Tomato Basil Soup Recipe

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Hate reading? ME TOO! That’s why I’ve included some videos below.

I’m excited to share my favorite homemade tomato soup recipe with you! This creamy tomato soup is packed with hidden veggies and bursting with flavor. It’s the perfect comfort food for any season.

My secret? Roasted tomatoes! They add depth and richness to this easy soup recipe. I’ve crafted this dish to be both delicious and versatile. You can make it on the stove, in a slow cooker, or even in an Instant Pot.

This roasted tomato soup is not just tasty, it’s adaptable too. Whether you’re gluten-free or dairy-free, I’ve got you covered with simple substitutions. Let’s dive into this mouthwatering recipe that’ll have you coming back for seconds!

5 Reasons You’ll Love This Recipe

This healthy tomato soup recipe will soon be your favorite. It’s full of rich flavors that make your taste buds happy. The mix of ripe tomatoes and fresh basil makes a delicious soup you’ll want more of.

This soup fits your cooking style. You can make it on the stovetop, in a slow cooker, or with an Instant Pot. It’s great for both busy nights and lazy weekends.

It’s a dream for meal preppers. The soup tastes even better the next day. Make a big batch and enjoy it all week.

It suits many diets. It’s gluten-free and can be made without dairy. This makes it perfect for family dinners or gatherings.

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Plus, it’s easy to freeze. I like to make extra for those cold winter nights when I want a warm bowl of soup.

This tomato basil soup is more than just a meal – it’s a warm hug in a bowl.

Get ready to fall in love with this healthy tomato soup recipe. It’s sure to become a favorite in your kitchen!

Exact Ingredients List (+ Possible Substitutes)

I love sharing my tomato soup ingredients with fellow food enthusiasts. The star of this recipe is Roma tomatoes. These firm, flavorful tomatoes create a rich base for our soup. If you can’t find Roma tomatoes, any small, firm variety will do.

Here’s what you’ll need:

  • 8 Roma tomatoes, chopped
  • 1 carrot, diced
  • 1 onion, diced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 4 cups chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup half and half
  • Salt and pepper to taste
  • 1/4 cup fresh basil, chopped

https://www.youtube.com/watch?v=EyzHHauhiAg

For vegetable substitutions, swap the chicken broth with vegetable broth. You can omit the dairy for a vegan version. Fresh basil adds a burst of flavor, but if unavailable, increase the dried basil. A squeeze of lime juice can brighten the soup’s taste.

Remember, cooking is all about experimenting. Feel free to adjust these tomato soup ingredients to your liking. The fresh basil really makes this soup shine, so don’t skip it if possible!

Instructions

I love making tomato soup. It starts with roasting tomatoes. This makes them sweet. Preheat your oven to 450°F and spread tomatoes and carrots on a baking sheet. Roast for 30 minutes until they’re soft and a bit charred.

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While the veggies roast, cook onions and garlic in a big pot. Once they’re golden, it’s time to blend the soup. Add the roasted veggies to the pot with crushed tomatoes, herbs, and spices. Let it simmer for 20 minutes to mix the flavors.

For a creamy soup, make a roux with butter and flour. Stir this into the pot with Parmesan cheese and half and half. Now, blend it! Use an immersion blender in the pot, or blend in a regular blender in batches.

Taste your soup and adjust the seasonings. You’ve learned how to make tomato soup from scratch! Serve it hot with fresh basil and crusty bread.

My favorite part of making tomato soup is the aroma that fills the kitchen. It’s like a warm hug on a chilly day!

Tips, Tricks & Storing

I love sharing my soup storage secrets! For quick meals during the week, I keep my tomato basil soup in the fridge. It stays fresh for 4-5 days. When I make a big batch, freezing tomato soup is my go-to method.

I skip adding cream and cheese before freezing to prevent curdling. My soup lasts up to 6 months in the freezer this way.

Reheating soup is a breeze. I thaw it overnight in the fridge, then warm it over medium heat. For the best flavor, I stir in fresh cream and cheese after reheating.

Here’s a pro tip: use tomatoes with lower moisture content for roasting. This concentrates the flavors beautifully.

  • Adjust water as needed based on tomato variety
  • Add fresh herbs at the end of cooking for vibrant flavor
  • Stir soup occasionally while reheating to ensure even warming
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These simple tricks elevate my tomato basil soup from good to extraordinary. With proper storage and reheating techniques, I enjoy this comforting dish any time I crave it.

Recipe Variations & Serving Suggestions

I love pairing my tomato basil soup with classic grilled cheese sandwiches. For a Mediterranean twist, try mozzarella and feta on pita bread. It’s a perfect match that brings out the soup’s rich flavors.

If you’re looking for dairy-free tomato soup pairings, a crunchy green salad works great. Maroulosalata or a Mediterranean cucumber salad adds freshness to balance the soup’s warmth. Want to spice things up? Add a pinch of smoked paprika or some roasted jalapeños to your soup.

For an extra touch of Mediterranean cuisine, drizzle high-quality olive oil on top and squeeze fresh lime juice. It gives the soup a bright, zesty kick. Feeling fancy? Try topping small cups of soup with crispy fried goat cheese for a fun appetizer that’s sure to impress.