Roasted Tomato Basil Soup

Enjoy a delicious bowl of thick steamy Roasted Tomato Basil Soup that is made with simple ingredients that you already have in your pantry. A gluten-free and vegan soup that is packed with flavor and can be tailored to your tastes.

Cold and snowy weather calls for a big bowl of piping hot soup. So to beat the cold, why not treat yourself tonight with this healthy and delicious roasted tomato basil soup. This soup is so filling and satisfying that it perfectly hits the spot. We love it and I am sure it will become your cold-weather favorite too.

I have kept the recipe very simple – roasted veggies + spices creates a thick and hearty soup that is packed with intense flavor that matches its vibrant color too. 

This soup is –

  • loaded with fiber,
  • essential vitamins, minerals and
  • tons of delicious flavor.

If you make this soup tonight, you are surly going to grab a lot of eyeballs, it’s that good. Best part is its a very forgiving soup that can be easily customized to suit your taste buds.

Now, onto the recipe!

The first step is to oven-roast tomatoes, carrots and garlic. Oven-roasting dehydrates (evaporates some of their water) the veggies and dehydration in return intensifies their flavor.

Why roast garlic?

Roasted caramelized garlic adds a sweet, earthy flavor to this soup. Please do not skip this part. If you like, you can oven-roast sliced bell pepper too. When veggies are roasted, set them aside to cool.

From here on the recipe is straightforward. Saute onion with bell pepper. Cook for a while, add roasted veggies, basil leaves, vegetable stock, salt and pepper. Since my tomatoes were very tarty, I added zucchini to balance out the acidity and it worked wonders. Use an immersion blender to coarsely blend the soup. Adjust seasonings, top with some cashew cream and enjoy !

Need something to chew? Pair it with some toasted baguette for a complete meal. 

Hope you like this simple recipe and give it a try. If you happen to make it then either drop me a line below or share your yum pictures with me on Facebook. Would love to see your creation!

Cheers!

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Roasted Tomato Basil Soup
Votes: 2
Rating: 5
You:
Rate this recipe!
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Enjoy a delicious bowl of thick steamy Roasted Tomato Basil Soup that is made with simple ingredients that you already have in your pantry. A gluten-free and vegan soup that is packed with flavor and can be tailored to your tastes.
Servings Prep Time
4 SERVINGS 20 MINUTES
Cook Time
40 MINUTES
Servings Prep Time
4 SERVINGS 20 MINUTES
Cook Time
40 MINUTES
Roasted Tomato Basil Soup
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Enjoy a delicious bowl of thick steamy Roasted Tomato Basil Soup that is made with simple ingredients that you already have in your pantry. A gluten-free and vegan soup that is packed with flavor and can be tailored to your tastes.
Servings Prep Time
4 SERVINGS 20 MINUTES
Cook Time
40 MINUTES
Servings Prep Time
4 SERVINGS 20 MINUTES
Cook Time
40 MINUTES
INGREDIENTS
  • 6-8 medium Tomatoes
  • 10-12 pieces of Baby carrots
  • 3-4 cloves of Garlic
  • 1 medium Yellow bell pepper
  • 1 small Onion
  • 1/2 cup Chopped Zucchini
  • 1/2 cup Water or Vegetable stock
  • 1 teaspoon Coarsely crushed black peppercorns
  • 3 tablespoon Chopped fresh Basil leaves
  • 1 teaspoon Crushed chili flakes (optional)
  • 1 tablespoon Brown sugar* (add only if the soup tastes tarty)
  • 1 tablespoon Oil
  • Salt to taste
  • 2 tablespoon Vegan cream or Regular cream (to garnish)
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METHOD
  1. Clean and wash tomatoes.
  2. Heat oven at 400 degree F. Quarter tomatoes and spread them on a greased baking tray along with carrots and garlic cloves. Feel free to add other veggies of your choice like celery, zucchini, and sweet potatoes.
  3. Bake for 20 minutes. Once done set it aside.
  4. Meanwhile chop onion and bell pepper. You can use any color bell pepper for this recipe.
  5. Heat oil in a pan. Add onion, bell pepper and saute for 2 minutes on a medium flame.
  6. Top it with coarsely crushed black pepper.
  7. Add the grilled veggies (tomato+carrots+garlic) to this pan.
  8. Cook for 2-3 minutes. Season with salt and pepper.
  9. Pour in water or vegetable stock.
  10. Roughly tear basil leaves and add it to the pan. Since my tomatoes were very tarty, I added chopped zucchini to balance out the acidity and it worked wonders.
  11. Cover the lid and let it simmer for 10 minutes on low flame.
  12. When done, take it off the flame and allow it to cool.
  13. Use an immersion blender to coarsely blend the veggies.
  14. If you like it creamy, go ahead and puree the soup. Adjust seasoning to taste.
  15. Garnish with cream and enjoy!
  16. Since its a vegan soup, I have used cashew cream to top my soup.
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