Creamy Roasted Tomato and Basil Soup
This creamy roasted tomato and basil soup is a perfect cozy dinner recipe, offering warmth and comfort in every spoonful. You’ll love how simple it is to create this flavorful dish, making it an ideal choice for a comforting evening meal.
Key Ingredients & Substitutions:
- Tomatoes: Use ripe, fresh tomatoes for the best flavor. Canned whole peeled tomatoes work as a substitute if fresh are out of season.
- Fresh Basil: Essential for the classic flavor. Dried basil can be used in a pinch, but fresh is highly recommended.
- Heavy Cream: Adds richness and creaminess. For a lighter option, use half-and-half or evaporated milk.
- Vegetable Broth: Provides the liquid base. You can use chicken broth if preferred.
Ingredients:
Main Ingredients:
- 2 lbs ripe tomatoes, halved
- 1 large onion, quartered
- 4 cloves garlic, peeled
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 cup fresh basil leaves, chopped
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 4
- Calories per serving: Approximately 320 calories
- Tools Needed: Large baking sheet, large pot or Dutch oven, blender (immersion or standing)
Step-by-Step Instructions:
1. Prepare the Vegetables for Roasting
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the halved tomatoes, quartered onion, and peeled garlic cloves with olive oil, dried oregano, salt, and pepper. Spread them in a single layer.
2. Roast the Vegetables
Roast the vegetables for 25-30 minutes, or until they are soft and slightly caramelized. This step deepens the flavor of your soup, making it a truly cozy dinner recipe.
3. Simmer the Soup Base
Carefully transfer the roasted vegetables to a large pot or Dutch oven. Add the vegetable broth. Bring the mixture to a simmer over medium heat.
4. Blend the Soup
Once simmering, remove the pot from the heat. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the hot mixture to a standing blender (working in batches if necessary) and blend until creamy.
5. Finish and Serve
Return the blended soup to the pot over low heat. Stir in the heavy cream and fresh chopped basil. Heat through for a few minutes, but do not boil. Taste and adjust seasonings if needed. Serve hot for a delightful cozy dinner recipe.
Variation Ideas:
- Spicy Kick: Add a pinch of red pepper flakes during the roasting process.
- Extra Herbs: Include a sprig of fresh thyme or rosemary with the roasting vegetables.
- Cheesy Goodness: Stir in a handful of shredded Parmesan cheese at the end for a richer flavor.
- Vegan Option: Substitute heavy cream with full-fat coconut milk or a dairy-free cream alternative.
Storage Instructions:
Store any leftover creamy roasted tomato and basil soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally, until heated through. You can also microwave it in short intervals.
Frequently Asked Questions (FAQ):
- Can you freeze this soup? Yes, you can freeze it. Store it in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- What can you serve with this soup? Crusty bread, grilled cheese sandwiches, or a simple green salad are excellent accompaniments.
- Do you have to roast the tomatoes? Roasting adds a depth of flavor you won’t get otherwise, making it highly recommended for this cozy dinner recipe.
- Can you use canned tomatoes instead of fresh? Yes, use two 28-ounce cans of whole peeled tomatoes, drained, and roast them as instructed.
- Is this soup gluten-free? Yes, this recipe is naturally gluten-free.
- What if you don’t have an immersion blender? You can carefully transfer the soup to a regular blender in batches to blend until smooth.
