Why you will love this recipe?
Healthy, flavorful, and kid friendly - what’s not to love? This fabulous roasted tomato basil soup recipe checks all the boxes and then some! It’s easy to prepare with wholesome pantry staples. You won’t believe how much bold flavor you get with a simple combination of tomatoes, spices, and vegetable stock. Then finish with parmesan cheese and fresh basil for a truly irresistible dish. The soup is bright, rich and creamy with no cream! It also happens to be vegetarian and gluten free! Plus, the recipe is very customizable. With just one swap you can make a delicious vegan soup. Give this easy recipe a try any night of the week! I guarantee you will never reach for boxed or canned basil tomato soup again. Speaking of healthy and yummy soups… Here are a few other favorite recipes for you to try:
Best Homemade Tomato SoupCream of Mushroom SoupGreen Pea Spinach SoupTomato Beetroot Soup
Ingredients
Fresh Tomatoes: I like Roma tomatoes for their bright summery flavor. Use whichever variety of tomato you prefer. Garlic: Classic aromatic in savory dishes. Olive Oil: A terrific flavorful oil for sautéing. Use a good organic olive for the best flavors. Yellow Onion: Slightly sweet yellow onion balances the savory garlic and tomato flavors. Tomato Paste: For the most delicious, deep tomato-y taste. Spices: Dried oregano, salt and pepper, and smoked paprika. Basil Leaves: Fresh, bold and earthy. Basil is a classic ingredient in Italian recipes. Vegetable Stock: Make your own Vegetable Stock from veggies and kitchen scraps! Brown Sugar: Mild sweetness from the sugar balances the acidity from the tomatoes. Parmesan Cheese: The secret ingredient to make the creamiest soup with no heavy cream.
How to make tomato basil soup from scratch?
Prepping up:
To start with, preheat the oven at 400°F and line a large baking sheetpan with parchment paper.Cut the tomatoes into halves or quarters, I have sliced them in quarters.
Roasting Tomatoes:
Place the quartered tomatoes on lined baking sheet with cut side up. Add garlic cloves, drizzle with 1 tablespoon good quality olive oil, sprinkle dried oregano, salt and freshly cracked pepper.Roast for 40-45 minutes or until edges shrink and tomatoes are soft and juicy.
Making Soup:
Expert Tips
The tomatoes are the star of this dish. So be sure to choose high quality ones that are firm yet ripe. Avoid tomatoes that are too hard, or are squishy. Varieties like Roma and plum tomatoes are ideal! And if possible I recommend garden fresh and/or organic for the best tasting soup.Blend the soup with a handheld immersion blender for a truly one pot recipe. Or use a standing blender, and blend the soup in batches. First check the maximum temperature on your blender. If it is not specifically made for high heat, you may need to cool the soup before blending.For the smoothest texture possible you can strain the soup. Pour the basil tomato soup through a sieve into a bowl placed underneath.
Variations
Add heavy cream for a more flavorful soup that’s super creamy and rich.Make this a completely vegan and dairy free recipe! Swap parmesan with a similar plant-based cheese. Or omit the cheese and use full fat coconut milk or cream.As-is this is a vegetarian roasted tomato and basil soup recipe. However, you can swap vegetable stock with chicken broth. This will enhance the savory flavor and add protein to the dish.
Serving Suggestions
Top servings of soup with crunchy Homemade Garlic Croutons. Or enjoy with garlic bread, bread sticks, or Crispy Corn Cheese Balls on the side. Pair with a grilled cheese or cold Cream Cheese Sandwich. Either is perfect to dip into a hot bowl of homemade roasted tomato and basil soup! It is even hearty enough to be a main dish for dinner. Enjoy with Parmesan Roasted Cauliflower or Roasted Rosemary Potatoes. And make it a complete meal with a fresh salad, too! Caprese (on toasted sourdough!), Peach Salad, Arugula Salad, and Tomato Mozzarella Salad are just a few of my favorites.
Storage
Cool leftover soup completely. Then transfer to a container with lid.
Store in the refrigerator: 4 days.Freeze: 3 months.To reheat: Thaw in the fridge overnight. Reheat tomato basil parmesan soup in a saucepan on the stovetop. Or microwave in short bursts at 50% power.
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