Tomato basil soup We offer a creamy, rich and delicious freezer-friendly recipe with hints of heat from roasted tomatoes and garlic, fresh basil, Italian seasonings and red chili flakes. The soul-warming soup is amazing all year round, with or without accompaniment!
The cold weather makes the soup and stew crave warm. It makes you feel like you’re starting an experiment in the kitchen. And this simple yet flavorful tomato basil soup cures the blue in chilly weather and quickly lifts my spirit.
Homemade roasted tomato soup and basil
When I moved to America, the popularity of tomato soup and grilled cheese sandwiches surprised me. Most people I know have opened the focus can, but that’s not the way I roll. Ok; sometimes the way is to pull out the can opener, so there is no judgment here.
But the joy of making delicious food from scratch will outweigh the time it takes. The aroma of roasted fresh tomatoes and garlic fills the kitchen, enhancing comfort food into gourmet cuisine. Plus, you know what’s in your lunch (there is no material for a scary sound at this goodness).
How to make creamy tomato basil soup
- I’ll preheat 400°F (204°C) from the oven. Arrange parchment or aluminum foil on a baking sheet. Please put it aside.
- wash Properly slice them in half or cut into quarters depending on the size. Smaller tomatoes can leave the whole thing.
- Preparation – Place the tomato and garlic cloves in a single layer of a baking sheet with a parchment lined lining. Season with salt and pepper and drizzle with olive oil.
- roast Tomatoes for 40-50 minutes or until the skin is soft and slightly recharged. The whole tomato will burst and begin to ooze. Remove from the oven and allow to cool slightly. (Photo 1)
- Simmer – Add roasted tomatoes, garlic, fresh basil, soup, Italian seasonings, sugar and red chili flakes to the pan. Bring it to a boil, lower the heat and simmer for about 20 minutes. Remove from the heat. (If you don’t have a dip blender, you can carefully pour the ingredients into the batch into the countertop blender.) (Photo 2-4)
- puree – Use a dip or handheld blender to blend carefully high. Pure until the soup reaches the desired consistency (smooth or thick). (Photo 5)
- final Steps – Return to heat, add cream if you are using it, do a taste test and adjust the seasoning with salt and pepper. Simmer for about 10 minutes. (Photo 6)
- serve – Garnish with fresh basil and croutons if necessary. enjoy!
Recipe Tips and Notes
- Roast red chili and onions with tomatoes and garlic for good roasting.
- This recipe is naturally gluten-free, but feel free to add some flour or cornstarch slurry to add extra thickness.
- Another thickener is to add the potatoes cooked before they become puree. Adding ¼ cup of grated Parmesan cheese won’t hurt either.
Make it first and make leftovers
The next day the tomato soup is even better, so I’ll make a large batch later. It should last for 3-4 days in the fridge, or 3-4 months in the freezer (but wait for the cream if it freezes). Simply reheat in a stove pot over medium heat until it foams.
What is tomato basil soup?
Classic pairing with tomato soup is in the grilled cheese sandwich, traditional methods, or the South African version. Homemade garlic bread and croutons are always welcome, but fresh salads round out the delicious lunch. Sneak into a banana bunt cake to turn your dessert into a celebration.
A more comfortable soup recipe for exploring
See how to make it
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This blog post was originally published in February 2020 and updated with additional tips, new photos and videos
