Anna’s Amazing Roasted Tomato Basil Soup

Hello, everyone! Today, I’m so excited to share one of my absolute favorite recipes with you: this utterly delicious Roasted Tomato Basil Soup. It’s the kind of soup that just wraps you up in a warm hug, perfect for those chilly evenings or whenever you need a little bit of comfort. Here at Kuchnia Mamy, my passion is sharing recipes that are not only bursting with flavor but also made with heart, just like my family’s traditional Polish dishes. This soup is simple, yet it has this incredible depth you just can’t get from a can. Trust me, it’s a game-changer!

Why You’ll Love This Roasted Tomato Basil Soup

You’re going to adore this soup because it’s:

• So quick and easy to make!
• Packed with a rich, deep flavor thanks to the roasted tomatoes.
• The ultimate comfort food for any cozy meal.
• Super versatile – great for lunch, dinner, or even a light starter.

A Taste of Home with Roasted Tomato Basil Soup

For me, cooking has always been about more than just following instructions; it’s about creating memories and bringing people together. That’s the heart behind Kuchnia Mamy – sharing the kind of food that makes your kitchen smell amazing and your family gather around the table with happy smiles. This Roasted Tomato Basil Soup is a perfect example of that. Roasting the tomatoes first really unlocks this incredible sweetness and depth of flavor that you just don’t get with regular tomato soup. It’s a simple step, but oh-so-worth-it! It reminds me of my own childhood, the comforting aromas filling our home. I truly believe that good food, made with love, creates those special, warm moments. I can’t wait for you to experience it too!

Gather Your Ingredients for Roasted Tomato Basil Soup

Alright, let’s get our mise en place ready for this amazing soup! Having everything prepped makes the cooking process so much smoother, and trust me, it’s worth it. We’re going to use some really simple ingredients, but the way we treat them is what makes all the difference. Don’t worry if you don’t have *exactly* what’s listed; I’ll give you some little tips along the way!

Fresh Produce for Roasted Tomato Basil Soup

We need about 9 Roma tomatoes, sliced right down the middle. Roma tomatoes are great because they’re nice and meaty! Also, grab one yellow onion to dice up, about 4 cloves of garlic that you’ll want to mince super fine, a tablespoon of fresh thyme (just the leaves!), and a good cup of fresh basil, roughly chopped.

Pantry Staples for Roasted Tomato Basil Soup

You’ll need about 3 tablespoons of good quality extra virgin olive oil, plus a little extra for roasting. And don’t forget 2 tablespoons of unsalted butter for that lovely richness! We’ll also use 1 teaspoon of Kosher salt and ½ teaspoon of black pepper. For the tomato base, a 28-ounce can of crushed San Marzano tomatoes is perfect. A tablespoon of sugar helps balance the acidity, and 2 cups of chicken stock will form our liquid base.

Creamy Finish for Roasted Tomato Basil Soup

And for that luscious, creamy finish that just makes this soup sing? We’ll need ⅔ cup of heavy cream. It really makes it feel extra special!

Crafting Your Perfect Roasted Tomato Basil Soup

Alright, let’s get this soup going! It’s actually pretty straightforward, and the results are just *so* worth it. First things first, let’s get that oven preheated to 375°F. While it’s warming up, spread your sliced Roma tomatoes on a baking sheet. Drizzle them generously with about 3 tablespoons of olive oil, and give them a good sprinkle of salt and pepper. Pop them in the oven for a full hour. This roasting step is crucial, folks – it concentrates all that lovely tomato flavor and makes the soup taste like it’s been simmering for days!

Building the Flavor Base

Once those tomatoes are happily roasting, grab a big pot or Dutch oven. Melt 2 tablespoons of butter with a little extra olive oil over medium-high heat. Toss in your diced yellow onion and sauté it until it’s nice and soft, about 5 minutes. Then, stir in your minced garlic, fresh thyme, and another pinch of salt and pepper. Let that cook for just another minute until it smells amazing – be careful not to burn the garlic! Now, add your crushed San Marzano tomatoes, the chopped fresh basil, and that tablespoon of sugar. Give it a good stir, lower the heat, and let it simmer gently for about 10 minutes. This just lets all those flavors meld together beautifully.

Simmering and Blending the Roasted Tomato Basil Soup

Okay, your roasted tomatoes should be ready! Carefully add them to the pot with the tomato mixture. Pour in your 2 cups of chicken stock. Give everything a good stir, and then let it simmer, covered, for about 30 minutes. Stir it every now and then to make sure nothing sticks to the bottom. Now for the magic part! You have two options: use an immersion blender right in the pot to purée the soup until it’s smooth and creamy, or, if you don’t have one, carefully transfer the soup in batches to a regular blender. Just be super careful when blending hot liquids – don’t fill it too full and hold that lid down tight with a towel! Once it’s all blended and back in the pot, it’ll look gorgeous.

Finishing Touches for Creamy Roasted Tomato Basil Soup

The very last step, and probably my favorite, is stirring in that ⅔ cup of heavy cream. It just transforms the soup into this rich, velvety delight. Give it a gentle stir until it’s all combined and heated through. Don’t let it boil after adding the cream! Taste it one last time and adjust seasoning if needed. Ladle this beautiful soup into bowls and serve it hot. If you want to get fancy, I love topping mine with some little homemade croutons – just toss some bread cubes with a little oil, garlic, and basil, and bake them at 400°F for about 7 minutes until golden and crunchy!

Tips for Making the Best Roasted Tomato Basil Soup

You know, a few little tricks can really take this soup from good to absolutely *amazing*. It’s all about paying attention to the details, and I’ve learned a few things over the years that I just have to share with you. These little tips will make sure your soup is just perfect every single time.

Ingredient Quality Matters

Seriously, the better your ingredients, the better your soup! For the tomatoes, Roma are fantastic because they’re meaty and have less water, but really, any ripe, flavorful tomato will work. Just make sure they’re good and red! And don’t skimp on the olive oil – a good quality extra virgin olive oil makes a noticeable difference in that beautiful roasted flavor.

Herb Substitutions and Storage

If you can’t find fresh thyme or basil, don’t sweat it! You can totally use dried herbs. Just use about 1 ½ teaspoons of dried thyme and ¼ cup of dried basil. It’s not quite the same, but it’s still delicious. Also, those roasted tomatoes? They’re best used within a few hours, but if you need to, you can totally roast them a day ahead of time and just pop them in the fridge.

Achieving the Perfect Creaminess

The heavy cream is what gives this soup that wonderfully rich, velvety texture. But if you want something a little lighter, you can absolutely swap it out for whole milk or even half-and-half. Just stir it in gently towards the end, and make sure the soup doesn’t boil after you add it. It still tastes incredible, just a bit less decadent!

Enjoying Your Roasted Tomato Basil Soup

This soup is just pure comfort in a bowl, isn’t it? It’s perfect for a cozy night in, maybe with a good book and a soft blanket. It really shines as a starter or a light meal. I love it with a side of crusty bread for dipping, or even better, a simple grilled cheese sandwich! That classic “Soup And Sandwich” pairing is just unbeatable, and this tomato basil soup makes it extra special.

Pairing Your Roasted Tomato Basil Soup

Besides the amazing grilled cheese, a simple side salad with a light vinaigrette is lovely. Or, if you’re feeling it, some garlic breadsticks are always a winner. It’s all about creating that perfect, satisfying meal!

Variations for Your Comfort Soup

Feeling adventurous? You can totally switch things up! Try adding some roasted red peppers along with the tomatoes for a smoky twist. A pinch of red pepper flakes can give it a nice little kick. You could even stir in some cooked pasta or tiny meatballs to make it a heartier meal. It’s your comfort soup, so make it your own!

Storing and Reheating Your Roasted Tomato Basil Soup

Leftover Roasted Tomato Basil Soup is a treasure! Once it’s cooled down, store it in an airtight container in the refrigerator for up to a week. It actually tastes even better the next day! If you want to keep it even longer, it freezes beautifully for up to two months. Just thaw it in the fridge overnight and reheat it gently on the stovetop or in the microwave until it’s warm all the way through.

Frequently Asked Questions about Roasted Tomato Basil Soup

Got questions about this cozy soup? I’ve got answers!

Can I make Roasted Tomato Basil Soup vegetarian?

Absolutely! Just swap out the chicken stock for vegetable stock. It’s a simple change that keeps all the delicious flavor but makes it perfect for a vegetarian diet.

How long does Roasted Tomato Basil Soup last?

This soup is a great make-ahead! It’ll keep beautifully in the fridge for up to a week in an airtight container. It’s one of those dishes that often tastes even better the next day!

What are the best tomatoes for Roasted Tomato Basil Soup?

Roma tomatoes are my go-to because they’re nice and meaty with fewer seeds, giving you a thicker soup. But honestly, any ripe, flavorful tomatoes will work. Just slice them thick and make sure they’re nice and red for the best flavor!

Can I freeze Roasted Tomato Basil Soup?

Yes, you totally can! It freezes wonderfully for up to two months. Just let it cool completely, pop it into freezer-safe containers, and when you’re ready to enjoy it, thaw it in the fridge overnight and reheat gently on the stove or in the microwave.

Approximate Nutritional Information for Roasted Tomato Basil Soup

Please remember that these are just estimates, and the actual nutrition can vary a bit depending on the exact ingredients you use and how you prepare them. This recipe makes about 6-8 servings, and each serving is roughly 1.5 cups. It’s a nice, hearty portion!

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