Roasted Tomato Soup With Basil

Tomato soup is a comfort food. Many of you may have grown up eating it along with a grilled cheese sandwich. It’s certainly a comfort food for my husband which is why he created this fabulous roasted tomato and basil soup. And yes, I am lucky to have a husband who can cook well 🙂

This roasted tomato soup makes approximately 6 to 8 filling servings. I love this soup so much because of it’s versatility. You can have it as a light lunch, a snack, or as an appetizer before eating dinner. Roasting the tomatoes lends a rich taste to the soup and it is filling because of how packed with fiber this soup is.

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A Healthier Tomato Soup

While vegetable soups are inherently healthful, many restaurants versions tend to be richer in fat and more caloric. I think this soup is a perfect medium because it preserves the taste of a rich tomato soup yet has less fat and calories than a restaurant style tomato soup.

This roasted tomato soup omits any cream. The main source of creaminess really does come from the roasting of the tomatoes so don’t get lazy and skip that step 🙂

Roasted Tomato Soup With Basil Recipe

AuthorHonestly Fitness

Rating0.0

Yields6 ServingsServingsQuarter (1.5 Serving)Half (3 Servings)Default (6 Servings)Double (12 Servings)Triple (18 Servings)

 1.50 cups Diced Carrots

 3 Diced Celery Stalks

 1.30 kg Tomatoes, quarteredApproximately 12-15 tomatoes

 1 Diced Sweet Yellow Onion

 4.50 cups Chicken BrothYou can also use either use 4.5 teaspoons of chicken bouillon with 4.5 cups of hot water, or 4 cubes of chicken broth with 4.5 cups of water.

 ⅓ cup Olive Oil

 4 Cloves Garlic

 1 cup Basil

 1.40 tsp Oregano

 1 tsp Salt

 ½ tsp Black Pepper

 1 tsp Paprika

 ¼ tsp Thyme

 ¼ tsp Paprika

 3 Bay Leaves

Optional

 ¼ tsp Aleppo Pepper

 1 oz Grated Parmesan

 2 tbsp Butter

1

Preheat your oven to 400 degrees farenheit.

2

Dice the sweet onion, carrots, and celery and then put them aside for now.

3

Quarter the tomatoes and spread them evenly on a baking sheet lined with aluminum foil. Spread 1/3 of the cup of olive oil on top of the tomatoes, and then spread the oregano and thyme onto the tomatoes. Put the tomatoes into the oven for 10-15 minutes, until the tomatoes begin to blacken on their tips.

4

Meanwhile, sautee the diced onions and chopped garlic with the rest of the olive oil for ten minutes on medium heat in a pot. Add the paprika, aleppo pepper (if you decided to use it), salt and pepper and then add the remaining vegetables. Let the mixture sautee for another 10 minutes.

5

Once the tomatoes have roasted, add them to the pot along with the chicken broth and the bay leaves. Cook for another 20 minutes on a high simmer and do not cover the pot with a lid. Add the basil in during the last 5 minutes as it loses its flavor quickly. Save some basil for the end as a garnish.

6

Remove bay leaves from the soup and then add the soup mixture to the blender. BE VERY CAREFUL as the mixture will be extremely hot and if it splashes on you, well, that is going to be really painful!!

7

Blend until smooth, or if you like it chunky then just blend it for a shorter amount of time. Serve with basil as a garnish.

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Ingredients

 1.50 cups Diced Carrots

 3 Diced Celery Stalks

 1.30 kg Tomatoes, quarteredApproximately 12-15 tomatoes

 1 Diced Sweet Yellow Onion

 4.50 cups Chicken BrothYou can also use either use 4.5 teaspoons of chicken bouillon with 4.5 cups of hot water, or 4 cubes of chicken broth with 4.5 cups of water.

 ⅓ cup Olive Oil

 4 Cloves Garlic

 1 cup Basil

 1.40 tsp Oregano

 1 tsp Salt

 ½ tsp Black Pepper

 1 tsp Paprika

 ¼ tsp Thyme

 ¼ tsp Paprika

 3 Bay Leaves

Optional

 ¼ tsp Aleppo Pepper

 1 oz Grated Parmesan

 2 tbsp Butter

Directions

1

Preheat your oven to 400 degrees farenheit.

2

Dice the sweet onion, carrots, and celery and then put them aside for now.

3

Quarter the tomatoes and spread them evenly on a baking sheet lined with aluminum foil. Spread 1/3 of the cup of olive oil on top of the tomatoes, and then spread the oregano and thyme onto the tomatoes. Put the tomatoes into the oven for 10-15 minutes, until the tomatoes begin to blacken on their tips.

4

Meanwhile, sautee the diced onions and chopped garlic with the rest of the olive oil for ten minutes on medium heat in a pot. Add the paprika, aleppo pepper (if you decided to use it), salt and pepper and then add the remaining vegetables. Let the mixture sautee for another 10 minutes.

5

Once the tomatoes have roasted, add them to the pot along with the chicken broth and the bay leaves. Cook for another 20 minutes on a high simmer and do not cover the pot with a lid. Add the basil in during the last 5 minutes as it loses its flavor quickly. Save some basil for the end as a garnish.

6

Remove bay leaves from the soup and then add the soup mixture to the blender. BE VERY CAREFUL as the mixture will be extremely hot and if it splashes on you, well, that is going to be really painful!!

7

Blend until smooth, or if you like it chunky then just blend it for a shorter amount of time. Serve with basil as a garnish.

Notes

Roasted Tomato and Basil Soup

IngredientsDirections

5 Fun Ways to Enjoy This Roasted Tomato Soup

• If you’re following the F-Factor diet, consider adding in some F-Factor unflavored protein powder to pack in more fiber and protein.
• Serve a bowl of this tasty tomato soup with my almond flour bread! I really enjoy adding in 2tsp of garlic powder and 2tsp of fresh chopped rosemary to make a savory rosemary almond flour bread.
• Garnish your soup with freshly cracked pepper and freshly shaved parmesan.
• Consider adding a dollop of sour cream or a cashew cream.
• Enjoy this soup with a glass of red wine 😉

I absolutely love this creamy, rich roasted tomato soup with basil. It also makes for an excellent meal prep option as a pot of this soup will last you all week.

I’d be appreciative if you could leave me a comment below if you tried this soup and let me know what you think. I’d love to see photos as well! You should definitely share them on your Instagram and I’ll be sure to re-share them in my Instagram stories.

Honestly yours,
Alice

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