Roasted Tomato Basil Soup – Flavorful Summer Classic
This soup is vibrant, flavorful, and very easy to make. Perfect for a healthy dinner option!
Indulge in the vibrant flavors of summer with this Roasted Tomato Basil Soup. This dish is not only easy to prepare but also incredibly satisfying, making it perfect for busy weeknights or leisurely weekends.
Roasted Tomato Basil Soup
- Fresh, vibrant flavors that celebrate summer ingredients.
- Easy to make, ready in under an hour with minimal prep.
- Perfect for a healthy dinner option, vegan-friendly, and gluten-free.
Ingredients
- 6 cups ripe tomatoes, halved
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups vegetable broth
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
How to Make
To begin, preheat your oven to 400°F (200°C). Prepare a baking sheet with parchment paper. Place the halved tomatoes, chopped onion, and minced garlic on the sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 25-30 minutes, until the tomatoes are nicely caramelized and fragrant. Once done, transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a gentle simmer. Use an immersion blender to puree the soup until smooth. Stir in the fresh basil and adjust the seasoning if necessary. Serve warm and enjoy!
Tips
- For a creamier texture, stir in a splash of coconut milk or heavy cream after blending.
- Experiment with additional spices like red pepper flakes for a kick.
Make-Ahead
This soup can be prepared in advance. Just follow the recipe, then let it cool before transferring to an airtight container. It’ll taste even better the next day as the flavors meld!
Storing
Store any leftovers in the refrigerator for up to 4 days. Make sure the soup is completely cooled before sealing in a container.
Freezing
To freeze, allow the soup to cool, then pour into freezer-safe bags or containers, leaving some space for expansion. It will keep well for up to 3 months.
Reheating
Thaw frozen soup in the refrigerator overnight before reheating. Warm it on the stovetop over medium heat until heated through, stirring occasionally.
Serving Suggestions
Serve with a slice of crusty bread or a fresh garden salad for a delightful meal. You might also consider garnishing with additional basil leaves or a drizzle of olive oil for an elegant touch.
For an excellent immersion blender to make your soup smooth, check out this kitchen product on Amazon.
Related Recipes
- Creamy Carrot Ginger Soup
- Spicy Roasted Red Pepper Soup
- Classic Vegetable Minestrone
- Herbed Butternut Squash Soup
Ingredients
- 6 cups ripe tomatoes, halved
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups vegetable broth
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
Preheat and prepare
Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
Roast vegetables
Place halved tomatoes, chopped onion, and minced garlic on the sheet, drizzle with olive oil, and season.
Roast time
Roast for 25-30 minutes until caramelized.
Simmer
Transfer roasted vegetables to a pot, add vegetable broth, and simmer.
Finish
Blend until smooth, stir in basil, and adjust seasoning before serving.
Notes
- For a creamier texture, stir in a splash of coconut milk or heavy cream after blending.
- Experiment with additional spices like red pepper flakes for a kick.
Nutrition Facts
Frequently asked questions
Can I use a different broth?
Yes, you can use vegetable broth or a low-sodium version to suit your taste.
How do I store leftovers?
Refrigerate leftovers in an airtight container for up to 3-4 days.
Can I make this soup vegan?
This recipe is already vegan as written (no dairy or animal products).
What goes well with this soup?
Serve with crusty bread, a light salad, or a drizzle of olive oil and fresh basil.
Can I add cream or coconut milk for a creamier texture?
Yes, stir in a splash of coconut milk or cream after blending for a creamier texture.
