Tomato basil soup is one of my favorite go-to meals when the weather turns chilly. It’s so comforting and easy to make!
It’s also a great recipe to make ahead and freeze. Just be sure to thaw it overnight in the refrigerator before serving. Then, reheat over the stovetop, adding heavy cream to taste.
Roasted Tomatoes
Roasting tomatoes adds a rich, deep flavor to this soup. It also intensifies their natural sweetness and removes excess moisture.
Roasted tomatoes can be made with any kind of tomato – just make sure to use a quality brand like San Marzano!
It’s also a good idea to roast your tomatoes before adding them to the soup, as they’ll give it extra depth of flavor.
Then, just puree the tomatoes with an immersion blender (or regular countertop blender in small batches). This will give your soup a smooth consistency and prevent it from lumping together.
To serve, stir in basil and milk to taste and garnish with croutons or Parmesan cheese. Then, enjoy! This soup keeps well in an airtight container for up to 4 days in the refrigerator. Or, freeze it for up to 3 months, then reheat on the stovetop or in the microwave. It’s the perfect winter warmer!
Carrots
There’s a reason that roasted carrots are the star of the show in this soup. They have a lot going for them: they add a nice texture and color to the soup, but more importantly, they help keep it smooth and creamy without the need for heavy cream.
This recipe is a great choice for a weeknight dinner that doesn’t require you to stand over the stove for hours at a time. The key to making this soup is using the right ingredients, and there are many of them, so the process will be quick and easy.
This recipe is the perfect way to warm up on a cool September afternoon. It’s also a good way to get your kids eating their vegetables. To make this soup stand out, you should go for the highest quality of ingredients you can afford: San Marzano tomatoes are a good start and a parmigiano reggiano cheese rind will certainly help. The best part is, you can easily adjust this recipe to suit your family’s dietary needs.
Onions
The combination of roasted tomatoes, fresh basil, and garlic is a winning combo. A good soup needs a well-rounded base, and this one fits the bill. The onions are an essential component of any soup, and they add a delicious depth of flavor to this tasty concoction.
To get the most out of these savory vegetables, you’ll want to saute them in a bit of oil before adding them to the pot with the rest of the ingredients. The soup will also benefit from a little heavy cream, which helps to give it some added body and texture.
This fire-roasted tomato soup recipe may seem daunting at first, but it’s actually pretty straightforward to put together. It’s also a great way to use up some of the tomatoes and garlic you might have sitting in your pantry. This recipe is especially handy for a busy weeknight, when you’ve got a few things on your to-do list and you need something that’s easy and quick to make.
Basil
Tomato basil soup is one of my go-to recipes for a quick dinner on a chilly day. It’s comforting and delicious and pairs well with a grilled cheese sandwich for dipping and munching on!
This recipe starts with a roasted tomato, carrot and onion mixture on a baking sheet. This is an easy way to add deep flavor and texture to the soup.
The roasted veggies also help the tomatoes release their natural juices, which make for a more flavorful and richer soup. I like using San Marzano plum tomatoes here, but you can use any good quality canned variety you prefer.
Once the vegetables are roasted, you can mix them together with the rest of the ingredients and simmer for 30 minutes. After that, you can puree the soup with an immersion blender or standard blender. I recommend blending small batches, as hot liquids tend to expand in a blender.
Garlic
Roasting garlic with tomatoes adds sweet and soft, nutty flavors that are incomparable to canned soup. It also concentrates the tomato’s natural sweetness for added flavor.
If you love the Nordstrom Cafe’s wildly popular tomato basil soup, this is the recipe for you! This creamy soup is a cinch to make and pairs well with gooey grilled cheese sandwiches for dipping.
In addition to the roasted tomatoes, onions, and carrots, this soup is rich with a combination of herbs and garlic that creates a complex flavor. Thyme and fresh basil are blended in at the end for extra freshness.
This tomato basil soup is incredibly creamy and smooth without using any cream, making it a healthier option than traditional bisque. It can be made with a standard blender or an immersion blender. To puree, carefully process the soup in small batches, drizzling in 2 tablespoons olive oil while blending.
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When making this soup recipe, it’s important to use the best quality ingredients you can find. San Marzano tomatoes are a good choice since they’re known for their flavor and consistency.
Roasting the tomatoes and garlic is a key step that gives this soup more depth and complexity. The intense heat concentrates the natural sweetness of tomatoes, while developing new, richer flavors.
I recommend a mixture of Roma and Campari tomatoes (cocktail tomatoes would also work well). These types have a slightly sweet, acidic flavor that’s ideal for roasting.
This tomato basil soup is a creamy, smooth, and satisfying meal that’s perfect for a cold day. It’s easy to make, and it’s full of delicious herbs for maximum flavor.
The soup can be served hot or chilled. It’s also great topped with croutons for added texture and flavor. It’s a wonderful meal that’s simple to make and will quickly become your favorite winter comfort food!
Butter
If you’re looking for a vegan recipe that is comforting, filling, and hearty, then this tomato basil soup is perfect for you. It’s also very easy to make.
This is one of my favorite recipes to make on a chilly afternoon when I’m craving something warm and delicious. It’s so easy to throw together, and the best part is that it’s a meal that you can easily prepare on a busy weeknight when you have other things to do in the kitchen!
This recipe is made with San Marzano tomatoes (a variety of plum tomatoes that are incredibly flavorful), so it’s a great choice for if you want to ensure that the soup has a deep, rich tomato taste. To add an extra kick of flavor, I use basil pesto to help emulsify the mixture and meld the flavors.
Salt
For those following a low-sodium eating plan or simply looking to reduce their overall sodium intake, this soup is the perfect solution. It’s a healthy recipe that uses fresh ingredients and is sure to please even the pickiest eaters.
This recipe is a great source of antioxidant lycopene, which may help fight cancer and heart disease. It’s also loaded with vitamin C and fiber.
It’s a good idea to use no-salt-added tomatoes for this recipe since most canned varieties are packed with extra sodium. The soup is made healthier by adding fresh basil to the mix, which adds a nice dose of flavor.
This soup is also a good choice for those with diabetes or high blood pressure as it’s a lower-calorie option. You can serve this with a side of whole-wheat pasta or a slice of grilled cheese for a balanced meal.
Pepper
Peppercorns are the small dried berries of a flowering vine, Piper nigrum (also known as black pepper). This is the most widely traded spice in the world and is used in almost every type of cuisine.
As its name suggests, black pepper is a very pungent and spicy spice. The spiciness comes from the chemical compound piperine, which is different from the capsaicin present in chili peppers.
While most people use pepper as a table condiment, it is also an essential ingredient in many global spice blends, including berbere and garam masala. It is a flavor enhancer in stews, meat dishes, fried foods, and soups.
It is a good idea to try both white and black pepper side by side and notice their distinct aromas. Depending on how they are processed, black pepper can be milder or spicier, while white pepper often has a musty, earthy, or grassy aroma that can be off-putting for some people.