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BY Karina | 135 Comments
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An easy and Creamy Roasted Tomato Basil Soupfull of incredible flavours, naturally thickened with no need for cream cheese or heavy creams!
Ready in less than 30 minutes, our tomato soup recipe is loved by so many readers around the world! For kids to ask for thisCreamy Roasted Tomato Basil Soup repetitively, it must mean something…right?
Tomato Soup
Full of basil and a hint of garlic, this soup will most likely be on you weekly rotation, no matter the season. I garnished this soup with blisteredtomato pieces, shaved parmesan and basil.Make ahead andfreeze in advance OR serve immediately.
This soup is the perfect start to a meal, or as a meal in itself.To get that creamy texture, I added in a secret weapon. No cream cheese or heavy/thickened creams are needed.
Roasted Tomatoes
With tomato soup, you can go the quick routeand pour canned tomatoes in a pot and simmer them for 15-20 minutes until they’re soft. Or, you can go the really lazy route, (which I have done on more than 552 occasions), and heat tomato soup directly from a can. The problem with that is:
- Bland flavours
- You don’t know what’s in it
Then there’s this recipe. Going thatextra step and roasting tomatoes along with whole (smashed)garlic cloves on a sheet pan until they’resoft and sweetened naturally with their own juices, develops a natural flavour incomparable to canned soup.
Most people I know are completelyturned off making tomato soup because if you can get it in a can, then what’s the point of going through all of the hassle of making your own, right? Not ‘neymore. The flavours in this soup cannot be found on any supermarket shelf. Any. Where.
How To Make Creamy Roasted Tomato Soup
- I use a humble potato to thicken this soup. Of course you can leave it out if you wish, but is adds a thick and creamy texture and compliments the tomato flavour nicely. However, you can use thickened cream if you wish! (About 1/2 – 3/4 cup for the whole pot.)
- If using the potato, fry it along with diced onion and red bell peppers (capsic*ms), until the onion is transparent and the potatoes are beginning to crisp up adds even more flavour into this soup (while your tomatoes are roasting).
- Pour in your broth/stock and simmer the potatoes until they’re soft.
- Add the tomatoes once they’re done; addthe basil; blitz with a stick blender, and viola! SOUP! No additives, preservatives or artificial colours/flavours, and homemade soup done in less than 30 minutes.
Serve with grilled cheese or cheesy toasts — whichever works for you.
And dip away, my friends.
So thick andcream Roasted Tomato Basil Soup!
The Garlic Cheese Bread in the video is found here.
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Tomato Soup on VIDEO!
A Creamy Roasted Tomato Basil Soup full of incredible flavours, naturally thickened with no need for cream cheese or heavy creams!
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Prep: 10 minutes mins
Cook: 50 minutes mins
Total: 1 hour hr
Serves: 6 serves
Ingredients
- 1.2 kg | 2 1/2 lbs Roma tomatoes , halved lengthwise
- 600 g | 1 1/4 lbs Grape (or Cherry) tomatoes, halved lengthwise
- 8 whole cloves garlic , peeled and smashed with the back of a knife
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 large yellow onion, chopped (optional)
- 1 red bell pepper (capsicum), deseeded and diced
- 1 potato (100 g | 3 oz), diced
- 3 tablespoons tomato paste
- 4 cups vegetable broth
- 2 cups lightly packed fresh basil leaves , roughly torn
Instructions
Preheat oven to 430°F | 220°C. Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers (capsicum) and potato; cook while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges (about 6-7 minutes). Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; cover and bring to a boil.
Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic and basil to the broth (save 2 tablespoons of basil to use as garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth.
Optional: Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a smoother soup.
Sprinkle with extra basil, shaved parmesan cheese, and serve with cheesy garlic bread
Nutrition
Calories: 174kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 711mg | Potassium: 1056mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4000IU | Vitamin C: 76.7mg | Calcium: 71mg | Iron: 2.7mg
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Reader Interactions
Comments
Nora Alvarez says
I prepared it exactly as the recipe says, it was delicious and creamy, I only added half a tablespoon of sugar to balance the acidity of the tomatoes. It was not necessary to strain since I used the thermomix to blend it. I served it with a grilled cheddar cheese sandwich. Five stars…Reply
Val says
Fav soup in the world!! My go to with a rosemary sourdough grilled cheese sandwich!!Reply
Lynn says
Comforting and easy soup. Will definitely make it again, but may try cutting the basil to just one cup.Reply
Courtney says
Omg this soup was delish!!! My boyfriend absolutely loved it. Thank you for sharing- this will be a stable in our home forever 🙂Reply
Ana says
Thank you for sharing this amazing recipe..this soup has become our family’s #1 fall/ winter soup. It’s being requested every week. It’s easy to make and love that it uses wholesome ingredients .Reply
Karen says
Thank you for sharing recipe. This is definitely the best tomato soup that I have ever tasted.Reply
Rhonda says
Made this soup today and it was fabulous! I am not a huge fan of basil so I only used about 1/2 that amount but followed the rest exactly. I was so surprised I did not need to drain it to get skins and seeds out. It was so creamy and without any cream! And start to finish it was ready in under an hour.Reply
Linda Davies says
Made this and it was so delicious, even made the garlic cheese toast for lunch. I roasted the tomatoes before I found the soup recipe so missed adding the garlic to the cherry tomatoes when I roasted the cherry tomatoes. I added the garlic to the end of sauté the onions and potato. I used garlic roasted broth so hoped it would help. Would definitely make this again. I’m going to roast more tomatoes and freeze them to use over the winter. Thanks for sharing the recipe. We totally loved it.
Reply
Dottie says
Made this soup last fall. It was great! Its near fall time again. And temperatures have dropped. Time to make more. And freezes beautifully. Thanks for such and easy recipe.
Reply
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