“2 Secrets for Magical Tomato Basil Soup Roasted Perfection”

There’s something magical about roasted tomatoes in soup—they transform an ordinary tomato basil soup into something extraordinary. When you roast tomatoes, their natural sugars caramelize, deepening the flavor in a way that just simmering can’t achieve. I discovered this trick years ago when my garden overflowed with tomatoes, and now I won’t make tomato soup any other way. This roasted tomato basil soup recipe couldn’t be simpler, but the taste? Oh my. That rich, concentrated tomato flavor paired with fresh basil makes it taste like you spent hours in the kitchen when really, most of the work happens while the tomatoes roast themselves to perfection.

Why You’ll Love This Tomato Basil Soup Roasted

• Depth of flavor: Roasting the tomatoes brings out their natural sweetness and adds a subtle smokiness that makes this soup unforgettable
• Quick prep: Just chop, roast, and blend—it’s amazing how little hands-on time this soup actually needs
• Versatile: Enjoy it as-is for a light meal or add cream for extra richness—it’s delicious both ways
• Comfort in a bowl: There’s nothing quite as satisfying as dipping crusty bread into this velvety soup on a chilly day

Ingredients for Tomato Basil Soup Roasted

Here’s what you’ll need to make this soul-warming soup – simple ingredients that pack a serious flavor punch when combined:

• 2 lbs ripe tomatoes, halved – Look for ones that feel heavy for their size with taut skin
• 2 tbsp olive oil – Divided for roasting and sautéing
• 1 onion, chopped – Yellow or sweet onions work best here
• 3 cloves garlic, minced – Fresh is key! No jarred stuff
• 1/4 cup fresh basil, chopped – Tear the leaves for maximum fragrance
• 2 cups vegetable broth – Homemade or low-sodium store-bought
• 1/2 tsp salt – Plus more to taste after blending
• 1/4 tsp black pepper – Freshly ground if you have it
• 1/4 cup heavy cream (optional) – Stir this in at the end for extra richness

That’s it! See how simple? Now let’s turn these basic ingredients into something magical.

How to Make Tomato Basil Soup Roasted

Alright, let’s get cooking! This soup comes together so easily once those tomatoes are roasted – and trust me, your kitchen will smell amazing while they’re in the oven.

1. Preheat your oven to 400°F – This high heat helps caramelize those tomatoes beautifully. While it heats up, halve your tomatoes and arrange them cut-side up on a baking sheet.
2. Drizzle with 1 tbsp olive oil – Use your hands to gently rub it in so every tomato half gets coated. Roast for 25 minutes until they’re slightly charred and collapsed – that’s when you know the magic is happening!
3. Meanwhile, heat the remaining oil in a pot over medium heat. Add your chopped onion and sauté until translucent (about 5 minutes), then stir in the garlic for just 30 seconds until fragrant.
4. Add the roasted tomatoes (scrape in all those delicious juices too!), basil, broth, salt, and pepper. Bring to a simmer and let it bubble away for 15 minutes – this melds all the flavors together.
5. Blend until silky smooth – I use an immersion blender right in the pot, but you can carefully transfer to a regular blender in batches if needed.
6. Stir in cream if using – Add it slowly while stirring for the creamiest texture. Taste and adjust seasoning – sometimes I add an extra pinch of salt or basil at this point.

Tips for Perfect Tomato Basil Soup Roasted

• Use the ripest tomatoes you can find – they’ll caramelize better and taste sweeter
• Don’t skip blending – that velvety texture makes this soup special
• For vegan version, skip the cream or use coconut milk instead
• If soup seems too thick after blending, add a splash more broth

Serving Suggestions for Tomato Basil Soup Roasted

Oh, the possibilities! This soup shines brightest when paired with something crunchy for contrast. My absolute favorite? A gooey grilled cheese sandwich – the classic combo never fails. For lighter meals, try crusty artisan bread or a crisp green salad. And don’t forget the finishing touches – a drizzle of olive oil, a sprinkle of fresh basil, or even a dollop of crème fraîche takes it over the top!

Storage and Reheating Tips

This soup keeps beautifully in the fridge for up to 3 days – just pop it in an airtight container once cooled. When reheating on the stove or in the microwave, don’t panic if it looks separated – that’s totally normal! Just give it a good stir and it’ll come right back together. The flavors actually deepen overnight, making leftovers something to look forward to.

Nutritional Information for Tomato Basil Soup Roasted

Here’s the scoop on what’s in each comforting bowl (based on 1 cup servings without the optional cream):

• Calories: 150 – Light enough for a starter, satisfying enough for a meal with bread
• Fat: 9g – Mostly heart-healthy olive oil goodness
• Carbs: 15g – Naturally occurring from those beautiful tomatoes
• Protein: 3g – Not bad for a veggie-packed soup!

Remember, these numbers can vary based on your exact ingredients – especially if you add that luscious cream swirl!

FAQs About Tomato Basil Soup Roasted

Can I use canned tomatoes instead of fresh?
Yes, you can – but fresh really makes all the difference! If you must use canned, go for whole peeled tomatoes (about 28 oz). Drain them first, then roast as directed. The flavor won’t be quite as vibrant, but it’ll still be delicious in a pinch.

How do I make this soup vegan?
Easy peasy! Just skip the heavy cream at the end. The soup is still wonderfully rich and flavorful without it. For extra creaminess, try swirling in a bit of coconut milk or cashew cream instead – it adds lovely richness while keeping it plant-based.

Can I freeze this tomato basil soup?
Absolutely! This soup freezes beautifully for up to 3 months – but leave out the cream if you plan to freeze it. When ready to eat, thaw overnight in the fridge and reheat gently, stirring well. You might need to add a splash of broth or water if it seems too thick after freezing.

Share Your Tomato Basil Soup Roasted Experience

I’d love to hear how your soup turns out! Did you add any personal twists? Snap a photo and share it with me—there’s nothing I enjoy more than seeing your kitchen creations. Happy cooking!

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