Tomato Basil Soup Recipe
Homemade tomato basil soup with parmesan is comforting, delicious, and easy to make with no cream! Made with roasted tomatoes and fresh basil, it's vibrant, rich, and happens to be a gluten free recipe.
Servings: 4
Calories: 211kcal
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.
Nutrition
Calories: 211kcal | Carbohydrates: 20g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 885mg | Potassium: 798mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3238IU | Vitamin C: 42mg | Calcium: 135mg | Iron: 2mg