Creamy Roasted Tomato Basil Soup (No Cream)
Cozy Up with Creamy Roasted Tomato Basil Soup
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing our recipe for Creamy Roasted Tomato Basil Soup – a vibrant, flavorful dish that’s surprisingly easy to make. Roasting the tomatoes and garlic brings out their natural sweetness, while the fresh basil adds a bright, herbaceous note. This soup is perfect as a starter, a light lunch, or a satisfying dinner.
What makes this soup special?
Unlike traditional tomato soups, roasting the tomatoes and garlic elevates the flavor profile, creating a depth that’s simply irresistible. The creamy texture, achieved without any heavy cream, makes it a guilt-free indulgence. It’s a Mediterranean and Italian inspired dish that’s sure to become a family favorite.
Tips for the Best Creamy Roasted Tomato Basil Soup
- Roasting is Key: Don’t skip the roasting step! It’s what gives the soup its signature flavor. Ensure the tomatoes and garlic are nicely charred for maximum sweetness.
- Fresh Basil is a Must: While dried basil can be used in a pinch, fresh basil truly makes this soup sing. Add it at the very end to preserve its vibrant flavor.
- Immersion Blender Magic: An immersion blender is your best friend for achieving a perfectly smooth texture. If you don’t have one, a regular blender will work, but be careful when blending hot liquids.
- Customize Your Spice Level: Feel free to add a pinch of red pepper flakes for a little heat.
Serving Suggestions
This Creamy Roasted Tomato Basil Soup is delicious on its own, but it also pairs well with a crusty bread for dipping, a grilled cheese sandwich, or a fresh salad. A drizzle of high-quality olive oil and a sprinkle of extra basil make a beautiful and flavorful garnish.
Frequently Asked Questions
- Can I use canned tomatoes? While fresh tomatoes are preferred for the best flavor, you can use canned whole peeled tomatoes in a pinch. Drain them well and roast as directed.
- Can this soup be made vegan? Yes! Simply ensure your vegetable broth is vegan-friendly.
- Can I freeze this soup? Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months.
- How do I make the soup even smoother? After blending, strain the soup through a fine-mesh sieve for an ultra-smooth texture.
- What kind of potatoes are best? Russet or Yukon Gold potatoes work well in this recipe.
We hope you enjoy this comforting and flavorful Creamy Roasted Tomato Basil Soup! Let us know in the comments how it turns out for you.
Creamy Roasted Tomato Basil Soup
Ingredients
- 2 lbs Tomatoes
- 4 cloves Garlic
- 1 tablespoon Olive Oil
- 1 medium Onion
- 1 medium Potato
- 1 tablespoon Olive Oil
- 6 cups Vegetable Broth
- 1/2 cup Fresh Basil
- to taste Salt
- to taste Pepper
Instructions
- Preheat oven to 400°F (200°C). Place tomatoes and garlic cloves on a baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and roast for 25 minutes, or until soft and charred.
- While tomatoes are roasting, heat 1 tablespoon olive oil in a large pot over medium heat. Add onion and potato; cook until onion is translucent and potato begins to soften, about 6-7 minutes.
- Stir in the roasted tomatoes, garlic, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potato is tender.
- Add fresh basil and simmer for 2 minutes. Blend soup with an immersion blender until smooth.
- Optional: Strain soup through a fine-mesh sieve for an even smoother texture.
- Serve hot with a drizzle of olive oil and a sprinkle of fresh basil.
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