Smoky Roasted Tomato Basil (Printer-friendly)

A comforting blend of smoky roasted tomatoes, fresh basil, and creamy hints, ideal for a light, flavorful meal.

# What You Need:

→ Vegetables

01 - 3.3 lbs 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 halved tomatoes, quartered onion, unpeeled garlic cloves, and quartered red bell pepper on a large baking sheet. Drizzle with olive oil, then sprinkle smoked paprika, sea salt, and ground black pepper evenly over the vegetables.
03 - Roast in the preheated oven for 35 to 40 minutes until tomatoes caramelize and the vegetables soften. Turn the bell pepper once halfway through roasting.
04 - Remove vegetables from the oven and allow them to cool slightly. Peel the roasted garlic cloves.
05 - Transfer all roasted vegetables along with their juices into a large pot. Add the vegetable broth and balsamic vinegar.
06 - Bring the mixture to a gentle simmer over medium heat and cook for 10 minutes.
07 - Add fresh basil leaves. Use an immersion blender to purée the soup until smooth, or blend in batches with a countertop blender.
08 - Stir in heavy cream or coconut cream if desired. Adjust seasoning with salt and pepper to taste.
09 - Ladle hot soup into bowls and garnish with extra basil leaves and a drizzle of olive oil.

# Expert Tips:

01 -
  • The roasting step transforms ordinary tomatoes into something deep and caramelized, tasting less like produce and more like pure comfort.
  • Fresh basil stirred in at the end brings brightness that keeps this from ever feeling heavy or boring.
  • It's vegetarian, naturally gluten-free, and comes together in just an hour without fussing over a stove.
02 -
  • Don't skip roasting—simmering tomatoes in broth creates a one-dimensional soup, but roasting develops caramel notes and concentrated flavor that makes people ask for the recipe.
  • Add the basil after blending, not before—if you cook fresh basil, it turns dark and bitter instead of staying bright and aromatic, which is its whole job here.
03 -
  • If your tomatoes aren't particularly ripe or flavorful, a small pinch of chipotle powder or a splash of fire-roasted canned tomato juice added to the pot right before blending will deepen the smoky character without tasting canned.
  • Tasting and adjusting seasoning after you've blended is crucial—the flavors meld and intensify, so what seemed seasoned enough in the raw ingredients might need salt, pepper, or even a teaspoon more balsamic to taste balanced.

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