Fire-Roasted Tomato Soup with Fresh Basil
25 minutes
955 reads
About Fire-Roasted Tomato Soup with Fresh Basil
Capture the essence of summer sunshine with a bowl of this vibrant Fire-Roasted Tomato Soup. The smoky sweetness of fire-roasted tomatoes creates an irresistible depth of flavor, promising a taste that's both comforting and exciting.Savory garlic and red onion build a fragrant foundation, while balsamic vinegar adds a touch of tangy complexity. Fresh basil and oregano provide a final flourish of bright, herbaceous notes.Enjoy this versatile soup warm or chilled—it's perfect as a light lunch, a starter, or a satisfying dinner.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Produce
Pantry
- 6 clove Garlic peeled
- 1 Tbsp Olive Oil
- 1 Tbsp Balsamic Vinegar
- 2 cups Vegetable Broth or chicken broth
- Salt And Pepper to taste
Instructions
- Roast the tomatoes on an open flame until the skins are charred and blistered. This intensifies their sweetness.
- Place the charred tomatoes in a bowl and cover with a lid. The steam will help loosen the skins.
- Heat the olive oil in a skillet over medium heat. Add the chopped red onion and sauté until softened and translucent.
- Add the peeled garlic cloves and cook for another minute until fragrant.
- Peel and roughly chop the roasted tomatoes. Add them to the skillet along with the vegetable broth.
- Bring the mixture to a simmer and cook until the tomatoes are completely softened.
- Carefully transfer the soup to a blender and blend until smooth. For a smoother texture, strain the soup through a fine-mesh sieve after blending.
- Return the blended soup to the skillet. Stir in the balsamic vinegar, oregano, and basil. Simmer for a few minutes to allow the flavors to meld.
- Season with salt and pepper to taste. Remember that broth can be salty, so start with a small amount.
- Serve the soup hot, garnished with a swirl of olive oil and fresh basil leaves, if desired.
Recipe Notes
Good To Know
- For a velvety smooth texture, strain the blended soup through a fine-mesh sieve before serving, especially if using heirloom tomatoes with tougher skins.
- Roast the tomatoes, garlic, and onions together before adding to the pot to deepen the soup’s natural sweetness and add a subtle smokiness.
- If you prefer a creamier soup without dairy, stir in a spoonful of cashew cream or coconut milk just before serving for richness without overpowering the fresh tomato flavor.
- Garnish with homemade croutons tossed in olive oil, oregano, and sea salt for added crunch and a burst of herbaceous flavor.
Expert Tips
- For a brighter, more acidic flavor, add a splash of balsamic vinegar or a squeeze of lemon juice just before serving.
- If using canned tomatoes, opt for whole peeled tomatoes and crush them by hand for a chunkier texture. San Marzano tomatoes are recommended for their sweet flavor.
- Fresh basil leaves added at the very end will enhance the tomato flavor and add a vibrant green touch.
Storage Instructions
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in the microwave, stirring occasionally.
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Recipe Nutrition
Calories: 81kcalCarbohydrates: 11gProtein: 2gFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gFiber: 3gSugar: 7g
Parinaaz Marolia
Articles: 58
4 Comments
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Absolutely mouthwatering! Thanks for sharing.
Looks so wonderful! Thanks for posting.
I’m loving this recipe already!
What a click Parinaaz. Kept staring at it for a while <3