Relax and unwind with a cup of fresh tomato basil soup that is being served hot. This dish is not only simple to prepare but also healthful and tasty, since it is made with fresh tomatoes and basil.
This recipe for tomato basil soup is the one thing that I desire more than anything else during the transition from summer to autumn. You may still find ruby red tomatoes and bunches of basil mixed in with the squash and apples that are starting to appear at the farmers market. Apples and squash are also beginning to appear. Even when the weather begins to drop and I find myself craving warm bowls of soup rather than salads, I will continue to consume these summer vegetables for as long as they are available at the market.
With that being said, I begin preparing this tomato basil soup around this time of year. A market haul of fresh tomatoes is roasted by me in order to accentuate the delicious taste of the tomatoes. I then bring them to a simmer with aromatic vegetables, thyme, and a dash of balsamic vinegar, which has a tangy flavor. The last step, but certainly not the least, is to combine everything with a large handful of basil.
Even though it is completely vegan, the soup that is produced is still creamy and soothing because of the vegetables that are combined together. The roasted tomatoes provide a robust umami flavor, while the basil contributes a delightfully fresh finish to the dish. Should you be able to, prepare a double batch. With a gooey grilled cheese sandwich or a chunk of crusty bread, consume half of the food while it is still hot off the burner. Next, freeze the remaining portion so that you may indulge in it on a night in the autumn or winter when you are craving a taste of summer.
The Ingredients for the Recipe for Tomato Basil Soup
You will only need a few ingredients to prepare this roasted tomato basil soup, which includes the following:
Similar to the tomato variety that I use in my homemade salsa recipe, the kind of tomato that you use in this recipe is important. You may use another kind of little plum tomatoes as a replacement for roma tomatoes if you are unable to locate them. For this dish, larger heirloom or salad tomatoes can’t be used since they are too watery.
Both garlic and onion provide a delicious depth of flavor to the dish.
Carrot — There are no nuts or heavy cream in this soup, but it is delicious and creamy thanks to the carrot.
For a tangy flavor, balsamic vinegar!
For a taste that is both fresh and fragrant, thyme leaves.
The tomato basil soup recipe would be incomplete without the use of fresh basil. I wait until the very last to include the basil into the soup so that it retains its crisp taste and adds a splash of green to the dish.
Extra-virgin olive oil has the ability to provide a sense of depth and body to the soup.
It is the vegetable broth that serves as the foundation for the tasty soup.
In addition, freshly ground black pepper and sea salt are used to bring out the full range of tastes.
The whole recipe, along with the measurements, may be seen below.
This is the recipe for tomato basil soup
The preparation of this tomato basil soup dish is the ideal pastime for a chilly day in September. The aroma of tomatoes that are roasting, thyme that is boiling, and fresh basil will fill your kitchen. To suggest that you will be more than eager to eat after the soup is finished would be an understatement.
The tomatoes should be roasted first. Cut them in half so that the cut side is facing up, and then lay them on a baking sheet that has been lined with parchment paper. Olive oil should be drizzled over them, and then we should season them with salt and pepper. The next step is to roast them at 350 degrees for one hour, until they are still juicy but beginning to fall apart.
The aromatics should then be sautéed. A big saucepan should be used to cook the onion, carrot, and garlic for around eight minutes over medium heat, or until the vegetables become more tender.
After that, let it simmer. After adding the roasted tomatoes, broth, vinegar, and thyme leaves to the saucepan, bring the mixture to a boil and then reduce the heat to a simmer for twenty minutes. This will enable the flavors to develop.
That’s it, the mix! The tomato basil soup should be allowed to gently cool down. Put it in a blender and puree it until it is completely smooth, working in batches if additional time is required. As an alternative, you might purée the soup with an immersion blender before serving. After the soup has reached a smooth consistency, add the basil leaves and pulse until they are mixed together. Have fun!
