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A bowl of creamy roasted tomato basil soup with fresh basil leaves on top

Creamy Roasted Tomato Basil Soup (No Cream)

A delicious and healthy tomato soup made with roasted tomatoes, garlic, and basil.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 servings
Calories: 120
Ingredients Method

Ingredients
  

Main Ingredients
  • 2 1 /2 pounds Roma tomatoes halved lengthwise
  • 1 1 /4 pounds grape tomatoes or cherry tomatoes halved lengthwise
  • 8 cloves garlic peeled and smashed with the back of a knife
  • 3 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 large yellow onion chopped (optional)
  • 1 red bell pepper deseeded and diced (optional)
  • 3 tablespoons tomato paste
  • 4 cups vegetable broth
  • 2 cups fresh basil leaves lightly packed and roughly torn

Method
 

Instructions
  1. Preheat the oven to 430°F (220°C).
  2. Arrange the 2 1/2 pounds Roma tomatoes (halved lengthwise), 1 1/4 pounds grape or cherry tomatoes (halved lengthwise), and 8 peeled and smashed garlic cloves on a large baking tray.
  3. Drizzle the tomatoes and garlic with 2 tablespoons of the olive oil.
  4. Season generously with 1 pinch of salt and 1 pinch of ground black pepper.
  5. Roast in the preheated oven for about 25 minutes, or until the tomatoes are soft and slightly charred on top.
  6. Heat the remaining 1 tablespoon of olive oil in a medium-sized pot or saucepan over medium-high heat while the tomatoes are roasting.
  7. Add the chopped large yellow onion, diced red bell pepper, and diced potato to the pot.
  8. Sauté, stirring occasionally, for about 6-7 minutes, until the onion becomes transparent and the outer edges of the potato begin to crisp.
  9. Stir the 3 tablespoons of tomato paste through the sautéed onion and potato mixture.
  10. Pour in the 4 cups of vegetable broth and season with an additional pinch of salt.
  11. Cover the pot and bring the mixture to a boil.
  12. Reduce the heat to low and simmer for approximately 15 minutes, or until the potato is tender when tested with a fork.
  13. Add the roasted tomatoes, roasted garlic, and most of the 2 cups of fresh basil leaves (reserving a few for garnish if desired) to the simmering broth.
  14. Continue to simmer for about 2 minutes, until the basil leaves are just soft.
  15. Blend the soup directly in the pot using a stick blender until it reaches a smooth consistency.
  16. Strain the soup through a fine-mesh colander or strainer, if a very smooth texture free of any skins or thick tomato pieces is preferred.
  17. Serve hot, garnished with the reserved fresh basil leaves.