Roasted Tomato Basil soup recipe is one of the most popular soup recipes during winters. Anywhere you go, parties, marriage functions, bus stations, airport invariably some version of tomato soup is always there. This is our favourite tomato soup recipe roasted tomato basil soup.
Winters at Kakkar household are synonymous with soups, for us, it is officially the soup season. Nothing warms your belly on a cold wintery Delhi Evening like homemade tomato soup does. And we cook almost all varieties of soup.
You can roast both the types of tomatoes, but I roasted just the baby tomatoes and allowed the plum tomatoes simmer just like that towards the end of cooking. This gives the soup a smoky flavour of roasted tomatoes but the flesh from plum tomatoes make it a creamy tomato soup as well. So for me, that works very well.
The best thing about home cooking is you can adapt any recipe to your own preferences, that’s the reason that we like to cook more at home however much busy our schedules are. If you plan your meals well you can always make time for cooking your meals at home.
Basil not only adds tonnes of flavours but is a great source of antioxidants too. It is anti-bacterial and provides lot of anti-inflammatory benefits too.
One tip of using basil, always try to use fresh basil and add it towards the end of cooking because oils in basil are volatile and sensitive to heat, so excessive cooking may cause loss of flavour of basil.
No more talking about the recipe now here is the homemade roasted tomatoes and Basil soup recipe. If you try any of my soup recipes during this winter do let me know either in comments or on social media by tagging me, I would love to see your own personal touch to it.
If you like tomato soup recipes You can also try Roasted Tomato Veggie and Quinoa soup, Chunky Roasted Tomato Soup, Tomato and Carrot Soup some of the other delicious soup recipes are here under Soup Category.
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Roasted Tomato Basil soup recipe is one of the most popular soup recipes during winters. This is our favourite tomato soup recipe roasted tomato basil soup.
- 200 g Tomatoes baby , cut in half lengthwise
- 200 g plum tomatoes quartered
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste black pepper
- 3 tbsp onions chopped
- 1 clove garlic , minced ( optional)
- 1 tablespoons unsalted butter
- 1/4 teaspoon red chilli crushed flakes
- ½ cup basil fresh leaves
- 500 ml vegetable stock
- sumac powder to serve
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Preheat the oven to 220C or 400 degrees F. Mix together the baby tomatoes, 1 tbsp of olive oil, salt, and pepper.
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Spread the tomatoes on a baking sheet which is lined with parchment paper and roast for 45 minutes.
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Take a big pan and sauté the onion and garlic ( if using) in one tablespoon of olive oil and butter ( if using, I personally don't use garlic much)
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Add red chilli flakes and keep cooking for another 5-7 minutes on low medium heat until the onions start to brown.
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Add the chopped plum tomatoes, and vegetable stock. Also add the oven-roasted baby tomatoes.
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Bring to a boil and simmer covered for 20 minutes add basil leaves.
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Let it cool slightly and pulse the soup with either stick blender or in the blender jar of your food processor/ mixer grinder. Sieve it and serve it hot
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