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Creamy Roasted Tomato Basil Soup

Easy and creamy roasted tomato basil soup filled with incredible flavors naturally thickened without the need for cream cheese or heavy creams!

Our tomato soup recipe, which is ready in less than 30 minutes, is loved by many readers around the world! For kids, it should mean something to repeatedly want this Creamy Roasted Tomato Basil Soup… right?

creamy roasted tomato basil soup

tomato soup

This soup, filled with basil and garlic, will probably be on your weekly rotation, regardless of the season. I decorated this soup with fluffy tomato pieces, shaved parmesan and basil. Progress and freeze in advance OR serve immediately.

This soup is a great start to a meal or as a meal on its own. I added a secret weapon to get that creamy texture. There is no need for cream cheese or heavy / thickened creams.

INGREDIENTS

  • 1.2 kg | 2 1/2 lbs Roma tomatoes , halved lengthwise
  • 600 g | 1 1/4 lbs Grape (or Cherry) tomatoes, halved lengthwise
  • 8 whole cloves garlic , peeled and smashed with the back of a knife
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 large yellow onion, chopped (optional)
  • 1 red bell pepper (capsicum), deseeded and diced
  • 1 potato (100 g | 3 oz), diced
  • 3 tablespoons tomato paste
  • 4 cups vegetable broth
  • 2 cups lightly packed fresh basil leaves , roughly torn

INSTRUCTIONS

  1. Preheat oven to 430°F | 220°C. Place tomatoes on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt and pepper, and roast for about 25 minutes, or until soft and charred on the tops.
  2. While tomatoes are roasting, heat 1 tablespoon of oil in a medium-sized pot/saucepan over medium-high heat. Add the onion, peppers (capsicum) and potato; cook while occasionally stirring, until the onion is transparent and the potato begin to crisp on the outer edges (about 6-7 minutes). Stir the tomato paste through the potatoes and onion; pour in the broth/stock; season with extra salt; cover and bring to a boil.
  3. Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork. Add the tomatoes, garlic and basil to the broth (save 2 tablespoons of basil to use as garnish if you wish); continue to simmer until the basil is just soft (about 2 minutes). Blend soup using a stick blender until smooth.
  4. Optional:Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a smoother soup.
  5. Sprinkle with extra basil, shaved parmesan cheese, and serve with cheesy garlic bread

creamy roasted tomato basil soup 3

1 Comment

  1. 5 stars
    The soup looks very good. I love tomato soup n beautiful color. I will try this for my children, but I think I will do without tomato paste. Is it possible to make this tomato paste.Creamy Roasted Tomato Basil Soup

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