Why Make This Recipe
Creamy Roasted Tomato Basil Soup is a comforting dish that’s perfect for any time of year. This vegan recipe brings out the rich flavors of fresh tomatoes and fragrant basil, making it a delightful choice for lunch or dinner. It’s hearty, creamy from the coconut milk, and bursting with goodness.
Not only does this soup celebrate the simple ingredients, but it also warms the soul. It’s easy to prepare and offers a satisfying meal with a side of crusty bread or a fresh salad. Plus, using fresh tomatoes enhances the taste and brings a vibrant color to your table.
Equipment Needed For Creamy Roasted Tomato Basil Soup
To make this tasty soup, you will need a few essential kitchen tools. A sharp knife is helpful for chopping all the vegetables, while a cutting board provides a safe surface. You also need a large stockpot or sauce pan to cook the soup.
An immersion blender is ideal for blending the soup until it’s smooth, but if you don’t have one, a regular blender will work just fine. Don’t forget parchment paper for lining your baking tray, which ensures easier cleanup after roasting your tomatoes. Overall, these basic tools will help you create this delicious dish without any hassle.
What You Need to Make Creamy Roasted Tomato Basil Soup
- 5 pounds fresh tomatoes
- 1 medium to large onion – yellow, sweet, or white
- 4 celery stalks
- 3 or 4 large carrots
- 8 cloves garlic
- 1 red bell pepper (optional)
- 1 quart vegetable broth (4 cups)
- 1 can unsweetened, full-fat coconut milk (14 oz)
- 3 Tbsp olive oil
- 1 bunch fresh basil (1/2 packed cup of leaves) or 3 Tbsp dry basil
- 1/2 Tbsp Italian seasoning or "no salt seasoning"
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1 pinch each of coriander and/or allspice (optional)
How to Cook Creamy Roasted Tomato Basil Soup Step by Step
Start by preheating your oven to 425 F. While it warms up, wash the fresh tomatoes and cut them into halves, quarters, or sixths. The size of the cut depends on your preference, but you should remove any tough center cores as necessary. If you have cherry tomatoes, leave them whole for a burst of flavor. There’s no need to peel the tomatoes as the skin adds extra nutrients.
Next, take a lined baking tray and arrange the cut tomatoes skin-side down in a single layer. Add peeled whole garlic cloves, and if you like, slice up the red bell pepper and place it next to the tomatoes. Drizzle the vegetables generously with olive oil, then sprinkle with salt and pepper for added flavor.
Roast the tomatoes, garlic, and optional bell pepper in your preheated oven for about 40-45 minutes, or until they become soft and start turning golden brown. You’ll notice some areas getting lightly blackened, which adds a lovely roasted flavor. While the tomatoes are roasting, it’s time to prepare the other ingredients.
Peel and chop the onion, celery, and carrots into small pieces. Then, heat a few tablespoons of olive oil in a large stockpot or sauce pan over medium heat. Once the oil is warm, add in the chopped onions, celery, and carrots. Sprinkle a bit of salt and pepper on top and allow them to simmer over medium-low heat. Stir occasionally, cooking until the onions become translucent and the carrots and celery soften. This should take around 15-20 minutes.
Be sure to cover the pot but keep it on the heat as you wait for the tomatoes to finish roasting. Once the tomatoes are done, carefully transfer them to the pot along with all the roasted garlic and any juices from the baking tray.
Next, pour in the vegetable broth and the can of coconut milk. Add in your chopped fresh basil or the dried herbs, along with the remaining seasonings: Italian seasoning, cumin, and paprika. If you chose to include them, add a pinch of either coriander or allspice at this stage for extra depth. Stir everything together and allow the mixture to come back to a gentle boil, stirring occasionally to ensure an even heat distribution.
When everything is bubbling nicely, it’s time to blend the soup. If you have an immersion blender, use it to puree the soup directly in the pot until it’s silky smooth. Alternatively, you can carefully transfer the hot soup to a regular blender in batches, but be cautious of the steam. This will create a wonderful creamy texture that’s so comforting.
After blending, taste the soup to see if it needs more salt or pepper. If you prefer a thicker consistency, you can simmer the soup a bit longer, allowing it to reduce and thicken to your liking. Once it’s ready, serve the soup hot and enjoy the warm, cozy flavors.
For storage, keep any leftovers in the refrigerator in an airtight container, where they will stay fresh for up to a week. If you have more soup than you can eat within that time, consider freezing it in freezer-safe containers, which will last up to a year, although it’s best enjoyed within six months for optimal flavor.
How To Make Creamy Roasted Tomato Basil Soup
Making this soup is straightforward, and the outcome is worth the effort. The roasting process enhances the tomatoes’ natural sweetness and adds a delightful depth of flavor. Each step blends fresh ingredients, creating comfort in a bowl.
Begin with quality ingredients. Choose ripe, fresh tomatoes and aromatic herbs for the best results. The coconut milk adds a wonderful creaminess that complements the tomatoes perfectly.
Use olive oil generously when roasting. It not only enhances the flavor but helps in achieving a beautiful caramelization. The seasoning is also crucial; it elevates the taste, allowing each ingredient to shine.
The blending process transforms the soup from chunky to velvety smooth. Ensure the soup is pureed thoroughly so every spoonful is rich and creamy. After blending, let it simmer for a bit to meld the flavors.
Finally, serve this delicious soup hot, and consider topping it with a few fresh basil leaves for a beautiful presentation. With its rich flavor and creamy texture, it’s sure to be a hit at any meal.
How To Serve Creamy Roasted Tomato Basil Soup
Serving this soup is all about enhancing its luscious flavors and enjoying the warmth it offers. The best way to serve Creamy Roasted Tomato Basil Soup is hot, with a sprinkle of fresh basil on top for a pop of color and flavor.
You could also pair the soup with croutons or a drizzle of olive oil to elevate the experience. A slice of crusty bread or a warm baguette makes a perfect side, ideal for dipping into the rich soup.
Another option is to serve it with a fresh side salad. A simple mixed greens salad with a light vinaigrette can counterbalance the creamy soup beautifully, creating a delightful meal experience.
For those who enjoy extra garnishes, consider adding nutritional yeast for a cheesy flavor or a dash of lemon juice to brighten the soup. This versatility allows you to enjoy different interpretations of the same delicious recipe.
What To Serve With Creamy Roasted Tomato Basil Soup
Creamy Roasted Tomato Basil Soup is versatile and pairs well with many dishes. A classic choice is a grilled cheese sandwich, its crispy, melted goodness contrasting beautifully with the soup’s creaminess.
You can also serve it alongside hearty salads. A Caprese salad, with fresh mozzarella and basil, complements the flavors and enhances the dining experience. If you prefer something heartier, consider a quinoa salad with veggies and herbs to create a balanced meal.
For a lighter touch, serve it with roasted vegetables or a spinach salad. These options offer freshness and additional nutrients.
Don’t forget about toppings! You can add pumpkin seeds for a crunchy texture or avocado slices for extra creaminess. This range of options allows each meal to feel different while enjoying the same flavorful soup.
How To Store Creamy Roasted Tomato Basil Soup
Storing leftovers of Creamy Roasted Tomato Basil Soup is easy and helps you enjoy the meal later without compromising flavor. To store, start by letting the soup cool down to room temperature.
Then transfer it to an airtight container, making sure to leave some space at the top to allow for expansion if you freeze it. In the refrigerator, the soup will stay fresh for up to one week.
If you plan on enjoying it after a longer period, freezing is your best option. Pour the soup into freezer-safe containers or resealable bags. For bags, lay them flat to save space in the freezer. The soup can last up to a year in the freezer, but for the best taste, try to consume it within six months.
When ready to eat frozen soup, simply thaw it overnight in the refrigerator or use the microwave for quicker results. Reheat on the stove over gentle heat, stirring occasionally, until it’s warm and ready to serve.
Tips To Make Creamy Roasted Tomato Basil Soup
A few tips can elevate your Creamy Roasted Tomato Basil Soup to perfection. First, choose the freshest tomatoes available. Ripe tomatoes have the most flavor, helping the soup taste extraordinary.
Don’t hesitate to experiment with herbs. If you have other fresh herbs like oregano or thyme, consider adding them along with the basil for a more complex flavor profile.
If you prefer extra creaminess, consider adding a bit more coconut milk or substituting with cashew cream for a nutty taste. Adjusting the seasoning to your preference enhances the soup, making it uniquely yours.
For a spicier kick, add a pinch of red pepper flakes when cooking the onions and other vegetables. This will subtly spice up the overall flavor without overwhelming it.
Lastly, be mindful of the blending process. Ensure to blend it long enough to achieve that velvety texture. The longer you blend, the smoother the soup will be.
Variation (if any)
While Creamy Roasted Tomato Basil Soup is delicious as is, there are variations to suit different tastes. One popular option is to turn it into a loaded soup by adding cooked lentils or beans for added protein. This variation makes it even heartier and perfect for a complete meal.
For a smoky flavor, consider adding smoked paprika or chipotle in adobo when blending. This gives a nice depth to the soup, transforming it into a spicy delight without making it too complicated.
If you’re looking for a creamier alternative, try blending in some soaked cashews for a nutty flavor. This not only enhances the creamy texture but also adds healthy fats.
Vegetables can also be varied. Try adding zucchini or bell peppers to the roasting tray. These can bring a different texture and taste, making the soup even more exciting.
Best Time To Make Creamy Roasted Tomato Basil Soup
Creamy Roasted Tomato Basil Soup is perfect for several occasions. It’s an excellent choice for chilly autumn nights when you crave something warm and comforting.
You can also make this soup for gatherings or potlucks. It’s easy to double the recipe, serving a crowd without much fuss. It’s sure to impress with its rich flavors and vibrant colors.
Another perfect time might be during the peak of summer when fresh tomatoes are abundant at farmers’ markets. Utilizing seasonal ingredients not only enhances the flavor but also showcases fresh produce.
Whether for a cozy family dinner, a gathering of friends, or simply a healthy meal prep, this soup fits any occasion perfectly well.
Common Mistakes To Avoid
When making Creamy Roasted Tomato Basil Soup, there are a few common mistakes to steer clear of. One is using under-ripe or canned tomatoes. Fresh, ripe tomatoes significantly enhance the soup’s flavor.
Another mistake is rushing the roasting time. Taking your time to roast the tomatoes until they caramelize is key; they need that golden brown to bring out their best flavor.
Another point is to be cautious while blending. Blending hot soup in a regular blender can cause a messy explosion, so it’s best to either let it cool a little or blend in batches. An immersion blender is more convenient for this situation.
Finally, don’t skip the seasonings. Adding insufficient salt, pepper, or herbs can lead to a bland soup. Taste frequently and adjust as necessary to make sure it’s packed with flavor.
Nutritional Notes
This soup is not only delicious but also packed with nutrients. Tomatoes are rich in vitamins C and K and are full of antioxidants like lycopene, which can help reduce the risk of chronic diseases.
Coconut milk offers healthy fats that can aid in heart health and weight management. The variety of vegetables included contributes vitamins, minerals, and dietary fiber, promoting digestive health.
Additionally, using plant-based broth ensures a nutrient-dense option for anyone following a vegan lifestyle. Overall, Creamy Roasted Tomato Basil Soup is a wholesome dish that satisfies your hunger and nourishes your body.
FAQs
Can I make this soup ahead of time?
Yes, you can prepare the soup in advance and store it in the refrigerator for up to a week. It’s also great for freezing.
Is there an alternative to coconut milk?
If you don’t have coconut milk, you can substitute it with any dairy-free cream or even almond milk. Just adjust the consistency and flavor to your liking.
Can I add protein to this soup?
Absolutely! You can easily add cooked lentils or chickpeas for added protein, making it heartier.
What if I don’t have fresh tomatoes?
If fresh tomatoes aren’t available, you can use canned diced tomatoes. Just be sure to reduce the liquid in the recipe slightly, as canned tomatoes already contain some moisture.
Can I add other vegetables to this soup?
Definitely! Feel free to add any of your favorite vegetables. Zucchini, bell peppers, or even carrots can enhance the flavor.
Conclusion
Creamy Roasted Tomato Basil Soup is a nourishing dish that brings comfort and joy. With simple ingredients and straightforward preparation, it’s a delightful option for any meal.
This soup is versatile, allowing you to change seasonings or add various vegetables based on preference. Whether enjoyed on its own with a side of bread or as part of a larger spread, it’s sure to satisfy.
Take the time to enjoy the process and savor every bowl you create. This recipe will quickly become a cherished choice in your kitchen. Enjoy the warmth and flavor of freshly made soup, and remember to share it with loved ones for a truly heartwarming experience.
Creamy Roasted Tomato Basil Soup
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- Wash the fresh tomatoes and cut them into halves, quarters, or sixths. Remove any tough center cores.
- Arrange cut tomatoes skin-side down on a lined baking tray. Add whole garlic cloves and sliced red bell pepper (if using).
- Drizzle with olive oil, and sprinkle salt and pepper. Roast tomatoes and garlic for 40-45 minutes until soft and golden brown.
- While tomatoes are roasting, peel and chop the onion, celery, and carrots.
- Heat remaining olive oil in a large stockpot over medium heat. Add chopped onions, celery, and carrots. Season with salt and pepper.
- Cover and simmer over medium-low heat for 15-20 minutes until onions are translucent.
- Once tomatoes are roasted, transfer them and any juices into the pot.
- Pour in vegetable broth and coconut milk. Add basil and remaining seasonings. Stir well and bring to a gentle boil.
- Blend the soup until smooth using an immersion blender or by carefully transferring to a regular blender.
- Taste and adjust seasonings as needed. Simmer longer if a thicker consistency is desired.
- Serve hot, optionally garnished with fresh basil leaves.
