Introduction
Dive into a bowl of cozy comfort with this Roasted Tomato Basil Soup! With every spoonful, you’ll be sipping on sunshine and savoring the rich, delicious flavors of sweet roasted tomatoes and fresh basil.
Detailed Ingredients with measures
- For the Roasted Tomatoes:
- 3 pounds ripe tomatoes, cut in half
- 1/4 cup olive oil
- 1 tablespoon salt
- 1 1/2 teaspoons freshly ground black pepper
- For the Soup:
- 2 tablespoons butter
- 2 large onions, chopped
- 6 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 (28-ounce) can whole peeled tomatoes
- 4 cups fresh basil leaves, lightly packed
- 1 quart chicken stock
- 1/2 cup whipping cream
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
Directions
1. Preheat your oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 45 minutes and let the flavors dance together.
2. In a large pot, melt butter over medium heat. Sauté onions, garlic, and red pepper flakes until everything is golden and fragrant.
3. Add the roasted tomatoes, canned tomatoes, basil, and chicken stock to the pot. Stir all the goodness together, bring to a boil, then reduce heat and let it simmer for 30 minutes.
4. Purée the soup using a blender or immersion blender until smooth and dreamy. Stir in the whipping cream for that extra velvety touch.
5. Season with additional salt and pepper to taste. Serve hot and enjoy the aroma and warmth of this delightful soup.
Nutritional Information
This soup serves around eight comforting bowls, with each offering approximately:
Calories: 190 kcal
Carbohydrates: 18g
Protein: 5g
Fat: 12g
Sodium: 910mg
Vitamin C: 40% DV
Detailed Directions and Instructions
Step 1: Roasting the Tomatoes
Preheat your oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with 1/4 cup of olive oil, and sprinkle with 1 tablespoon of salt and 1 1/2 teaspoons of freshly ground black pepper. Roast in the preheated oven for 45 minutes, allowing the flavors to meld together.
Step 2: Sauté the Aromatics
In a large pot, melt 2 tablespoons of butter over medium heat. Add 2 large chopped onions, 6 minced garlic cloves, and 1/4 teaspoon of red pepper flakes to the pot. Sauté these ingredients until they are golden and fragrant.
Step 3: Combine Ingredients
Once the onions and garlic are ready, add the roasted tomatoes, 1 (28-ounce) can of whole peeled tomatoes, 4 cups of lightly packed fresh basil leaves, and 1 quart of chicken stock to the pot. Stir well to combine and bring the mixture to a boil. After boiling, reduce the heat and let it simmer for 30 minutes.
Step 4: Blend the Soup
After simmering, purée the soup using a blender or an immersion blender until smooth and creamy. Stir in 1/2 cup of whipping cream to add a velvety texture.
Step 5: Final Seasoning
Taste the soup and season with additional salt and pepper as needed. Serve the soup hot, enjoying the delightful aroma and warmth.
Notes
Serving Size
This recipe serves around eight comforting bowls.
Nutritional Information
Each serving offers approximately 190 calories, 18g carbohydrates, 5g protein, 12g fat, 910mg sodium, and 40% DV of Vitamin C.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 4 days or freeze for longer storage. Reheat gently before serving.
Cook techniques
Roasting Tomatoes
Roasting tomatoes enhances their natural sweetness and adds depth to the flavor. Toss halved tomatoes with olive oil, salt, and pepper, then roast at 400°F (200°C) until caramelized.
Sautéing Aromatics
Sauté onions, garlic, and red pepper flakes in butter until fragrant. This technique builds a flavorful base for the soup.
Simmering
Combine roasted tomatoes, canned tomatoes, basil, and chicken stock and let the mixture simmer for 30 minutes. This allows the flavors to meld and develop.
Puréeing
Use a blender or an immersion blender to purée the soup until smooth. This creates a creamy, velvety texture.
Finishing with Cream
Stir in whipping cream at the end for added richness. This step enhances the soup’s luxurious mouthfeel.
FAQ
Can I use canned tomatoes instead of fresh?
Yes, you can use canned tomatoes; just skip the roasting step and add them directly to the pot.
Is there a vegetarian version of this soup?
Yes, you can substitute chicken stock with vegetable stock to make it vegetarian.
How can I make the soup spicier?
Add more red pepper flakes or incorporate diced jalapeños to increase the heat.
Can this soup be frozen?
Yes, you can freeze the soup. Allow it to cool completely and then store it in airtight containers.
What can I serve with this soup?
Grilled cheese sandwiches, crusty bread, or a fresh salad make great accompaniments.
Conclusion
This Roasted Tomato Basil Soup is a delightful combination of flavors and textures, perfect for any cozy occasion. Enjoy every comforting spoonful!
