Introduction
Creamy Roasted Tomato Basil Soup is a delicious and comforting dish that is perfect for any time of the year. This recipe is unique because it achieves a creamy texture without using any cream, making it a great option for those looking for a lighter version. The roasted tomatoes and fresh basil give this soup a rich and flavorful taste that will leave you wanting more.
The benefits of this recipe are numerous, including its quick preparation time and the fact that it’s made with natural ingredients. The roasted tomatoes are the star of the show, providing a deep and slightly sweet flavor that pairs perfectly with the fresh basil. Whether you’re looking for a healthy lunch or a comforting dinner, this Creamy Roasted Tomato Basil Soup is sure to hit the spot.
In this recipe, we’ll explore the science behind achieving a creamy texture without using cream, and we’ll dive into the world of roasted tomatoes and fresh basil. So, let’s get started and see how we can create this delicious Creamy Roasted Tomato Basil Soup.
Why You’ll Love This Recipe
This recipe is a game-changer for anyone looking for a creamy and delicious soup without the guilt. The roasted tomatoes provide a natural sweetness, while the fresh basil adds a bright and refreshing flavor. The best part? It’s quick and easy to prepare, making it a great option for a weeknight dinner.
The unique feature of this recipe is the use of a potato as a natural thickening agent. This not only adds creaminess to the soup but also provides a boost of fiber and nutrients. The roasted tomatoes and fresh basil are the perfect combination, and when blended together with the potato, they create a smooth and creamy texture that’s hard to resist.
So, if you’re looking for a recipe that’s both healthy and delicious, look no further than this Creamy Roasted Tomato Basil Soup. With its quick preparation time and natural ingredients, it’s the perfect option for anyone looking for a comforting and satisfying meal.
Ingredients
- 2 1/2 pounds Roma tomatoes, halved lengthwise
- 1 1/4 pounds grape tomatoes or cherry tomatoes, halved lengthwise
- 8 cloves garlic, peeled and smashed with the back of a knife
- 3 tablespoons olive oil
- 1 pinch salt
- 1 pinch ground black pepper
- 1 large yellow onion, chopped (optional)
- 1 red bell pepper, deseeded and diced (optional)
- 1 potato, diced
- 3 tablespoons tomato paste
- 4 cups vegetable broth
- 2 cups fresh basil leaves, lightly packed and roughly torn
Ingredient Notes & Substitutions
When it comes to the ingredients, it’s all about using the freshest and highest-quality produce. The roasted tomatoes are the star of the show, so make sure to choose ripe and flavorful tomatoes. The fresh basil is also essential, as it adds a bright and refreshing flavor to the soup.
The potato is used as a natural thickening agent, and it’s a great way to add creaminess to the soup without using cream. If you don’t have a potato, you can substitute it with another starchy vegetable like carrots or zucchini. However, keep in mind that the flavor and texture may be slightly different.
The garlic is also an essential ingredient, as it adds a deep and rich flavor to the soup. You can adjust the amount of garlic to your taste, and you can also use roasted garlic for an even deeper flavor. The olive oil is used to roast the tomatoes and to sauté the onion and potato, so make sure to use a high-quality oil that’s rich in flavor.
Step-by-Step Instructions
- Preheat the oven to 430°F (220°C).
- Arrange the 2 1/2 pounds Roma tomatoes (halved lengthwise), 1 1/4 pounds grape or cherry tomatoes (halved lengthwise), and 8 peeled and smashed garlic cloves on a large baking tray.
- Drizzle the tomatoes and garlic with 2 tablespoons of the olive oil.
- Season generously with 1 pinch of salt and 1 pinch of ground black pepper.
- Roast in the preheated oven for about 25 minutes, or until the tomatoes are soft and slightly charred on top.
- Heat the remaining 1 tablespoon of olive oil in a medium-sized pot or saucepan over medium-high heat while the tomatoes are roasting.
- Add the chopped large yellow onion, diced red bell pepper, and diced potato to the pot.
- Sauté, stirring occasionally, for about 6-7 minutes, until the onion becomes transparent and the outer edges of the potato begin to crisp.
- Stir the 3 tablespoons of tomato paste through the sautéed onion and potato mixture.
- Pour in the 4 cups of vegetable broth and season with an additional pinch of salt.
- Cover the pot and bring the mixture to a boil.
- Reduce the heat to low and simmer for approximately 15 minutes, or until the potato is tender when tested with a fork.
- Add the roasted tomatoes, roasted garlic, and most of the 2 cups of fresh basil leaves (reserving a few for garnish if desired) to the simmering broth.
- Continue to simmer for about 2 minutes, until the basil leaves are just soft.
- Blend the soup directly in the pot using a stick blender until it reaches a smooth consistency.
- Strain the soup through a fine-mesh colander or strainer, if a very smooth texture free of any skins or thick tomato pieces is preferred.
- Serve hot, garnished with the reserved fresh basil leaves.
Visual Guide & Tips
As you’re cooking, make sure to keep an eye on the roasted tomatoes, as they can go from perfectly roasted to burnt in a matter of minutes. The fresh basil should be added towards the end of the cooking time, as it can lose its flavor and aroma if it’s cooked for too long.
The potato should be diced into small pieces, so it cooks evenly and quickly. The garlic should be smashed with the back of a knife, so it releases its flavor and aroma into the soup. The olive oil should be used sparingly, as it can add a rich and flavorful taste to the soup.
As you’re blending the soup, make sure to use a stick blender, as it’s the easiest and most efficient way to get a smooth consistency. If you don’t have a stick blender, you can use a regular blender or a food processor, but be careful not to over-blend the soup, as it can become too thin.
Expert Tips & Troubleshooting
One of the most common mistakes people make when making Creamy Roasted Tomato Basil Soup is over-roasting the tomatoes. This can result in a bitter flavor and a dry texture, so make sure to keep an eye on the tomatoes as they’re roasting.
Another common mistake is not using enough fresh basil. The basil is what gives the soup its bright and refreshing flavor, so make sure to use a generous amount. You can also add other herbs like parsley or thyme to give the soup a unique flavor.
If you find that your soup is too thin, you can add more potato or tomato paste to thicken it. If it’s too thick, you can add more vegetable broth or water to thin it out. The key is to find the perfect balance of flavors and textures, so don’t be afraid to experiment and adjust the recipe to your taste.
Some other tips to keep in mind include using high-quality ingredients, like fresh tomatoes and extra-virgin olive oil. These will give your soup a rich and flavorful taste that’s hard to resist. You should also make sure to season the soup generously, as this will bring out the flavors of the ingredients and add depth to the dish.
In terms of troubleshooting, some common issues include a soup that’s too bland or too salty. If your soup is too bland, you can add more garlic, onion, or herbs to give it more flavor. If it’s too salty, you can add more vegetable broth or water to dilute the saltiness.
Another issue that people may encounter is a soup that’s too thick or too thin. If your soup is too thick, you can add more vegetable broth or water to thin it out. If it’s too thin, you can add more potato or tomato paste to thicken it. The key is to find the perfect balance of flavors and textures, so don’t be afraid to experiment and adjust the recipe to your taste.
Storage & Freezing
Creamy Roasted Tomato Basil Soup can be stored in the fridge for up to 3 days or frozen for up to 3 months. To freeze the soup, simply let it cool to room temperature, then transfer it to a freezer-safe container or bag. When you’re ready to eat it, simply thaw the soup overnight in the fridge, then reheat it on the stovetop or in the microwave.
Some tips to keep in mind when storing and freezing the soup include making sure to label the container or bag with the date and contents, so you can easily keep track of how long it’s been stored. You should also make sure to store the soup in airtight containers, as this will help to preserve the flavors and textures of the ingredients.
In terms of reheating the soup, you can simply reheat it on the stovetop or in the microwave. If you’re reheating it on the stovetop, make sure to stir the soup constantly, as this will help to prevent it from burning or sticking to the bottom of the pan. If you’re reheating it in the microwave, make sure to heat it in short intervals, stirring between each interval, until the soup is hot and steaming.
FAQs
Here are some frequently asked questions about Creamy Roasted Tomato Basil Soup:
Q: Can I freeze the soup?
A: Yes, you can freeze the soup for up to 3 months. Simply let it cool to room temperature, then transfer it to a freezer-safe container or bag.
Q: What can I use instead of potato for thickening?
A: You can use other starchy vegetables like carrots or zucchini, but keep in mind that the flavor and texture may be slightly different.
Q: Can I add cream or Parmesan to the soup for extra richness?
A: Yes, you can add cream or Parmesan to the soup for extra richness, but keep in mind that this will add extra calories and fat.
Q: Can I use fresh tomatoes instead of roasted tomatoes?
A: Yes, you can use fresh tomatoes instead of roasted tomatoes, but keep in mind that the flavor and texture may be slightly different. Roasting the tomatoes brings out their natural sweetness and adds a depth of flavor to the soup.
Q: Can I make the soup in a slow cooker?
A: Yes, you can make the soup in a slow cooker. Simply sauté the onion and garlic, then add all the ingredients to the slow cooker and cook on low for 3-4 hours.
Q: Can I serve the soup with grilled cheese or crackers?
A: Yes, you can serve the soup with grilled cheese or crackers for a delicious and comforting meal. The Creamy Roasted Tomato Basil Soup is also great with a side of crusty bread or a green salad.
Nutritional Information
Here is the approximate nutritional information for Creamy Roasted Tomato Basil Soup:
Calories: ~180 kcal
Protein: ~6g
Carbs: ~25g
Fat: ~8g
Fiber: ~6g
Sugar: ~12g
This nutritional information is approximate and may vary depending on the specific ingredients and portion sizes used.
Conclusion
Creamy Roasted Tomato Basil Soup is a delicious and comforting dish that’s perfect for any time of the year. With its rich and flavorful taste, it’s a great option for a healthy lunch or dinner. The roasted tomatoes and fresh basil give this soup a unique and delicious flavor that’s hard to resist.
So, if you’re looking for a recipe that’s both healthy and delicious, look no further than this Creamy Roasted Tomato Basil Soup. With its quick preparation time and natural ingredients, it’s the perfect option for anyone looking for a comforting and satisfying
Creamy Roasted Tomato Basil Soup (No Cream)
Ingredients
Method
- Preheat the oven to 430°F (220°C).
- Arrange the 2 1/2 pounds Roma tomatoes (halved lengthwise), 1 1/4 pounds grape or cherry tomatoes (halved lengthwise), and 8 peeled and smashed garlic cloves on a large baking tray.
- Drizzle the tomatoes and garlic with 2 tablespoons of the olive oil.
- Season generously with 1 pinch of salt and 1 pinch of ground black pepper.
- Roast in the preheated oven for about 25 minutes, or until the tomatoes are soft and slightly charred on top.
- Heat the remaining 1 tablespoon of olive oil in a medium-sized pot or saucepan over medium-high heat while the tomatoes are roasting.
- Add the chopped large yellow onion, diced red bell pepper, and diced potato to the pot.
- Sauté, stirring occasionally, for about 6-7 minutes, until the onion becomes transparent and the outer edges of the potato begin to crisp.
- Stir the 3 tablespoons of tomato paste through the sautéed onion and potato mixture.
- Pour in the 4 cups of vegetable broth and season with an additional pinch of salt.
- Cover the pot and bring the mixture to a boil.
- Reduce the heat to low and simmer for approximately 15 minutes, or until the potato is tender when tested with a fork.
- Add the roasted tomatoes, roasted garlic, and most of the 2 cups of fresh basil leaves (reserving a few for garnish if desired) to the simmering broth.
- Continue to simmer for about 2 minutes, until the basil leaves are just soft.
- Blend the soup directly in the pot using a stick blender until it reaches a smooth consistency.
- Strain the soup through a fine-mesh colander or strainer, if a very smooth texture free of any skins or thick tomato pieces is preferred.
- Serve hot, garnished with the reserved fresh basil leaves.