tomato basil soup

The best homemade roasted tomato basil soup made with fresh tomatoes, garlic, olive oil, caramelized onions and optional add-ins for extra creaminess. This easy tomato basil soup recipe is full of flavor and the best way to use up garden tomatoes! You&#039;ll never want to go back to the canned stuff after you try this.

Homemade Roasted Tomato Basil Soup

For the roasted tomatoes

roma

garlic,

olive oil

salt and pepper

For the caramelized onions:

yellow onions, thinly sliced

soup:

basil leaves

oregano

water

salt and pepper, to taste

Optional add ins:

Light/Regular coconut milk vegan soup

Whole dairy milk/heavy cream

Parmesan cheese,

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.

While the tomatoes are roasting, you can make the caramelized onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelized and turned golden in color. This ususally takes 20 minutes.

Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Next add basil and caramelized onions and blend again. Alternatively you can add the tomatoes to the large pot and use an immersion blender. It's really just about what you have available to you.

After blending, transfer back to pot, turn to medium low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired. Serves 4.

This creamy, rich crock pot tomato soup is made in the slow cooker with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese rind for added flavor.

Crock Pot Creamy Tomato Soup

celery

carrots

onions

plum tomatoes (with juice)

thyme

basil

chicken broth (or vegetable for vegetarians)

Parmesan or Romano cheese rind (optional)

bay leaf

unsalted butter

flour

Pecorino Romano cheese

reduced fat (2% milk, warmed)

salt (to taste)

black pepper (to taste)

Heat a large skillet over medium heat, then add the oil, celery, carrots and onions; cook 5 to 6 minutes, or until golden.

Add to slow cooker.

Pour the juice of the tomatoes into the slow cooker, then roughly crush the tomatoes with your hands; add to slow cooker.

Then add chicken (or vegetable broth), the cheese rind (if using) thyme, basil, and bay leaf.

Cover and cook on LOW for 6 hours, until the vegetables get soft and the flavors blend.

Remove the cheese rid and, using an immersion blender, blend the soup until smooth (or you can carefully do this in small batches in the blender).

Melt the butter over low heat in a large skillet and add the flour.

Stir constantly with a whisk for 4 to 5 minutes.

Slowly whisk in about 1 cup of the hot soup, then add the 1 3/4 cups of warmed milk and stir until smooth.

Pour back into the slow cooker and stir, add the grated Pecorino cheese and adjust salt and pepper, to taste.

Cover and cook on low 30 more minutes.

Homemade Tomato Soup made with fresh or canned tomatoes, made in under 30 minutes. Creamy, easy and Vegan-adaptable (see notes)!

Simple Tomato Soup

ghee, butter

onion,

carrots, thinly sliced (or sub celery or red bell pepper)

tomatoes

honey sugar

salt, more to taste

pepper

cayenne (optional, but good)

cream

sour cream- optional!

Heat butter in a heavy bottom pan over medium-high heat. Add the onions, and saute until softened about 3-4 minutes. Add the carrots, lower heat to medium, saute 3-4 minutes more until onions are golden and fragrant.

Add the tomatoes, water, bouillon cubes, honey or sugar, salt and pepper. (If making this vegan, add cashews now-see notes.) Stir, increase heat and bring to a simmer, cover, then lower heat to low, so it&#8217;s gently simmering.  Simmer 10-15 minutes until the tomatoes have broken down and carrots are tender. Remove from heat.

Using an immersian blender, blend the soup adding the basil leaves.  Or you can blend in a blender.

Taste and adjust salt and sugar. Add a little pinch of cayenne.

Serve in bowls with basil ribbons, pesto, croutons, pecorino, or fresh little tomatoes (halved).

Absolutely the best tomato soup I've ever had!!!!!! I subbed the cream for coconut milk and left out the salt. This one is a keeper!!! Thank you!!

Made this for dinner.  Excellent.  I used carrots, celery and red bell pepper in it.  I doubled the recipe.  I’ll freeze some and use some in a creamy Parmesan pasta sauce.

Wonderful! I've been looking for a really good vegan tomato soup recipe, and this  is it!

This soup is so good. I really appreciated the dairy free option. I thought I wouldn’t ever be able to have a great tomato soup ever again. I was happy that I was wrong!

Nice recipe, my mum's new favourite soup recipe. 

You've set the bar  of expectations pretty high for me now hehe

I made the vegan version as I was curious, cashew was a great substitute for milk/cream. 

Thank you :)

This is the best tomato soup I’ve ever had. Noting used items: olive oil, fresh tomatoes, onion, celery, water, vegan chicken bullion, I had to use dried basil, sugar, salt and pepper &amp; 1/2 cup cashews soaked in hot water and blended and added some light life buffalo tempeh to increase protein to 10 grams per serving. Love it! Keep recipe for sure. Thank You

https://content.jwplatform.com/videos/NuNDlcVZ.mp4

Simple Tomato Soup can be made in under 30 minutes. It’s cozy, comforting, and perfect for bridging the season between summer and fall. Vegan-adaptable. Video.

Simple Tomato Soup Video 

Fresh tomatoes and basil fill this tomato basil soup recipe with rich, savory flavor. I love this soup with a grilled cheese sandwich or lots of crusty bread. Find more serving suggestions in the post above!

Tomato Basil Soup

roma tomatoes (halved)

olive oil (divided)

onion

garlic

vegetable broth

balsamic vinegar

thyme leaves

basil leaves (more for garnish)

Sea salt and black pepper

Preheat the oven to 350°F and line a large baking sheet with parchment paper. Place the tomatoes cut-side up on the baking sheet, drizzle with 2 tablespoons of the olive oil, and sprinkle with salt and pepper. Roast for 1 hour or until the edges just start to shrivel and the insides are still juicy.

Heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the onions, carrots, garlic, and ½ teaspoon salt and cook until soft, about 8 minutes. Stir in the tomatoes, vegetable broth, vinegar, and thyme leaves and simmer for 20 minutes.

Let cool slightly and pour the soup into a blender, working in batches if necessary. Blend until smooth. Add the basil and pulse until combined.

Garnish the soup with basil leaves and serve with crusty bread.

Easy roasted tomato soup served with a simple, extra-cheesy grilled cheese sandwich is comfort food personified. Served with a swirl of cream and fresh basil, it&#x27;s your childhood favorite all grown up.

Easy tomato soup with grilled cheese

1½ kg (3lbs) Tomatoes (Use ripe, in season tomatoes

tbsp balsamic vinegar

tbsp sugar

salt

red onions (finely chopped)

garlic (finely chopped)

tomato paste

vegetable / chicken stock

salt & pepper

basil leaves (to serve)

bread per person

mozzarella

cheddar

butter

Preheat the oven to 200°c.

Place the tomatoes (if using canned tomatoes, add all the juices as well) in a roasting tray and add the Balsamic, olive oil, sugar and salt. Stir to combine and place in the oven for 25-30 minutes until the tomatoes are broken down and have started to caramelize.

In a large pot, sauté the onions in some olive oil until they are translucent and fragrant. Add the garlic and basil and fry for another minute.

Add the roasted tomatoes, tomato paste and sugar. Stir to combine all the ingredients and pour in the stock.

Lower the heat and cover the pot. Allow to simmer for 10 minutes.

Remove the pot from the heat and blend the soup.

Add the cream and season to taste.

To make the grilled cheese sandwiches, mix the mozzarella with the cheddar. Add ½ cup cheese to half of the slices of bread. Sandwich with the remaining bread. Butter both sides generously.

Cook in a non-stick pan, over medium heat until the cheese is melted and the sandwiches are golden brown on both sides.

Serve the tomato soup with a swirl of cream and fresh basil leaves with the grilled cheese.

Delicious &amp; healthy Tomato Basil Soup with a secret ingredient! This soup is so creamy, rich &amp; flavorful, is vegetarian friendly and dairy free. I've had many different variations of tomato soup and this is by far my absolute favorite!

Healthy Tomato Basil Soup

carrots, diced

28 oz canned whole plum tomatoes

32 oz vegetable broth

15 oz can cannellini beans, rinsed and drained

basil ((1 Tablespoon

oregano ((1 Tablespoon for fresh oregano))

In a large pot saute onions and carrots in olive oil until soft. Then add tomatoes, vegetable broth, cannellini beans, tomato paste, and 1/2 teaspoon each of salt &amp; pepper.&nbsp;

Cover soup and let simmer for 1 hour, stirring occasionally. Add basil and oregano. Use a hand puree to blend soup until creamy or transfer in batches to blender. Adjust salt to your preferred taste. Serve soup with fresh basil.&nbsp;

Delicious & healthy Tomato Basil Soup with a secret ingredient! This soup is so creamy, rich & flavorful, is vegetarian friendly and dairy free. I’ve had many different variations of tomato soup and this is by far my absolute favorite!

Recipe: https://asimplepalate.com/blog/healthy-tomato-basil-soup/

Other soup recipes: https://asimplepalate.com/blog/category/soup/

Instagram: https://www.instagram.com/asimplepalate
Pinterest: https://www.pinterest.com/asimplepalate
Facebook: https://www.facebook.com/asimplepalate

This creamy Tomato Basil Soup is restaurant-quality DELICIOUS and it&#039;s loaded with hidden vegetables.

Creamy Tomato Basil Soup

tomatoes (, with the juice)

carrots (, finely diced (about 1 cup))

chicken broth

oregano leaves

all-purpose flour

parmesan cheese

half and half ((or whole milk))

black pepper

Add oil to a large soup pot over medium high heat. Once hot, add carrots, onions, and celery and sauté them for a few minutes.

Add diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook for several minutes, until the vegetables are tender.

Use an immersion blender or regular blender (you may need to do this in batches, depending on how big your blender is) to puree the soup until smooth. (This step is optional, if you like a smooth soup). Return it to the soup pot.

In a separate pot, prepare the roux. Add butter to the pot over medium low heat and allow to melt. Stir in the flour and whisk together constantly for about 10 minutes or until the roux is a nice golden brown color.

Add a big ladle full of the soup to the roux--it will start to form a thick paste.  Add a few more big scoops of soup to the roux and stir well until smooth. Add the roux mixture to soup pot and stir to combine.

Stir in the parmesan cheese, half and half, salt, pepper and basil. Add additional oregano and basil if needed, to taste. Stir well. Cook for a few more minutes until warmed through.

Store tomato basil soup covered in the refrigerator for up to one week.

Try it served in a yummy homemade bread bowl!

https://content.jwplatform.com/videos/0bFrBUVj.mp4

This creamy Tomato Basil Soup is restaurant-quality DELICIOUS and it’s loaded with hidden vegetables. I’ve also included instructions for how to make it in the slow cooker and instant pot!

This Whole30 tomato basil soup is bursting with the flavor of fresh basil and creamy without any dairy. The best part? This recipe comes together in around only 30 minutes and makes for the perfect quick and delicious weeknight dinner. 

Whole30 Tomato Soup

yellow onion, diced

garlic, minced

red pepper flakes,

salt, plus more to taste

basil,

coconut milk

Heat a dutch oven or heavy bottomed pot over medium heat. Once hot, add the olive oil, onion, and garlic. Sauté the onions and garlic for 4-5 minutes until the onions soften and become translucent. 

Next, add the fire roasted tomatoes, crushed tomatoes, chicken broth, and balsamic vinegar to the pot and stir. Simmer the soup for 30 minutes. 

After the soup has simmered, transfer it to a blender and blend until smooth. Then, add the fresh basil and blend again. Transfer the soup back to your pot and add in the coconut milk. Simmer for 10 more minutes.

Finish the soup with more fresh basil and enjoy!

Amazong soup especially  if you do the fire Roasted tomatoes

So easy to make and tastes so good! Simple but so satisfying and comforting! Already planning to make more!

No you can’t taste the coconut milk. This was incredible! Thanks Ashlea!!

Not at all! The coconut milk gives it a delicious creaminess, but not the heaviness and overly richness of heavy cream.

I just made this today; my first soup of the fall season.  It's easy &amp; delicious!  I'm not dairy-free so I did use heavy cream in place of the coconut milk.  The addition of basil is a wonderful, herby addition too.  Thank you for this yummy recipe!

Really great soup! I loved the fire roasted tomatoes in it. It was quick to make, giving me time to make some grilled cheese and clean while it simmered. 

Definitely making again, going to double the recipe so I have leftovers for lunch that week.

This was absolutely delicious! I had this with homemade grilled cheese, and I could not get over how creamy and delicious it was!

The best tomato soup I've ever had! The basil gave this soup a divine flavor. I used fire roasted tomatoes with chipotle peppers which gave the soup a flavorful kick. Also, the coconut milk was perfect in this soup, making it nice and creamy without the heaviness of dairy.  I paired the soup with homemade bread.

This went amazingly with a warm grilled cheese. The perfect cozy soup recipe you need in your life!!

This was SO GOOD! This recipe has the perfect balance of flavors. This will definitely be my new go-to tomato soup recipe! Just as a note-I did almost forget to add the red pepper flakes and salt because it wasn’t listed in the steps.

Ashlea,
LOVED this soup! Even my husband, who is not a tomato soup fan, raved about it. One thing - the red pepper flakes and salt, which are listed in the ingredient list - were not included in the actual recipe instructions. Not a problem for me, but I just want to be helpful!Thanks for all your delicious recipes!

This was SO delicious and super easy to make! Definitely going to be a winter staple for me!

This was so good and it made me good feel to eat it since it’s healthy and not heavy at all. But somehow still creamy!

This was really good! Tried to substitute an immersion blender to save dishes, not a good idea. So delicious!

This soup is so good!! I froze it and it’s reheated perfectly. It’s just the right amount of creamy and I made mine a little spicier by adding more crushed red pepper which was delicious. Can’t wait to try more ATHT recipes!!

This is the best tomato soup!!! This has made my Whole 30 round so much easier!! Thanks for your yummy recipe!

Another quick and easy and delicious recipe! Can’t wait to make again.

Incredibly flavorful and so easy to make! Thanks for a wonderful recipe!

This is the BEST tomato soup I have ever had! The fire roasted tomatoes add a delicious spicy kick that I’m obsessed with! GO MAKE THIS NOW!

WOW! Paired this with a grilled cheese for lunch and me and my partner were shocked with how perfect this was! Perfect for this cold weather.

This soup is delicious.  I made it tonight for dinner and will be eating it tomorrow for lunch. So flavorful and creamy. I love that I can eat one of my favorite soups and its healthy. This soup will become a regular on my menu.

This tomato soup recipe is incredible!! I served it with a slice of Plaeo bread that I toasted 😋

This soup is so darn good! We've made it over and over.

This is easily the best df tomato soup I have ever had / made. It was so easy and it was creamy and delicious. A cold day staple!

This recipe is incredible. I didn’t have fire roasted tomatoes (and no time to make them myself) or fresh basil, but I used regular diced tomatoes and a handful of fresh. Also used dried basil and a little extra red pepper flakes. It turned out delicious... I will definitely get the fire roasted tomatoes next time I go shopping to try again! 

FYI since I saw someone below said it didn’t work with the immersion blender, it worked perfectly well with mine.

This was way too good. I was skeptical of adding the coconut milk, but I didn’t even taste it!

I have tried many tomato basil soup recipes and finally landed on the right one! This has everything one could want. Flavor, texture, filling, creamy, easy, fast and healthy! This now is the only recipe I will use. Thanks for sharing it with us!!!

This recipe is AMAZING! So yummy and reminds me of the tomato soup from Parkside restaurant in Raleigh, NC - now I can make it at home. Make this recipe - you will not be disappointed!

This was delish! Doubled the recipe and we had it three days in a row. Healthy comfort food is the best combo.

This was a bit acidic for hubby and me. Just a bit. It's my fault because I didn't taste as it simmered. I used super high quality balsamic, so I think it was the canned tomatoes.  Taste as you cook and you will most likely love this. I don't have a high quality blender so I used my immersion blender which probably didn't give as much smoothness to the soup. Overall, 5 stars.

I e made this in a large batch many times and froze it for meals. I always add shredded chicken breast to it to make a meal of the soup, and it is wonderful! I used my immersion blender before adding the chicken. I'm going to can my next batch, so will leave out the coconut milk when canning and add it into the soup when ready to open each jar.

Hey ashlea! 

Currently eating this for dinner and oh man is it good!!! Will definitely be making again.

https://content.jwplatform.com/videos/EyNKAoed.mp4

This Whole30 tomato basil soup is bursting with the flavor of fresh basil and creamy without any dairy. The best part? This recipe comes together in around only 30 minutes and makes for the perfect quick and delicious weeknight dinner. 

Whole30 Tomato Basil Soup

This creamy tomato basil soup with parmesan cheese recipe is the best tomato soup I have ever had. Directions for stove top cooking method or slow cooker cooking method. Easy to make since it’s made with canned whole tomatoes, and only takes 10 minutes of active cooking.

Top 14 tomato basil soup recipes from across the web

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Top 14 tomato basil soup recipes from across the web

The most viewed tomato basil soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Roasted Tomato Basil Soup

Crock Pot Creamy Tomato Soup

Simple Tomato Soup

Tomato Basil Soup

Easy tomato soup with grilled chees...

Healthy Tomato Basil Soup

Creamy Tomato Basil Soup

Whole30 Tomato Soup

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Best Homemade Tomato Soup Recipe

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The most viewed tomato basil soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine