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Have you ever wished you could enjoy the flavors of pizza in a warm, comforting bowl of soup?
As the cold weather approaches, I find myself yearning for something delicious and hearty to bring balance to my hectic days.
And what better way to achieve that than with a bowl of mouthwatering Roasted Tomato Soup?
This isn’t just any ordinary tomato soup; it’s a pizza-inspired creation that will make you fall in love at first spoonful.
The inspiration for this soup comes from the classic pizza margherita, which originated in Naples, Italy.
By combining the flavors of ripe tomatoes, basil, and cheese, I’ve created a soup that tastes like a warm, comforting hug on a chilly day.
Why you will love this recipe
Imagine the essence of a pizza Margherita transformed into a delicious, heartwarming soup.
This soup captures the essence of pizza in a bowl, providing a unique and exciting culinary experience.
With its rich tomato base, fragrant basil oil, and crunchy polenta chips, this soup is the perfect remedy for cold days and busy lives.
- Choose the ripest, juiciest tomatoes for the best flavor.
- Roast the tomatoes, onions, and garlic together to create a deep, caramelized taste.
- Be sure not to overcook the basil leaves when making the basil oil; it should retain its vibrant green color.
- Blanching the basil leaves helps to preserve their vibrant green color and fresh taste.
- Strain the soup through a sieve for a smoother texture.
- Add a sprinkle of parmesan or mozzarella cheese on top of your soup for an extra indulgence.
- ripe tomatoes
- garlic cloves
- balsamic vinegar
- Olive oil
- Salt to taste
- Basil stalks (from the bunch of basil you will use to make the basil oil), optional
- water or stock
Serve this soup piping hot, accompanied by cheesy baked polenta chips for an added crunch.
Drizzle the vibrant basil oil on top and finish with a generous sprinkle of parmesan or mozzarella cheese for an extra touch of pizza goodness.
You can enjoy it with a slice of crusty bread or a simple green salad.
- If ripe tomatoes are not available, use canned whole tomatoes instead.
- For a dairy-free option, skip the cheese or use a vegan cheese alternative.
- Feel free to swap out the basil for another herb, such as cilantro or parsley, for a different twist on the recipe.
- Large roasting pan
- Medium saucepan
- Large pot
Q: Can I make this soup ahead of time?
A: Yes, you can make this soup ahead of time and reheat it when you’re ready to serve. The flavors will only improve as they meld together.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Just let it cool completely, then transfer to an airtight container and freeze for up to 3 months.
Q: How long will the basil oil last in the fridge?
A: The basil oil can be stored in a jar in the fridge for several weeks.
Roasted Tomato Soup
- 3.3 lbs very ripe tomatoes quartered*
- 2 onions peeled and cut into 8 wedges each
- 1 whole head of garlic cloves separated but left in their skins
- 3 tbsp balsamic vinegar
- 1 tbsp sugar
- Olive oil
- Salt to taste
- Basil stalks from the bunch of basil you will use to make the basil oil, optional
- 3-4 cups water or stock
For the Basil Oil
- 1 tightly-packed cup of basil leaves. Reserve the stalks for the soup
- ½ cup extra virgin olive oil
- 1/2-3/4 tbsp salt
- Red pepper flakes for added heat
- A splash of heavy cream for a creamier texture
- Chopped sun-dried tomatoes for a deeper flavor
- A pinch of dried oregano or Italian seasoning
- Preheat your oven to 350°F (180°C).
- In a large roasting pan, combine the tomatoes, onions, garlic, and basil stalks. Add balsamic vinegar, sugar, a generous olive oil drizzle, and a salt sprinkle. Toss everything together and spread it out evenly in the pan.
- Roast the mixture in the preheated oven for about 1 hour.
- While the vegetables are roasting, prepare the basil oil. Set a bowl of ice-cold water near the stove. Bring a medium saucepan of water to a rolling boil and quickly blanch the basil leaves. Remove them with a slotted spoon and immediately transfer them to the ice-cold water to preserve their vibrant green color.
- Squeeze out the excess water from the basil leaves and place them in a blender with olive oil and salt. Blend until smooth. Adjust seasoning to taste. You can use the oil as is or strain it through a sieve lined with kitchen paper to remove the basil pulp. Store the basil oil in a jar in the fridge for up to several weeks.
- Once the vegetables have finished roasting, remove and discard the basil stalks. Transfer the tomatoes, onions, and garlic to a blender. Squeeze the roasted garlic flesh from the skins into the blender as well. Add enough water or stock to blend the mixture until completely smooth. You may need to do this in batches, depending on the size of your blender.
- Strain the blended soup through a sieve into a large pot, pressing down on the pulp to extract as much liquid as possible. Bring the soup to a simmer and adjust seasoning and consistency, adding more liquid if needed. Simmer for about 10 minutes.
- To serve, ladle the hot soup into bowls, top with basil oil, and sprinkle with parmesan or mozzarella cheese. Enjoy with crispy polenta chips for a true pizza-inspired experience.