Tomato Basil Soup from scratch
 
Prep time
Cook time
Total time
 
Full of flavor homemade tomato basil soup recipe made with roasted fresh tomatoes, garlic, basil, olive oil,  and onions. It uses no canned stuff, and is perfect for a vegan, gluten free meal.
Author:
Recipe type: Dinner, soup
Serves: 3-4
Ingredients
  • 8-10 tomatoes, halved (about 1 kg)
  • 1 red bell pepper
  • 1 large onion, quartered
  • one entire bulb of garlic
  • 1-2 tbsp olive oil
  • Salt and pepper, to taste
  • 1tbsp butter
  • 1.5 cups fresh basil
  • 2-3 cups chicken or veg stock, depending on how thick you want the soup
  • 1 tbsp crushed red pepper
  • ½ tsp dried oregano
Optional add ins:
  • Cream/whole milk for a creamy texture (sub with coconut milk for a vegan version)
  • generous shaving of parmesan cheese
  • 1 tsp tobasco
Instructions
  1. Preheat oven to 350 F/ 180 C.
  2. Line a baking tray with foil, and grease it with some olive oil. Add the tomatoes and onions and make sure you coat them well with olive oil. Rub some olive oil on the red bell pepper and put that on the tray too. Drizzle with some olive oil. Sprinkle salt and pepper.
  3. Chop the top off the garlic bulb, and drizzle some oil and salt on the top. Wrap the garlic bulb in a piece of foil and put on the baking tray with the tomatoes and red bell pepper.
  4. Roast the tomatoes and bell pepper for about 40 minutes, or till the tomatoes begin to caramelize and bell pepper seems roasted, shaking the tray half way so that the vegetables roast properly.
  5. Remove from oven.
  6. Let cool a little. Remove skin of bell pepper. To easily peel off skin after I remove the tray from the oven, I wrap the bell pepper in some foil. Once cool, I remove the foil and find its easier to peel of the skin. You can also remove the peel off the tomatoes in this step. I generally don't.
  7. Peel removed, put the bell pepper, roasted tomatoes, onions in a blender. Squeeze out the roasted garlic from its skin and add it to the blender. Add in the basil. Blend till you get a smooth paste.
  8. In a saucepan heat 1 tbsp butter and 1 tbsp olive oil. Add in the roasted tomato paste, stock, crushed red pepper, and the dried oregano. Let the soup simmer for 10 minutes on medium low flame. You can add some grated parmesan cheese. Check seasoning and adjust.
  9. Serve the soup warm, with a drizzle of cream, and garnish of fresh basil and parmesan cheese.
Recipe by The Novice Housewife at https://novicehousewife.com/2020/08/15/tomato-basil-soup/