A satiating variation of your classic tomato brew, Tomato Basil Soup Recipe is indeed the best comfort food! Additionally, it is very easy to make this fresh Creamy Tomato Soup from scratch and it’s vegan as well. So, here is how to make it at home.
The weather here in Pune is never too hot!
That is the good thing about Pune because then I can enjoy my hot soups all around the year.
Well, with the continuous rain, the weather has changed and there is a slight nip in the air in Pune.
So, to enjoy the beautiful weather, I decided to make Tomato Basil Soup, as this combination of Tomato and Basil is my everlasting love!
I also like to grow tomatoes in my garden and the other day when I saw some fresh produce in my garden, I thought it was just the perfect time.
Monsoon and hot soup from the fresh tomatoes, my day was made!
I have seen many people buying the store-bought packets or cans of Tomato Soup, but believe me you can make a delicious Tomato Soup at home with fresh tomatoes, and that too in very less time.
Also, the homemade soup is healthy and free of preservatives and even good for your overall health.
Therefore, say bye to the readymade soups already!
So, take out those fresh tomatoes from your fridge and make this easy and delicious Tomato Basil Soup.
Here are some more Soup recipes, that you can try in your kitchen – Tom Kha Soup, Instant Pot Cauliflower Soup, Cream of Mushroom Soup, Chinese Hot and Sour Soup, Carrot Ginger Soup and Egg Drop Soup.
What is Tomato Basil Soup?
This soup is outright comfort food.
Love tomato soup or hate it, this homemade soup is too fresh and delicious to resist!
With humble ingredients like tomatoes, fresh basil, you get to relish this flavourful roasted tomato basil soup within 45 minutes.
Other than tomatoes and basil, ginger, garlic, onions, beetroot, vegetable stock, salt, and black pepper are used.
Beetroot gives a beautiful color to this soup and adds to its nutritional value, you can avoid adding it too.
This Creamy Soup Recipe is
- Easy To make
- From Scratch
- Dairy Free
- Gluten Free
- Whole 30
This soup requires very basic ingredients which are generally available at home.
Since all the flavor comes from tomato in this soup, make sure to use the best tomatoes available.
If possible, Roma tomatoes or plum tomatoes are my choice of tomatoes to make this soup. But feel free to use any which are easily available to you.
You will need some onion, ginger, and garlic. I used red onion but you can use white onion too.
Vegetable Stock brings out the flavor in this soup.
Try to use a homemade one or use the best one available.
You can also replace it with chicken or beef stock if you wish to.
I add a small piece of beetroot to this soup for the lovely color. You can choose to skip it.
If you are not planning to make it vegan, then add some fresh cream to the soup to make it even creamier.
You can also some parmesan cheese to the soup for added flavor.
If you want to make the thicker, then make a roux and add it in the soup.
Benefits of Drinking Tomato Soup
- Tomato Soup contains lycopene which is essentially an antioxidant. Furthermore, it helps you combat various diseases.
- Every time you sip Tomato Soup, you get enriched with copper as well as selenium which are great for the blood vessels and even the thyroid gland.
- Moreover, it also contains a significant amount of vitamin A and vitamin C that are important for tissue growth.
All done within 45 minutes, this homemade, hearty soup can be enjoyed it with Za’atar Spiced Pita Chips or Grilled Cheese Sandwich on the side
Or else, simply garnish this soup with red pepper flakes, a dollop of heavy cream or sour cream. That’s it!
I also like to serve it with some buttered toast for a simple me or along with Garlic Bread, Herbed Breads, Bruschettas, or Open Toast.
You can also serve it as a starter for the meals or along with a refreshing Salad for a light meal.
In Slow Cooker
To make this soup in a slow cooker, add all the ingredients in the pot of the slow cooker.
Cover the lid and cook the soup on low for 6-8 hours. Using an immersion blender, blend the soup until smooth.
In Instant Pot
Press the saute button on the Instant Pot. Add olive oil, onion, ginger and garlic and saute for 5 to 6 minutes.
Add tomatoes, stock, beetroot, basil, salt, and pepper into the Instant Pot.
Cover the lid and press PRESSURE COOK. Set the timer to 15 minutes.
Once the timer goes off, let the pressure release naturally and then open the lid.
Blend the soup once it has cooled slightly.
Roasted Tomato Basil Soup
To make roasted tomato soup, cut the tomatoes into big chunks. Line them on a baking tray and spray with olive oil.
Sprinkle salt and pepper. Bake the tomatoes for 25-30 minutes until lightly charred.
Remove the tray from the oven and let the tomatoes cool down. Peel off the skin from them and use it in the soup.
Add some boiled and shredded or grilled chicken to the soup after pureeing it.
Replace the veg stock with chicken stock.
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Step by Step Recipe
Heat olive oil in a pan.
When the oil is hot, add ginger and garlic and fry for a few seconds.
Add onion and fry till translucent.
Add tomato, beetroot and vegetables stock and cover the pan.
Cook for 15-20 minutes on medium heat.
Remove the pan from heat and let the mixture cool. Blend the mixture in a blender along with basil leaves to make a smooth puree.
Heat the soup again in the pan for a minute. Add salt and black pepper and cook for another minute.
Tomato Basil Soup Recipe
- 2 tablespoon Olive oil
- 2 teaspoon Ginger (Chopped)
- 2 teaspoon Garlic (Chopped)
- ½ cup Onion (Chopped)
- 2 cups Tomato (Chopped)
- 2 cups Vegetable stock
- 1 inch Beet root
- 3-4 leaves Fresh basil
- Salt to taste
- 1 teaspoon Freshly ground black pepper
- Heat olive oil in a pan.
- When the oil is hot, add ginger and garlic and fry for a few seconds.
- Add onion and fry till translucent.
- Add tomato, beetroot and vegetables stock and cover the pan.
- Cook for 15-20 minutes on medium heat.
- Remove the pan from heat and let the mixture cool.
- Blend the mixture in a blender along with basil leaves to make a smooth puree.
- Heat the soup again in the pan for a minute.
- Add salt and black pepper and cook for another minute.
- Garnish with basil leaves.
- Serve hot.