Roasted Tomato Basil Soup
Rich and fresh roasted tomato and basil soup made from scratch with cherry tomatoes! Enjoy this easy to make soup all year long. Dairy free + gluten free naturally.
Roasted tomato basil soup is a rich and flavorful soup that is always a crowd pleaser. It’s easy to make on a weeknight with simple ingredients and straightforward instructions.
Free from: Wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
This roasted tomato basil soup is a delicious and easy meal that can be enjoyed all year round. It’s especially delicious with some gluten free focaccia or vegan dinner rolls! Oftentimes, I eat it with a Mediterranean Veggie Wrap.
This soup is pure comfort in a bowl! Enjoy!
Why You’ll Love this Soup
- Super delicious with simple ingredients
- Easy to make recipe
- Perfect for meal prep as it packs great for lunches
- Comfort food in a bowl
- Naturally gluten free, dairy free, and top 9 safe
Ingredients
One of the many reasons I love this soup is that it uses simple ingredients that come together to make something amazing. Here is a quick look at what you will need.
- Tomatoes: Any kind you like will work here. I used cherry and grape tomatoes for these photos because they were what looked best in my grocery store. Roma, heirloom, or your favorite kind will be awesome.
- Basil: Fresh basil works best but using a tablespoon of dried works in a pinch.
- Carrots: A sneaky way of adding some sweetness and extra veggies into the soup.
- Garlic and Onion: Roasting them with the tomatoes adds an incredible depth of flavor.
- Stock: Any of your favorite low sodium stocks like chicken or vegetable.
- Spices: A touch of sugar (if needed depending on how acidic your tomatoes are), a dash of paprika, and a bit of oregano round out these herbs and spices. Plus salt and pepper to taste.
- Orange Juice: A secret ingredient that I add to all my tomato soups! I think it pairs better with tomatoes than lemon juice, but feel free to use lemon juice in place.
Allergy Substitutions
If you are avoiding sugar, you can swap the cane sugar for an equal amount of coconut sugar or date sugar. Both of these are low glycemic index sugars that are almost as sweet as cane sugar and a great swap.
Instructions
For the full instructions, complete with ingredient measurements, please see the recipe card below. You can also use the “jump to recipe” button at the top of the page.
Start by washing and then roughly chopping your vegetables and placing them on a parchment lined baking sheet for easy clean up. Slice any tiny tomatoes in half, peel and chop the carrots, roughly quarter the onion, and peel the garlic. Drizzle with olive oil and sprinkle with salt.
Roast the veggies at 425F for about 30 minutes or until the tomatoes have turned wrinkly and the onions and garlic have a nice color to them.
Tip! If you don’t like the taste of seeds in tomato soup, you can de-seed the tomatoes before roasting. Just make sure that you have 2 pounds of the now de-seeded tomatoes so that the soup will still mix up.
After they are roasted, let the veggies cool for about 15 minutes before popping them in the blender or food processor. Blend them up until nice and smooth.
Next, pour the veggie mixture into a medium pot. Add the stock, herbs, spices, and orange juice. Depending on how sweet your tomatoes are, you may need to add some sugar. Add it to taste. For this batch, it was about a teaspoon of sugar.
Tip! Don’t want to use sugar? Date sugar or coconut sugar are great swaps that are refined sugar free!
Bring the soup to a simmer and let cook for 15 to 20 minutes. This gives the flavors time to all come together for an amazing soup!
Serve the soup in bowls with an extra drizzle of olive oil on top, with a dollop of cream or sour cream, extra fresh basil, or roasted red pepper flakes. Enjoy!
Recommended Equipment
For this recipe, if you like a more smooth soup, you’ll need a blender or a food processor.
If you like a more rustic soup, you can use a potato masher to mash the tomatoes after roasting. Just make sure that you chop up the garlic, onions, and carrots if using a potato masher.
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Tomato Soup Variations
- Roasted Red Pepper: Remove the stems and seeds from a red pepper, roughly chop it, and roast with the other vegetables. Or, if you have a jar of already roasted red peppers, you can add it after the other vegetables have roasted into the blender.
- Spicy: Kick it up a notch by adding in some roasted red pepper flakes with the other spices. Start at a teaspoon and amp it up to your preferred level of spice!
- Coconut Milk: If you want an extra creamy bowl of soup add in a few tablespoons of coconut milk to each bowl. If you are not allergic to dairy, you can add some heavy cream or half-and-half.
FAQs
Sure! Roast the vegetables up to 5 days in advance and store them in an airtight container in the fridge until ready to use.
How to Store
Fridge: Store leftover soup in an airtight container in the fridge for up to 5 days. Reheat bowls of soup in the microwave or a larger amount on the stovetop.
Freezer: Portion out soup into freezer safe containers and freeze for up to 3 months.
More Comfort Foods
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Equipment
- cutting board
- knife
- blender / food processor
- pot
- mixing bowls
- mixing spoons
- measuring cups
- measuring spoons
- baking sheet
- Parchment paper (recommended)
Ingredients
- 2 lbs Fresh Tomatoes cherry, grape, on the vine, heirloom, etc.
- 1 cup carrots rough chopped, about 4
- ½ onion rough chopped
- 5 cloves garlic peeled
- 1 tablespoon olive oil
- 1 tablespoon orange juice
- 1 cup stock chicken or vegetable
- ½ oz basil fresh, about 1 tablespoon dried
- 1 teaspoon sugar white or coconut sugar, optional as needed
- ½ teaspoon oregano dried
- ¼ teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F.
- Roast the veggies. Roughly chop the carrots and onions and place in a large bowl. Slice the tomatoes in half and add to the bowl. Add the peeled garlic and olive oil. Mix to coat the vegetables in oil. Place on a lined baking sheet and sprinkle with salt and pepper to taste. Roast for 30 to 45 minutes or until the tomatoes have wrinkled and the garlic and onions are a deep brown color. Remove from the oven and let cool for 15 minutes.
- Blend the veggies. Carefully transfer the roasted vegetables to a blender or food processor. Blend until smooth. For best results, make sure you don’t cover the blender all the way with the lid and loosely cover it with a clean kitchen towel. This way you allow for steam to escape and avoid splatters. You may need to scrape down the sides of the blender a few times, or blend in batches depending on the size of your blender.
- Finish the soup. Pour the blended tomato mixture into a large soup pot. Add the stock, orange juice, and spices. Add sugar if your tomatoes are a bit acidic, but only to taste. Finally, add the fresh chopped basil. Bring to a simmer and let simmer on low for 20 minutes to combine.
- Serve. Serve soup with extra fresh basil on top. If you want, drizzle a bit of olive oil on top of each bowl of soup. Top with croutons, a dollop of cream (dairy free or with dairy), or add roasted red pepper flakes for a bit of spice. Enjoy!
Notes
- Roasted Red Pepper: Remove the stems and seeds from a red pepper, roughly chop it, and roast with the other vegetables. Or, if you have a jar of already roasted red peppers, you can add it after the other vegetables have roasted into the blender.
- Spicy: Kick it up a notch by adding in some roasted red pepper flakes with the other spices. Start at a teaspoon and amp it up to your preferred level of spice!
- Coconut Milk: If you want an extra creamy bowl of soup add in a few tablespoons of coconut milk to each bowl. If you are not allergic to dairy, you can add some heavy cream or half-and-half.
- Fridge: Store leftover soup in an airtight container in the fridge for up to 5 days. Reheat bowls of soup in the microwave or a larger amount on the stovetop.
- Freezer: Portion out soup into freezer safe containers and freeze for up to 3 months.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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