Roasted Tomato Basil Soup
Indulge in the comforting embrace of Roasted Tomato Basil Soup, a culinary masterpiece that marries the rich flavours of roasted vegetables and fragrant basil. This recipe transforms simple ingredients into a velvety symphony of taste and texture. Blended into a silky consistency and enriched with your choice of creamy milk, this soup is a luxurious treat for the senses. Garnished with fresh basil leaves, it's an ideal comfort dish on its own or elevated with the classic companion of grilled cheese sandwiches. Ideal for cooler days or whenever you crave a wholesome bowl of goodness.
Ingredients
- 3 lbs Roma Tomatoes, halved
- 1 Large onion, chopped
- 2 Garlic Heads, peeled
- 2 Red Bell Pepper, seeded and chopped
- 3 Tablespoons Olive Oil
- 2 Tablespoons Balsamic Vinegar
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1 Teaspoon Italian Seasoning
- 4 Cups Vegetable Broth
- 1/2 Teaspoon Sugar, Garlic Powder, Onion Powder, Salt, and Black Pepper, (each)
- 1 Cup Milk or Cream of Choice (whole milk, almond milk, or soy milk)
- Fresh Basil Leaves, chiffondade, for garnish
- Grilled Cheese Sandwiches, for serving (optional but highly recommended)
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the Roma tomatoes and remove the seeds. Peel and chop the onion and red bell peppers into large pieces. Chop the top off of the garlic heads.
- Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper or aluminum foil. Drizzle the olive oil and balsamic vinegar over the vegetables, then sprinkle with salt, black pepper, and Italian seasoning. Toss well to coat all the vegetables evenly with the oil and seasonings.
- Roast the vegetables in the preheated oven for 30-35 minutes or until they are soft and slightly charred.
- Remove the roasted vegetables from the oven and transfer them to a blender or food processor. Blend the vegetables until you achieve a smooth consistency. If needed, do this in batches. Pour the blended mixture into a large pot on the stove.
- Place the pot with the blended mixture over medium heat. Add the vegetable broth to the pot and stir well to combine. Bring the mixture to a light simmer and let it cook for about 10-15 minutes, stirring occasionally.
- Now, add the sugar, garlic powder, onion powder, salt, and pepper to the soup. Adjust the seasonings according to your taste preferences. Stir in the milk of your choice to achieve a creamy consistency. Let the soup simmer for an additional 5 minutes.
- Ladle the roasted tomato soup into individual serving bowls. Garnish each bowl with fresh basil leaves. Optionally, serve the soup with grilled cheese sandwiches on the side. Enjoy! :)
Video
Nutrition
Calories: 300kcal
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