This Roasted Tomato and Basil Soup is the ultimate comfort food for cold nights. This is one of the recipes that is very close to my heart.
Tomato soup is the first thing that comes to my mind when someone says soup. Fortunately, my family loves soup and is ready to try any different soup that I make.
This has made me develop a little more liking for soups. To this day, though, tomato soup is my absolute favorite. The tomato soup that I ate back in India is quite different from what I ate here in the US.
My favorite here is Panera Bread’s kind of chunky tomato soup. This Roasted Tomato and Basil Soup closely resembles the Panera Bread soup and is one of the recipes that is very close to my heart.
Why do we Roast the Tomatoes -
Roasting any vegetable brings out the natural sweetness. It is the same with the tomatoes as well, and it also imparts a beautiful smoky flavor to the soup. I also roast the garlic along with the tomatoes. The flavor of roasted garlic is just amazing.
What kind of Tomatoes to use for the Tomato Soup
You could use any kind of tomato to make this roasted tomato soup, but make sure they are thin-skinned. I like tomatoes on the vine, Roma tomatoes, or Heirloom Tomatoes. These tomatoes hold well to the roasting.
So anytime I see the plump, red tomatoes in the market, I am tempted to make this soup right away. One other reason we grow lots of different tomatoes in our backyard is to experiment with the flavors.
What kind of Herbs to use
This recipe is for Roasted Tomato and Basil soup, and hence I have used basil in the recipe. Again, a great recipe to make during summer to use the abundance of basil growing in the backyard.
I have a small plant of basil that I try to keep alive inside the house in winter, so I have fresh herbs available all the time. You could also substitute with dried basil in case fresh is not available. I have also used mint in the past for a slightly different flavor.
Can we freeze this roasted tomato and basil soup?
Absolutely! Make sure to freeze the soup in individual serving sizes for easy defrosting and reheating. You could also roast your summer bounty of tomatoes and freeze the roasted tomatoes instead to make fresh soup in winter.
Can we make this soup in an Instant Pot?
The answer again is Absolutely! Lately, I have been using an Instant Pot to make this Roasted Tomato Soup. It makes the cooking process quicker and also hands-free.
I roast the tomatoes and garlic in the oven, and then instead of proceeding with the recipe on the stovetop, I use the Instant Pot. This post explains the stove-top method, as not everyone has access to an Instant Pot.
If you want to make it in the Instant Pot, saute the onions in the IP and then add the rest of the ingredients and pressure cook for 8 minutes on high. Then let the pressure release naturally and use a hand blender to blend the soup.
If you are looking for more Soup Recipes, check out these -
- Mexican Flavored Roasted Butternut Squash Soup
- Instant Pot Minestrone Soup
- Middle Eastern Vegan Lentil Soup
- Mulligatawny Soup
- Chinese Hot and Sour Vegetable Soup
Preparation time - 15 minutes Cooking time - 1 hr 30 minutes Difficulty level - easy
Ingredients to make Roasted Tomato and Basil Soup - (serves 4-6)
- Tomatoes - 7-8 medium (quartered)
- Diced tomatoes (canned) - 1-15 oz can
- Onion - 1 medium (finely chopped)
- Garlic - 3 or 4 cloves
- Olive oil - 3 tbsp
- Crushed red pepper flakes - 1 tsp
- Salt - to taste
- Pepper - to taste
- Fresh basil leaves (chopped) - 1 cup (loosely packed)
- Parmesan cheese - to garnish (optional)
Procedure to make Roasted Tomato and Basil Soup
Preheat the oven to 400°F. On a baking sheet lined with foil, lay the quartered tomatoes and the garlic cloves and drizzle about 2 tablespoon of olive oil over them. Add salt and pepper and give it a quick mix. Roast them for about 30 - 45 minutes.
In a large soup pot, add the remaining oil and sauté the chopped onions until golden brown. Now add the canned tomatoes, roasted tomatoes with their juices, and the basil, and mix it well. Cook it for about 5-7 minutes and then add about 4 cups of water. Cook the mixture over medium-low heat for about 30 minutes.
Season the soup with salt and pepper, and also add the crushed red pepper flakes. Get an immersion blender and puree the whole mixture to the desired chunkiness. I left mine a little on the chunky side. If using a blender or a food processor, let the mixture cool down a bit and then puree it. Garnish with Parmesan cheese if using it!
Other Appetizer Ideas
- Vaazhakkai Kola Urundai - Raw Banana Fried Balls
- Tomato, Mozzarella And Basil Stuffed Baguettes
- Cucumber Rolls | Cucumber Roll Ups
- Savory Phyllo Cups Recipe - Mexican Flavored Appetizer
Recipe
Equipment
- ▢ Immersion Blender
Ingredients
- ▢ 7 Tomatoes medium
- ▢ 15 ounce Diced tomatoes canned - 1-15 oz can
- ▢ 1 Onion 1 medium finely chopped
- ▢ 3 cloves Garlic
- ▢ 3 tablespoon Olive oil
- ▢ 1 teaspoon Crushed red pepper flakes
- ▢ Salt to taste
- ▢ Pepper to taste
- ▢ 1 cup Fresh basil leaves chopped (loosely packed)
- ▢ Parmesan cheese to garnish optional
Instructions
- Preheat the oven to 400 F. In a baking sheet lined with foil, lay the quartered tomatoes and the garlic cloves and drizzle about 2 tablespoon of olive oil over them.
- Add salt and pepper and give it a quick mix. Roast them for about 30 - 45 minutes.
- In a large soup pot, add the remaining oil and sauté the chopped onions until golden brown.
- Now add the canned tomatoes, roasted tomatoes with its juices and the basil and mix it well. Cook it for about 5-7 minutes and then add about 4 cups of water. Cook the mixture over medium low heat for about 30 minutes.
- Season the soup with salt and pepper and also add the crushed red pepper flakes.
- Get an immersion blender in and puree the whole mixture to the desired chunkiness. I left mine a little on the chunky side. If using a blender or a food processor, let the mixture cool down a bit and then puree it.
- Garnish with Parmesan cheese if using!
Nutrition
More American Recipes
- Crunchy Coconut Sesame Cookies
- Strawberry Shortcake Muffins
- Cinnamon Roll Muffins
- Blueberry Banana Chia Smoothie
Roasted Tomato and Basil Soup
Equipment
- Immersion Blender
Ingredients
- 7 Tomatoes medium
- 15 ounce Diced tomatoes canned – 1-15 oz can
- 1 Onion 1 medium finely chopped
- 3 cloves Garlic
- 3 tablespoon Olive oil
- 1 teaspoon Crushed red pepper flakes
- Salt to taste
- Pepper to taste
- 1 cup Fresh basil leaves chopped (loosely packed)
- Parmesan cheese to garnish optional
Instructions
- Preheat the oven to 400 F. In a baking sheet lined with foil, lay the quartered tomatoes and the garlic cloves and drizzle about 2 tablespoon of olive oil over them.
- Add salt and pepper and give it a quick mix. Roast them for about 30 - 45 minutes.
- In a large soup pot, add the remaining oil and sauté the chopped onions until golden brown.
- Now add the canned tomatoes, roasted tomatoes with its juices and the basil and mix it well. Cook it for about 5-7 minutes and then add about 4 cups of water. Cook the mixture over medium low heat for about 30 minutes.
- Season the soup with salt and pepper and also add the crushed red pepper flakes.
- Get an immersion blender in and puree the whole mixture to the desired chunkiness. I left mine a little on the chunky side. If using a blender or a food processor, let the mixture cool down a bit and then puree it.
- Garnish with Parmesan cheese if using!
