Tomato Basil soup is perfect for a chilly day with a savory tomato base and aromatic addition of basil. In this recipe, I’ll show you how to make this easy soup in under 30 minutes. Tomatoes are roasted until they release their flavors and then blended until smooth. Enjoy it with freshly made grilled cheese or crusty bread.
Ingredients for soup
Tomatoes
The end of the summer in Utah approached quickly with lots of produce including tomatoes, and fresh basil. Making tomato soup is always my first preference as it is so quick and easy. It only requires a few minutes of baking and then blending to put together a simple yet flavorful meal.
Onion and garlic
Along with tomatoes, I used 1 medium-sized onion and some freshly peeled garlic. Roasted onion and garlic provide an extra layer of flavor.
Basil
Tomato basil soup is incomplete without basil, I used fresh basil leaves and roasted them along with the tomatoes, garlic, and onion.
Balsamic glaze and vinegar
I used balsamic glaze for an extra depth of flavor, you can also use balsamic vinegar as well.
Seasoning
Cut all of the vegetables in half and put them in a baking tray then season them with salt and pepper. Add a generous drizzle of olive oil and balsamic glaze. Mix everything and put it in the oven until charred and bubbly.
Heavy cream
Heavy cream is optional, if you would like to balance the tartness of the tomatoes, then add 1/4 cup of heavy cream at the end right before serving.
How to serve tomato basil soup?
There are endless options to serve with tomato basil soup, but some of my favorites are grilled cheese sandwiches, crusty bread bites, and garlic bread. You can also serve it over pasta or a plate of freshly steamed vegetables.
How to store tomato basil soup?
I like to store any leftover soup in an airtight container in the refrigerator. Make a big batch and use it over the week with a variety of different sides.
Tomato Basil Soup
Equipment
- 1 air fryer or oven
Ingredients
- 2 lbs tomatoes
- 10 cloves garlic
- 1 medium onion yellow or red
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 2 tbsp olive oil
- 1 tbsp balsamic glaze
- a few fresh basil leaves
- 1/4 cup heavy cream optional
Instructions
- Preheat your air fryer or oven to 425F
- Wash and cut tomatoes into fourths, peel garlic and onion.
- Add onion, garlic, basil leaves, and tomatoes into an oven-proof dish.
- Now add salt, black pepper, olive oil, balsamic glaze and mix everything.
- Bake in a preheated oven for 30 minutes.
- Let it cool down for 5 minutes before blending and add heavy cream if you are using any.
- Serve with the side of your choice.
Video
Notes
- My tomatoes were naturally juicy and sweet. If you feel like you need to add water then you can add according to the consistency you like.
- I didn’t use any sugar but if your tomatoes are tangy then use up to 1 tbsp of sugar.