Comforting and delicious Tomato Basil Soup is easy to make from scratch. This simple recipe includes roasted tomatoes, garlic, classic Italian spices, and fresh basil. Plus grated parmesan cheese gives the soup a thick, rich texture. It's vibrant and creamy, but made without cream!
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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:
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:
- Heat the remaining 2 tablespoon olive oil over medium heat in a large pot or dutch oven. Add chopped onion and cook until soft (for about 3-4 minutes).
- Add smoked paprika, tomato paste and cook for another 2-3 minutes.
- Now, add cooked tomatoes with garlic, fresh basil, season with salt and pour vegetable broth. Give a good stir and bring soup to a boil.
- Reduce the heat and allow the soup simmer for 8-10 minutes.
- Blend the soup using an immersion blender (alternatively, you can use blender, fill the blender jar to half full and blend soup in batches).
- Add grated parmesan cheese, brown sugar, mix and cook only until when the soup just starts to bubble.
- Pour the ladleful soup in serving bowls.
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.
FAQs
This is optional. It is not necessary to peel the tomatoes. But you can if you like! Roast them first, and then peel the skins off once the tomatoes are cool enough to touch.
Yes, this dish is very healthy! Tomatoes are rich in vitamins and essential nutrients. And because it is easy to make without cream, the soup is low in fat.
A quick roux is great for a thicker soup! Simply melt 1 to 2 tablespoons of butter in a saucepan over low heat. Stir in equal parts flour. Cook and stir consistently for a minute or two until the roux is rich and golden. Then whisk into the soup to thicken.
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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📖 Recipe
Tomato Basil Soup Recipe
Ingredients
- 2¼ lbs Roma Tomatoes
- 6 cloves Garlic
- 3 tablespoons Olive Oil (divided)
- ¼-½ teaspoon Dried Oregano
- Salt to taste
- Freshly Ground Pepper
- 1 large Yellow Onion (finely chopped)
- 2 tablespoons Tomato Paste
- 1 teaspoon Smoked Paprika
- 1 cup Fresh Basil Leaves
- 3-4 cups Vegetable Stock
- 2 teaspoons Brown Sugar
- ¼ cup Parmesan Cheese (grated)
For Garnish (optional)
- Fresh Basil
- Grated Parmesan Cheese (as needed)
- Freshly Cracked Black Pepper
Instructions
Prepping and Roasting Tomatoes
- 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.
- 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
- Heat the remaining 2 tablespoon olive oil over medium heat in a large pot or dutch oven. Add chopped onion and cook until soft (for about 3-4 minutes).
- Add smoked paprika, tomato paste and cook for another 2-3 minutes.
- Now, add cooked tomatoes with garlic, fresh basil, season with salt and pour vegetable broth. Give a good stir and bring soup to a boil.
- Reduce the heat and allow the soup simmer for 8-10 minutes.
- Blend the soup using an immersion blender (alternatively, you can use blender, fill the blender jar to half full and blend soup in batches).
- Add grated parmesan cheese, brown sugar, mix and cook only until when the soup just starts to bubble.
- Pour the ladleful soup in serving bowls. Garnish the soup with grated parmesan, black pepper and fresh basil and serve hot with grilled cheese, croutons, crusty breads or breadsticks along with some side salads, if desired.
Notes
- Be sure to choose high quality ones that are firm and ripe. Avoid tomatoes that are too hard, or squishy
- Feel free to strain the soup smoother texture, if you like. Pour the soup through a sieve into a bowl placed underneath.
- 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.
- Feel free to add heavy cream for a super rich and creamy tomato and basil soup.
- You can swap vegetable stock with chicken stock for more enhanced flavor and extra protein.
- 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.
- Store in the refrigerator: Cool leftover soup completely. Then transfer to a container with lid and store up to 4 days.
- Freeze: 3 months in a clean airtight freezer safe box or ziplock bag.
- 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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