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When the chill of autumn sets in, few things can evoke warmth and comfort like a steaming bowl of homemade soup. There’s something inherently welcoming about the aroma of simmering vegetables and herbs wafting through the kitchen, promising a satisfying meal. Homemade soups not only provide nourishment but also offer a sense of nostalgia, often reminding us of family gatherings and cherished recipes passed down through generations. Among the various soups that have earned a special place in the hearts of home cooks, fire-roasted tomato basil soup stands out as a vibrant and flavorful choice.

Fire-Roasted Tomato Basil Soup

Warm up this autumn with a comforting bowl of fire-roasted tomato basil soup. This delightful recipe highlights ripe heirloom tomatoes, fragrant basil, and smoky flavors, transforming simple ingredients into a delicious meal. Perfect for family gatherings or cozy evenings at home, this soup is not only nourishing but also rich in antioxidants and vitamins. Explore its easy preparation steps and seasonal variations to create your ultimate comfort dish. Enjoy the warmth and nostalgia this soup brings to your kitchen.
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Ingredients
  

4 cups ripe tomatoes, quartered (preferably heirloom for depth of flavor)

1 medium onion, peeled and quartered

1 red bell pepper, halved and seeded

6 cloves garlic, unpeeled

2 tablespoons olive oil

1 teaspoon sea salt

½ teaspoon black pepper

1 teaspoon smoked paprika

1 teaspoon sugar (optional, to balance acidity)

1 tablespoon balsamic vinegar

3 cups vegetable broth (or chicken broth for non-vegetarians)

1 cup fresh basil leaves, roughly chopped, plus more for garnish

½ cup heavy cream (optional for creaminess)

Freshly cracked black pepper, for serving

Instructions
 

Prepare the Vegetables: Preheat your grill or a broiler to high heat. On a large baking sheet, toss quartered tomatoes, onion, red bell pepper, and unpeeled garlic cloves with olive oil, sea salt, black pepper, smoked paprika, and sugar (if using). Ensure everything is evenly coated.

    Fire-Roast the Vegetables: Spread the vegetables in a single layer on the baking sheet. Place them on the grill or under the broiler. Roast for about 20-25 minutes, or until the tomatoes are blistered, and the onions and peppers are slightly charred. Keep an eye on them to prevent burning.

      Blend the Soup: Once roasted, let the vegetables cool slightly. Squeeze the garlic out of its skins into a blender, along with the roasted tomatoes, onions, and red bell pepper. Add the balsamic vinegar, and then pour in the vegetable broth. Blend until smooth.

        Heat the Soup: Pour the blended soup into a large saucepan over medium heat. Stir in the chopped basil and bring to a gentle simmer for about 10-15 minutes. If you like a creamier texture, add the heavy cream at this stage, stirring until well combined and heated through.

          Taste and Adjust: Taste the soup and adjust seasoning if necessary. You can add more salt, pepper, or even a pinch more smoked paprika for an extra kick.

            Serve: Ladle the soup into bowls. Garnish with additional fresh basil leaves and a sprinkle of freshly cracked black pepper. You can also drizzle a touch of olive oil on top for added richness.

              Enjoy: Serve the fire-roasted tomato basil soup hot with a crusty piece of bread or a grilled cheese sandwich for the perfect comfort meal!

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings