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Turn that late fall garden produce into this creamy roasted tomato basil soup! Perfect for a chilly day, this easy tomato basil soup is full of fresh ingredients and flavour!
Guys, as I write this post, it is SNOWING! S.N.O.W.I.N.G. Check the top of this post. The date will read SEPTEMBER 30. Whhhhy do I live here? In a perfect Calgarian world, the temperatures would stay above 0 until at least December 1st, and wouldn’t go any lower than maaaaybe -10, along with a few charming flakes of snow just in time for Christmas. And then BAM it would be spring in March. Perfect, right!?
Aaaanyway, rather than sit here and complain about it, which – have no doubt – I’ll be doing anyway, I’m going to concentrate my efforts on warm, cozy dishes. Starting with this creamy roasted tomato basil soup!!
I used what was left of our garden basil and some tomatoes that I picked up at the heritage sale for this soup. It turned out beautifully! Tomato and basil is seriously a perfect combination.
AND this soup takes like no time at all.
Start by roasting your tomatoes with some onion and garlic.
While those goodies are getting all roasted up and delicious, simmer some veggie stock on the stove. Add it all together, toss in the basil and blend it up!
If you read my Thai basil chicken post, I went into a bit on the difference between Italian basil and Thai basil. You could use either in this but I went with what I had left of the Italian basil for the soup.
Can you use cherry tomatoes for this creamy roasted tomato basil soup?
I did! I’ve also tried it another time with larger, plum tomatoes, and turned out just as good. Of course, each tomato will bring a different flavor profile to the soup, so that’s something to keep in mind. The soup with the cherry tomatoes was certainly a bit sweeter!
Using cherry tomatoes will also bear a few more seeds. which doesn’t bother us much.
After blending the soup to your liking (I use my immersion blender), add in the cream and let it heat up all together.
Garnish with a bit of basil and some salt and pepper, and voila! Dinner is served.
What do you serve with tomato basil soup?
Typically, I like to serve soup with bread. I picked up a fresh, artisanal bread for this soup and it was demolished by my family. Oscar in particular, LOVED dipping the bread into the soup. He was pretty efficient!
If you’d like to make something on your own, I highly suggest either my easy garlic butter breadsticks or this one hour rosemary focaccia bread from my pal Marcie, at Flavor The Moments! We’ve made it a few times and it always turns out so good.
Since it’s snowing and cold here, I’m going to turn off my computer now and sit under a blanket with some hot tea, and try to find another show to watch. Or read a book. I’m reading 9 Perfect Strangers right now – anyone read this one?
PS – If you’re in Calgary and you want to go to the wine fest in a few weeks, check my IG stories right away! I’ve got a couple giveaways going on, plus a link to the ticket website where you can get 25% off! Yay!
Happy Monday!
A few other soup recipes to tickle your fancy:
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Creamy Roasted Tomato Basil Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Turn that late fall garden produce into this creamy roasted tomato basil soup! Perfect for a chilly day, this easy tomato basil soup is full of fresh ingredients and flavour!
Ingredients
- 2 lb cherry tomatoes*
- 1 yellow onion, sliced thinly
- 6 cloves garlic (whole)
- 2 tbsp olive oil
- 2 cups vegetable broth
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 cup packed fresh basil
- 1/2 cup heavy cream
- salt and pepper, to taste
Instructions
- Preheat the oven to 400 F and combine the tomatoes, onion and garlic in a bowl. Coat and toss with olive oil, then spread the veggies on a sheet pan. Roast for 25 minutes then remove.
- While the tomatoes are roasting, heat the vegetable broth over medium-high heat in a saucepan on the stove. Once the veggies come out of the oven, add them to the saucepan, along with the tomato paste, oregano and basil.
- Remove the mixture from heat briefly, then use an immersion blender to blend the soup completely. If you don’t have an immersion blender, empty the soup into a blender instead (you might have to do it in batches) and blend it that way before transferring it back to the saucepan. Heat the soup again until simmering, then add the cream and heat for another 5 minutes before serving. Add salt and pepper, to taste.
Leftover soup can be stored in an airtight container, in the fridge, for 3-4 days. You can also freeze the soup for 2 months!
Notes
* I use cherry tomatoes in this recipe but I’ve also made this soup with plum tomatoes and it tastes delicious!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Katherine, this soup looks so cozy and delicious! Love the flavors! I can’t believe you have snow already!
Isn’t it just ridiculous!? Thank you Kelly!! It’s definitely cozy!!
Snow!! Wow, that is early! What a good excuse to have a good soup like this!
Believe it or not, but someone in the office told me about the snow in Alberta yesterday! I was surprised because I believe they promised very high temperatures in Ontario. I mean Canada is obviously a huge country, but sometimes the weather situation in different provinces just baffles me! Anyway, you’ve got this lovely tomato soup which will keep you warm and cozy. I would grab a few slices of toasted bread, I will probably sprinkle the soup with some grated cheeze (like mozzarella)…because snow in September is stressful and needs a special treatment haha.
It was SO surprising. I can’t believe the weather can be so different across the country, either! It’s gone now so I hope it stays away for a while from both of us. Thanks Ben, the bread was so perfect with the soup. Snow definitely deserves some special treatment meals!
Crazy early! I’m so grateful that it’s already melted now. Thanks Matt – this soup is quickly becoming a favourite!
We just left Salt Lake City the other morning and it was snowing! Crazy. But I’m sure happy that it’s fall. This soup is fabulous. Cherry tomatoes are so good because they’re sweet. I used most of mine for red sauce that I froze, and I didn’t think to roast them first. dumb.
Oh wow, it snowed there too!? I”m kind of happy to hear it wasn’t just Canada 😉 Cherry tomatoes are SO good in soup. My family loves them roasted! Haha, next time you’ll need to roast them for the sauce!
It would be nice to get snow here in the Caribbean… It’s 34 degrees Celsius Every. Single. Day… for hours. Hot is an understatement. Would love a little snow. The upside though there are tomatoes and basil in my garden right now! Would definitely try this recipe soon.
xo Ros
Aaah I bet that’s so hot Ros!!! I’m a little jealous, but I”m sure after a few days I’d be ready to come back to some snow haha! Thank you!! I hope you love it!
It’s way too early for snow! Hopefully, it means you’ll have an early spring. This soup would give me the warm and fuzzies and make me feel better about the yucky stuff outdoors for a while!!
I would like to think that Thao but our weather always keeps me on my toes!! I will just be praying for a more mild winter! Thank you my friend!!
Absolutely beautiful and health version; I guess these can be for dinner or lunch because its preety much heavy for a supper or brunch or may be as a snack, love the combination you always try to innovate your recipe 🙂 Thank you so much !
This looks really creamy and deliciously rich in flavour, definitely will warm me up on winter days! I cannot wait to try this! Thank you for sharing!