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Fire-roasted tomato basil soup is a culinary delight that warms the soul and tantalizes the taste buds. This recipe is a celebration of fresh, seasonal ingredients that come together to create a comforting bowl of goodness. With each spoonful, you'll experience the rich flavors of roasted tomatoes and aromatic basil, making it the perfect choice for a cozy evening or a light lunch.

Fire-Roasted Tomato Basil Soup

Discover the warm and inviting flavors of fire-roasted tomato basil soup, a comforting dish made with fresh, seasonal ingredients. This rich and flavorful soup features roasted Roma tomatoes, sweet yellow onion, and aromatic basil, creating a delightful experience in every spoonful. Simple to prepare, this recipe is perfect for cozy evenings or light lunches. Enjoy the satisfaction of homemade cooking and customize it with optional ingredients like balsamic vinegar or heavy cream for extra richness. Savor the joy of this delicious and nutritious soup that brings the flavors of summer right to your table.
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Ingredients
  

2 lbs ripe Roma tomatoes, halved

1 medium yellow onion, quartered

4 cloves garlic, unpeeled

1 tablespoon olive oil

Salt and freshly cracked black pepper, to taste

3 cups vegetable broth

1 teaspoon sugar (optional, to balance acidity)

1 cup fresh basil leaves, packed

1 tablespoon balsamic vinegar

½ cup heavy cream (optional for creaminess)

Crusty bread or croutons, for serving

Instructions
 

Prepare the Vegetables: Preheat your grill to medium-high heat or your oven to 475°F (245°C). Place the halved Roma tomatoes, quartered onion, and unpeeled garlic cloves on a large baking sheet.

    Season and Roast: Drizzle the vegetables with olive oil and season with salt and black pepper. Toss to coat evenly. For grilling, when the grill is hot, place the baking sheet on the grill and close the lid. Roast for about 20-25 minutes, or until tomatoes are charred and blistered. If using the oven, roast for about 25-30 minutes, flipping halfway through.

      Blend the Soup: Once roasted, remove the baking sheet from the grill/oven and allow it to cool slightly. Squeeze the roasted garlic from its skin and add it, along with the tomatoes, onions, and any juices from the pan, into a blender. Add the vegetable broth, sugar (if using), basil leaves, and balsamic vinegar.

        Purée: Blend the mixture until smooth. If it's too thick, you can add more broth to reach your desired consistency.

          Heat the Soup: Pour the blended soup into a large pot. Heat over medium heat, stirring occasionally, until warmed through. If you prefer a creamier soup, stir in the heavy cream at this stage and allow it to heat for an additional 5 minutes.

            Serve: Taste and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with extra basil leaves. Serve with crusty bread or croutons for dipping.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings