Creamy Roasted Tomato Soup with Basil Recipe

Introduction

Creamy Roasted Tomato Soup with Basil is the perfect comfort food for a chilly day. This rich and creamy soup is made with roasted tomatoes, fresh basil, and heavy cream, giving it a deep and satisfying flavor. The key ingredients in this recipe, including roasted tomatoes, fresh basil, and heavy cream, come together to create a truly comforting and delicious meal.

The smell of roasted tomatoes and fresh basil fills the air, making your mouth water in anticipation. The first spoonful is like a warm hug, with the creamy texture and the sweetness of the tomatoes balancing out the acidity. It’s a truly comforting experience that will leave you feeling cozy and satisfied.

In this recipe, we’ll explore the magic of combining roasted tomatoes with heavy cream and fresh basil, creating a flavor profile that’s both rich and refreshing. So, let’s dive into the world of Creamy Roasted Tomato Soup with Basil and discover the secrets to making this delicious dish.

Why You’ll Love This Roasted Tomato Soup Recipe

This recipe is a comfort food lover’s dream come true. The combination of roasted tomatoes, heavy cream, and fresh basil creates a unique and delicious flavor profile that’s sure to become a favorite. The best part is that it’s easy to make and can be customized to suit your taste preferences.

The comfort food aspect of tomato soup is undeniable, and the addition of roasted tomatoes and heavy cream takes it to a whole new level. The smoky flavor of the roasted tomatoes pairs perfectly with the creamy texture of the heavy cream, creating a truly indulgent experience.

Whether you’re looking for a quick and easy meal or a special treat for a chilly evening, this Creamy Roasted Tomato Soup with Basil recipe is sure to hit the spot. So, let’s get started and explore the world of creamy, dreamy soups! If you’re interested in more soup recipes, be sure to check out our collection.

Ingredients

3 pounds plum or Roma tomatoes
1 large sweet onion
1 head garlic (10-14 cloves)
3 tablespoons olive oil
32-ounce vegetable broth
1 bay leaf
2 fresh rosemary sprigs (or 1 teaspoon dried rosemary)
1 teaspoon smoked paprika
½ cup heavy cream
¼ cup fresh chopped basil leaves
1 tablespoon granulated sugar (optional, to reduce acidity)
Salt and pepper (to taste)

Ingredient Notes & Substitutions

When it comes to choosing the best tomatoes for this recipe, plum or Roma tomatoes are the way to go. These varieties are sweeter and have less water content than other types of tomatoes, making them perfect for roasting. Research from the USDA Agricultural Research Service has shown that tomatoes contain beneficial compounds like lycopene that may provide health benefits. If you can’t find plum or Roma tomatoes, you can substitute with other varieties, but keep in mind that the flavor and texture may vary.

For the heavy cream, you can substitute with vegan cashew cream or other non-dairy alternatives if you’re looking for a dairy-free option. However, keep in mind that the flavor and texture may be slightly different. Using fresh basil is also crucial for the best flavor, as it adds a bright and refreshing note to the soup. When using fresh basil, be sure to chop it just before adding it to the soup to preserve its flavor and aroma.

In addition to the main ingredients, the smoked paprika adds a deep, smoky flavor to the soup, while the bay leaf and rosemary provide a subtle, herbaceous note. According to Healthline, paprika contains several nutrients that may boost eye health and help decrease cholesterol levels. The garlic adds a pungency that balances out the sweetness of the tomatoes, creating a truly balanced flavor profile.

Equipment Needed

To make this recipe, you’ll need a few pieces of equipment, including a large rimmed baking sheet, a blender or immersion blender, and a 5-6 quart pot. The baking sheet is perfect for roasting the tomatoes and onions, while the blender or immersion blender is necessary for pureeing the soup to a smooth consistency. The 5-6 quart pot is ideal for simmering the soup and allowing the flavors to meld together.

Step-by-Step Instructions

Preheat the oven to 425 degrees F. Set out a large rimmed baking sheet.
Prepare the vegetables: Cut the 3 pounds plum or Roma tomatoes in half. Cut the 1 large sweet onion into large wedges, keeping the peels on. Cut off the top of the 1 head garlic (10-14 cloves) to expose the cloves.
Arrange the halved tomatoes, onion wedges (skin-side-down), and the head of garlic on the prepared baking sheet.
Drizzle generously with 3 tablespoons olive oil, then season liberally with salt and pepper (to taste).
Roast in the preheated oven for 35-45 minutes, until the tomatoes are very soft and the onions are crispy around the edges.
Remove the baking sheet from the oven. Carefully remove the papery charred onion skins and garlic skins from the roasted vegetables.
Transfer the roasted tomatoes, onion, and garlic, along with any accumulated juices from the baking sheet, into a blender.
Puree the mixture until it is smooth. (For safety, place a dish towel over the blender lid when blending hot contents).
Pour the pureed tomato mixture into a 5-6 quart pot set over medium heat.
Stir in the 32-ounce vegetable broth, 1 bay leaf, 2 fresh rosemary sprigs (or 1 teaspoon dried rosemary), and 1 teaspoon smoked paprika.
Bring the soup to a simmer, then reduce heat and continue to simmer uncovered for 20 minutes, stirring occasionally.
Remove the rosemary sprigs and bay leaf from the soup using tongs.
Stir in ½ cup heavy cream and ¼ cup fresh chopped basil leaves.
Taste the soup and adjust seasoning with salt and pepper (to taste) as needed. If the soup tastes too acidic, stir in 1 tablespoon granulated sugar.
Serve warm. Consider serving with some crusty bread or homemade sandwich bread for a comforting meal.

Visual Guide & Tips

As you roast the tomatoes and onions, you’ll notice the aroma of caramelized vegetables filling the air. The tomatoes will be soft and slightly charred, while the onions will be crispy around the edges. When blending the soup, be sure to place a dish towel over the blender lid to prevent hot contents from splashing out.

When simmering the soup, you’ll notice the flavors melding together, creating a rich and creamy texture. The heavy cream adds a luxurious touch, while the fresh basil adds a bright and refreshing note. Be sure to stir occasionally to prevent the soup from sticking to the bottom of the pot.

Expert Tips & Troubleshooting

One of the most common mistakes when making this recipe is over-blending the soup, resulting in a thin and unappetizing texture. To avoid this, be sure to blend the soup in batches, if necessary, and stop blending as soon as the desired consistency is reached.

Another common issue is not adjusting for acidity, especially if using certain types of tomatoes. To fix this, simply stir in a little granulated sugar to balance out the flavor. You can also add a pinch of salt to bring out the flavors and balance out the acidity.

In addition to these tips, here are a few more to keep in mind:

Use summer-fresh tomatoes for the best flavor.
Add pasta shapes for a heartier meal.
Serve with grilled cheese or crusty bread for a comforting meal.

Storage & Freezing

This soup is best served fresh, but you can store leftovers in the fridge for up to 4 days. Unfortunately, due to the heavy cream, this soup is not suitable for freezing. If you want to make it ahead of time, you can roast the tomatoes and onions, then store them in the fridge for up to 2 days before completing the recipe.

Frequently Asked Questions (FAQ)

Here are some common questions about this recipe:

Can I freeze this soup?: No, due to the heavy cream.
How can I make this vegan?: Replace heavy cream with vegan cashew cream.
What’s the best type of tomato to use?: Roma or plum tomatoes for their sweetness.
Can I add other ingredients to the soup?: Yes, you can add cooked pasta, grilled chicken, or other vegetables to make the soup more substantial.
How do I adjust the seasoning?: Taste the soup and adjust the seasoning with salt, pepper, and sugar as needed.
Can I make this soup in a slow cooker?: Yes, you can make this soup in a slow cooker. Simply roast the tomatoes and onions, then transfer them to the slow cooker with the remaining ingredients and cook on low for 2-3 hours.

Nutritional Information (Approximate)

Here is the nutritional information for this recipe:

Calories: 309 kcal
Carbohydrates: 27g
Protein: 4g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 41mg
Sodium: 943mg
Potassium: 938mg
Fiber: 5g
Sugar: 18g
Vitamin A: 4080 IU
Vitamin C: 51mg
Calcium: 73mg
Iron: 1mg

Conclusion

Creamy Roasted Tomato Soup with Basil is a truly comforting and delicious meal that’s perfect for any time of the year. With its rich and creamy texture, sweet and tangy flavor, and fresh and herbaceous notes, this soup is sure to become a favorite. So, go ahead and give it a try, and don’t forget to share your creations with me on social media using the hashtag #EvasRecipes! For more delicious and easy-to-make recipes, be sure to check out our creamy chicken gnocchi soup recipe.

Did you make this? Pin it on Pinterest or tag me on Instagram @EvasRecipes! I’d love to see your creations and hear your feedback. Happy cooking, and I’ll see you in the next recipe!