My Kitchen Smells Like Sunshine
Let’s make soup that tastes like summer. We start by roasting the vegetables. This is my favorite part. The oven makes everything sweet and cozy. Doesn’t that smell amazing?
Roasting is magic for flavor. It turns simple tomatoes and onions into something special. This matters because good food doesn’t need to be hard. It just needs a little time and warmth. What’s your favorite smell from the kitchen? Mine is always garlic and tomatoes roasting.
A Little Story About Basil
I grow basil on my windowsill. One summer, my cat tried to take a nap in the pot. I still laugh at that. Now I keep it up higher. We add the fresh basil at the very end.
Adding herbs last keeps their bright taste. This is a good cooking lesson. Heat can make gentle flavors disappear. So we stir in the green, leafy herbs after the cooking is done. It makes all the difference.
The Secret is in the Blending
Now we make our roasted veggies smooth. You can use a regular blender or a stick blender. I like the stick one. It means one less pot to wash. My grandkids call it the soup whisk.
*Fun fact*: The lemon juice is our quiet helper. You won’t really taste lemon. But it makes all the other flavors pop. This matters in soup and in life. Sometimes the smallest thing makes everything better.
Make It Your Own
Here is the fun part. You get to choose your toppings. A little cream makes it silky. A tiny drop of truffle oil is fancy. Or just leave it plain. It is perfect every way.
This is your soup now. Do you like it simple or fancy? I change my mind every time I make it. Tell me, what would you sprinkle on top? I love hearing your ideas.
Soup for Any Day
This soup is not just for cold days. I make it in August when tomatoes are cheap. It tastes like the end of summer in a bowl. We freeze some for January. It is a warm hug later.
Food is a way to save memories. The smell can bring back a whole day. That is why we cook. It is more than just eating. It is saving little pieces of time. What memory does this soup taste like for you?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Roma tomatoes | 2 lb | |
| Carrots | 2-3 large | |
| Onion | 1 large | |
| Garlic | 3-4 cloves | |
| Olive oil | For roasting | |
| Salt and pepper | To taste | |
| Chicken or vegetable broth | 2 cups | |
| Butter | 1 tablespoon | |
| Lemon juice | ½ lemon | |
| Fresh basil | ½ cup | |
| Fresh parsley | ⅓ cup | |
| Heavy cream | Optional topping | |
| White truffle oil | Optional topping | |
| Fresh basil leaves | Optional topping |
My Cozy Roasted Tomato Soup Story
Hello, my dear. Come sit with me. Let’s make some soup. This recipe is like a warm hug from my abuela. She taught me to roast vegetables first. Doesn’t that smell amazing? It makes the whole kitchen sweet and cozy. I still laugh at that. I once forgot the garlic. The soup was so shy! So now I always check. Let’s make it together, step by step.
Step 1: First, get your oven nice and hot. We set it to 400 degrees. Wash all your tomatoes, carrots, and that big onion. Slice the tomatoes in half. Cut the carrots and onion into big chunks. Don’t worry about perfect pieces. Rustic is good! (My hard-learned tip: Use a big baking sheet. Crowded veggies steam, they don’t roast.)
Step 2: Now, lay everything on the sheet. Tuck the garlic cloves in between. Drizzle it all with olive oil. Sprinkle with salt and pepper. Use your hands to mix it. This part is fun and messy. Roast it for about 40 minutes. You’ll know it’s ready when the edges get dark. The smell will make your tummy rumble!
Step 3: Carefully take the pan out. Everything will be soft and sweet. Let it cool just a minute. Then, we blend. Put the veggies in your blender with the broth. Blend until it’s super smooth. Or use a stick blender right in your pot. I love the whirring sound. It means soup is coming! Do you have a favorite kitchen tool? Share below!
Step 4: Pour your smooth soup into a pot. Warm it on the stove on low. Now, the magic touches. Stir in a pat of butter. Squeeze in that lemon juice. It makes the flavors sing! Finally, chop your fresh basil and parsley. Stir them in last. Their green smell is like a summer garden. Turn off the heat. You did it!
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Soup, Lunch
Three Fun Twists to Try
This soup is like a favorite story. You can tell it a little differently each time. Here are my favorite ways to change it up. Which one sounds best to you?
The Creamy Dream: Stir in a big spoonful of cream cheese at the end. It gets so rich and silky. Perfect for a rainy day.
The Spicy Fiesta: Add a chopped jalapeño to the roasting pan. It gives the soup a happy little kick. My grandson loves this one.
The Hearty Helper: Stir in a can of drained white beans after blending. It makes the soup more filling for dinner. So good with bread.
Which one would you try first? Comment below!
How to Serve Your Masterpiece
Now, let’s make a whole meal. Soup loves friends on the plate. I always make a big grilled cheese sandwich for dipping. Use sourdough bread and cheddar cheese. The crispy, melty bite with the soup is heaven. Or, toast some crusty bread with garlic butter. So simple, so good.
For toppings, I love a tiny drizzle of cream. A few fresh basil leaves on top look so pretty. For a drink, a cold glass of apple cider is lovely. For the grown-ups, a glass of crisp white wine pairs beautifully. Which would you choose tonight?
Keeping Your Soup Cozy for Later
Let’s talk about storing this soup. It keeps well in the fridge for four days. Just let it cool first. I store mine in a glass jar with the lid loose.
You can freeze it for three months. Use a freezer-safe container. Leave an inch of space at the top. This stops the container from cracking.
Reheating is simple. Warm it gently on the stove. Add a splash of broth if it’s too thick. I once reheated it too fast and it splattered everywhere!
Batch cooking this soup saves busy nights. Double the recipe and freeze half. Having homemade soup ready matters. It brings comfort on a tough day. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Soup Troubles
Is your soup too thin? Let it simmer a bit longer. The extra cooking removes water. This makes the flavors richer and deeper.
Is it too acidic or sharp? Add that pinch of sugar or butter. I remember when my tomatoes were very tart. A teaspoon of sugar fixed it perfectly.
Does it taste bland? Always taste after blending. You likely need more salt. Salt wakes up all the other flavors in the pot.
Fixing small problems builds your cooking confidence. You learn to trust your own taste. Getting the flavor right matters. It turns good food into great food. Which of these problems have you run into before?
Your Soup Questions, Answered
Q: Is this soup gluten-free? A: Yes, it is naturally gluten-free. Just check your broth label to be sure.
Q: Can I make it ahead? A: Absolutely! Make it up to two days before. The flavors get even better.
Q: I don’t have fresh herbs. A: Use one tablespoon dried basil instead. Parsley can be skipped if needed.
Q: Can I double the recipe? A: You sure can. Use two baking sheets for roasting the veggies.
Q: Are the toppings necessary? A: No, but they are a lovely treat. A drizzle of cream makes it special. *Fun fact: The acid in the lemon juice makes the basil taste even brighter!* Which tip will you try first?
From My Kitchen to Yours
I hope you love this soup as much as I do. It is like a warm hug in a bowl. Making it should feel easy and joyful.
I would love to see your creation. Share a photo of your cozy meal. It makes me so happy to see your kitchen adventures. Have you tried this recipe? Tag us on Pinterest!
Happy cooking! —Lena Morales.
Roasted Tomato Basil Soup
Description
A rich and comforting soup made with oven-roasted tomatoes, carrots, and onions, blended with fresh basil and parsley.
Ingredients
Toppings (optional)
Instructions
- Preheat the oven to 400 degrees F.
- Wash the veggies then slice the tomatoes in half lengthwise, peel and cut the carrots in half and peel and cut the onions into large chunks.
- Arrange the vegetables in a single layer on a baking sheet. Then place 3-4 cloves a garlic around them. Drizzle with olive oil and then season with salt and pepper.
- Roast the veggies at 400 degrees F for 40-45 minutes.
- Take the roasted veggies out of the oven.
- *If using a traditional blender, place the vegetables into the blender with 2 cups of broth and blend until smooth. Then transfer to a dutch oven or pot on the stove.
- *If using an immersion blender, place the vegetables into a dutch oven or large pot on the stove and add 2 cups of both. Then use the immersion blender to blend until smooth.
- Place the soup pot on the burner on a low heat. Add in butter and a squeeze of lemon juice and stir to combine.
- Then add basil and parsley. Stir to warm through and remove from the heat.
- Ladle into bowls and top with a drizzle of heavy cream and white truffle oil. Serve hot and enjoy!
Notes
- For a smoother soup, pass the blended mixture through a fine-mesh sieve. For a vegan version, use vegetable broth and omit the butter and heavy cream.
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