice your onion and mince the garlic. After sautéing the aromatics, carefully add the hot roasted tomatoes and broth to the pot. When blending, if using a countertop blender, ensure you leave the vent hole open and cover with a towel to prevent steam explosions. Blend in batches if necessary. Finally, stir in the cream off the heat to prevent curdling, then return to a low simmer.
Serving Suggestions
This soup is incredibly versatile. For a classic pairing, serve it with thick, crusty sourdough bread or a grilled cheese sandwich. For a lighter meal, pair it with a simple arugula salad with a lemon vinaigrette. The optional toppings elevate the dish: a dollop of burrata adds creamy richness, a spoonful of Greek yogurt offers tang, and a swirl of high-quality olive oil or pesto enhances flavor. For a heartier version, add cooked white beans or orzo pasta directly to the soup.
How-to Summary
In summary, this soup is made by roasting tomatoes for deep flavor, sautéing onions and garlic, simmering everything with broth and basil, blending until velvety smooth, and finishing with cream. The key steps are roasting for caramelization and blending carefully while hot.
Frequently Asked Questions
Can I use canned tomatoes? Yes, for a quicker version, use 2 (28-oz) cans of whole, fire-roasted tomatoes. Skip the roasting step and add them directly to the pot with the sautéed aromatics.
How do I store and reheat leftovers? Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling to keep the cream from separating.
How can I make this soup vegan? Simply substitute the heavy cream with full-fat coconut cream. Ensure your vegetable broth is certified vegan.
My soup is too acidic. What can I do? The roasting step and optional sugar help combat acidity. If it’s still too sharp, add a pinch more sugar or a small grated carrot during the simmering stage to add natural sweetness.
Can I freeze this soup? It freezes best without the cream. Prepare the soup up to the blending stage, let it cool completely, and freeze. When ready to eat, thaw, reheat, and then stir in the fresh cream.
Common Mistakes to Avoid
- Using underripe tomatoes: This is the main cause of a bland or overly acidic soup. Always opt for the ripest, in-season tomatoes you can find.
- Overcrowding the baking sheet: Give the tomato halves space. Crowding steams them instead of roasting, preventing proper caramelization.
- Blending hot soup in a sealed blender: This creates dangerous pressure. Always vent the lid and cover it with a kitchen towel.
- Boiling after adding cream: High heat can cause the dairy to curdle. Stir in the cream off the direct heat and only warm through gently.
- Skimping on seasoning: Season in layers—on the tomatoes before roasting, and again at the end. The flavors concentrate during cooking.
Conclusion
This Roasted Tomato Basil Soup is more than a recipe; it’s a technique that transforms simple ingredients into a deeply flavorful, comforting dish. The roasting process unlocks a sweetness and complexity that simmering alone cannot achieve. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality soup at home that is both nourishing and impressive. It’s a perfect, versatile recipe that celebrates the essence of its core ingredients.