Delicious Roasted Tomato Basil Soup Recipe
Table of Contents
An Italian Countryside Classic
I remember the first time I truly fell in love with tomatoes. It was during a summer visit to my grandparents’ home in the Italian countryside. Their garden was a treasure trove of fresh produce, but it was the tomatoes that always stole the show. Plump, juicy, and bursting with flavor, these tomatoes were nothing like the ones I was used to back home. My grandmother would pick them straight from the vine, still warm from the sun, and we’d eat them right there in the garden, with just a sprinkle of salt. It was pure bliss.
Years later, as I was rummaging through my fridge on a chilly autumn evening, I found myself longing for that taste of summer. I had a bag of Roma tomatoes that were nearing their end and a bunch of fresh basil from my windowsill herb garden. That’s when inspiration struck. I decided to roast the tomatoes to bring out their natural sweetness and combine them with aromatic basil for a comforting soup that would take me back to those sun-drenched afternoons in my grandparents’ garden.
Making Roasted Tomato Basil Soup At Home
The process was almost meditative. As the tomatoes and carrots roasted in the oven, filling my kitchen with a tantalizing aroma, I chopped onions and garlic, thinking of my grandmother’s gentle guidance in the kitchen. She always emphasized the importance of simplicity and letting the ingredients shine. With her wisdom in mind, I kept the recipe straightforward, using only a handful of spices to enhance the natural flavors of the vegetables.
When the Roasted Tomato Basil Soup was finally ready, I ladled it into bowls, garnishing each with a few fresh basil leaves and a drizzle of olive oil. The first spoonful was a revelation – rich, savory, and deeply satisfying. The roasted tomatoes added a smoky depth, while the basil provided a fresh, herbaceous note that tied everything together. It was like a warm hug in a bowl, a taste of summer that brightened the cold evening.
Since then, this Roasted Tomato Basil Soup has become a staple in my kitchen, a go-to recipe for when I need a little comfort and a reminder of simpler times. It’s perfect for cozy dinners at home, and it’s always a hit with friends and family. I hope this recipe brings you as much joy and comfort as it has brought me. Buon appetito!
Chef’s Notes – Roasted Tomato Basil Soup
- Roasting the Vegetables: Make sure to spread the tomatoes and carrots in a single layer on the baking sheet to ensure even roasting. This will bring out the best flavor and prevent steaming.
- Blending Texture: When blending the roasted vegetables, avoid over-blending to maintain a bit of texture. This gives the soup a more rustic and hearty feel.
- Aromatics: Sautéing the onions and garlic until golden adds a deeper flavor to the soup. Don’t rush this step for the best results.
- Seasoning: Adjust the seasoning to your taste after simmering. Adding a bit more salt, pepper, or even a squeeze of lime juice can elevate the flavors.
- Serving Suggestions: Serve the Roasted Tomato Basil Soup with a slice of grilled cheese or crusty bread to make it a complete and satisfying meal. A fresh green salad on the side also complements the flavors well. You can try this out with our Soft Sourdough Japanese Milk Bread or this Healthy Vegan Avocado Toast
Roasted Tomato Basil Soup
Dive into the rich and flavorful world of this Roasted Tomato Basil Soup! This vegan delight combines aromatic herbs, fresh basil, and warming spices for a luxurious finish. Perfectly roasted tomatoes and carrots bring out a depth of flavor that will make you forget all about heavy cream. Serve it with grilled cheese or crusty bread for a comforting meal that’s sure to impress!
4
bowls15
minutes55
minutes180
kcal10
minutes1
minuteKeep the screen of your device on
Ingredients
- Roasted Vegetables
2 pounds Roma tomatoes halved
1 large carrot peeled and diced
2 tablespoons extra virgin olive oil
Pinch kosher salt
Pinch black pepper
- Soup Base
1 medium yellow onion chopped
4 garlic cloves minced
1 cup canned crushed tomatoes
1 ounce fresh basil leaves (about 1/2 cup packed)
3 fresh thyme sprigs
1 teaspoon dried oregano
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
2 cups water
- Optional Garnishes
Fresh lime juice (for serving)
Grilled cheese or crusty bread (for serving)
Directions
- Preheat your oven to 450°F. In a large mixing bowl, toss the halved Roma tomatoes and diced carrot with extra virgin olive oil, kosher salt, and black pepper. Spread them out on a baking sheet in a single layer and roast for about 30 minutes until the tomatoes are deflated and slightly charred at the edges. Let cool for about 10 minutes.
- Transfer the roasted vegetables to a food processor. Add a splash of water and blend until the mixture is combined but still has some texture. Avoid over-blending into a smooth puree.
- In a large pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Once shimmering, add the chopped yellow onion and cook for about 3 minutes until softened. Add the minced garlic and cook for another minute until golden.
- Pour the roasted vegetable mixture into the pot with the sautéed onions and garlic. Stir in the canned crushed tomatoes, fresh basil leaves, thyme sprigs, dried oregano, sweet paprika, ground cumin, and 2 cups of water. Season with additional salt and pepper to taste. Bring to a boil, then reduce heat to low and cover partially to let steam escape. Simmer for about 20 minutes.
- Remove the thyme sprigs from the pot. Ladle the soup into serving bowls and optionally top with a squeeze of fresh lime juice and a drizzle of extra virgin olive oil. Serve with grilled cheese or crusty bread on the side if desired.
Equipment
- chef’s knife
- cutting board
- baking sheet
- food processor
- large pot
- measuring cups and spoons
Nutrition Facts
- Calories: 180kcal
- Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 800mg
- Carbohydrates: 25g
- Fiber: 6g
- Sugar: 12g
- Protein: 4g
- Vitamin A: 120IU
- Vitamin C: 60mg
- Calcium: 10mg
- Iron: 15mg
Soft Sourdough Milk Bread
Cooks in 520 minutesDifficulty: MediumDive into the world of Japanese baking with this Soft Sourdough Milk Bread! With a delicate crust and a pillowy interior, this bread is perfect for sandwiches, toast, or even pizza toast. Naturally leavened with subtle sour notes and a buttery finish, it’s as delicious as it is golden. Follow this simple recipe to create a loaf that will impress everyone at your table!
Vegan Avocado Toast
Cooks in 15 minutesDifficulty: EasyDive into the ultimate breakfast delight with this Vegan Avocado Toast! It’s a hearty, nutritious start to your day, perfect for vegans and non-vegans alike. Imagine creamy avocado spread over crispy whole-grain toast, seasoned to perfection with fresh herbs and spices. This simple yet flavorful dish will have you coming back for more. Perfect for a quick breakfast or a light lunch, this recipe is a must-try!
FAQs – Roasted Tomato Basil Soup
Can I use canned tomatoes instead of fresh Roma tomatoes?
Yes, you can use canned whole tomatoes if fresh Roma tomatoes are unavailable. Just be sure to drain them well before roasting.
What can I use instead of fresh basil?
If you don’t have fresh basil, you can substitute it with dried basil. Use half the amount of dried basil compared to fresh.
How long can I store the Roasted Tomato Basil Soup?
This Roasted Tomato Basil Soup can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.
Can I make this soup creamier without using dairy?
For a creamier texture without dairy, try adding a splash of coconut milk or a scoop of cashew cream before serving.
