Roasted Tomato Basil Soup with Truffle Oil Drizzle: A Cozy Autumn Delight
As the crisp autumn air sets in, there’s something so comforting about a warm bowl of soup. This Roasted Tomato Basil Soup with Truffle Oil Drizzle is not just any soup; it’s a hug in a bowl! The rich, savory flavors of roasted tomatoes mingled with fresh basil create an experience that’s impossible to resist. And with a decadent drizzle of truffle oil, this dish transforms into a gourmet delight that’s perfect for any fall evening. If you’re interested in making this sumptuous soup, subscribe to receive the full recipe straight to your inbox!
Why You’ll Love This Recipe
This Roasted Tomato Basil Soup is truly special! The flavor profile is absolutely divine; the sweetness of the roasted tomatoes harmonizes beautifully with the fragrant basil, while the touch of truffle oil elevates it to restaurant-quality. Not only is it bursting with flavor, but it’s also incredibly easy to make and is perfect for the whole family. Imagine coming home on a chilly day and having a warm bowl of this soup waiting for you. It’s like a little celebration of autumn, and you’ll find it hard to resist going for seconds!
Ingredients
– 3 lbs ripe tomatoes, halved
– 6 cloves garlic, peeled
– 1 large onion, sliced
– 1/4 cup olive oil
– Salt and freshly ground black pepper, to taste
– 4 cups chicken or vegetable broth
– 1/2 cup fresh basil leaves, plus extra for garnish
– 1 tsp sugar
– 1/4 tsp crushed red pepper flakes
– 1/4 cup heavy cream
– 1 tbsp truffle oil
Necessary Tools
– Baking sheet
– Large pot
– Immersion blender (or standard blender)
– Measuring cups and spoons
– Wooden spoon
Ingredient Swaps and Additions
Feel free to get creative with this recipe! You can use canned tomatoes if fresh ones aren’t available—just look for good-quality whole or crushed tomatoes. If you’re looking to add more texture, consider throwing in some roasted red peppers or a dash of smoked paprika for a unique flavor twist. For a vegan version, substitute the heavy cream with coconut cream and omit the truffle oil.
Step-by-Step Instructions
1. Preheat your oven to 400°F (200°C). The anticipation builds as you get your space ready for this comforting meal!
2. Arrange the halved tomatoes, garlic, and onion slices on a baking sheet. Drizzle generously with olive oil and season with salt and pepper. Give it a little toss to coat everything evenly.
3. Roast in the oven for about 30-40 minutes. You want those tomatoes to caramelize and turn tender, transforming into little bursts of flavor.
4. Once roasted, transfer the vegetables to a large pot. Add in the broth, fresh basil, sugar, and crushed red pepper flakes.
5. Bring the mixture to a simmer and let it cook for 20 minutes to really meld those wonderful flavors together. Inhale deeply—the smell is fantastic!
6. Blend the soup until smooth using an immersion blender. If you’re using a standard blender, be sure to let it cool slightly before transferring it in batches.
7. Stir in the heavy cream, and taste. Adjust the seasoning with more salt and pepper as needed—you want to nail that flavor!
8. Serve hot, garnished with fresh basil leaves and a drizzle of the luxurious truffle oil. Your guests will be in awe!
Serving Suggestions
Pair this luscious soup with warm crusty bread or grilled cheese sandwiches for the ultimate comfort meal. You could also serve it alongside a fresh green salad for a lighter option.
Pro Tips for Success
– Choose ripe tomatoes for the best flavor—vine-ripened tomatoes work wonderfully!
– Don’t rush the roasting process; allow the tomatoes to get nice and caramelized for that deep, rich flavor.
– If you want a thinner soup, simply add more broth after blending until you reach your desired consistency!
*Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, you can gently warm it on the stove or in the microwave until heated through. If the soup thickens, feel free to add a splash of broth to loosen it up.
*FAQ Section
*Can I freeze this soup?
Absolutely! Let it cool completely before transferring it to freezer-safe containers. It will last for up to 3 months in the freezer.
*Is this soup gluten-free?*
Yes, all the ingredients in this soup are gluten-free, making it a safe choice for anyone avoiding gluten.
*Can I make this vegan?*
Definitely! Use vegetable broth and replace the heavy cream with coconut cream or a dairy-free alternative.
**Conclusion**
This Roasted Tomato Basil Soup with Truffle Oil Drizzle is the epitome of comfort food. With simple ingredients and easy-to-follow steps, you’ll create a dish that warms the soul and delights the palate! Don’t forget to share your cooking adventures by leaving a review or tagging your photos on Instagram or Pinterest. Happy cooking!
**Nutritional Information**
Approximate nutritional information per serving:
– Calories: 225
– Protein: 3g
– Fat: 14g
– Carbohydrates: 22g
– Fiber: 5g
– Sugar: 5g
