Homemade roasted tomato basil soup recipe is healthy, full of flavors and extremely easy to make. So much of fresh herb flavors, requires minimal ingredients. This easy recipe is a delicious way to use fresh garden tomatoes and herbs.
It’s thick, creamy without the addition of cream or any diary products. Herb-filled roasted tomato soup is so light, fresh and full of nutrients.
Take my word – it tastes better (out of the world) if you make it from scratch. Use fresh garden tomatoes and fresh basil leaves in the soup. It’s best way to use up all the summer garden produce.
Tomato soup is loved by all around the world. I haven’t come across anyone who does like tomato soup. Classic tomato soup is no doubt amazing, but by roasting fresh garden tomatoes, onions, garlic and adding fresh basil leaves give this soup a little more depth of flavor making it so much more better. You’ll never go back to the canned stuffs.
This tomato basil soup recipe is perfect as a main dish, appetizer, or side. We are not loading any diary products into this soup. Who said you need to chock cream and butter to make soups thick and creamy? Look how thick and creamy this soup is and it has no butter or cream in it! But it tastes amazing! It has incredible rich flavors, fresh and so light!
Talk about tomato soup in it’s purest form! This roasted tomato basil soup is just that. This soup for me is celebration of almost end of summer, arrival of autumn season.
Fleshy ripe tomatoes like Roma tomatoes works great for this soup. But you can always mix in cherry tomatoes from your garden(or farmers market) along with Roma tomatoes.
Looking for more inspiration to use up garden fresh tomatoes? Check these out-
Garden Fresh Tomato Bruschetta
What goes in roasted tomato basil soup recipe
This easy tomato basil soup needs minimal ingredients, but the flavors in it as incredible.
Garden fresh tomatoes
Loads of fresh basil leaves
Salt and ground pepper
Why roasting is important to make delicious tomato basil soup
Roasting – Roasting tomatoes along with garlic, onion, celery brings out the flavors of these veggies. Roasting ripe plum tomatoes brings out the sweetness and adds a rich tomato flavor to the soup.
Roasting caramelizes the onions and gives that rich taste to the soup.
Garlic when roasted releases all its oil and makes it flavor packed.
So roasting essentially adds rich taste and incredible flavors to the soup. If you haven’t tried roasted tomato basil soup then it’s time you try soon. This soup makes a great celebration of garden produce, when your garden is flooded with tomatoes and fresh herbs.
How to make tomato basil soup
Don’t bother chopping the ingredients fine. We will blitz them all. So roughly chop tomatoes, white onions, celery.
Arrange all chopped ingredients in one layer on a baking tray. Drizzle olive oil. Season with salt and ground pepper.
Roast in oven at 400 F for about 30 to 45 minutes. Time taken to roast entirely depends on the size of tomatoes you chop and the quantity of ingredients on the tray. Do not over load the baking tray with ingredients and make sure they are in one single layer for even roasting.
Blitz the roasted ingredients. You can go as smooth and fine or keep is chunky to coarse depending on how you like to have your soup. I grinded my soup to just smooth consistency.
Add fresh basil leaves and blitz again. The amount of basil leaves in the soup is totally upto your taste buds. I love basil but too much basil is not my thing. I find over powered basil flavor to be unpleasant. Go with your taste buds preference and add as much basil as you like.
Look how thick and creamy this roasted tomato basil soup is. And no there is no cream or butter added.
We served the soup with grilled garlic bread and grilled cheese bread (for the kids). Well the soup itself is healthy, but if you are looking to make it healthier then serve it as it is without the grilled cheese bread.
We believe you’ll love our other favorite soups too-
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Watch this quick video of Roasted Tomato Basil Soup
- 3 pounds ripe roma tomatoes sliced lengthwise or halved
- 2 small white onions roughly chopped
- 10 garlic pods
- ½ cup celery stalk chopped
- 3 tablespoon olive oil
- Salt and fresh ground pepper to taste
- 2 cups lightly packed fresh basil leaves roughly torn
- Garlic croutons or
- Garlic bread or
- Grilled cheese sandwich
- Pre-heat oven at 400 F | 200 C. Grease baking tray with olive oil. Arrange sliced tomatoes, roughly chopped white onions, garlic, celery stick on baking tray.
- Drizzle olive oil. Sprinkle salt and fresh ground pepper.
- Bake in oven at 400 F | 200 C for 40-45 minutes.
- Once vegetable are done roasting, remove from oven and allow them to cool for 10 minutes.
- Add them to high power blender and blend until smooth. If you like to have coarse soup you can blend roasted ingredients in food processor or stick blender. Add fresh basil leaves and blend soup until smooth.
- After blending transfer soup into large saucepan. Simmer it for 10-15 minutes. If soup is too thick, thin it by adding little vegetable stock. Also check for seasoning and adjust accordingly.
- Allow it to simmer for 10 minutes before serving.
- Then pour soup into serving bowls. Garnish with little more chopped basil leaves. And if serving croutons, add them on top of the soup. Shave few Parmesan cheese on top and serve immediately hot.
- We roasted all ingredients together at a time. Alternatively you can roast just tomatoes, garlic in oven and roast onions separately on stove top. This method will give you perfectly caramelized onions to make rich soup.
- I don’t usually strain my soup, as I don’t mind the seeds on the tomatoes, but if you do like seeds then you can run the soup through a fine mesh strainer to remove seeds, you’ll have perfectly smooth tomato basil soup.