Roasted Tomato Basil Soup
This Creamy Roasted Tomato Soup is a heartwarming bowl of comfort, perfect for any season. Made with roasted tomatoes and infused with the gentle flavors of sautéed onions and garlic, it's a homemade delight that brings a gourmet touch to your dinner table.
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Servings: 8 servings
Ingredients
- 2 lbs (1 kg) of Roma tomatoes, halved
- 1 (1) large onion, finely chopped
- 4 (4) garlic cloves, minced
- 3 tablespoons (3 tablespoons) olive oil, divided
- Salt and pepper to taste
- 4 cups (1 l) chicken or vegetable broth
- ¼ cup (6 g) fresh basil leaves, chopped
- 1 teaspoon (1 teaspoon) sugar, optional
- ½ teaspoon (½ teaspoon) baking soda, optional, to reduce acidity
- ½ cup (125 ml) heavy cream, optional, for creaminess
- Fresh basil leaves, for garnish
Instructions
Roasting the Tomatoes:
- Preheat the oven to 400°F (200°C).
- Place the halved tomatoes on a baking sheet.
- Drizzle with 2 tablespoons olive oil, and season with salt and pepper.
- Roast for 25-30 minutes or until tomatoes are soft and slightly caramelized.
Sautéing the Onions and Garlic:
- While the tomatoes are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion and garlic and sauté gently until soft and translucent, about 5-7 minutes. Continue to cook them for a further 5 minutes until they start to caramelize.
Making the Soup:
- Add the roasted tomatoes and broth to the pot with the onions and garlic.
- Bring to a simmer over medium heat and cook for 10 minutes.
- Stir in the chopped basil, sugar (if using), and baking soda (if using).
- Use an immersion blender or regular blender to puree the soup until smooth.
- Return to the heat and stir in the heavy cream (if using). Cook for an additional 5 minutes, or until heated through.
- Adjust seasoning as needed and serve hot, garnished with fresh basil leaves.
Notes
- Tomato Choice: Different tomato varieties, such as beefsteak or cherry tomatoes, can be used.
- Vegan Options: For a vegan version, use vegetable broth and substitute heavy cream with a vegan alternative.
- Acidity Adjustment: Adding a small pinch of baking soda can balance the flavor if the soup is too acidic.
- Freezing: Soup can be frozen for up to 3 months. Thaw and reheat gently.
Serving Suggestions: Perfect with grilled cheese sandwiches or a crisp salad.
Nutrition
Calories: 133kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 17mg | Sodium: 549mg | Potassium: 311mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1454IU | Vitamin C: 17mg | Calcium: 28mg | Iron: 0.4mg
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