Picture this: a crisp fall day, a cozy sweater, and this roasted tomato basil soup simmering on the stove. This soup is packed with nutrients from tomatoes, carrots, onions, garlic, and fresh basil. Nutritious comfort food, perfect with a grilled cheese or hearty bread!
what’s in this roasted tomato basil soup?
Tomatoes: You either love ’em or hate ’em. But they are the key ingredient for this soup. I prefer to use roma or plum tomatoes, and organic freshly grown tomatoes will give you the best flavor.
Roasted Garlic: Is it just me, or is roasted garlic just better?! And it’s so satisfying to remove from the head of garlic, too!
Carrots: Carrots will give the soup a nice texture in contrast to the tomatoes.
Onions: For dimension!
Fresh Basil: Arguably the best herb- tomato and basil are a dynamic flavor duo that makes this soup what it is!
Water: For the liquid base. You can also use vegetable broth as well.
blender vs. food processor:
I think it’s important to use a blender in this recipe rather than a food processor. It can either be a traditional blender or an immersion hand blender, just to ensure that there aren’t any large chunks. If your blender isn’t made for hot liquids, let the soup cool for a few minutes after simmering.
Typically, a food processor is used for sauces and things that don’t have a ton of liquid (i.e pesto or hummus), while a blender is used when there is liquid (i.e smoothies and soups). A food processor will work, but you will have to use smaller batches and it might not be as creamy.
what to serve with this soup:
Grilled Cheese or a Sandwich: an absolutely classic combination, grilled cheese, and tomato soup. I served mine with a grilled cheese sandwich on whole-grain bread with ham and fresh gouda from our local cheese farm here in the Netherlands!
A crusty bread: You can’t go wrong with hearty bread and a warm soup!
Roasted Tomato Basil Soup
- Blender or Immersion Blender
- 2.5-3 lbs roma tomatoes roughly 10 whole roma tomatoes
- 3/4 cup carrots roughly chopped
- 1 large white onion
- 1 small head garlic
- 1 cup fresh basil leaves loosely packed, stems removed
- 3 cups water
- 2 tbsp olive oil
- 1 tbsp italian seasoing
- 1 tsp sea salt more to taste
- 1/4 tsp black pepper
- 2 tbsp canned coconut milk for drizzing
- 1/2 tsp red pepper flakes
- basil leaves
- Preheat your oven to 400 degrees F. Start by washing your tomatoes and slicing them each in half. Add them to a lined baking sheet with the inside facing up.
- For the garlic: Remove the white, paper-like outer edges of the garlic head, leaving the other layer and the cloves intact. Cut off the top of the garlic head and wrap in a small piece of foil with a tiny drizzle of olive oil.
- Bake the tomatoes and garlic on a sheet pan for about 45-50 minutes at 400 degrees F.
- Meanwhile, while the tomatoes and garlic roast, chop the onions and carrots. These can be roughly chopped because they will be blended eventually.
- Once chopped, add them to the pot with a tablespoon or so olive oil and let them soften for about 5 minutes. Turn the heat off until the tomatoes and garlic are done roasting.
- The tomatoes should look bubbly and juicy, while the garlic cloves should be soft in the foil. Once finished, add tomatoes and garlic (removed & squeezed from head/foil) to the pot with onions and carrots. Add the water and let simmer on medium heat for about 15-20 minutes.
- While simmering, add in your seasonings. After 15 or so minutes, turn off the heat and add soup to the blender with fresh basil leaves. You can add the soup to the blender (in batches if needed) or use a hand immersion blender in the pot. Blend until smooth.
- Once blended, add back to the pot and serve! Add more sea salt to taste, if necessary. Top with a drizzle of coconut cream, red pepper flakes, and more basil!