Roasted Tomato & Basil Soup
A simple and easy soup that is packed with flavor! This Roasted Tomato & Basil Soup is made with fresh herbs and fire-roasted tomatoes! It's savory with just the right amount of spice making it a soup to remember!
Soup Season is Here!
There might be a few days left of summer, but I have officially been in Fall for the last two weeks. During the fall, I’m all about a good soup and sandwich combo! One of my all-time favorite soups is homemade tomato soup! So, I had to make sure that this recipe was added to the blog this season.
My Roasted Tomato & Basil Soup is packed full of rich and bold flavors! It is simple to make and takes no time at all. Made with fresh ingredients and a little bit of spice, this soup will easily become a household favorite!
Let’s Talk Tomatoes
In many cases, the tomatoes that you choose for your sauces, stews, soups, and purees are very important! My go-to tomatoes for soups like this are Roma (Plum) Tomatoes. They always produce an amazing end product! Most good-quality sauces are made with Roma Tomatoes. I always suggest buying them in season.
You can then make your tomato products. After making them, freeze them in plastic freezer bags and use them when the tomatoes are no longer in season. If you cannot acquire any fresh tomatoes, canned Roma Tomatoes are the next best thing! The tomatoes get to sit in their own juices which makes them even better.
Roasted Tomato & Basil Soup Ingredients:
The ingredients for this recipe are very easy to find. I always suggest using fresh ingredients for soups like this to really get the most flavor.
For this recipe you will need the following simple ingredients:
EVOO: Extra virgin olive oil and tomatoes go really well together! You definitely see it in a lot of tomato-based recipes. For this recipe, you just need about 2 tbsp to saute the onions and garlic. You can also garnish the soup off with a little EVOO.
Yellow Onion & Garlic: The yellow onion and garlic help to build the flavors in the soup. I like to saute my onions until they are close to caramelized. When mixed with the garlic, the flavors of this soup are even better.
Fire-Roasted Tomatoes: I love fire-roasted tomatoes and peppers, but sometimes I don’t have time to roast them the way I like to. So, I always get a good brand of canned fire-roasted tomatoes, especially when tomatoes aren’t in season.
Stock: To thin out the tomatoes and the soup overall, I added in about 2 cups of stock. It also helps the soup to blend very easily. You can either use chicken or vegetable stock.
Fresh Herbs: Tomato soup is nothing without some fresh herbs! They add so much depth to the soup. I used fresh Basil, Oregano, and Thyme. You can use dried herbs if you don’t have fresh, but fresh definitely makes a big difference.
Crushed Red Pepper Flakes: To add some spice, I had to add some crushed red pepper flakes. I see them used in a lot of different tomato sauces. But, don’t go crazy with these flakes. A little goes a long way.
Cayenne Pepper: As you can see, I like my food to have a little bit of kick to it. To up the spice factor with the red pepper flakes, I added some cayenne pepper. Just a dash of this made the soup even more bright and vibrant in taste.
Kosher Salt & Ground Black Pepper: To season the soup, I used the basic kosher salt and ground black pepper. You really don’t need too many seasonings in this soup, especially if you’re using fresh ingredients. Have more of both on the side to season to taste.
Heavy Cream: To cut some of the acidity of the soup and add some creaminess, I added some heavy cream. This is totally optional, but it made the soup extra velvety and rich.
Optional Toppings: One of the most fun parts about this soup, besides the flavor, is the toppings you choose to go with it. I love adding some freshly toasted bread, sour cream, basil, and bacon! Check out some more toppings at the end of the blog post.
How to make THIS EASY Roasted Tomato & Basil Soup
I love how easy and simple this up is to make. It takes a little over half of an hour. You can make it early and save it for later. Trust me, it tastes even better the next day!
The full written recipe is below, but here’s an overview:
STEP 1: Saute the Onions & Garlic. Heat a large pot with 2 tbsp of EVOO on medium-high heat. When hot, add the chopped onions. Saute the onions until soft and translucent (about 6 - 7 minutes). Add the garlic and cook until fragrant (about 1 - 2 minutes).
STEP 2: Add the Tomatoes & Stock. Add the tomatoes with juices and the stock. Mix and allow the mixture to come to a boil. When the mixture begins to boil, turn the heat down to medium.
STEP 3: Add Herbs & Spices. Add the basil, oregano, thyme, crushed red pepper flakes, and cayenne pepper. Cover with a lid and allow the mixture to simmer for 7 - 9 minutes.
STEP 4: Season to Taste & Blend. Taste the soup and season to taste with kosher salt and ground black pepper. With an immersion blender or heat-safe standing blender, puree the soup until smooth.
STEP 5: Finish the Soup with Cream & Serve. Transfer the soup back into the pot. Stir in heavy cream. Taste the soup and season with additional kosher salt and ground black pepper if necessary. Garnish with additional basil leaves and serve! Enjoy!
What to Serve with Roasted Tomato & Basil Soup
This simple soup is good with pretty much anything you want to pair it with. I love adding toppings to this soup as well. Here a few of my favorite items and toppings to serve with this delicious soup:
Caprese Sandwiches
Grilled Cheese Sandwiches
Toasted Bread with Extra Virgin Olive Oil
Bacon Strips or Bits
Sour Cream
Shredded Cheese
Roasted Tomato & Basil Soup
Ingredients
Instructions
- Heat a large pot with 2 tbsp of EVOO on medium-high heat. When hot, add the chopped onions. Saute the onions until soft and translucent (about 6 - 7 minutes). Add the garlic and cook until fragrant (about 1 - 2 minutes).
- Add the tomatoes with juices and the stock. Mix and allow the mixture to come to a boil. When the mixture begins to boil, turn the heat down to medium.
- Add the basil, oregano, thyme, crushed red pepper flakes, and cayenne pepper. Cover with a lid and allow the mixture to simmer for 7 - 9 minutes.
- Taste the soup and season with kosher salt and ground black pepper. With an immersion blender or heat-safe standing blender, puree the soup until smooth.
- Transfer the soup back into the pot. Stir in heavy cream. Taste the soup and season with additional kosher salt and ground black pepper if necessary. Garnish with additional basil leaves and serve! Enjoy!
Notes:
Additional Garnish Options:
- Sour Cream
- Extra Virgin Olive Oil
- Bacon Bits
- Shredded Cheese
- Toasted Bread
Nutrition Facts
Calories
197Fat (grams)
17Sat. Fat (grams)
7Carbs (grams)
5Fiber (grams)
1Net carbs
4Sugar (grams)
2Protein (grams)
10Sodium (milligrams)
614Cholesterol (grams)
57This recipe is seasoned to taste with kosher salt and ground black pepper. The nutritional facts listed above only account for the measured ingredients listed.
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