soup slowly cooked in a broth with fresh basil with a sweet blistered oven roasted tomatoes.
Dairy Free, Gluten Free, Super Easy with Veggie's main ingredient
This is a soup recipe suitable for a cold fall day and even better with a sandwich of grilled cheese! It is quick to make my basil soup and it has big taste. I take the time first to roast tomatoes and make them extra sweet and very charred.
As soon as the tomatoes are roasted, put them into a saucepan filled with broth, cooked aromatic veggies and a handful of fresh basil. Such as add a few teaspoons of at the end of this and basil soup recipes helps to balance the acidity of the tomatoes.
This post is collaborated with Pop Up Parchment Paper Sheets from Reynolds Kitchens. These beds are naturally not stick-resistant, grease-resistant and fully compostable! They are not only pre-cut and naturally lying flat, they match most sheet panels without cutting or folding. The parchment pads are up to 425 F safe and make cleaning, particularly for this recipe, much easier.
How To Make Tomato Basil Soup
Initially, roast 3 pounds of ripened vine-on tomatoes in a 425F is the best home made basil soup. Cut the tomatoes first in half, add oil, salt and pepper, roast and cool 45 minutes, then broil for five minutes at the end.
I think that makes tomatoes really extra sweet and gives the soup a great taste. While the tomatoes roast, add a pinch of red pepper, thyme and hairy garlic, in a big soup pot.
Add rasted tomatoes, 1 cup of fresh basil, and two quarters of bone broth, stock or vegan broth with their juices. I consider that the bone broth gives to this basil soup a deep and rich flavor.
How To Make Creamy Tomato Soup
Add 1/3 cup organic, heavy cream and end of the cooking process if you want your basil soup to be highly creamy and delicious. If you want this dairy recipe to be free, use 1/3 of the cup of coconut cream. Don't worry!
Can You Freeze Tomato Basil Soup?
Home-made basil soups can be freezed for 6 months in an airtight container or stored in the refrigerator for five days. The great thing about this soup is that on day 2 and 3 it gets better!
Roasted Tomato Basil Soup
It's the best basil soup recette ever made especially delicious by sampling the tomatoes in the oven for extra sweetness.
- Course: Soup
- Cuisine: American
- Keyword: basil, tomato, basil soup, soup
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Servings: 8 cup
- 3 pounds fresh vine-on tomatoes
- 1 large yellow diced
- 5 cloves garlic minced
- 1.5 teaspoons fresh thyme chopped 1/2 teaspoon if using dried thyme
- 1/4 teaspoon red pepper flakes
- 1 packed cup basil leaves
- 2 quarts chicken/beef bone broth or stock
- Olive oil
- Kosher salt & fresh pepper
- Reynolds Kitchens® Pop Up Parchment Sheets
- Cutting the tomatos in half longitudinally and toss with 1 olive oven, 1 tea cuboon salt and a few cracks of pepper, 2 tablespoons of olive oil and 1 tea cubo. Please place cut side up and roast in the oven for 45 minutes on a sheet tray, lined with Reynolds Kitchens ® Pop Up Parchment Blankets. Turn the broiler on and cook for another three to six minutes or until the edges are slightly charred.
- During the roasting period of tomatoes, preheat a large pot and 2 tablespoons of olive oil over medium heat. Add the onions, 1/4 kosher salt teaspoon, and a couple of fresh pepper cracks. Stirring regularly and cook for 8 minutes. Continue cooking until the onions are soft and translucent, about 4-5 minutes longer and add garlic, thyme, and pepper flakes. Attach to the pot 2 tablespoons of salt and some creaks of pepper (remember the stock is bland) the roasted tomatoes, stock and basil. Bring this mixture to a boil, shrink it with the deck on the pot for 45 minutes.
- You definitely need more salt after 45 minutes, add 2 tea cubes of and check for seasoning.
- To purify the sup, use a hand/stick blender. If you do use a mixer, be patient and simply mix, drain and repeat the blender halfway through. Return the soup to the pot and season to test. Serve the soup with chopped basil and the extra virgin olive oil, if desired, with a little drizzle.