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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.
Cold 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.
Today’s recipe made possible by –
FoodSaver® Vacuum Sealer FM5330 and FoodSaver® 6-pk. Heat-Seal Rolls.
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- 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.
- Make a bag size – measure your container and then slide the bag cutter across to cut the bag.
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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.
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!
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.
Roasted Tomato Basil Soup
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)
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.
How would you make this in the Instant Pot?
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.