My Favorite Roasted
Tomato & Basil Soup
What’s not to love about a bowl of roasted tomato and basil soup? It’s simple, cozy, and made completely from scratch — the kind of homemade soup that tastes like comfort in every spoonful.
This version is packed with the richness of roasted tomatoes, caramelized garlic, and tender shallots, all blended together with olive oil and a touch of tomato paste for extra depth. Finish it off with fragrant fresh basil and creamy coconut milk, and you’ve got the most velvety, flavorful healthy soup recipe that’s perfect for this time of year.
The best part? It’s both gluten-free and dairy-free, but you’d never know it. The coconut milk gives that luscious, creamy texture without any heavy cream — it’s indulgent, plant-based, and absolutely delicious.
And of course, don’t forget the classic pairing: a crispy grilled cheese sandwich. Because really, what’s tomato basil soup without it?
I make soups like this all year long — even when it’s not chilly outside. But now that it’s finally cooling off here in Colorado, this is the kind of comfort food recipe that hits just right.
Double (or even triple) the batch and freeze portions for later — it’s the easiest meal prep soup for cozy lunches or quick weeknight dinners.
Let's talk Basil.
If you love the fresh, herby flavor of basil in your easy tomato basil soup or other gluten-free soup and dairy-free soup recipes, you’ll adore it in tea form too. Basil tea is soothing, aromatic, and naturally calming — a cozy ritual that pairs perfectly with a bowl of vegan tomato soup or your favorite coconut milk soup.
Here’s how to make basil tea:
Brew a cup by adding 1 teaspoon of dried organic basil or 1 tablespoon of fresh basil leaves to a mug of boiled water. Let it steep for about 10 minutes, then strain and sip slowly. For the best results, enjoy a cup up to three times a day.
Want to make it even easier? Pick up a small basil plant from your local grocery store or farmers market. Keep it on your kitchen counter or in a sunny window — it loves warmth and bright light. You’ll have fresh basil at your fingertips, ready to snip into soups, salads, or sauces anytime you need a pop of flavor.
Not only will your kitchen smell amazing, but having fresh basil nearby makes it effortless to elevate any meal — from a weeknight tomato basil soup to a light Mediterranean-inspired lunch.
My favorite kitchen tools I used in this recipe
More soups you will love.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
My Favorite Roasted Tomato & Basil Soup
- Total Time: 1 hour
- Yield: 6 1x
- Diet: Gluten Free
Description
One of the easiest homemade soups you can make..plus it’s a classic soup, you should know how to make from scratch. Add coconut milk and grilled cheese bites to be extra fancy.
Ingredients
- 3 lbs. tomatoes on the vine, quartered
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3-4 shallots, peeled and quartered
- 4 garlic cloves, peeled, smashed and cut in 1/2
- 12-16 fresh basil leaves
- optional: 1 cup chicken bone broth (vegetable stock can be used too)
- 1 can full fat unsweetened coconut milk
Instructions
- Preheat your oven to 400F.
- To prepare the tomatoes, cut off the ends and slice in quarters (if seeds fall out or are easy to remove – do so).
- Place the tomatoes, olive oil, salt, pepper, shallots and garlic on a baking sheet tray with sides. Mix all ingredients together. Roast in the oven for 35 minutes, uncovered.
- Add the tomato paste to the pan and mix everything together. Turn the sheet tray 180 degrees in your oven. Roast for 15 minutes or until some of the tomatoes are slightly browned.
- Remove from the oven and let cool slightly. Puree in a blender with the fresh basil or a hand immersion blender until smooth or to your desired texture. Work in batches is the best way to do this. I like using a large mixing bowl to pour in the pureed soup and then start a new batch. Add in the chicken bone broth (if desired) and coconut milk. Stir to combine.
- Taste test – may need more salt.
- If you enjoying the soup right, add the soup to a stock pot on your stove top and bring to a simmer over medium/low heat. Serve when hot. Spoon some coconut milk on top an swirl to make a nice presentations, if desired.
- If you are storing the soup, add the puree to glass jars with tight lids. This soup freezes well – just don’t forget to label it. When return to enjoy, thaw over night or on the defrost setting in your microwave and heat following step 7.
Notes
If you are using a stand blender, I like to only fill it 1/2-2/3 of the way full. This helps the machine really blend it smooth without it being too full. Working in batches is best.
During step #5, if you desired a super silky smooth soup that has zero pulp, do this. Pour the pureed soup, through a fine mesh strainer. This will take some time but will give you a very smooth soup. Using a small rubber spatula to help the puree through the strainer will help. Once most of it passes through the strainer, I add the pulp back into the blender and repeat. Yes, it takes more time but the end result will give you fancy restaurant quality soup.
- Prep Time: 10
- Cook Time: 50
- Category: soup
- Method: oven
- Cuisine: soup
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3 Responses
tomato paste??