My Favorite Roasted
Tomato & Basil Soup
Updated recipe + photos from orginial posted in 2021.
What’s not to love about a simple homemade soup? And a homemade classic soup, it’s truly the best.
The richness of the roasted tomatoes, garlic and shallots blend so well with the olive oil and tomato paste. Finishing it all off with more basil and coconut milk – so simple and perfect for this time of year.
I made this gluten free and dairy free. Such a good recipe to showcase the natural fruit flavors and herbs. No need to add gluten or dairy to it…the coconut milk at the end is purely indulgent, but SO good and a must if you ask me.
And don’t forget a crispy grilled cheese to serve with it. What is a roasted tomato and basil soup without it.
I make soups all year long – it’s just now getting cooler in Colorado. But I don’t need an excuse to make My Favorite Roasted Tomato & Basil Soup for lunch or dinner. Double (even triple) the recipe to freeze for next time.
Let's talk Basil.
Basil just might be my favorite fresh herb to use in cooking.
Did you know? Basil is part of the mint family. But it’s not invasive and won’t spread. Basil has been used in traditional medicine practices in India.
How to make tea: Brew basil tea by adding a teaspoon of dried, organic basil or a tablespoon of fresh basil leaves to a cup of boiled water and let it steep for 10 minutes. Strain and drink a cup three times daily for best results.
Pick up a small basil plant from your local grocery store. Put it on your counter or in a sunny spot in your warm kitchen. It’s so nice to snip little leaves and add them to your delicious meals.
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??