Roasted Tomato soup recipe, rich, creamy, loaded with herbs perfect for any season. With buttery toasted bread homemade tomato soup is comfort food that warms your belly, and tastes delicious. This is one of tried and tested family favorite dinner in winters.
Classic roasted tomato soup is full of flavours! Made with basic pantry ingredients this gluten-free soup is nearly perfect. Soup weather is on and a bowl of hearty soup is just right for the winters or rains. Tomato basil soup is full of flavour.
Why We Love This Roasted Tomato Soup
- Healthy and low fat,
- easy to make
- creamy without cream
- It’s gluten free, vegetarian, vegan
This soup recipe is my go to soup recipe from almost past 2 decades :). You can make this recipe without basil or with basil. Along with a grilled cheese sandwich or a toasted sourdough bread this tomato soup is perfect for a cozy dinner or a lunch.
I first read this soup recipe it in a cook book in officer’s mess library and with minor changes I could skew this delicious recipe to make it our favorite soup recipe. Though I make 4-5 different versions of tomato soups but this first recipe I learned! and that makes it extra special.
Ingredients
Fresh tomatoes: I use a mix of fresh ripe red plum tomatoes and cherry tomatoes. When I do not have fresh tomatoes I make it with whole peeled canned tomatoes, both versions taste great. If you are making soup with canned tomatoes use 400grams / 14 ounce can of whole peeled tomatoes.
Thai Basil leaves: You can use regular basil, but l like to use Thai basil as it packs more intense flavours.
Olive Oil: Originally when I started cooking this recipe, it suggested to use butter. From past many years I mostly use virgin olive oil, rarely I use butter. Olive oil is an acquired taste and we like it. You can use butter if you wish to.
Onion & Garlic: Both of these enhance the flavour and adds to a rich texture.
Herbs and Seasonings: salt, black pepper, basil leaves, dried oregano
Parmesan cheese
How to Make Homemade Roasted Tomato Soup
Preheat oven: Preheat your oven to about 400°F/200C.
Prepare the tomatoes: Add the tomatoes to baking pan, drizzle with olive oil. Season with salt and pepper.
Roast Tomatoes: Put this baking pan in preheated oven and bake for about 30 minutes.
Saute veggies: In a large pan or heavy soup pot, heat the olive oil Add sliced onion and cook on slow heat until onion is caramelised.
Make the soup: In a food processor add onions, roasted tomatoes basil and process to make smooth paste.
Heat the same pan in which you cooked onion. Transfer the onion tomato mixture in this pan and add red chilli flakes, black pepper powder and dried oregano.
Add Water or vegetable broth.
Simmer and Serve: Let the soup simmer for 10 minutes. Serve with grated parmesan cheese and toasted bread.
My Tips to Make The Best Tomato Soup
- For preparing this tangy and delicious soup I use 2 types of fresh tomatoes. Fresh ripe plum tomatoes which gives it a robust body and a velvety texture. And baby tomatoes to add a right amount of tanginess.
- To thicken the tomato soup I do not use any thickening agent I simply use a good amount of fresh tomatoes and blend them to a creamy consistency.
- For making a smooth and silky soup, it is advised to sieve the blended soup.
- Use fresh basil and add it towards the end of cooking because oils in basil are volatile and sensitive to heat. Excessive cooking may cause loss of flavour of basil.
- Basil with tomatoes in this soup not only adds tonnes of flavours. It is a great source of antioxidants. It is anti-bacterial and provides lot of anti-inflammatory benefits too.
If you prefer a thicker homemade soup with onions and mixed herbs you can try this homemade Fresh tomato soup recipe.
What Type Of Tomatoes To Use for Soup?
Use either of these two, plum tomatoes or Roma tomatoes. But for the best tasting tomato soup use a mix of Roma tomatoes and cherry tomatoes.
What Do You Serve The Soup With?
Of course with toasted breads! Make simply butter toasted bread using sourdough or burette. But again if you want best tasting comfort meal serve it with grilled cheese. Tomato soup and grilled cheese really is a match made in heaven!
Difference : Tomato Soup VS Tomato Bisque
One major difference is liquid used in making soup. For the bisque usually the liquid used is any shell fish broth instead of water or vegetable stock. Also while making tomato bisque cream is used, which I have not used in this soup.
Storing Leftovers
I Store tomato soup in an airtight glass microwave safe containers. You can store them in the fridge for 3 – 4 days. In the freezer for 16weeks.
Freezing The Soup
This roasted tomato soup also freezes well! Store it into a thick freezer bag or in Individual airtight containers. This has a shelf life for up to 16 weeks.
More Soup Recipes to Try
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Roasted Tomato soup
Ingredients
- 100 g Tomatoes baby , cut in half lengthwise
- 600 g plum tomatoes quartered
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste black pepper
- 1/2 cup onions chopped
- 1 clove garlic , minced ( optional)
- ½ cup basil fresh leaves
- 500 ml vegetable stock
Instructions
Preheat oven
-
Preheat your oven to about 400°F/200C.
Prepare the tomatoes
-
Add the tomatoes to baking pan, drizzle with olive oil.season with salt and pepper.
-
Roast Tomatoes: Put this baking pan in preheated oven and bake for about 30 minutes.
Saute veggies:
-
In a large pan or heavy soup pot, heat the olive oil Add sliced onion and cook on slow heat until onion is caramelised.
Make the soup
-
In a food processor add onions, roasted tomatoes basil and process to make smooth paste.Heat the same pan in which you cooked onion.
-
Transfer the onion tomato mixture in this pan and add red chilli flakes, black pepper powder and dried oregano. Add Water or vegetable broth.
Simmer and Serve:
-
Let the soup simmer for 10 minutes. Serve with grated parmesan cheese and toasted bread.
Notes
- For preparing this tangy and delicious soup I use 2 types of fresh tomatoes. Fresh ripe plum tomatoes which gives it a robust body and a velvety texture. And baby tomatoes to add a right amount of tanginess.
- To thicken the tomato soup I do not use any thickening agent I simply use a good amount of fresh tomatoes and blend them to a creamy consistency.
- For making a smooth and silky soup, it is advised to sieve the blended soup.
- Use fresh basil and add it towards the end of cooking because oils in basil are volatile and sensitive to heat. Excessive cooking may cause loss of flavour of basil.
- Basil with tomatoes in this soup not only adds tonnes of flavours. It is a great source of antioxidants. It is anti-bacterial and provides lot of anti-inflammatory benefits too.
Nutrition
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