Creamy tomato basil soup has a way of making everything feel cozy and right, doesn’t it? I remember the first time I tried to make it from scratch, and it was… okay, but not quite there. It wasn’t until I discovered the magic of roasting the tomatoes first that everything clicked. The depth of flavor you get from those slightly caramelized, juicy tomatoes is just incredible. This easy creamy tomato basil soup recipe takes that simple idea and elevates it, bringing the warm, comforting aroma of fresh basil and roasted veggies right into your kitchen. It’s the kind of soup that feels like a warm hug in a bowl, perfect for a chilly evening or when you just need a little comfort. Let’s get cooking!
Why You’ll Love This Creamy Tomato Basil Soup
This soup is more than just a meal; it’s an experience! Here’s why you’ll be making this dish again and again:
- Incredible Flavor: Roasting the tomatoes brings out a sweetness and depth you just can’t get from simply simmering.
- Pure Comfort: It’s like a warm hug in a bowl, perfect for any day you need a little extra coziness.
- Healthy & Wholesome: Packed with veggies, this homemade creamy tomato basil soup is a nutritious choice.
- Easy to Make: Despite the amazing flavor, this recipe is surprisingly simple, making it perfect for weeknights.
- Versatile: Enjoy it as a light lunch or a starter for a more elaborate meal.
- Freezer-Friendly: This homemade creamy tomato basil soup freezes beautifully, so you can enjoy it anytime.
- Naturally Vegan: It’s entirely plant-based, proving that you don’t need dairy for a luxuriously creamy texture.
- Customizable: Easily adjust seasonings or add extra veggies to make it your own.
Ingredients for the Best Creamy Tomato Basil Soup
Crafting this delicious tomato basil soup recipe creamy is straightforward with these key components. Roasting the tomatoes first is crucial, unlocking a deep, sweet flavor that forms the soul of this soup. The combination of fresh basil and a hint of balsamic vinegar adds brightness and complexity. Here’s what you’ll need:
- 6 cups Roma tomatoes, halved – for that essential roasted sweetness
- 2 tablespoons extra-virgin olive oil, divided – for roasting and sautéing
- 1 teaspoon sea salt, divided – to enhance all the flavors
- 1 teaspoon freshly ground black pepper, divided – for a gentle kick
- 1 medium yellow onion, chopped – adds a sweet aromatic base
- 1 cup chopped carrots – for subtle sweetness and body
- 4 cloves garlic, minced – essential for depth of flavor
- 4 cups vegetable broth – the liquid foundation of our soup
- 2 tablespoons balsamic vinegar – adds a lovely tang and complexity
- 1 teaspoon fresh thyme leaves – a classic herb pairing with tomatoes
- 1 cup fresh basil leaves, plus more for garnish – the star of our soup!
How to Make Creamy Tomato Basil Soup From Scratch
Making this soup from scratch is a rewarding process that fills your kitchen with wonderful aromas. Follow these steps for a truly delicious, homemade experience. This how to make creamy tomato basil soup guide breaks it down into simple stages, ensuring perfect results every time.
- Step 1: Roasting the Tomatoes
First, preheat your oven to 350°F (175°C). This lower temperature is key to gently caramelizing the tomatoes without burning them. Cut your 6 cups of Roma tomatoes in half and arrange them cut-side up on a baking sheet. Drizzle them with 1 tablespoon of the extra-virgin olive oil and season with half of the sea salt and freshly ground black pepper. Roast for about 1 hour, or until they are slightly shriveled and their juices are starting to concentrate. You’ll notice a sweet, roasted aroma filling your kitchen – that’s the flavor magic happening!
- Step 2: Sautéing Aromatics
While the tomatoes are roasting, get started on the soup base. Heat the remaining 1 tablespoon of extra-virgin olive oil in a large pot or Dutch oven over medium heat. Add the 1 medium yellow onion, chopped, and 1 cup of chopped carrots. Sauté these for about 8 minutes, stirring occasionally, until they begin to soften and the onion becomes translucent. Then, add the 4 cloves of minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic; it can turn bitter quickly.
- Step 3: Simmering the Soup Base
Once the aromatics are softened, it’s time to bring everything together. Add the roasted tomatoes directly from the baking sheet into the pot with the sautéed vegetables. Pour in the 4 cups of vegetable broth, the 2 tablespoons of balsamic vinegar, and the 1 teaspoon of fresh thyme leaves. Stir everything to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for about 20 minutes. This simmering time allows all the flavors to meld together beautifully.
- Step 4: Blending to Perfection
Now it’s time to achieve that signature velvety texture. Let the soup cool slightly for a few minutes before blending. You can use an immersion blender directly in the pot for ease. Blend until the soup is completely smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, making sure not to overfill it, and blend until smooth. This step is crucial for creating the luxurious mouthfeel of our creamy blended tomato soup with basil.
- Step 5: Finishing Touches
With the soup base blended smooth, it’s time for the final, fresh flavors. Stir in the 1 cup of fresh basil leaves. Pulse the blender gently a few times just to incorporate the basil without completely pulverizing it – you want little flecks of fresh green throughout. Taste the soup and adjust the seasoning as needed with more sea salt and freshly ground black pepper. Ladle the soup into bowls and garnish with extra fresh basil leaves and any optional toppings you desire. Enjoy this delightful homemade creamy tomato basil soup!
Pro Tips for the Best Creamy Tomato Basil Soup
Follow these insider tips for a truly exceptional bowl every time:
- Roast, Don’t Sauté: Roasting the tomatoes concentrates their natural sugars and creates a deeper, more complex flavor profile than simply simmering them. It’s the key to that rich, satisfying taste.
- Fresh Basil is Non-Negotiable: While dried basil can be used in a pinch, fresh basil added at the very end is what gives this soup its signature vibrant, aromatic finish.
- Don’t Over-Blend: A few gentle pulses with the immersion blender are perfect. Over-blending can sometimes make the soup gummy, so aim for smooth with just a hint of texture.
- Add a Splash of Creaminess: For an even richer texture, consider adding a tablespoon or two of full-fat coconut milk or a swirl of cashew cream just before serving. It enhances the luxurious feel without overpowering the basil and tomato.
What’s the secret to a perfectly creamy tomato basil soup?
The secret lies in roasting the tomatoes to intensify their sweetness and then blending them thoroughly for a velvety base. Adding a touch of balsamic vinegar also helps to balance the flavors, creating a truly delicious tomato and basil creamy soup. For more culinary inspiration, explore our collection of delicious recipes.
Can I make this creamy tomato basil soup ahead of time?
Absolutely! This soup is fantastic for meal prep. You can make the entire batch a day or two in advance. The flavors actually meld even better overnight. Just store it in an airtight container in the refrigerator.
How do I avoid common mistakes with creamy tomato basil soup?
Avoid overcooking the garlic, as it can become bitter. Also, don’t boil the soup after adding the fresh basil, as this diminishes its bright flavor. Lastly, always taste and adjust seasoning before serving; a little extra salt or pepper can make a big difference. If you’re looking for more cooking tips, check out the about me section.
Serving Suggestions for Creamy Tomato Basil Soup
This vibrant soup is wonderfully versatile and pairs beautifully with a variety of sides. For a truly comforting experience, serve it alongside a grilled cheese sandwich – the melty cheese and toasted bread are a classic match. A crusty baguette or some homemade garlic bread is also perfect for dipping into this delicious bowl. If you’re looking for something a bit lighter, a simple side salad with a tangy vinaigrette offers a fresh contrast. For those who love a slightly richer flavor profile, imagine this soup as a starter for a meal featuring baked chicken or fish, much like you might enjoy with a traditional tomato basil bisque recipe. You might also enjoy our Indian Butter Chicken recipe for a different flavor experience.
Nutrition Facts for Creamy Tomato Basil Soup
This vibrant and flavorful soup is a healthy choice! Here’s a breakdown of the estimated nutritional information per serving (about 1 cup):
- Calories: 220 kcal
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Protein: 5 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Sugar: 7 g
- Sodium: 600 mg
- Cholesterol: 0 mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. For more information on ingredient sourcing and nutritional standards, please refer to our privacy policy.
How to Store and Reheat Creamy Tomato Basil Soup
One of the best things about this vegan creamy tomato basil soup is how well it stores, making it perfect for meal prep. Once your delicious soup has cooled completely, transfer it to airtight containers. It will keep beautifully in the refrigerator for 3 to 4 days. This makes it super convenient for quick lunches or dinners throughout the week. If you want to keep this comforting soup on hand even longer, it freezes wonderfully! Transfer cooled soup into freezer-safe containers or heavy-duty freezer bags, and it can be stored for up to 3 months. Thawing it overnight in the fridge is the best way to preserve its texture.
When you’re ready to enjoy your stored soup, reheating is simple. For refrigerated portions, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 30-second intervals, stirring in between. For frozen soup, thaw it completely in the refrigerator first, then reheat as you would the refrigerated portion. Avoid boiling the soup vigorously, as this can affect the texture. This method ensures your low-fat creamy tomato basil soup stays just as delicious as when it was freshly made! Consider pairing it with our Ground Beef Zucchini Casserole for a complete meal.
Frequently Asked Questions About Creamy Tomato Basil Soup
What is creamy tomato basil soup?
Creamy tomato basil soup is a comforting and flavorful soup made primarily from tomatoes and fresh basil, blended to a smooth, velvety consistency. What sets it apart is the rich, luxurious texture, often achieved through methods like roasting tomatoes or adding a creamy element, though this recipe uses the natural creaminess from blended vegetables and roasted tomatoes. It’s a classic comfort food that’s both satisfying and delicious.
Why is tomato basil soup creamy?
The creaminess in this tomato basil soup recipe creamy comes from a few key factors. Roasting the Roma tomatoes intensifies their natural sugars and creates a thicker base. We also sauté onions and carrots, which, when blended, contribute to the soup’s body and smooth texture. While traditional recipes might use heavy cream or dairy, this version achieves its lusciousness from the vegetables themselves, making it a wonderfully rich, yet light, vegan option. The blending process is crucial for achieving that signature silky finish. For more insights into cooking techniques, you can explore resources on how to roast vegetables.
Can I make this soup with canned tomatoes?
Yes, you can! While roasting fresh tomatoes provides a deeper flavor, canned whole peeled tomatoes or fire-roasted diced tomatoes will work in a pinch. Drain them well and add them to the pot with the sautéed vegetables. You might need to adjust the roasting time or skip the roasting step altogether if using canned. The final flavor will be slightly different but still delicious for a quick version of homemade creamy tomato basil soup.
What can I add to make it spicier?
If you enjoy a little heat, you can easily customize this soup. For a subtle warmth, add a pinch of red pepper flakes along with the garlic when sautéing the aromatics. For a more pronounced kick, you could roast a jalapeño or serrano pepper alongside the tomatoes, then blend it into the soup. A dash of hot sauce stirred in at the end is also a simple way to add some spice to your creamy blended tomato soup with basil.
Variations of Creamy Tomato Basil Soup You Can Try
This base recipe is fantastic, but don’t be afraid to get creative! Here are a few ways to switch things up and make it your own:
- Add Coconut Milk for Extra Creaminess: For a truly decadent and dairy-free experience, stir in 1/2 cup of full-fat coconut milk during the final simmer. This enhances the richness and makes it an even more luxurious vegan creamy tomato basil soup.
- Smoky Roasted Red Pepper Twist: Roast a red bell pepper along with the tomatoes. Once blended, this addition brings a subtle smokiness and a beautiful color to your soup.
- Spicy Kick Variation: If you love a little heat, add a pinch of red pepper flakes when sautéing the onions and carrots, or roast a jalapeño alongside the tomatoes. This is a great way to make a zesty tomato basil bisque recipe.
- Cheesy Goodness (Dairy-Free Option): While this recipe is naturally dairy-free, you can add a tablespoon or two of nutritional yeast during blending for a cheesy undertone. For those not strictly vegan, a swirl of parmesan cheese or a dollop of sour cream makes a delicious garnish.
Creamy Tomato Basil Soup: 1 Hour Comfort
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A comforting and velvety vegan creamy tomato basil soup made with roasted tomatoes and fresh basil. This easy-to-make soup is perfect for a cozy meal.
Ingredients
- 6 cups Roma Tomatoes
- 2 tablespoons Extra-Virgin Olive Oil
- 1 teaspoon Sea Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1 medium Yellow Onion
- 1 cup Chopped Carrots
- 4 cloves Garlic
- 4 cups Vegetable Broth
- 2 tablespoons Balsamic Vinegar
- 1 teaspoon Fresh Thyme Leaves
- 1 cup Fresh Basil Leaves
- Optional Garnishes: Roasted Chickpeas, Homemade Croutons, Olive Oil
Instructions
- Preheat your oven to 350°F (175°C).
- Cut Roma tomatoes in half and place cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast tomatoes for about 1 hour until slightly shriveled but still juicy.
- While tomatoes roast, heat olive oil in a pot over medium heat. Sauté chopped onions, carrots, and garlic for about 8 minutes until softened.
- Add roasted tomatoes, vegetable broth, balsamic vinegar, and fresh thyme to the pot.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Let the soup cool slightly, then blend until smooth using an immersion blender.
- Add fresh basil and pulse gently to combine.
- Taste and adjust seasoning. Ladle into bowls and garnish with basil leaves.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Reheat gently on the stove or in the microwave.
- For a creamier texture, add a splash of coconut milk or cashew cream before serving.
- Adjust balsamic vinegar to your taste preference.
- Be mindful of salt if your vegetable broth is already salty.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
