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Roasted Tomato & Sweet Basil Velouté

A luxurious, velvety soup featuring caramelized roasted tomatoes and aromatic fresh basil. Unlike standard versions, this recipe focuses on building deep umami through oven-roasting, resulting in a vibrant, restaurant-quality bowl that balances natural sweetness with a peppery herbal finish.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Roasting Duration 35 minutes
Total Time 55 minutes
Servings: 6 Servings
Course: Lunch
Cuisine: Italian, Vegetarian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 kg Vine-Ripened Tomatoes Roma or Plum work best; halved lengthwise for roasting.
  • 1 large White Onion Peeled and cut into thick wedges.
  • 4 cloves Garlic Leave in skins while roasting to prevent burning.
  • 3 tbsp Extra Virgin Olive Oil Use a high-quality oil for the best flavor profile.
  • 500 ml Vegetable Stock Use low-sodium to better control the final seasoning.
  • 1 large bunch Fresh Basil Leaves only; keep a few small leaves aside for garnish.
  • 2 tsp Balsamic Vinegar Adds depth and balances the tomato acidity.
  • 60 ml Heavy Cream Optional; substitute with coconut milk for a vegan version.
  • To Taste - Sea Salt & Black Pepper Freshly cracked pepper is highly recommended.

Equipment

  • 1 Large Baking Sheet For roasting tomatoes and garlic; ensure it has a rim to catch juices.
  • 1 Heavy-Bottomed Pot A Dutch oven or stockpot to simmer the base and combine flavors.
  • 1 High-Speed Immersion Blender Essential for achieving a smooth, aerated consistency directly in the pot.
  • 1 Fine-Mesh Sieve Optional, but recommended for straining out seeds for a true "velouté."
  • 1 Wooden Spoon For scraping the "fond" (browned bits) from the bottom of the pot.
  • 1 Chef's Knife A sharp blade to halve the tomatoes and chiffonade the basil.

Method
 

  1. Prep & Roast:
    Preheat your oven to 200°C. On a large baking sheet, toss the halved tomatoes, onion wedges, and unpeeled garlic cloves with olive oil, salt, and pepper. Arrange tomatoes cut-side up to concentrate the sugars. Roast for 35–40 minutes until the skins are charred and the onions are soft.
  2. Release the Flavor:
    Remove the tray from the oven. Squeeze the roasted garlic out of its papery skins into your stockpot. Use a spatula to transfer the tomatoes, onions, and all the golden juices from the tray into the pot.
  3. Simmer:
    Pour in the vegetable stock and balsamic vinegar. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes. This allows the roasted flavors to meld into the liquid.
  4. The Fresh Infusion:
    Turn off the heat. Stir in the fresh basil leaves. Let them steep in the hot liquid for 1 minute—this ensures the "Fresh Basil Aroma" remains bright and peppery rather than cooked off.
  5. The Velvet Blend:
    Using an immersion blender, blitz the soup until completely smooth. For a professional Smooth, Flavorful Soup, pass the liquid through a fine-mesh sieve to remove any remaining seeds or skin fragments.
  6. The Final Touch:
    Stir in the heavy cream (if using) for a luxurious finish. Taste and add a final pinch of salt or a crack of black pepper if needed. Serve in warmed bowls.

Notes

Serving & Presentation

  • The Cream Swirl: Drizzle a teaspoon of heavy cream or olive oil in a spiral to contrast the deep red color.
  • Basil Chiffonade: Top with thinly sliced fresh basil ribbons at the very last second to release their peak aroma.
  • The Rim Garnish: Serve with a parmesan crisp or a toasted sourdough soldier resting on the edge of the bowl for texture.
  • Clean Lines: Use a wide, white bowl and wipe the edges for a professional, "fine-dining" look.
  • Temperature Tip: Always serve in pre-warmed bowls to maintain the soup's velvety consistency.