Roasted Tomato Basil Soup Recipe

There’s something supremely comforting about a rich bowl of Roasted Tomato Basil Soup. It’s not just the vibrant deep red color or the velvety smooth texture that will have you anticipating each spoonful. It’s the warmth that comes from the love and care put into roasting fresh, plump tomatoes until they’re caramelized and sweet. This delightful soup brings together the essence of quality ingredients and the joy of sharing a home-cooked meal with family. Perfect for a chilly evening or a cozy family lunch, this soup is elevated with fresh basil and a drizzle of balsamic glaze, making it a dish worth savoring and sharing.

Ingredients

• 8 large ripe tomatoes, halved
• 6 cloves garlic, peeled
• 1 large onion, quartered
• 1/4 cup olive oil
• Salt and black pepper to taste
• 4 cups vegetable broth
• 1/2 cup fresh basil leaves, plus extra for garnish
• 1 tablespoon balsamic vinegar

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the halved tomatoes, garlic cloves, and quartered onion on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper.
3. Roast in the preheated oven for 40-45 minutes, or until the tomatoes are soft and caramelized.
4. Transfer the roasted tomatoes, garlic, and onion to a large pot. Add the vegetable broth and bring to a simmer over medium heat.
5. Add the fresh basil leaves to the pot. Use an immersion blender to puree the soup until smooth. Alternatively, you can blend the soup in batches using a regular blender.
6. Stir in the balsamic vinegar and adjust seasoning with more salt and pepper if needed.
7. Ladle the soup into bowls. Garnish with fresh basil leaves and a drizzle of balsamic glaze if desired. Serve hot with a loaf of crusty bread.

Helpful Tips

• For a creamy version: Add half a cup of heavy cream or coconut milk after blending the soup to introduce a richer texture.
• Customize your soup: Add a pinch of red chili flakes for a spicy kick or a handful of grated parmesan for added depth of flavor.
• Storage instructions: Store leftover soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stove before serving.
• Ingredient substitutions: If fresh tomatoes are not available, use two 28-ounce cans of whole peeled tomatoes. Roast them with the garlic and onion as directed.

Pairings

This soup pairs beautifully with a crisp green salad drizzled with a light vinaigrette or a gooey grilled cheese sandwich. To drink, consider a glass of chilled white wine such as Sauvignon Blanc or a refreshing iced tea.

At Zynahz, our mission is to bring joy and creativity into your kitchen. We hope this Roasted Tomato Basil Soup recipe inspires you to gather your loved ones and share a hearty, homemade meal together. We’d love to hear about your culinary adventures, so be sure to share your results with Zynahz on social media and tag us. Spread the love by sharing this recipe with friends and family, and don’t forget to explore more delightful recipes on our website. Follow us on social media and sign up for our newsletter to stay updated with the latest from Zynahz. Happy cooking!