Warm, velvety, and made with love. This tomato basil soup is the ultimate cozy comfort in a bowl. Made from vibrant mix of fresh Roma and baby tomatoes, roasted red bell pepper, carrots, onion, and a whole head of garlic, it’s blended to silky perfection with fresh basil and finished with a touch of cream. Every spoonful is rich, flavourful, and full of heart. Which is perfect on a chilly day or paired with golden, buttery grilled cheese.
These are some the ingredients you will need for the tomato basil soup.
1) Preheat oven to 400°F (200°C).
2) Wash and chop the veggies roughly into chunks or bite size pieces. Cut the top off the garlic to expose the cloves.
3) Place the tomatoes, bell peppers, carrot, onion, whole head of garlic on a baking sheet.
4) Drizzle everything generously with olive oil, and sprinkle with salt, pepper, Italian seasoning, and paprika. I also added some fresh basil stems (optional).
5) Roast the vegetables for 30-35 minutes, until the vegetables are tender and slightly caramelized, and the garlic is soft and golden.
6) Let the vegetables cool slightly.
7) Squeeze the roasted garlic cloves out of the head into the blender.
8) Add all of the roasted vegetables and fresh basil leaves.
9) Pour in the vegetable or chicken stock and blend until smooth and creamy.
10) Pour the blended soup into a pot and warm over medium heat.
11) Stir in the tomato paste and cream. Adjust seasonings as needed.
12) Ladle into bowls, garnish with shredded cheese and fresh basil. Perfect along side some grilled cheese or some sourdough.
Tomato Basil Soup
Ingredients
- 5-6 Roma tomatoes
- 1-1 1/2 cups baby tomatoes (any variety)
- 1 red bell pepper
- 1 carrot
- 1 medium onion
- 1 whole garlic
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp paprika
- 1/4 cup fresh basil (loosely packed)
- 2 cups vegetable stock
- 1 small can (6 oz) tomato paste
- 1/2 cup cream (or coconut milk)
- Optional: shredded cheese
Directions
- Preheat oven to 400°F (200°C).
- Wash and chop the veggies roughly into chunks or bite size pieces. Cut the top off the garlic to expose the cloves.
- Place the tomatoes, bell peppers, carrot, onion, whole head of garlic on a baking sheet.
- Drizzle everything generously with olive oil, and sprinkle with salt, pepper, Italian seasoning, and paprika. I also added some fresh basil stems (optional).
- Roast the vegetables for 30-35 minutes, until the vegetables are tender and slightly caramelized, and the garlic is soft and golden.
- Let the vegetables cool slightly.
- Squeeze the roasted garlic cloves out of the head into the blender.
- Add all of the roasted vegetables and fresh basil leaves.
- Pour in the vegetable or chicken stock and blend until smooth and creamy.
- Pour the blended soup into a pot and warm over medium heat.
- Stir in the tomato paste and cream. Adjust seasonings as needed.
- Ladle into bowls, garnish with shredded cheese and fresh basil. Perfect along side some grilled cheese or some sourdough.