Roasted Tomato & Basil Soup – Fresh and Light for Summer
Roasted Tomato & Basil Soup – Fresh and Light for Summer is a vibrant, dairy-free soup featuring roasted tomatoes, onion, garlic, and fresh basil. Quick, light, and perfect for warm days.
Indulge in the vibrant flavors of summer with this Roasted Tomato & Basil Soup – a fresh and light dish perfect for those warm, sunny days. Made with juicy, ripe tomatoes and fragrant basil, this delightful soup comes together in no time, making it an ideal choice for busy weeknights.
Roasted Tomato & Basil Soup
- Perfectly captures the essence of summer with its fresh ingredients.
- Quick and easy to make, ideal for busy lifestyles.
- Naturally vegetarian and vegan-friendly, catering to various dietary preferences.
Ingredients
- 2 lbs ripe tomatoes, halved
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 cup fresh basil leaves
- Salt and pepper to taste
- 2 cups vegetable broth
- 1 tsp balsamic vinegar (optional)
How to Make
To prepare the Roasted Tomato & Basil Soup, preheat your oven to 400°F (200°C). On a baking sheet, arrange the halved tomatoes, chopped onion, and minced garlic. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 30 minutes or until the tomatoes are tender and slightly caramelized. Remove from the oven and let it cool slightly. In a blender, combine the roasted vegetables and fresh basil leaves, blending until smooth. Gradually add vegetable broth until you reach your desired consistency. Taste and stir in balsamic vinegar if using. Serve hot or warm.
Tips
- For an extra flavor boost, use heirloom tomatoes.
- Garnish with a swirl of cream or a sprinkle of parmesan for added richness.
Make-Ahead
This soup can be made ahead of time and stored in the fridge for up to three days. Simply reheat before serving.
Storing
Keep any leftover soup in an airtight container in the refrigerator. Ensure it’s fully cooled before sealing to maintain freshness.
Freezing
For longer storage, freeze the soup in freezer-safe containers for up to three months. Defrost in the fridge before reheating.
Reheating
Reheat on the stovetop or in the microwave until warmed through. Add a splash of broth if it thickens too much.
Serving Suggestions
Serve this delightful soup with a side of crusty bread or a light summer salad for a wholesome meal. You can also top it with croutons or a sprinkle of chili flakes for an added kick!
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Ingredients
- 2 lbs ripe tomatoes, halved
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 cup fresh basil leaves
- Salt and pepper to taste
- 2 cups vegetable broth
- 1 tsp balsamic vinegar (optional)
Instructions
Preheat oven
Preheat oven to 400°F (200°C).
Roast vegetables
Arrange tomatoes, onion, and garlic on a baking sheet; drizzle with olive oil, salt, and pepper. Roast for 30 minutes.
Blend with basil
Blend roasted vegetables with fresh basil; gradually add vegetable broth to reach desired consistency.
Finish and serve
Stir in balsamic vinegar if using. Serve hot.
Notes
- For an extra flavor boost, use heirloom tomatoes.
- You can adjust the thickness by adding more or less vegetable broth.
- This soup is naturally vegetarian and vegan-friendly.
Nutrition Facts
Frequently asked questions
Is this soup vegan and dairy-free?
Yes. The recipe uses vegetable broth and contains no dairy.
Can I make this soup ahead of time?
Yes. The soup can be made ahead and reheated. Store in the refrigerator for up to 3 days.
Can I freeze leftovers?
Yes, freeze in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.
What should I serve with this soup?
Serve with crusty bread or a light salad for a complete meal.
Can I adjust the basil or tomatoes for a stronger flavor?
Yes. Feel free to use more basil or add a splash of balsamic vinegar for extra depth.
