Roast Tomato & Basil Soup

This tomato basil soup recipe is so easy to throw together and delivers a rich, silky soup filled with flavor. Add some crusty bread or a grilled cheese sandwich for a delicious fuss-free meal.

Roast Tomato & Basil soup

Ingredients Needed

  • Extra-virgin olive oil.
  • Balsamic vinegar.
  • Canned whole tomatoes. Ripe fresh tomatoes (Roma tomatoes, plum tomatoes, etc) can be used when in season but canned tomatoes make a great alternative, year round.
  • Onion.
  • Fresh garlic cloves.
  • Fresh basil.
  • Tomato paste.
  • Soy sauce. Soy sauce might not be a traditional ingredient in tomato soup but the rich, umami flavor it adds is simply delicious.
  • Vegetable broth/stock. Chicken broth can also be used.
  • Heavy cream.
  • Salt, black pepper and sugar.

How to make tomato basil soup

Roast the tomatoes with olive oil, balsamic vinegar, a handful of fresh basil and a generous pinch of salt, sugar and black pepper until caramelized. In the meantime, sauté the onion and garlic in a large pot or Dutch oven set over medium-high heat until soft and translucent. Once roasted, add the tomatoes, tomato paste, soy sauce and broth to the pot then allow to simmer for 10 minutes. Blend the soup in a blender in batches or with an immersion blender until smooth, stir in the cream and season to taste with salt and black pepper. Serve the soup in bowls with fresh basil leaves and crusty bread.

Roast Tomato & Basil Soup

What to serve with tomato basil soup

I always love crusty bread with soup but focaccia or fluffy dinner rolls will also be delicious. A grilled cheese sandwich (or grilled cheese croutons!) is a match made in heaven served with tomato soup. I also love mixing it up and serving corn bread or beer bread with soups.

Can I make this ahead?

Soup freezes very well and this recipe is no different. Allow the soup to come to room temperature then transfer to freezer-safe containers and freeze for up to 3 months. Allow to thaw overnight in the fridge before reheating and serving. Leftover soup can be kept in an airtight container in the refrigerator for up to 3 days.

FAQ

How do you thicken tomato basil soup?

You shouldn’t need to add any thickener like flour or cornstarch to tomato soup to thicken it. The tomatoes will add body to the soup as long as you don’t add too much stock/broth. If your soup is too thin, whisk in a few tablespoons of cornstarch slurry and allow to simmer until thickened. Adding other vegetables like carrots and potato will also thicken your soup without the need for flour.

How to make soup creamier?

A splash of heavy cream is always a delicious addition to soup but if you want a dairy-free version, adding vegetables like potatoes or cauliflower will give you a creamy result once blended.

How can I deepen my soup flavor?

By adding aromatics like onion, celery and garlic and fresh herbs, your soup will be filled with flavor and depth. Dried oregano and thyme are also delicious with tomato soup. A splash of soy sauce and balsamic vinegar will also add tons of flavor.

Roast Tomato & Basil soup

Tomato soup recipes

Tomato Basil Soup

Roasted Tomato Basil Soup

This tomato basil soup recipe is so easy to throw together and delivers a rich, silky soup filled with flavor.
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Course: Dinner
Cuisine: American
Keyword: Tomato basil soup, tomato basil soup recipe, tomato soup with basil
Prep Time: 10 minutes
Cook Time: 40 minutes
Calories: 263kcal
Author: Alida Ryder
Servings: 4

Ingredients

  • 800 g (28oz) whole peeled tomatoes
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp sugar
  • 2 tsp salt
  • 2 red onions finely chopped
  • 2 garlic cloves finely chopped
  • 2 tsp tomato paste
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 6 cups vegetable broth chicken stock can also be used
  • ½ cup heavy cream
  • salt and black pepper to taste
  • fresh basil leaves to serve

Instructions

  • Pre-heat the oven to 200°C/400°F.
  • Place the tomatoes and all their juices in a roasting tray and add the Balsamic, olive oil, sugar and salt. Add a handful of fresh basil leaves. Stir to combine and place in the oven for 25-30 minutes until the tomatoes are broken down and have started caramelizing slightly.
  • In a large pot set over medium-high heat, sauté the onions in some olive oil until they are translucent and fragrant. Add the garlic and fry for another minute.
  • Add the roasted tomatoes, tomato paste, soy sauce and sugar. Stir to combine all the ingredients and pour in the stock.
  • Lower the heat and cover the pot. Allow to simmer for 10 minutes.
  • Remove the pot from the heat and blend the soup.
  • Add the cream and season to taste.
  • Serve with fresh basil leaves and crusty bread.

Nutrition

Calories: 263kcal | Carbohydrates: 27g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 33mg | Sodium: 3400mg | Potassium: 550mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1334IU | Vitamin C: 24mg | Calcium: 104mg | Iron: 3mg