Homemade Roasted Tomato and Basil Soup
This simple roasted tomato basil soup is made from scratch with fresh tomatoes! Roasting the veggies adds incredible depth of flavor. Once you've tried it you won't go back to those canner versions again.
Servings: 4 Servings
Calories: 175kcal
Equipment
- High-Speed Blender (or immersion blender)
- Large Pot or Dutch Oven
Ingredients
- 2.5 pounds roma tomatoes, (washed, remove stem from top, and cut in half length-wise)
- 1 large yellow onion (peeled and cut it into quarters)
- 2 medium carrots (peeled and cut in half length-wise)
- 4 cloves garlic
- 2 Tablespoons olive oil
- salt and pepper (start with 1 teaspoon salt, ½ teaspoon pepper if not using a grinder)
- 1-2 Cups vegetable stock* (alternatives: vegetable broth, chicken broth/stock, chicken bone broth)
- 1 Tablespoon salted butter
- ¾ teaspoon granulated sugar
- 1 teaspoon tomato paste* (+ more to taste)
- ½ Cup fresh chopped basil*
- ¼ Cup fresh chopped parsley* (curly leaf)
Instructions
- Prep and preheat. Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Coat with oil and season. Add all the chopped vegetables to the prepared baking sheet and drizzle with olive oil. Use your hands to rub the oil over all sides of the vegetables, then sprinkle with salt and pepper.2.5 pounds roma tomatoes, , 1 large yellow onion, 2 medium carrots, 4 cloves garlic, 2 Tablespoons olive oil, salt and pepper
- Roast. Roast the veggies for 45 minutes, until the tomatoes are softened and starting to caramelize around the edges.
- Blend in batches. Carefully transfer about half of the roasted vegetables to a high-speed blender and add a generous splash of the broth. Blend until smooth, then transfer to a large pot. Repeat with the remaining vegetables and another splash of broth.1-2 Cups vegetable stock*
- Add finishing touches. Add the butter, sugar, and chopped fresh basil and parsley to the pot. Simmer over medium-low heat for about 10 minutes, stirring a few times, to allow the flavors to meld together.1 Tablespoon salted butter, ¾ teaspoon granulated sugar, ½ Cup fresh chopped basil*, ¼ Cup fresh chopped parsley*, 1 teaspoon tomato paste*
- Taste and adjust. Taste the soup and add additional salt, pepper, and/or broth to your liking. If the soup is too thick, thin it out with more broth. If it's too acidic, add a pinch more sugar.
- Serve and enjoy!
Notes
*you need a generous splash of stock/broth to help your roasted veggies blend properly. The amount you end up using will depend on how juicy your tomatoes are and how thick you like your soup. Remember, you can always add more to thin it out, but you can’t take it back out once added!
*the more I make this soup, the more common it is for me to just toss the basil and parsley in the blender to super-chop all the herbs nice and fine (vs. stirring in chopped fresh herbs after blending). Do what you'd prefer / what's easiest for you!
*depending on how juicy and flavorful your tomatoes are, you may need to stir in additional tomato paste to enhance the tomato flavor (we've been using more when making this with winter tomatoes from the grocery store).
Storage and reheating:
Store fully cooled, leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 1 to 2 minutes, or reheat on the stovetop over medium-low heat, stirring occasionally. The soup may thicken in the fridge, so you can thin it out with a splash of broth or water when reheating if desired.
You can also freeze this soup for up to 3 months! To do so, let it cool completely, then transfer to airtight freezer-safe containers or zip-top freezer bags (leaving a little room for expansion). When ready to enjoy, thaw overnight in the refrigerator, then reheat.
Variation ideas:
- Add cottage cheese for protein. Blend in some low-fat cottage cheese to add creaminess and a protein boost.
- Make it creamier. Stir in a splash of heavy cream or half and half at the end for an even richer soup. I recommend letting people do this to their individual bowls as everyone may have different preferences.
- Add spice. Include a pinch of red pepper flakes with the roasted vegetables for a subtle kick.
- Use different herbs. Try adding fresh oregano or thyme along with the basil for a different flavor profile.
Nutrition
Calories: 175kcal | Carbohydrates: 20g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 414mg | Potassium: 852mg | Fiber: 5g | Sugar: 12g | Vitamin A: 8207IU | Vitamin C: 49mg | Calcium: 62mg | Iron: 1mg
