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    Home » Blog Post

    Roasted Tomato Soup with Basil (No Cream)

    August 15, 2022 1 Comment

    Two bowls of roasted tomato soup topped with a grated cheese and basil, with text overlay.

    Got tomatoes? Then you must make this homemade roasted tomato soup to celebrate. Roasted tomatoes, onions and red peppers create an incredibly rich flavor that far surpasses anything in a can.

    The roasting takes a little time, but the prep work on your part isn't more than 15 minutes. You can also make this soup ahead, as the flavors get better over time.

    Two bowls of roasted tomato soup topped with a little grated cheese and basil.
    Jump to:
    • Ingredients
    • Recommended Equipment
    • Instructions
    • Side Dish Suggestions
    • Make it a Vegetarian Main Dish
    • Roasted Tomato Soup with Basil (Recipe)
    • 🌱 Sign up for my emails, and get my 5 tips for easy vegetarian meals!

    There's nothing better than fresh tomatoes at their peak. Juicy, full of flavor and so many kinds of tomatoes available. And while they're great simply sliced on some toast with some olive oil, I love roasting tomatoes too.

    In fact, I created this tomato basil soup when I was looking for ways to use some extra roasted tomatoes. They add so much savory umami to anything they touch, like this Roasted Eggplant and Tomato Soup.

    Ingredients

    • Tomatoes - I always use a couple types of tomatoes: both heirlooms and compari® tomatoes. Or, you may have these Balsamic Roasted Tomatoes already on hand!
    • Sweet onions - you can use yellow onions too, but sweet onions balances the flavors better.
    • Red bell peppers
    • Balsamic vinegar
    • Olive oil
    • Vegetable broth - I use Better Than Bouillon - Roasted Vegetable Paste and add water
    • Lightly dried basil - or fresh basil leaves, sliced into slivers
    • Cheese - Parmesan, Asiago, Cheddar and Monterey Jack all work well in this soup

    Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

    Recommended Equipment

    • Baking sheet
    • Air fryer, if you choose to air fry the peppers
    • Heavy bottomed pot
    • Immersion blender
    • Cheese grater
    4 photos of the steps in making roasted tomato soup with basil.

    Instructions

    Step 1 (1 hour)

    Roast the veggies. Prep the vegetables and drizzle with olive oil, balsamic vinegar, salt and pepper. Roast them. (Air fry the red bell peppers, if you have an air fryer.)

    Step 2 (5 minutes)

    Simmer. Pile the roasted veggies into a heavy bottomed pot (see Equipment for my recommendation). Add the broth and lightly dried basil. Bring to a simmer over medium heat. The roasted veggies are still warm, so this shouldn't take long.

    Step 3 (3 minutes)

    Purée. Purée to how smooth you want the soup. I like mine a little chunky, so I use an immersion blender. If you like your soup smoother, I recommend a countertop blender.

    Step 4

    Serve. Serve with a little grated cheese and slivers of basil.

    Want more vegetarian and vegan dish ideas? I can help you. I have three newsletters for different topics: 1) Vegetarian Recipes, 2) Vegetarian Meal Plans, and 3) Vegetarian Tips for helping you to move to a more vegetarian diet. Choose which newsletters are most relevant to your lifestyle and you'll also get my 5 SECRETS TO FUSS-FREE VEGETARIAN DINNERS.

    Side Dish Suggestions

    Grilled cheese sandwich

    Crusty bread

    Green leafy salad

    If you're making this soup in the winter months, this roasted mushroom salad is perfect with this soup. The salad includes roasted cauliflower florets and cherry tomatoes, and is served warm with a roasted mushroom vinaigrette.

    Make it a Vegetarian Main Dish

    When I think of vegetarian main dishes, I look for protein. If you want to up the protein in this delicious soup, add 1 cup cooked white beans.

    Two bowls of roasted tomato soup topped with a little grated cheese and basil.
    Print Recipe
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    Roasted Tomato Soup with Basil (Recipe)

    Make this savory roasted tomato soup with basil with only around 15 minutes of prep plus roasting time. Roasted red peppers add so much depth of flavor, it might be the best tomato soup you ever have. Each serving is 1 cup of soup.
    Prep Time15 mins
    Cook Time1 hr 10 mins
    Total Time1 hr 25 mins
    Course: Appetizer or Main
    Cuisine: Any
    Keyword: roasted tomato soup, roasted tomato soup with basil
    Servings: 4
    Calories: 198.6kcal
    Author: The Wimpy Vegetarian

    Equipment

    • baking sheet
    • Parchment paper
    • Chef's knife
    • Immersion blender
    • box grater

    Ingredients

    • 2 pounds tomatoes if in season, use heirlooms and either Roma or compari® tomatoes.
    • 2 red peppers
    • ½ large sweet onion peeled and cut into ½" half - rings
    • 3 tablespoons extra virgin olive oil divided
    • 2 tablespoons balsamic vinegar divided
    • 1 ½ teaspoon kosher salt divided
    • ¼ teaspoon ground pepper divided
    • 1 ½ cups vegetable broth
    • 2 teaspoons lightly dried basil
    • ¼ cup grated cheese, packed Parmesan, Asiago, Monterey Jack or cheddar cheese

    Instructions

    • Preheat the oven to 350˚F and line a baking sheet with parchment paper.
    • Cut out the stems of the tomatoes. Slice the tomatoes in half and slice the ½ onion into ½" thick half - rings. Arrange on the prepared baking sheet. Drizzle with 2 of the tablespoons of olive oil and 2 tablespoons balsamic vinegar. Sprinkle with a little salt and pepper.
    • Roast for 1 hour.
    • Preheat the air fryer to 400˚F. Slice the peppers into large pieces. Toss in the remaining olive oil and balsamic vinegar. Air fry for 10 minutes. Put the red pepper slices into a container and cover for 10 minutes. Remove and peel.
    • Tip: If you don't have an air fryer, no worries. Just roast them with the tomatoes and onions, although you may need a second baking sheet to do this.
    • Allow the roasted tomatoes and pepper to cool enough to handle. Slip off tomato skins that remove easily.
    • Pile the roasted tomatoes, peppers and onion rings into a heavy bottomed pot. Add the vegetable broth and lightly dried basil, and bring to a simmer.
    • Using an immersion blender, purée the soup to the degree you prefer. If you like a super-smooth soup, use a counter top blender to purée.
    • Stir in the cheese until it melts. Correct for any seasoning.
    • Serve warm or at room temperature.

    Nutrition

    Calories: 198.6kcal | Carbohydrates: 18.3g | Protein: 5.2g | Fat: 12.8g | Saturated Fat: 2.6g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 8.2g | Cholesterol: 4.3mg | Sodium: 1343.8mg | Potassium: 729.1mg | Fiber: 4.4g | Sugar: 12.5g | Vitamin A: 3992.4IU | Vitamin C: 109.2mg | Calcium: 112.6mg | Iron: 1.2mg

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    Comments

    1. Mjskitchen

      August 19, 2022 at 7:38 am

      Great timing! We have an abundance of tomatoes, basil, and red peppers from the garden. A perfect recipe for August. Also like the eggplant and tomato soup since we have eggplant as well. Thanks!

      Reply

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    Susan at The Wimpy Vegetarian

    Hi there! I'm Susan.

    A mostly vegetarian married to a mostly carnivore, living in the mountains with our doodle, on Lake Tahoe. My cookbook, Simply Vegetarian, was named #1 best cookbook for new vegetarians. Come join me in simplifying life, starting with dinner!

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