If you have been looking for healthy lunch ideas then you will love my homemade roasted tomato basil soup with fresh tomatoes recipe that requires no cream or sugar (or gluten)! You can even make this tomato basil soup vegan by using vegetable oil instead of butter. This is an easy and quick recipe that will have you come back to it again and again!
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You Will Need
- Baking sheet;
- A large pot (I use a dutch oven, once you have one you will use it for everything!)
- Blender (I use an immersion blender, but any other type will work as well!)
- Tomatoes – I use both cherry and regular tomatoes. You want to use ripe tomatoes for this recipe! And the best part is that you absolutely don’t have to peal them for this soup.
- Garlic – adds great flavor to this soup! While you can skip onions, you should not skip garlic (trust me on this one!)
- Onions – they do bring extra flavor and sweetness to this recipe, but if you don’t like onions then just skip them!
- Chicken stock (or vegetable stock) – you can actually use wine in this recipe, I personally go with my homemade chicken stock which I normally have stored in my freezer! To make this recipe vegan use vegetable stock.
- Basil – it is best to use fresh basil. I personally add them after I blend the ingredients because it is fun to have a bite to this creamy tomato soup! But you can blend them in as well.
- Spices & seasoning – I add bay leaf, dried oregano, salt, and pepper. If you like spicy you can add some hot pepper to this soup!
- Sour cream
- Grilled cheese
- Salad of your choice
- Baked potatoes or even sausage!
Watch How I Make GF Tomato Basil Soup!
Step by Step Recipe
Preheat your oven to 400F/200C. Chop up the tomatoes and make sure to cut out the hard cores in the middle (don’t worry about cutting out the center for cherry tomatoes!)
Separate the garlic head into cloves, press each clove down with a knife so that the shell comes off easily, and then take off the shells from each one of them. Place the tomatoes and garlic cloves onto a baking sheet, sprinkle with some salt, pepper, and oil (I use olive oil), and place into a preheated oven for about 30-40 minutes.
Peel and chop the onions. Don’t worry about their size as you will anyway use the blender later!
Melt the butter and oil in a pot and add the onions. Start with a cold pot! It will help your onions brown slowly and not burn.
Now you want to slowly caramelize your onions while the tomatoes and garlic are roasting. Onion caramelization takes about 20 minutes. After the first 5 minutes add some salt so that the onions release liquid.
Make sure to fry onions on medium-low heat to avoid burning! Stir them every 5-10 minutes to make sure they aren’t sticking to the bottom of the pot.
When tomatoes are ready add them to the pot. Now we will blend the ingredients. You can use an immersion blender (easier and less messy) but if you don’t have one, you can use any other blender, just make sure to cover it so that the soup doesn’t paint your whole kitchen red!
Return to the stove and add dried oregano, bay leaf, and fresh basil. Add some salt and pepper to taste. Pour in your stock and bring to a simmer. Let the tomato soup simmer for about 20-30 minutes.
Take out the bay leaf before serving! Serve hot with the side of your choice. I like to put some sour cream into my bowl! And doesn’t a grilled cheese avocado sandwich also sound like a scrumptious addition to your meal? Experiment and find your best side to this homemade roasted tomato basil soup
Tips and Tricks
- You can add some potatoes, beans, or cashews to add substance and creaminess to your soup.
- Add sugar or honey if you don’t like the acidity levels of your soup. You can also add carrots to bring in more natural sweetness!
- It is possible to substitute fresh basil with dried basil (I have done that many times!) but you will get a better taste using fresh ingredients.
- You can use tomato puree or canned tomatoes instead of fresh ones for this recipe as well. However, your soup will be way more sour, so you might need to think of sweetening options like sugar, honey, or carrots & celery.
- You can add heavy cream or milk to your recipe to make the tomato basil soup more creamy.
Frequently Asked Questions
Can I Make This Soup Vegan?
Yes, just swap the butter for vegetable oil and use vegetable stock in place of chicken stock.
Can I Add Cream?
You can add milk or cream to this homemade roasted tomato basil soup!
Do I Have to Peel Tomatoes for This Soup?
No! Of course, you can if you really want to, but I find this step absolutely unnecessary.
What Can I Add to Tomato Soup to Make it Taste Better?
If you think your soup tastes bland, then add some salt and pepper. If it is too sour then add some sugar or honey. You can use carrots and celery to bring in more natural sweetness. If you need some more substance to the soup just add a GF grilled cheese sandwich on the side!
How to Substitute Tomato Sauce for Fresh Tomatoes
Just add tomato sauce in place of fresh tomatoes. The soup will be more liquid, so you can add some heavy cream, potatoes, beans, or blended cashews to it to make it creamier. Also, if you use canned tomatoes or tomato puree it will make your soup sour, so you will need to add some sweetener!
Can I Replace Butter with Oil?
Yes! Substitute 1:1.
Can I Skip the Onions?
I Do Not Have Cream. Can I Use Milk?
Yes, try using at least 2.8% milk as more fat makes your soup taste better.
If you have made this homemade roasted tomato basil soup, let me know in the comments below how it turned out and what add-ins you used! Check out more recipes for healthy and delicious lunch and dinner ideas.
Tomato Basil Soup with Fresh Tomatoes
- 1 sheet pan
- 1 pot I use a dutch oven
- 1 blender either immersion or countertop blender will do!
- 1.3 kg tomatoes use a mix of cherry and regular tomatoes
- 500 ml chicken or vegetable stock
- 1/5 cup fresh basil use dried if don't have fresh
- 4 garlic cloves adjustable to taste
- 1 onion you can skip onion if you want
- 1 tbsp olive oil for frying
- 3/4 tbsp dried oregano
- 2 bay leaves
- salt & pepper to taste
- Preheat the oven to 400F/200C. Chop up the tomatoes and peal garlic cloves. Cut out the center cores of the tomatoes (don't need to do that for cherry tomatoes). Place tomatoes and garlic onto a sheet pan. Roast for 30 minutes.
- While the tomatoes are roasting, chop up the onion into small pieces. Preheat the pot, add some olive oil to the bottom of it, and add the onion. Caramelize the onions on low-medium heat until brown. Stir occasionally to avoid burning.
- When the tomatoes are ready add them to the pot. Blend the ingredients. You can use countertop or an immersion blender. If you are using a regular blender make sure to cover the top with a towel to avoid splashes. Blend part by part and return to the pot.
- Add the chicken or vegetable stock and spices. Cover the pot and let simmer for another 30 minutes.
- Enjoy! Serve with croutons, roasted eggplant, grilled cheese, bacon, heavy cream, or whatever else comes to your mind!