Smoky Roasted Tomato Basil (Printer-friendly)
Comforting blend of smoky roasted tomatoes, fresh basil, and a touch of cream for a vibrant, warm dish.
# What You’ll Need:
→ Vegetables
01 - 3.3 pounds ripe tomatoes, halved
02 - 1 large onion, quartered
03 - 4 garlic cloves, unpeeled
04 - 1 red bell pepper, seeded and quartered
→ Seasonings
05 - 2 tablespoons olive oil
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon ground black pepper
08 - 1 teaspoon sea salt
→ Liquids
09 - 3 cups vegetable broth
10 - 1 teaspoon balsamic vinegar
→ Herbs & Finishing
11 - 1 cup fresh basil leaves, packed
12 - 1/4 cup heavy cream or coconut cream (optional)
# How to Make It:
01 - Set the oven temperature to 425°F.
02 - Place tomatoes cut side up, onion quarters, unpeeled garlic, and red bell pepper quarters on a baking sheet. Drizzle with olive oil and season with smoked paprika, sea salt, and black pepper.
03 - Roast for 35 to 40 minutes until tomatoes caramelize and vegetables soften, turning the bell pepper once halfway through.
04 - Allow roasted vegetables to cool slightly, then peel the garlic cloves.
05 - Transfer all roasted vegetables and their juices into a large pot. Add vegetable broth and balsamic vinegar.
06 - Bring the mixture to a gentle simmer over medium heat for 10 minutes.
07 - Add fresh basil leaves and purée the soup using an immersion blender or countertop blender until smooth.
08 - Stir in cream or coconut cream if using. Adjust seasoning with salt and pepper to taste.
09 - Ladle soup into bowls and garnish with fresh basil leaves and a drizzle of olive oil. Serve hot.
# Expert Tips:
01 -
- It tastes restaurant-quality but comes together in under an hour, no fancy techniques required.
- The roasting does most of the work for you, filling your kitchen with an incredible aroma that feels like you've been cooking all day.
- Fresh basil added at the end gives it a brightness that balances the smokiness perfectly.
02 -
- Don't blend until the soup has cooled slightly—hot liquid splatters out of blenders in unpredictable ways, and it's not fun to clean.
- Fresh basil added right before blending stays bright green and aromatic instead of turning dark, which happens if you add it too early.
- Smoked paprika is non-negotiable here; regular paprika won't give you that beautiful smoky flavor that makes people ask what your secret is.
03 -
- Don't skip the balsamic vinegar—that one teaspoon adds complexity and rounds out the flavors without making the soup taste sour.
- Keep a little basil oil or good olive oil on hand to drizzle on top; it's the final touch that makes someone notice you cared about the details.