Roasted Tomato Basil Soup
Introduction
There’s something just so comforting about a warm bowl of roasted tomato soup, isn’t there? This isn’t just any tomato soup—this is a made-with-love dish featuring cute little cherry tomatoes, sweet onions, and a garlic punch that’ll knock your socks off. I remember the first time I made this soup; my kitchen looked like a mini tornado had swept through it, but the aroma was so heavenly that I didn’t even care! Let’s get you started on crafting this cozy delight.
Detailed Ingredients with measures
2 pints cherry tomatoes, halved
1 small yellow onion, quartered
6 cloves garlic, peeled
3 tablespoons olive oil
Salt and pepper, to taste
1/2 teaspoon red pepper flakes (optional)
4 cups vegetable broth
1/4 cup fresh basil leaves, chopped
1/2 cup heavy cream or coconut milk (optional for creamier soup)
Prep Time
Now, let’s get our hands dirty! Prepping this soup will take about 10-15 minutes. Just enough time to (maybe) sip a little wine if you’re feeling fancy. Grab those pretty cherry tomatoes, halve them, and toss the onions and garlic onto your baking sheet too! Don’t stress about the mess—it’s all part of the process. Come on, embrace it!
Cook Time, Total Time, Yield
Once everything is nicely arranged on the baking sheet and generously drizzled with olive oil, sprinkle on some salt, pepper, and, if you’re feeling adventurous, those red pepper flakes. Roast them in a preheated oven at 425°F (220°C) for about 25-30 minutes. The mingling scents of roasted garlic and sweet tomatoes will wrap around you like a warm hug. Total cooking time is about 40 minutes to an hour, and this recipe serves around 4 to 6 bowls of pure bliss. Perfect for sharing—or hoarding all to yourself! You do you.
Once the veggies come out of the oven, let them rest and cool for a bit while you marvel at your culinary creation. You might spill a little broth when transferring to the pot, but who’s judging? Blend it until it’s smooth and silky, adding in that glorious fresh basil and, optionally, some cream or coconut milk for that rich finishing touch. Taste and adjust the seasoning because it’s your soup, after all!
Final step? Serve it hot in a cozy bowl, maybe sprinkle on a bit more basil if you’re feeling fancy, and take a moment to relish your kitchen victory. Because honestly, isn’t that what it’s all about? Enjoy every bite, my friend! You’ve earned it.
Detailed Directions and Instructions
Preheat the Oven
Set your oven to 425°F (220°C) and let it warm up while you prepare the ingredients. This is the perfect temperature to caramelize those yummy tomatoes!
Prepare the Vegetables
Take your cherry tomatoes and halve them. Quarter that small yellow onion and peel the garlic cloves. Look at that vibrant color—they’re going to make your soup pop!
Season and Toss
Spread the halved tomatoes, quartered onion, and peeled garlic on a large baking sheet. Now, drizzle 3 tablespoons of olive oil over everything. Don’t skimp on the seasoning! Sprinkle salt, pepper, and if you’re feeling spicy, add the red pepper flakes. Toss it all together—get your hands in there if you want! Make sure every piece is coated evenly in the oil and spices.
Roast the Vegetables
Pop the baking sheet into your preheated oven. Set a timer for 25-30 minutes. You’re looking for those tomatoes to be soft and a little caramelized. The aroma is going to be incredible, trust me!
Cool and Transfer
Once roasted, carefully remove the baking sheet from the oven and let it cool for a few minutes. Try not to burn your hands! Transfer those glorious roasted veggies to a large pot.
Add Vegetable Broth
Pour in 4 cups of vegetable broth. Now, bring it to a boil over medium-high heat. Once it’s bubbling away, lower the heat and let it simmer for about 10 minutes. This will let all those flavors mingle and develop!
Blend the Soup
Here comes the fun part! If you have an immersion blender, go ahead and blend it right in the pot until smooth. If not, carefully transfer the soup in batches to a blender. Be cautious; hot soup can splash!
Add the Basil
Return the pureed soup back to the pot and stir in 1/4 cup of chopped fresh basil. Should we talk about how great it smells? Just wait!
Optional Creaminess
If you want a creamier texture, add 1/2 cup of heavy cream or coconut milk now. Stir gently to combine and then heat it up until it’s warmed through. Remember, don’t let it boil now!
Final Seasoning
Give your soup a taste. Need more salt or pepper? Adjust it to your liking.
Serve Hot
Dish up the soup while it’s hot and feel free to garnish with extra basil leaves if you want to dress it up a bit. Enjoy every spoonful of this deliciousness!
Notes
Storage
This soup keeps well in the fridge for a few days. Just store in an airtight container.
Freezing
You can also freeze the soup! Just let it cool completely before transferring it to freezer-safe containers.
Serving Suggestions
Serve with crusty bread or a simple salad for a complete meal.
Cook techniques
Roasting
Roasting the cherry tomatoes, onion, and garlic at a high temperature (425°F) is key for unlocking deep, caramelized flavors. This step took my soup to a whole new level—there’s nothing like that sweet yet savory pop from roasted tomatoes. Just watch the oven closely because sometimes those little tomatoes can go from perfectly caramelized to slightly burnt faster than you’d think! Don’t skip tossing them in olive oil and seasoning beforehand; it helps everything roast evenly and not dry out.
Blending
Once everything’s softened and fragrant from roasting, pureeing the soup until smooth is where the magic happens. I use an immersion blender most days because it’s less messy and fast, but careful if you’re transferring hot soup to a blender—the steam can cause splatters (a classic kitchen oops moment!). Blend in batches if needed and don’t rush it, a velvety texture really makes this soup shine.
Simmering
After roasting and blending, simmering your soup with vegetable broth lets all the flavors meld together beautifully. I usually let it bubble gently for about 10 minutes, which helps balance out the brightness of the roasted ingredients. Just keep an eye on the heat to avoid boiling, especially if you plan to add cream later.
Adding Cream or Coconut Milk
For that extra cozy touch, stirring in heavy cream or coconut milk makes the soup luxuriously smooth and rich. I usually add this last and warm it through gently—boiling after adding cream can cause curdling, which is a kitchen fail I’ve learned to avoid the hard way. If you want to keep things lighter, feel free to skip it; the roasted flavors hold their own just fine.
FAQ
Can I use other types of tomatoes instead of cherry tomatoes?
Absolutely! Regular tomatoes will work but might need longer roasting to break down since they’re usually bigger and less sweet than cherry tomatoes. Just keep an eye on them so they don’t get too mushy or dry.
What if I don’t have fresh basil—can I use dried instead?
Dried basil won’t have quite the same punch or fragrance, but you can add it during the simmering step. Use about 1 teaspoon dried basil. Fresh basil stirred in at the end brings that bright, herbal lift, so if you can get some, it’s totally worth it.
Is it okay to skip the red pepper flakes?
Definitely! The red pepper flakes add a little kick, but if you’re not into spicy or cooking for kids, feel free to leave them out. The soup still tastes fantastic without the heat.
Can I prepare this soup ahead of time?
Yes, and it actually tastes better the next day once all those roasted flavors have mingled overnight. Store it in an airtight container in the fridge for up to 3 days. When reheating, stir gently and add a splash of broth or cream if it’s thickened too much.
What’s the best way to reheat this soup without curdling the cream?
Reheat gently over low heat, stirring frequently. Don’t let it come to a full boil once the cream or coconut milk’s in—just warm it through to keep that silky texture. If it’s too thick, a little extra broth helps loosen things up.
Conclusion
After a satisfying journey of roasting, blending, and savoring, this roasted cherry tomato soup stands as a testament to the beauty of simple, fresh ingredients. It’s the kind of dish that warms both your heart and your kitchen on a chilly evening. The sweetness of the roasted tomatoes, the gentle hum of garlic, and that whisper of basil come together in a symphony of flavors that truly comfort the soul. And let’s be real: the option to add a dollop of heavy cream or coconut milk? That’s just a big hug in a bowl. So whether you’re whipping it up for a cozy night in or serving it to friends during a gathering, you can’t go wrong here. Just remember, cooking is about enjoying the process as much as it is about the end result. Don’t stress too much if things don’t go exactly as planned—after all, a little kitchen chaos just adds to the flavor of life.
Tomato Basil Pasta
Why not use your delicious roasted cherry tomatoes from this recipe to create a vibrant pasta dish? Toss cooked pasta with the tomatoes, sautéed garlic, fresh basil, and a splash of olive oil for a quick meal that feels fancy.
Stuffed Peppers
Mix the roasted tomatoes with cooked rice or quinoa, black beans, and spices to create a flavorful stuffing for bell peppers. Bake them until the peppers are tender, and you’ve got a hearty dish that’s sure to impress.
Shakshuka
Take your roasted soup as a base for a luscious shakshuka. Just add poached eggs right into the heated soup, letting the yolks create a rich sauce. Serve with crusty bread—you’ll be in breakfast heaven!
Tomato and Avocado Toast
For a quick snack or light meal, spread the roasted tomatoes on toasted bread, top with smashed avocado, a sprinkle of salt, and maybe some feta cheese if you’re feeling adventurous. You’ll never want to go back to plain avocado toast again.
Chilled Tomato Soup
Let’s not forget about enjoying your roasted soup cold! Blend in some chilled vegetable broth after your initial cooking, and garnish with diced cucumbers and a drizzle of olive oil. It’s a refreshing treat on hot days.
Grilled Cheese Pairing
Can you even think of a better match for your soup than a crispy grilled cheese sandwich? Use your favorite cheese, and for a twist, add some pesto or crunchy pickles inside the sandwich for an unexpected kick.
There you go! The possibilities are endless when it comes to using these enticing ingredients in different combinations. Happy cooking!
