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5 from 4 votes

Tomato Basil Soup

Tomato Basil Soup makes a perfect meal on a cold winter evening, or a delicious appetizer for a crowd. 4 servings as main course. 8-12 servings as an appetizer.


Course Appetizer, Main Course
Cuisine American, Itaian
Keyword Soup
DietVegetarian, Gluten-Free, Vegan Option, Paleo Option, Whole30 Option
Prep Time 15 minutes
Cook Time 55 minutes
Servings 4 servings
Calories 222kcal
Author Nisha


Ingredients

Prep & Roast

  • 2 pounds organic roma tomatoes
  • 1 pound organic cherry/grape tomatoes
  • 2 small white onions
  • to taste sea salt
  • to taste black pepper
  • 3 tbsp extra virgin olive oil for the tomatoes & onions

For the Soup

  • 1 tbsp extra virgin olive oil for the saute
  • 1/2 tsp crushed red pepper
  • 8 cloves garlic, chopped
  • 1 1/2 cups fresh basil leaves
  • all the roasted tomatoes and onions
  • 3 cups low-sodium vegetable broth

Garnish

  • to taste parmesan cheese
  • fresh basil leaves, julienned

Instructions

Prep & Roast

  • Preheat oven to 425 degrees.
  • Cut 2 pounds of tomatoes into quarters. Slice the remaining 1 pound of cherry tomatoes into halves.
  • Quarter 2 small onions.
  • Place all the tomatoes and onions in a large baking tray. Season with salt, black pepper, and olive oil.
  • Into the oven for 40 minutes. Stir halfway through.

For the Soup

  • In the meantime, chop the garlic, and set aside the basil leaves.
  • Once the roasted tomatoes and onions are done, turn off the stove. Remove from the oven and set aside.
  • Heat up a pot on medium heat, once hot, add 1 tbsp of olive oil followed by crushed red pepper. Saute until the pepper sizzles - about 30 seconds.
  • Add the garlic and cook for 45 seconds or so. Turn heat to low.
  • Spoon all the tomatoes and onions into the pot.
  • dd vegetable broth. I added 3 cups because I prefer a thicker texture, you can add up to 4 cups total.
  • Add all the fresh basil leaves.
  • Bring all the contents of the soup to a boil. Close with a lid, and let it simmer for 10 mins on low-medium heat.
  • Once done, turn off the heat. Using a hand held blender, carefully blend on low speed. Alternatively, you can use a Vitamix to achieve a creamy texture.
  • Soup is done. Taste and adjust seasonings.

Garnish

  • Garnish with fresh basil, black pepper, and parmesan cheese (optional). Enjoy with a sourdough grilled cheese sandwich (optional).

Notes

 

Nutrition Facts
Tomato Basil Soup
Amount Per Serving
Calories 222 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 24mg1%
Potassium 908mg26%
Carbohydrates 21g7%
Fiber 6g25%
Sugar 11g12%
Protein 5g10%
Vitamin A 3383IU68%
Vitamin C 53mg64%
Calcium 69mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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