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Roasting tomatoes, onions, and garlic brings out a deep, sweet flavor in this classic soup. Blended with fresh basil and a touch of cream, it's a comforting and elegant meal perfect for any season.
Roast the Vegetables
Blend the Soup
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Roasting tomatoes, onions, and garlic brings out a deep, sweet flavor in this classic soup. Blended with fresh basil and a touch of cream, it's a comforting and elegant meal perfect for any season.
This american recipe takes 55 minutes to prepare and yields 4 servings. At 284.34 calories per serving with 4.31g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer and Finish
Garnish and Serve
Add 1/2 teaspoon of red pepper flakes to the vegetables before roasting for a gentle, warming heat.
Substitute the heavy cream with full-fat coconut milk or a homemade cashew cream for a rich, plant-based alternative.
Add a can of rinsed and drained cannellini beans to the blender along with the roasted vegetables for a thicker, more filling soup.
Add a few sprigs of fresh thyme or oregano to the baking sheet with the vegetables to infuse more complex herb flavors.
Cooked tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reducing the risk of certain chronic diseases and protecting cells from damage.
The combination of lycopene from tomatoes, allicin from garlic, and monounsaturated fats from olive oil can help lower bad cholesterol levels and support overall cardiovascular health.
This soup is a good source of Vitamin C from tomatoes and contains garlic, which is known for its immune-boosting and antimicrobial properties.
Compounds found in basil, garlic, and extra virgin olive oil have natural anti-inflammatory effects that can contribute to overall wellness.
One 1.5-cup serving of this Roasted Tomato and Basil Soup contains approximately 280-300 calories, depending on the exact amount of olive oil and whether you include the heavy cream.
Yes, this soup is very healthy. It's packed with lycopene, a powerful antioxidant from the cooked tomatoes, as well as vitamins A and C. The use of olive oil provides healthy monounsaturated fats, and garlic offers immune-boosting benefits.
Absolutely. The recipe is easily made vegan by substituting the heavy cream with a plant-based alternative like full-fat coconut milk, cashew cream, or a store-bought dairy-free cream. Ensure your vegetable broth is also certified vegan.
While roasting fresh tomatoes provides the signature deep, sweet flavor, you can use canned tomatoes in a pinch. Use a 28-ounce can of whole peeled San Marzano tomatoes. Drain them and roast with the onion and garlic for about 20 minutes to concentrate their flavor before proceeding with the recipe.
To prevent curdling, make sure the soup is at a gentle simmer, not a rolling boil, when you add the cream. Stir it in gently over low heat and avoid boiling the soup after the cream has been added.
This soup pairs wonderfully with a classic grilled cheese sandwich, crusty bread for dipping, garlic bread, or a simple side salad with a vinaigrette dressing.