This Roasted Tomato Soup is full of flavour and so delicious! It will be the best tasting tomato soup you’ve made and it only takes 7 healthy ingredients. It’s vegan, gluten free, and dairy free tomato soup.
Recipe Difficulty – Very Easy
Why this recipe works
Tomato and Basil are just the perfect combination of ingredients! I was In the local organic shop the other day and they had the most amazing selection of fresh and local tomatoes. It inspired me to make a nice, rustic soup, especially with autumn in mid flow right now.
The flavour this tomato soup packs with only 7 healthy ingredients that you will already have in your kitchen is quite impressive!
If you’re in the mood for a healthy green soup instead, then try my Pea Soup.
You can always freeze this tomato basil soup down, so make some extra and use it for a quick and healthy lunch during the week. This was inspired by my Easy Red Pepper and Tomato Soup recipe, and pairs well with this amazing Gluten Free Flatbreads.
Ingredients to make Roasted Tomato Soup
- Large Tomatoes – form the base flavour of this roasted tomato soup recipe.
- Red Onion – especially when roasted – adds a delicious flavour.
- Garlic Cloves – are one of my most commonly used flavours.
- Oregano – This Italian seasoning pairs perfectly with the other flavours in this vegan tomato soup.
- Fresh Basil – and oregano go hand in hand!
- Olive Oil – is used to roast up the veg and garlic.
- Veg Stock – turns these roasted veg into a soupy consistency. If you have spare veg stock cubes then do try my Carrot & Coriander Soup.
- Salt and Pepper – help to accentuate the flavours in this dish.
See recipe card for full information on ingredients and quantities.
- Garlic Cloves – if you only have minced garlic, it will do, but it won’t bring the same flavour as roasted garlic.
- Fresh Basil – you can use dried basil if needed.
- Olive Oil – is my flavour of choice for roasting these vegetables, but other oils will also work.
- Fresh tomatoes – if you fancy making a tomato soup without fresh tomatoes then try my 10 Minute Tomato Soup which uses passata.
- Spicy – Add sriracha or red pepper flakes while cooking to make this a spicy tomato and basil soup.
- Deluxe – To bring the plating of this homemade tomato basil soup up to the level of gourmet fine dining, stir in some vegan cream and garnish with fresh basil. Bon appetit!
- Kid friendly – While kids may not be willing to dive into a fancy roasted tomato basil soup, serve it up with a grilled cheese sandwich or something else to dip it in, and they’ll be sold!
See this Thai Curry Noodle Soup on my website!
How to make Roasted Tomato Soup
Step 1: Slice the tomatoes into halves and onion into quarters.
Step 2: Place onto an oven baking tray (tomatoes sliced side facing up), along with garlic cloves. Drizzle over the olive oil and sprinkle the dried oregano on top along with a couple pinches of salt & pepper. Roast for 1 hour at 160C.
Step 3: Remove from the oven and scrape the ingredients from the tray into a large pot. Add the stock along with the handful of fresh basil leaves. Bring to boil and then allow to simmer for 10 minutes.
Step 4: Now just hand blend until smooth (or transfer to a blender).
Hint: Don’t skip squashing the garlic cloves. It takes off the skin and allows the flavour to come out.
Leftover roasted tomato basil soup can be stored in an airtight container in the fridge for 4-5 days. You could also freeze it. I recommend freezing it in small cups for individual servings. Allow to thaw and then reheat in a pot on the stove. You can also enjoy it chilled.
For my tomato soup with fresh tomatoes recipe, I like to roast my fresh tomatoes first, along with onions and garlic. I then combine it with stock and basil and cook it on the stove.
Depending on the ingredients, yes! My tomato soup with basil recipe is all fresh ingredients with the exception of some vegetable stock and oil to roast the veg. It is most certainly a healthy recipe!
It can! This tomato basil soup recipe will keep in the freezer for up to three months. You can store it in an airtight container as a whole or in individual servings. Allow to thaw and then reheat on the stove.
You can definitely make a good tomato soup recipe without roasting the tomatoes. Roasting the tomatoes, however, enriches the flavour so much! It adds an amazing caramelised flavour that adds so much to the soup!
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Roasted Tomato Soup
- 1 kg large tomatoes
- 1 red onion
- 4 garlic cloves
- 1 teaspoon oregano
- 2 handfuls fresh basil
- 3 tablespoon olive oil
- 500 ml veg stock
- Slice the tomatoes into halves and onion into quarters.
- Place onto an oven baking tray (tomatoes sliced side facing up). Along with 4 garlic cloves still in their skin (stops them burning when roasted). Drizzle over the olive oil and sprinkle the dried oregano on top along with a couple pinches of salt & pepper. Place in the oven for 1 hour at 160C.
- Remove from the oven and scrape the ingredients from the tray into a large pot. Add the 500ml of stock along with the handful of fresh basil leaves (stalks are also fine). Bring to boil and then allow to simmer for 10 minutes.
- Now just hand blend until smooth (or transfer to a blender).
Please note that Nutrition information is a rough estimate