There's nothing quite like the comforting warmth of a bowl of homemade tomato soup, especially when it's bursting with the rich, smoky flavor of roasted tomatoes and the bright, herbaceous notes of fresh basil. This isn't your average canned soup; this recipe elevates the classic to new heights with simple ingredients and a surprisingly easy roasting process that unlocks a depth of flavor you won't believe. Forget bland, watery soups – prepare yourself for a vibrant, intensely flavorful experience that will become a new family favorite.
The secret lies in roasting the tomatoes, allowing their natural sweetness to caramelize and concentrate. This simple step transforms ordinary tomatoes into a deeply flavorful base for this incredibly easy soup. Ready to transform humble tomatoes into a culinary masterpiece? Let's dive into the step-by-step process!
Tools Needed
- Oven
- Baking sheet
- Pot
- Blender
Ingredients
- Tomatoes: 2 lbs
- Onion: 1 medium
- Garlic: 4 cloves
- Olive oil: 3 tablespoons
- Salt
- Pepper
- Chicken stock: 2 cups
- Basil: 1/2 cup (packed leaves)
- Heavy whipping cream: 1/2 cup
Step-by-Step Instructions
Step 1. Roast the Vegetables
- Preheat oven to 400°F (204°C).
- In a pan, combine 2 lbs of tomatoes (fresh or thawed frozen), 1 medium chopped onion, and 4 cloves of garlic (skins on).
- Drizzle 3 tablespoons of olive oil over the mixture and toss to coat.
- Spread the mixture on a baking sheet.
- Season generously with salt and pepper.
- Roast in the preheated oven for 25-30 minutes.
- Frozen tomatoes may not brown as much as fresh ones.)
- Remove the roasted garlic cloves from their skins.
Step 2. Simmer the Soup
- Transfer the roasted tomatoes, onions, and garlic to a pot.
- Add 2 cups of chicken stock and 1/2 cup of packed basil leaves.
- Bring the mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes.
Step 3. Blend the Soup
- Blend the soup using an immersion blender or a regular blender in batches. (Be cautious when using a regular blender with hot liquids).
Step 4. Finish and Serve
- Return the blended soup to the pot. Stir in 1/2 cup of heavy whipping cream and heat through for a couple of minutes.
Read more: Italian Zucchini Soup with Parmesan Croutons: A Delicious Recipe
Tips
- If you don’t have frozen tomatoes, use fresh ones. Fresh tomatoes will have a slightly different texture.
- An immersion blender is ideal for blending the soup, but a regular blender works well too.
- If using a regular blender, use a high-quality blender that can handle hot liquids. Be careful if using a glass blender.
Nutrition
- N/A
FAQs
1. Can I use canned tomatoes instead of fresh ones?
While fresh roasted tomatoes offer the best flavor, you can use canned whole peeled tomatoes. Just drain them well before roasting for about 20 minutes to remove excess moisture.
2. How can I make this soup vegan?
Simply omit the Parmesan cheese or substitute it with nutritional yeast for a cheesy flavor. Ensure your vegetable broth is also vegan-friendly.
3. How long will the soup keep in the refrigerator?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will deepen even more after a day or two!
This roasted tomato basil soup recipe is a testament to the magic of simple ingredients transformed by a little time and care. Enjoy the rich, flavorful reward of your efforts – a bowl of sunshine on a chilly day. From start to finish, you'll be amazed at how effortlessly delicious this soup truly is.