Roasted Tomato Basil Soup: A Warm & Flavorful Winter Recipe

25 minutes

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Roasted Tomato Basil Soup: A Warm & Flavorful Winter Recipe - Plattershare - Recipes, food stories and food lovers

4.41 from 5 votes
Indian

About Roasted Tomato Basil Soup: A Warm & Flavorful Winter Recipe

Warm up your winter nights with this comforting Roasted Tomato Basil Soup, a culinary creation by Chef Reetu Uday Kugaji. Oven-roasted tomatoes and bell peppers form the heart of this flavorful soup, enhanced by aromatic garlic and fresh basil.
The simple yet elegant recipe is perfect for a cozy night in, offering a delightful balance of sweetness and savory notes. Topped with toasted watermelon seeds and a sprinkle of freshly ground black pepper, it's a dish that will leave you feeling satisfied and warm.
This recipe is easy to follow and perfect for both beginner and experienced cooks. Get ready to enjoy a taste of culinary excellence!
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Recipe Time & More

Prep5 minutes
Cook20 minutes
Total25 minutes
Calories29 kcal
Serves4
Served AsDinnerSoup
Recipe TasteSalty

Ingredients
 

For the Roasted Vegetables:

For the Soup Base:

  • 1 Onion finely chopped, small, yellow
  • 4-5 clove Garlic peeled & crushed
  • 1/4 cup Basil fresh, shredded
  • 1/2 tsp Pepper black, freshly ground
  • 1-2 tsp Salt or to taste
  • 4 cup Vegetable Stock or water

For the Garnish:

  • 2 tbsp Basil fresh, shredded and sauteed in a little olive oil
  • 1/4 tsp Pepper black, freshly ground
  • 2 tsp Watermelon Seeds lightly toasted
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Instructions
 

Prepare the Roasted Vegetables

  • Preheat oven to 450°F (232°C). Place sliced tomatoes and bell pepper on a baking tray. Drizzle with 1 tablespoon of olive oil. Roast for 15 minutes, until tomatoes begin to soften and peel.
  • Let the roasted vegetables cool.

Sauté Aromatics

  • Heat remaining olive oil in a pan. Add finely chopped onion and crushed garlic. Sauté for 2 minutes until softened.
  • Add shredded basil and freshly ground black pepper. Sauté for a few seconds.
  • Remove from heat and let cool.

Blend the Soup

  • Combine roasted vegetables, sautéed aromatics, and vegetable stock in a food processor or blender. Blend until completely smooth.

Simmer and Season

  • Transfer the blended soup to a saucepan. Heat gently over medium heat. Season with salt to taste.
  • Adjust consistency with more stock if needed.

Garnish and Serve

  • Serve hot, garnished with lightly toasted watermelon seeds, sautéed basil, and freshly ground black pepper.

Recipe Notes

Expert Tips for the Best Roasted Tomato Basil Soup

  • For a richer flavor, use heirloom tomatoes for roasting.
  • If you don't have vegetable stock, you can substitute with water or chicken broth.
  • To enhance the sweetness of the tomatoes, add a pinch of sugar while roasting.
  • Adjust the amount of basil to your liking; some prefer a more intense basil flavor.

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4.41 from 5 votes

Recipe Nutrition

Calories: 29kcalCarbohydrates: 6gProtein: 1gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 616mgPotassium: 134mgFiber: 1gSugar: 3gVitamin A: 1040IUVitamin C: 42mgCalcium: 22mgIron: 0.4mg

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