Calories: 378kcal Carbohydrates: 23g Protein: 7g Fat: 31g Saturated Fat: 17g Sodium: 614mg Potassium: 395mg Fiber: 3g Sugar: 8g Vitamin A: 796IU Vitamin C: 8mg Calcium: 99mg Iron: 5mg
While this soup is nice and creamy, it doesnt use any heavy cream. Its made with vegetable stock to keep it vegan and basil to give it that classic tomato soup flavor. You wont find a healthier tomato soup recipe or one that tastes this good!
To reheat your soup, set it over medium-low heat. Be sure you dont let the soup come to a boil remove it from the heat once its warm. You can also pop your soup in the microwave, covered, and heat it at 15-second intervals until warm.
Its got such a hearty wholesome vibe going on, and its wonderfully satisfying and just what you want on a cold night in, or really, whatever the weather! Add in some nice bread for dipping andlife is good.
Its so easy to make this soup as you just chop everything up, saut the onions, garlic and spices and then add everything else in at the same time, bring to the boil and then turn it down to simmer until everything is sukaldatuta.
I hope youre ready for some creamy, delicious, soul-warming soup! This recipe is adapted from my mamas famous tomato basil soup that she serves at her restaurant Grilla Bites Cafe in downtown Snohomish, Washington. Im a self-proclaimed soupaholic, and roasted tomato basil soup is near the top of my all-time favorites list. Roasting the tomatoes brings a delectably rich, sweet and savory flavor to the soup. Tack on a grilled cheese sandwich or slice of toasted homemade sourdough bread? Game over. Its the ultimate comfort food!
Can i use canned tomatoes to make homemade tomato basil soup?
This recipe makes 3 to 4 quarts of soup. You know us. we always welcome leftovers to freeze! Feel free to scale up or down to suit your needs. Psst Did you know that you can easily adjust the volume and ingredients using the servings slider bar within the printable recipe card at the end of this article?
First, preheat the oven to 425F. Next, wash and de-stem the tomatoes. Depending on the size of the fruit, cut them into halves, quarters, or sixths. Keep in mind that everything will get blended up later, so the size and shape doesnt matter much. Go ahead and leave cherry tomatoes whole. Remove any hard center cores around the stem area as needed. Maintain the skins and guts intact; those add flavor and nutrients!Â
Step : blendthe roasted tomato basil soup
Now is the time our trusty immersion blender plunges in to save the day! Between frequent soups and sauces, our kitchen wouldnt be complete without it. Use an immersion blender to puree the soup until smooth right in the pot. Or if you dont have an immersion blender, carefully transfer the roasted tomato basil soup into a regular blender to puree in batches as needed. Use caution its going to be hot!
Whats in this creamy vegan tomato soup?
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Dont skimp on the salt! Because were working with so few ingredients here, its ultra-important to season this soup. If you dont add enough salt, the tomatoes can taste bland so taste and season as you go. If the flavors arent popping enough, add more salt a pinch at a time. We love Diamond Crystal Kosher Salt or Morton Kosher Salt in our kitchens.
Always use caution when blending hot foods. For best results, remove the center cap piece on your blenders lid before blending to allow steam to escape. Cover the hole in the lid with a clean tea towel for a moment when you begin blending and again when you stop the blender to avoid spatters. If your blender is on the small side, you may need to blend your soup in batches. Always follow the care instructions on your equipment and use caution when blending hot soups. If your soup has cooled too much by the time its blended, transfer the pured soup to a saucepan and heat over medium-low heat until it comes back to temperature.
