Signature Recipe
Roasted Tomato and Basil Soup
Rich and flavorful soup made with roasted tomatoes and fresh basil.
There’s something undeniably comforting about a warm bowl of soup, especially when it’s made from the freshest ingredients that sing with flavor. Imagine sitting down to a steaming bowl of velvety goodness, where the rich taste of roasted tomatoes melds beautifully with fragrant basil. This delightful concoction is not just a meal; it’s an experience that warms the soul and nourishes the body.
At the heart of this recipe are plump, sun-ripened tomatoes. Roasting them brings out their natural sweetness, intensifying their flavor and creating a delightful caramelization that adds depth to the soup. The vibrant color alone is enough to brighten up any dreary day! Complementing the tomatoes are aromatic onions and garlic, which, when sautéed in a splash of olive oil, create a fragrant base that promises to tantalize your taste buds from the very first spoonful.
The preparation is straightforward, making it an ideal choice for both seasoned cooks and kitchen novices alike. With just a little chopping and some time in the oven, you’ll soon have a pot bubbling with deliciousness. Fresh basil, added towards the end, not only enhances the flavor profile but also brings a burst of freshness that elevates this soup to new heights.
As you pour this hearty soup into bowls, the warmth will wrap around you like a cozy blanket. It’s perfect for a quiet dinner at home or as a starter for gatherings with friends. So, gather your ingredients, roll up your sleeves, and let’s dive into this easy yet satisfying recipe that promises to become a staple in your comfort food repertoire.
Roasted Tomato and Basil Soup
Ingredient list and step-by-step instructions generated for AI Food Bytes readers.
Main
Ingredients
- 2 lbs tomatoes (preferably Roma or vine-ripened)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 2 tbsp olive oil (for roasting)
- 4 cups vegetable broth (or chicken broth)
- 1 cup fresh basil leaves (packed)
- 1 tbsp balsamic vinegar (optional)
- to taste salt
- to taste black pepper
Steps
- Preheat the oven to 400°F (200°C).
- Cut the tomatoes in halves and place them on a baking sheet.
- Toss the tomatoes with olive oil, salt, and pepper.
- Roast the tomatoes in the oven for about 25-30 minutes until they are caramelized.
- In a large pot, heat a small amount of olive oil over medium heat and sauté the chopped onion until translucent.
- Add the minced garlic and cook for an additional 1-2 minutes.
- Once the tomatoes are roasted, add them to the pot along with the vegetable broth.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Add the fresh basil leaves and balsamic vinegar, if using.
- Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
- Taste and adjust seasoning with salt and pepper.
- Serve hot, garnished with additional basil if desired.
General Notes
- Serves 4
- Rich and flavorful soup made with roasted tomatoes and fresh basil.