Smoky Roasted Tomato Basil (Printable Version)

A comforting blend of smoky roasted tomatoes, fresh basil, and creamy hints in a vibrant dish.

# What You Need:

→ Vegetables

01 - 3.3 lb ripe tomatoes, halved
02 - 1 large onion, quartered
03 - 4 unpeeled garlic cloves
04 - 1 red bell pepper, seeded and quartered

→ Seasonings

05 - 2 tbsp olive oil
06 - 1 tsp smoked paprika
07 - 1/2 tsp ground black pepper
08 - 1 tsp sea salt

→ Liquids

09 - 3 cups vegetable broth
10 - 1 tsp balsamic vinegar

→ Herbs & Finishing

11 - 1 cup fresh basil leaves, packed
12 - 1/4 cup heavy cream or coconut cream (optional)

# How-To Steps:

01 - Set the oven temperature to 425°F.
02 - Arrange halved tomatoes with cut side up, quartered onion, unpeeled garlic cloves, and quartered red bell pepper on a large baking sheet. Drizzle with olive oil and evenly sprinkle smoked paprika, sea salt, and ground black pepper over the vegetables.
03 - Roast in the preheated oven for 35 to 40 minutes until tomatoes are caramelized and vegetables are tender, turning the red bell pepper once halfway through cooking.
04 - Allow the roasted vegetables to cool slightly, then peel the garlic cloves.
05 - Transfer all roasted vegetables along with their juices into a large pot. Pour in the vegetable broth and add balsamic vinegar.
06 - Place the pot over medium heat and bring the mixture to a simmer. Let it cook gently for 10 minutes to meld flavors.
07 - Add fresh basil leaves. Using an immersion blender, purée the soup until smooth. Alternatively, blend in batches using a countertop blender with care.
08 - Stir in heavy cream or coconut cream if desired. Adjust seasoning with additional salt and pepper to taste.
09 - Ladle soup hot into bowls. Garnish with extra basil leaves and a drizzle of olive oil.

# Helpful Tips:

01 -
  • The roasting brings out a natural sweetness that feels almost indulgent without any added sugar.
  • It's genuinely simple enough for a quiet weeknight but impressive enough to serve when friends drop by.
  • Fresh basil stirred in at the end tastes like you actually care, but takes thirty seconds.
02 -
  • Don't skip the roasting step or try to make this with raw tomatoes; the roasting is what creates that deep, smoky complexity that makes this soup entirely different from the standard blended version.
  • If your immersion blender struggles or your blender feels too full, you've probably made it too thick; add a splash of broth to thin it out and blend more easily.
  • Taste before you serve, because homemade broth varies so much that you might need to adjust salt and the balsamic to make everything sing together.
03 -
  • If you can't find truly ripe tomatoes, fire-roasted canned tomatoes are an honest substitute that actually delivers the depth you need.
  • Let the soup cool slightly before blending if you're using a countertop blender, since hot liquid can be unpredictable and potentially dangerous when pressurized.

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