Homemade Roasted Tomato Basil Soup

Homemade roasted tomato basil soup is healthy, full of flavors, and easy to make. It’s packed with fresh herb flavors from basil. Put fresh garden tomatoes and herbs to best use with this soup.

Tomatoes are best in summer and the bountiful tomatoes can be enjoyed in so many ways. Try our cherry tomato salad, Panzanella salad, marinated tomatoes, and roasted cherry tomatoes.

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• Ingredients
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• 📋Homemade Roasted Tomato Basil Soup

This soup is a celebration of summer in a bowl, it’s the best way to use bountiful summer tomatoes! Ripe Roma tomatoes or cherry tomatoes may be used. Roasting tomatoes along with aromats adds extra depth of flavor. Packed with basil leaves, this soup is thick, hearty, fresh and so light!

Ingredients

1. Ripe tomatoes – ripe Roma tomatoes are best. You can use heirloom tomatoes or cherry tomatoes.
2. Onion – use yellow, white onion, or shallots.
3. Celery – celery stalk adds aroma and body to the soup.
4. Garlic – use as many garlic cloves as you like.
5. Loads of fresh basil leaves. The herb helps to cut some of the acidity from the tomatoes. You may also use fresh mint.
6. Olive oil – use the best quality extra virgin olive oil for the best taste.
7. Salt and ground pepper. Add to taste.

Variations

Roasted tomato basil soup is hearty and filling. It’s delicious as it is but you can make it your own by adding your twist to the soup.

To make it creamier you can add heavy creamy or whole milk and for a dairy-free option use coconut milk.

Crumble parmesan crisps and sprinkle on soup just before serving. It adds texture and umami flavor to the soup.

How to make it

Arrange roughly chopped ingredients (tomato, onion, celery, and garlic) in one layer on a baking tray. Drizzle olive oil. Season with salt and ground pepper. Do not overload the baking tray with ingredients and make sure they are in one single layer for even roasting.

Roast in preheated oven at 400 F for about 30 to 45 minutes. Roasting time depends on the size of tomatoes you chop and the quantity of ingredients on the tray.

Blitz the roasted ingredients.  You can go as smooth or keep it chunky and coarse or fully creamy depending on how you like to have your soup. Add a splash of vegetable stock to make the soup to your desired 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 flavor can be unpleasant. Adjust basil as per preference.

Transfer the soup to a large saucepan. Simmer it for 10-15 minutes. Add vegetable stock if needed.

Serve the soup with garlic bread, a grilled cheese sandwich, or homemade croutons. I also like to add shavings of Parmesan cheese over the soup just before serving, it adds a rich heavenly taste.

Storage

Store leftover tomato basil soup in an air-tight container in the refrigerator for 4-5 days. Reheat soup on the stovetop or microwave.

You can also freeze the soup for longer storage. Add leftover soup to a freezer-friendly air-tight container and place it in the freezer for 3 months. Allow the soup to thaw in the fridge for a couple of hours and then reheat it on the stovetop. If needed add little vegetable stock while blending the soup.

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