- Tomato soup recipe
- Roasted tomato soup
- Creamy tomato basil soup
- Homemade tomato soup
- Balsamic vinegar flavor
- Red bell pepper soup
- Roasted vegetable soup
- Italian seasoning in soup
- Vegetable broth base
- Tomato soup with balsamic vinegar
- Easy tomato soup recipe
- Roasting vegetables for soup
- Soup garnish with basil
- Creamy soup with milk
- Soup and sandwich pairing
- Tomato bisque
- Soup consistency adjustment
- Tomato soup with garlic and onion
- Healthy soup recipe
- Comforting winter soup
- Blender soup preparation
- Roasted tomato flavors
- Soup serving suggestions
- Almond milk in soup
- Soy milk in recipes
- Health benefits of tomatoes in soup
- Role of balsamic vinegar in enhancing soup flavor
- Advantages of roasting vegetables for soup
- Nutritional benefits of red bell peppers in recipes
- Importance of Italian seasoning in soups
- Different milk options for creamy soups
- Creative soup garnish ideas
- Relationship between roasted vegetables and soup texture
- Soup pairing ideas for grilled cheese sandwiches
- Effect of different seasonings on soup taste
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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.
Why You'll Love This Roasted Tomato Basil Soup
- Savour the Flavours: Indulge in the rich taste of Roasted Tomato Basil Soup, featuring the sweetness of balsamic-roasted tomatoes and red bell peppers, perfectly balanced with aromatic seasonings.
- Comfort in Every Spoonful: Experience warmth and comfort with each creamy bite of this soup, enhanced by the creamy texture and delicate undertones of fresh basil.
- Gourmet Yet Approachable: Impress your taste buds with this gourmet-inspired dish that’s surprisingly easy to make. Roasting and blending the vegetables creates an elevated flavor profile without the complexity.
- Ideal Pairing: Elevate your dining experience by serving this Roasted Tomato Basil Soup alongside perfectly melted grilled cheese sandwiches, a combination that epitomizes comfort and indulgence.
Ingredients Needed
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)
How To Make Roasted Tomato Basil Soup
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! 🙂
Notes + Tips for Roasted Tomato Basil Soup
- Tomato Selection: Use ripe Roma tomatoes for optimal flavour and sweetness in the soup.
- Freezing Option: If desired, freeze the soup (without the milk/cream) for up to 3 months. Thaw and reheat while gradually adding the milk/cream to restore the desired consistency.
- Consistency Control: Adjust the vegetable broth amount to achieve your preferred soup thickness.
- Spice Substitutions: Feel free to swap Italian seasoning with your favorite herbs like thyme, oregano, or rosemary.
- Elevate Flavour with Balsamic Roasting: Transform ingredients by generously drizzling veggies with balsamic vinegar pre-roasting. This infusion adds a sweet-tangy dimension that elevates the soup’s richness and complexity.
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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! 🙂
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