This Roasted Tomato Basil Blender Soup Recipe would make you imagine yourself having a cozy meal in the Italian countryside, evoking a relaxing feeling.
Indeed, nothing is as rustic and homey as the combination of tomato and basil. They go so well together like they’re made for each other. The sweetness and juiciness of tomato, along with the earthiness, mildly sweet, and peppery notes of basil is perfect even on the top of the head. They aromatically pair well too!
You may taste them in pizza, pasta, and meat sauces. These two are household names in Italian cuisine. Best of all, roasting tomatoes turns the soup to a whole nother level! It amplifies its flavor profile, making it tastier than ever!
Although canned tomatoes are widely available, please don’t use them. We want you to experience that unmatchable taste from fresh and organic ingredients. Most importantly, with natural ingredients, we can guarantee a low-calorie and nutrient-filled soup!
The nutrient that stands out in this soup is lycopene, which gives the red pigment to tomatoes, is a heart protector, prevents chronic diseases, and is home to numerous health benefits. You can add to that the other antioxidants from basil, other herbs, and spices in this recipe. A really amazing hearty soup!
As the name speaks for itself, this Roasted Tomato Basil Blender Soup Recipe calls for a blender. If your blender features a heating capacity, it’ll save you a lot of time preparing, cooking, and of course, cleaning up. You still have to roast your tomatoes in the oven, though. Nonetheless, you can use a regular blender along with your chosen cookware.
If you’re curious or interested in blenders with heating capacity, this blender buying guide absolutely helps! Happy blending!
Roasted Tomato Basil Blender Soup
Equipment
- blender
Ingredients
- 5 pounds Roma tomatoes cut in half lengthwise
- 8 cloves garlic unpeeled
- 3 tablespoons extra-virgin olive oil divided
- 1 teaspoon fresh oregano leaves
- Kosher salt and pepper to taste
- 1 large onion chopped
- dash of red pepper flakes
- 1 ½ to 2 cups homemade, unsalted chicken broth
- 1 cup fresh basil chopped
- 1 teaspoon fresh thyme leaves
- Optional garnishes: Chopped basil and freshly grated Parmesan cheese
Instructions
- Preheat the oven to 400ºF.
- Prepare a large baking sheet lined with parchment paper. Place the halved tomatoes and garlic cloves on the baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle it with oregano, salt, and black pepper.
- Place the baking sheet in the oven and roast for 45 minutes or until the tomatoes are soft and juicy.
- Remove the roasted garlic from the peels and roughly chop them. Set aside.
- In a large stockpot, heat the remaining tablespoon of olive oil, over medium heat, and sauté onions until tender, about 3 to 5 minutes.
- Add in roasted garlic, tomatoes, red pepper flakes, broth, basil, and thyme. Simmer on low for 30 minutes then remove from heat.
- If you’re using a hot-liquid-friendly blender, you may pour the soup into the blender right away. Otherwise, cool down the mixture to room temperature before transferring it to the blender (see notes). Season with salt and pepper, to taste.
- Transfer the soup into bowls and garnish with basil and Parmesan cheese, if desired. Serve warm.
Notes
- If you have access to a blender with heating capacity, you may simply mix roasted tomatoes and garlic, sautéed onions, and the rest of the ingredients (except garnishes) into that blender. Boil the mixture, pulsing at frequent intervals, until well-blended, about 10 to 20 minutes.
- Otherwise, if you’re using a traditional blender, make sure that it doesn’t get filled more than halfway because it can make the mixture climb up thereby causing the blender’s lid to pop off. Thus, you may need to either do the puréeing in batches or cool down the mixture to room temperature before filling the blender completely, puréeing the soup, and warming it up once more.
- Feel free to add more broth to thin out the soup. Contrastingly, simmer the soup more to thicken it up.
- For the vegan and/or vegetarian version, replace the chicken broth with vegetable broth and don’t add Parmesan cheese.
- The optional garnishes are not included in the nutritional information.
Nutrition
Love this recipe? Share your thoughts and experience in the comments section down below!
