Cozy, Hearty n Satisfying… a Creamy Roasted Tomato Soup…! Perfect to Welcome Fall & the chilly days ahead!!!
*** Recipe updated on 9/5/2021 with new pictures ***
It’s Pretty outside! Beautiful Fall colors everywhere… Red, Orange, and Yellow; Leaves on the roads, gardens, and some still hanging onto their trees… on their last lap of their journey. It has also started to get cold with the temperature dipping in the evenings. This is my favorite time of the year; relieved that I am through with the peak summers and still weeks away from the harsh winters. The winds and the sudden chills are a bit of a surprise as I’m still in the summer hangover, so something warm and cozy is what I need now. And I can’t ask for anything better than a bowl of hot soup to prep me for this weather. Nothing fancy, just a bowl of classic tomato soup, enough to fill your cravings and warm up you spirits! It’s Rich, Creamy and Tangy, and the freshness of the basil gives it a wonderful balance of flavor!!
Talking about the soups I grew up having, tomato soup was one of the most common versions available everywhere, and then the famous “spicy hot and sour soup” served along with Chinese dishes at restaurants. None of them were creamy, infact I do not remember eating any creamy ones until I moved to the US. Once I started travelling and exploring, I got to know the many different creamy soups ranging from veg to non-veg versions. The taste initially was quite different for my palate, but over the time I started loving it.
This soup is a no brainer recipe and the key to its preparation is the tomatoes. The riper the tomatoes, the better the soup. Make sure you roast them to perfection, until they are soft and slightly charred, this adds up to the flavour. Ensure not to burn them. You can also use canned – fire roasted tomatoes if you cannot find fresh ripe ones. Puree the tomatoes, saute with garlic, add stock, and simmer. Top with herbs n cream, and your soup is ready!
Enjoy this bowl of delicious hot soup with croutons or grilled cheese sandwiches. Serve them as appetizers for your party or as lunch or dinner.
Interested in other soup recipes? Check these out:
- Roasted Butternut Squash Soup
- Chicken Cilantro Detox Soup
- Creamy Mushroom Soup
- Chicken Ramen Noodle Soup
Happy Cooking!!!
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Cozy, Hearty n Satisfying… a Creamy Roasted Tomato Basil Soup…! Perfect to Welcome Fall & the chilly days ahead…
- 6-7 large ripe tomatoes
- 1 onion (roughly chopped)
- 6 garlic cloves (minced)
- 4 cups (32oz. ) low sodium vegetable stock
- 4 tbsp milk cream
- Olive oil (as required)
- 1 tsp oregano
- Salt and Pepper (as required)
- Fresh basil (garnish)
- Croutons (toppings)
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Preheat oven to 425 degree F.
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Cut the tomatoes into half and spread tomatoes and onion onto a baking pan. Drizzle olive oil generously and season with salt and pepper.
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Place the pan in the oven and bake for 30- 35 minutes until the tomato slices turn soft and charred on the surface. Remove from the oven and allow it cool for 10 minutes.
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Once cooled, puree it in a high speed blender or an immersion blender. Keep aside.
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Into a large pot, pour a little olive oil and heat on a medium flame. Add minced garlic and saute until it turns fragrant.
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Add the pureed tomatoes, vegetable broth, salt and pepper. Bring to a boil.
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Reduce the heat to low, add oregano and simmer for 15-20 minutes uncovered.
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Turn off the flame, add fresh cream and top with fresh basil leaves.
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Your soup is ready, serve hot with a drizzle of olive oil, garnish with more basil and croutons. You can also serve grilled cheese as a side.