This Roasted Tomato Basil Soup is so easy to throw together and is packed with fresh and delicious flavors!
Using only fresh roma tomatoes, carrots, onions, garlic, broth, parsley and basil, there is not heavy cream needed in this light and healthy soup.
I have been making a version of this tomato soup recipe for years and am so excited to finally get it up on the blog. The combination of roasted roma tomatoes, carrots, onions and garlic pairs perfectly with fresh basil and parsley for a soup that's great any season, though it's especially delicious using summer tomatoes.
Eat on its own or with a big chunk of buttered sourdough for a perfect lunch or dinner. If you want to add a little added decadence you can drizzle the top with a little heavy cream, creme fraiche and white truffle oil. Enjoy!
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Equipment
For this recipe you will need a large baking sheet and a large heavy pot or Dutch oven. I personally love my Le Creuset Dutch oven for soups and stews.
You will also need something to blend the soup. You can use either a regular blender, I recommend the Ninja blender. Or you can use an immersion blender, I recommend this Bella immersion blender.
Ingredients
- Tomatoes: I recommend using fresh Roma tomatoes but you can use whatever is in season and on hand.
- Carrots
- Onions
- Fresh garlic cloves
- Olive oil
- Broth: You can use chicken or vegetable broth for this recipe.
- Fresh basil
- Fresh parsley
- Lemon juice: Fresh is ideal but a squeeze of bottled lemon juice works as well.
- Butter (optional): Salted or unsalted will work.
- Salt & pepper
Optional Toppings
- Heavy cream, creme fraiche or yogurt
- White truffle oil
- Fresh herbs
Recipe FAQs
I personally love using Roma tomatoes in this soup but feel free to use whatever is fresh and in-season.
Dietary Information
This recipe can easily be adapted to suit a variety of diets and lifestyles including vegan, dairy free, gluten free, Whole30, Paleo and 2B Mindset.
To make this recipe vegan simple omit the butter and use vegetable broth.
To make this recipe Whole30 and Paleo compatible simply substitute ghee for butter and make sure your ingredients don't have any added sugars or soy products.
This recipe is naturally gluten free.
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Made this Roasted Tomato Basil Soup recipe? Let me know what you think in the comments!
Recipe
Roasted Tomato Basil Soup
Equipment
- Baking Sheet
- Blender or immersion blender
- Dutch oven or pot
Ingredients
- 2 lb Roma tomatoes
- 2-3 large carrots
- 1 large onion
- 3-4 cloves of garlic
- olive oil
- salt and pepper
- 2 cups chicken or vegetable broth
- 1 tbsp butter
- ½ lemon, juice of
- ½ cup fresh basil
- ⅓ cup fresh parsley
Toppings (optional)
- Heavy cream
- White truffle oil
- fresh basil leaves
Instructions
- Preheat the oven to 400 degrees F. Wash the veggies then slice the tomatoes in half lengthwise, peel and cut the carrots in half and peel and cut the onions into large chunks. Arrange the vegetables in a single layer on a baking sheet. Then place 3-4 cloves a garlic around them. Drizzle with olive oil and then season with salt and pepper. Roast the veggies at 400 degrees F for 4-45 minutes.
- Take the roasted veggies out of the oven. *If using a traditional blender, place the vegetables into the blender with 2 cups of broth and blend until smooth. Then transfer to a dutch oven or pot on the stove. *If using an immersion blender, place the vegetables into a dutch oven or large pot on the stove and add 2 cups of both. Then use the immersion blender to blend until smooth.
- Place the soup pot on the burner on a low heat. Add in butter and a squeeze of lemon juice and stir to combine. Then add basil and parsley. Stir to warm through and remove from the heat. Ladle into bowls and top with a drizzle of heavy cream and white truffle oil. Serve hot and enjoy!
The flavors in this soup are spot on! Amazing recipe.