Creamy Roasted Tomato Basil Soup
User Reviews
4.6
Creamy Roasted Tomato Basil Soup
Description
This soup begins by roasting halved Roma and grape tomatoes with smashed garlic and olive oil until soft and slightly charred, intensifying their natural sweetness and flavor. Meanwhile, onion, red bell pepper, and diced potato cook in olive oil until softened. Tomato paste stirs in for depth, followed by vegetable broth to build the base.
The roasted tomatoes and garlic transfer to the pot, along with torn fresh basil leaves, and simmer briefly to meld flavors. The soup is then blended smooth with an immersion blender, creating a creamy texture where the potato provides body without overpowering the tomato and basil brightness.
Ideal served warm as a comforting starter or light meal, the soup combines sweet roasted notes with fresh herb fragrance. The potato can be omitted for a lighter, lower-carb version, though it plays a key role in thickening the broth and providing silkiness.
Ingredients
- 2 ½ pounds Roma tomato halved lengthwise
- 1 ¼ pounds grape tomatoes or cherry tomatoes, halved lengthwise
- 8 cloves garlic peeled and smashed with the back of a knife
- 3 tablespoons olive oil
- 1 pinch salt
- 1 pinch black pepper ground
- 1 large yellow onion chopped, optional
- 1 red bell pepper deseeded and diced
- 1 potato diced
- 3 tablespoons tomato paste
- 4 cups vegetable broth
- 2 cups basil lightly packed, roughly torn, fresh leaves
Instructions
- 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.
- 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.
- 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.
- Optional: Pour the soup through a strainer or colander to remove any skins and thick tomato pieces, for a smoother soup.
- Sprinkle with extra basil, shaved parmesan cheese, and serve with cheesy garlic bread
Notes
- The potato in the soup helps thicken it substantially but can be omitted for a lower-carb option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6serves
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 716mg | 30% |
| Potassium | 1.021mg | 0% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 3.862IU | 0% |
| Vitamin C | 78mg | 87% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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