• Recipes
    • Party Menus
    • Appetizers
    • Breakfast
    • Desserts
    • Cakes, Cookies, and Cupcakes
    • Drinks and Beverages
    • Indian Cuisine
      • Indian Sweets
      • No Onion No Garlic Recipes
      • Vrat Food
    • Main Course
      • Pasta and Noodles
      • Pizza, Burgers, and Sandwiches
    • Slow cooker recipes
    • Soups and Salads
    • Breads and Rolls
  • Instant Pot
  • Reference Guide
    • Kitchen Basics
  • Shop @ Amazon
  • Indian Festivals
  • Work With Me
  • About Us
    • Contact Us
    • Privacy Policy
    • Home
    • Work With Me
    • About
    • Contact
    • Disclosure

    RuchisKitchen

    Cooking at your fingertips

    • Recipes
      • Instant Pot
      • Party Menus
      • Appetizers and Snacks
      • Drinks and Beverages
      • Cakes, Cookies, and Cupcakes
      • Desserts
      • Soups and Salads
      • Breads and Rolls
      • Pizza, Burgers, and Sandwiches
      • Pasta and Noodles
      • Main Course
      • Indian Cuisine
        • Indian Dishes
        • Indian Sweets
        • Slow Cooker Recipes
        • Vrat Food
        • No Onion No Garlic Recipes
        • Non veg recipes
      • Breakfast
      • Accompaniments and Sides
    • Kitchen Basics
    • Reference Guide
    • Festivals
    • Shop
    Home » Recipes » Soups and Salads » Roasted Tomato Basil Soup

    Roasted Tomato Basil Soup

    Published On:October 16, 2018 By:Ruchi

    This site uses cookies and affiliate links. As an Amazon affiliate, I earn from qualifying purchases. Please read my disclosure.
    DF
    EF
    GF
    NF
    SP6
    VG
    756 shares
    • Share5
    • Yummly
    • Reddit
    Jump to Recipe
    Vegan Roasted Tomato Basil Soup - Ruchiskitchen

    This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PrepNowSavorLater #StockPrepWin #CollectiveBias

    Enjoy a delicious bowl of thick, steamy Roasted Tomato Basil Soup made with simple ingredients that you already have in your pantry. A delicious soup that is packed with flavor and can be tailored to your tastes.Gluten free and Vegan Roasted Tomato Basil Soup - RuchiskitchenCold and snowy weather calls for a big bowl of piping hot soup. Soups are nourishing, comforting and soul-satisfying. So to beat the cold, why not pamper yourself tonight with this healthy and delicious roasted tomato basil soup with some homemade bread? 

    My version of Roasted Tomato Basil Soup is rich, creamy, filling and flavor-packed. It perfectly hits the spot on a cold, snowy day.

    Besides being flavorful, it is kid-friendly too. This soup is kid’s approved by even the pickiest eaters. My kids love it, and I am sure it will soon become your family-favorite too.

    Instant Pot Roasted Red Bell Pepper And Lentil Soup - Ruchiskitchen

    Today’s recipe made possible by –

    FoodSaver® Vacuum Sealer FM5330 and FoodSaver® 6-pk. Heat-Seal Rolls.

    FoodSaver® is the best solution for long-term freezer storage. It’s the number one vacuum sealing solution in the US.

    Compared to FoodSaver V4440 Models, FoodSaver® Vacuum Sealer FM5330 keep food fresh in less time with fewer steps.

    Instant Pot Roasted Red Bell Pepper And Lentil Soup - Ruchiskitchen

    How does a FoodSaver® FM5330 Vacuum Sealing System work?

    1. Seal the bag – follow the instructions on the base of the FoodSaver®. It’s multi-layer, BPA-free vacuum-seal bags are flexible enough to hug food and seal effectively without gaps. It blocks out the air and helps to prevent freezer burn.
    2. Make a bag size – measure your container and then slide the bag cutter across to cut the bag.
    3. Time to seal – get your containers with the lid and pre-cut bags ready.
    4. Place the open end of the bag in the vacuum window. Push the bar. FoodSaver® will start removing all of the air and seal the bag. FoodSaver® keeps food fresh for up to 5x longer than ordinary storage methods like zipper bags, foil, plastic wrap, and containers.
    5. Perfectly sealed bags are ready to freeze.

    Vegan Roasted Tomato Basil Soup - Ruchiskitchen

    What makes up this Roasted Tomato Basil Soup?

    I have kept the recipe very simple – roasted tomato, carrots + a few basic spices. Together it creates a thick and hearty soup packed with an intense taste that matches its vibrant color too. 

    You’ll be surprised how few basic ingredients can create the most flavorsome soup!

    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 taste.

    Roasted veggies will saturate this soup with so much flavor. 

    Why roast garlic?

    Cloves of roasted garlic lend a nice sweet, earthy zest to this soup. It’s rich; nutty flavor takes this soup to a whole new level. So, please do not skip this part.

    If you prefer, you can oven-roast sliced bell pepper too. Or add extra veggies for a nutrient-rich soup.

    Recipe contd…..

    When the veggies are well roasted, set it aside. Saute onion with bell pepper. Cook for a while, add roasted veggies, basil leaves, vegetable stock, salt, and pepper.

    As my tomatoes were very sour in taste, I added zucchini to balance out the acidity and it worked wonders. Use an immersion blender to blend the soup coarsely. Adjust seasonings, top with some cashew cream and enjoy!

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

    Vegan Roasted Tomato Basil Soup - Ruchiskitchen

    Highlights!

    This soup is –

    • loaded with fiber,
    • essential vitamins, and minerals
    • is gluten-free,
    • vegan and
    • packed with tons of delicious flavor.

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

    Freezer-Friendly!

    This soup freezes well and makes for great homemade freezer meals. With FoodSaver® FM5330, it stays well for 6 months. I love my new   FoodSaver® FM5330!

    With FoodSaver® FM5330 by my side, I can cook ahead, do batch cooking and meal planning simultaneously.  It’s been added to my must-have kitchen favorites.

    You can purchase both the FoodSaver® FM5330 and FoodSaver® 6-pk. Heat-Seal Rolls at your nearest Kohls!

    Instant Pot Roasted Red Bell Pepper And Lentil Soup - Ruchiskitchen

    Hope you like this simple recipe and give it a try. If you happen to make it, then drop me a line below. If you have any questions, I would be happy to answer them.

    Have you tried this recipe?
    Leave a star rating by clicking on the ⭐ below!
    Roasted Tomato Basil Soup - Ruchiskitchen

    Roasted Tomato Basil Soup

    Author : Ruchi
    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.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Total Time 1 hr
    Course Soups
    Cuisine American
    Servings 4 SERVINGS
    Calories 135 kcal

    INGREDIENTS
     

    • 8 medium Tomatoes
    • 12 pieces of Baby carrots
    • 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 Olive oil
    • - - Salt to taste
    • 2 tablespoon Vegan cream or Regular cream (to garnish)
    US Customary - Metric

    INSTRUCTIONS

    • Clean and wash tomatoes.
    • Heat oven at 400 degrees 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.
    • Bake for 20 minutes. Once done set it aside.
    • Meanwhile, chop onion and bell pepper. You can use any color bell pepper for this recipe. Heat oil in a pan. Add onion, bell pepper and saute for 2 minutes on a medium flame. Top it with coarsely crushed black pepper.
    • Add the grilled veggies (tomato+carrots+garlic) to this pan.
    • Cook for 2-3 minutes. Season with salt and pepper.
    • Pour in water or vegetable stock.
    • 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.
    • Cover the lid and let it simmer for 10 minutes on low flame.
    • When done, take it off the flame and allow it to cool.
    • Use an immersion blender to coarsely blend the veggies. If you like it creamy, go ahead and puree the soup. Adjust seasoning to taste.
    • Garnish with cream and enjoy! Since its a vegan soup, I have used cashew cream to top my soup.
      Roasted Tomato Basil Soup - Ruchiskitchen

    NUTRITION

    Calories: 135kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 22mg | Potassium: 726mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2745IU | Vitamin C: 93mg | Calcium: 44mg | Iron: 1mg
    Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.

    Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!
    756 shares
    • Share5
    • Yummly
    • Reddit

    Comments

    1. Carla M says

      November 30, 2019 at 7:33 pm

      How would you make this in the Instant Pot?

      Reply
      • Ruchi says

        November 30, 2019 at 9:53 pm

        Carla, after roasting the vegetables –
        1. Saute onions and bell peppers in the InstantPot.
        2. Toss in the roasted vegetables.
        3. Pour in water or vegetable stock.
        4. Add the spices and basil leaves.
        5. Seal the Instant Pot and Pressure cook on High for 4 minutes.
        6. Let the pressure release naturally.
        7. Once the pin drops, pulse the soup until smooth and creamy.
        Serve hot with bread of your choice.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate the Recipe!




    Hi, I am Ruchi!

    Welcome to my incredible food paradise! If you are passionate about food, this is the right place to explore exquisite recipes. From tasty starters, delicious meals, and blissful sweet delights, here you will find everything to please the gourmet in you. ❤ More About Me
    Follow along:

    Search

    Subscribe Today

    For all your favorite dishes straight to your inbox

    Featured on

    Recipe Key:

    • DFDairy Free
    • EFEgg Free
    • GFGluten Free
    • IPInstant Pot
    • NFNut Free
    • 30Under 30
    • VGVegetarian
    • VVegan
    • NBNo Bake
    • PPaleo
    • SPWeight Watchers Smart Points

    Popular Recipes

    Cut slice of orange cake on a plate
    Spicy noodles in a bowl
    Step by step easy khaman dhokla - Ruchiskitchen

    As Featured In:

    Copyright ©2023, RuchisKitchen. All Rights Reserved.