As the days get cooler and evenings grow longer, there’s nothing more inviting than a bowl of homemade soup to warm up your night. One standout dish that perfectly captures the flavors of the season is a Slow-Roasted Tomato and Basil Soup. This recipe takes the humble tomato and elevates it to a rich, savory delight that pairs well with fresh bread or a grilled cheese sandwich.
Why Slow-Roast Tomatoes?
The secret to the deep, robust flavor of this soup lies in slow-roasting the tomatoes. Roasting intensifies their natural sweetness, enhancing their umami characteristics and adding a subtle caramelized note that transforms the entire dish. When combined with aromatic garlic, tender onions, and the fresh brightness of basil, this soup becomes an unforgettable meal that’s easy to make yet feels gourmet.
Ingredients You’ll Need
- 2 pounds ripe tomatoes, halved
- 1 large onion, chopped
- 4 cloves garlic, peeled
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 4 cups vegetable broth
- 1 cup fresh basil leaves
- 1 teaspoon sugar
- 1 cup heavy cream (optional, for a richer texture)
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C).
- Arrange the vegetables: Place the halved tomatoes, chopped onion, and peeled garlic cloves on a baking sheet. Drizzle with olive oil and season generously with salt and pepper.
- Roast for 30-35 minutes or until the tomatoes are soft and slightly caramelized.
- Transfer to a pot: Carefully move the roasted vegetables to a large pot and add the vegetable broth and basil leaves.
- Simmer for 20 minutes to allow the flavors to meld.
- Blend to perfection: Use an immersion blender to puree the soup until smooth. If a creamier texture is preferred, stir in the heavy cream.
- Season and adjust: Taste and adjust with additional salt, pepper, or sugar as needed.
- Serve warm: Garnish with fresh basil and enjoy alongside your favorite bread.
Tips for Making the Perfect Tomato and Basil Soup
- Choose the right tomatoes: Opt for ripe, juicy tomatoes to ensure maximum flavor.
- Add a touch of sugar: If your tomatoes are slightly tangy, the teaspoon of sugar balances the acidity perfectly.
- Cream or no cream: This soup is delicious on its own, but adding heavy cream gives it a velvety texture. Feel free to skip it for a dairy-free version.
- Pairings: Serve with a slice of crusty bread or a classic grilled cheese for a complete, comforting meal.
Final Thoughts
This slow-roasted tomato and basil soup is more than just a simple recipe; it’s a way to savor the moment. The slow-roasting process fills your kitchen with mouthwatering aromas and invites anticipation as the flavors develop. Whether you’re cozying up on a cold night or entertaining guests, this dish promises warmth, comfort, and a burst of homemade goodness.
Slow-Roasted Tomato and Basil Soup
Description
Warm up with this slow-roasted tomato and basil soup, a comforting dish that’s perfect for cozy nights at home. Packed with flavor, this recipe transforms simple ingredients into a rich and satisfying meal.
Ingredients
– 2 pounds ripe tomatoes, halved
– 1 large onion, chopped
– 4 cloves garlic, peeled
– 3 tablespoons olive oil
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 cup fresh basil leaves
– 1 teaspoon sugar
– 1 cup heavy cream (optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Place the halved tomatoes, chopped onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Roast in the oven for 30-35 minutes until the tomatoes are soft and slightly caramelized.
4. Transfer the roasted vegetables to a large pot. Add the vegetable broth and basil leaves.
5. Let the mixture simmer for 20 minutes, allowing the flavors to meld.
6. Use an immersion blender to puree the soup until smooth. If a creamier texture is desired, stir in the heavy cream.
7. Adjust the seasoning with additional salt, pepper, and sugar as needed.
8. Serve warm, garnished with fresh basil if desired.