Homemade Roasted Tomato Basil Soup

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 

Easy Greek Pasta Salad

 Ingredients Needed

This easy tomato and basil soup needs minimal ingredients, but the flavors in it as incredible.

• Garden fresh tomatoes (heirloom or roma tomatoes)
• Garlic
• Onion
• Loads of fresh basil leaves
• Olive oil
• Celery
• Salt and ground pepper

Why You Shouldn’t Skip Roasting Tomatoes 

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 basil tomato 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 Roasted 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 ground my soup to smooth consistency.

Add fresh basil leaves and blitz again. The amount of basil leaves in the soup is totally up to you. 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 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-

Sriracha Ramen Noodles Soup

Spicy Cauliflower Almond Soup

Creamy Cauliflower Soup

Roasted Carrot Onion Soup

Thai Pumpkin Soup

Green Peas Soup

Roasted Broccoli Soup

Light Beetroot Soup

Vegetable Manchow Soup

Don’t forget to Subscribe to CurryTrail  Recipes below to get our newest recipes delivered straight to your inbox.

LOVE THIS RECIPE? KEEP IN TOUCH AND DON’T MISS OUT ON ANY OF CURRYTRAIL RECIPES! FOLLOW ME ON INSTAGRAM, PINTEREST, FACEBOOK, TWITTER.

HAVE YOU TRIED ONE OF MY RECIPES? I’D LOVE TO SEE WHAT YOU’VE MADE! TAKE A PICTURE AND USE THE HASHTAG #CURRYTRAIL ON INSTAGRAM SO I CAN SEE! I’LL DO A HAPPY DANCE IF YOU TRY MY RECIPE AND SHARE IT WITH US!

Homemade Roasted Tomato Basil Soup

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.

5 from 7 votes

Print Pin Rate

Course: Appetizer, Side Dish

Cuisine: American

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 8 people

Calories: 96kcal

Author: Jyothi Rajesh

Ingredients

• 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

To serve

• Garlic croutons or
• Garlic bread or
• Grilled cheese sandwich

Instructions

• 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.

Video

Notes

1. 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.
2. 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 soup.

 

Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

Nutrition

Serving: 0g | Calories: 96kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 492mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1762IU | Vitamin C: 28mg | Calcium: 43mg | Iron: 1mg

DID YOU MAKE THIS RECIPE?I love to see your creations. Tag me on instagram @CurryTrail or tag #CurryTrail!

“PIN IT” to your SOUP BOARD