Homemade Tomato Soup with Basil is bursting with flavour you won’t believe it’s so good for you. A lighter tomato soup that is made with no dairy yet is still incredibly rich and creamy.
Tomato soup is an all-time favourite of mine. My Mum would often hand me a hot, steamy bowl to warm me up after walking home from school on a rainy day. And, I ALWAYS asked for a bowl when I was feeling unwell – it made me feel so much better.
So naturally, homemade tomato soup fills me with nostalgic feelings of warmth, cosiness and ❤️.
CAN YOU STILL MAKE SOUP IF TOMATOES ARE OUT OF SEASON?
The cold winter months are when I generally crave tomato soup, so it’s a bit of a bummer that tomatoes are a summer fruit. However, I have a remedy for this.
The trick is to roast the tomatoes for a deliciously perfect winter soup.
Roasting the tomatoes brings out their incredible sweetness and makes them intensely tomatoey ?.
IS THIS RECIPE HEALTHY?
Hell yeah! This soup has some gorgeous, super-healthy ingredients packed in. And, I’m not just talking tomatoes. Check out these 100% real food ingredients.
- Tomatoes
- Red Onion
- Red Pepper
- Celery
- Red Chilli
- Bulb of Garlic
- Fresh Basil
- Vegetable Stock
- Balsamic Vinegar
- Unrefined Extra Virgin Olive Oil
- Salt & Pepper
If the ingredients in this soup don’t take your fancy, try my Roasted Butternut & Carrot Soup with Tummy soothing spices!
TOMATO SOUP NUTRITION
The star ingredient in Homemade Tomato Soup is, of course, the tomatoes. I like to use a variety of tomatoes, of varying colours for a little extra nutrition. But, this is not in any way necessary. There’s still bags of nutrition in plain old red toms.
Tomatoes bring us vitamin C, potassium, vitamin K1, folate and lycopene, and as part of a healthy diet, may help protect against heart disease and some cancers.
(Source)
IS TOMATO SOUP GOOD FOR WEIGHT LOSS?
Yes! This homemade tomato soup is IDEAL for weight loss. We are using lots of fruits (tomatoes are technically a fruit) and vegetables (celery, pepper, onions) and vegetable stock, and they all have high water content. The (fruit and) vegetables are also a good source of fibre.
Both the fibre and water content of this soup will help you feel full and keep you feeling fuller for longer.
I find that by eating Homemade Tomato Soup with Basil for lunch, I can manage those dreaded cravings easier. I tend to reach dinnertime before I get hungry and it’s unlikely that I’ll need to grab a snack in between meals.
HOW DO YOU MAKE HOMEMADE TOMATO SOUP WITH BASIL?
Check out the below step-by-step instructions, or scroll down to find the printable recipe card.
STEP-BY-STEP RECIPE INSTRUCTIONS
Step 1: Prepare your ingredients and get your equipment ready.
Step 2: Spread the chopped tomatoes, onions, pepper, celery, chilli and garlic out on a baking tray.
Pour over the olive oil and balsamic vinegar and sprinkle the salt and pepper. Give everything a good toss before putting in the oven for 35-40 minutes, turning once halfway through.
Step 3: When the vegetables are nicely roasted, with a little char here and there, remove from the oven and transfer them into a large saucepan.
Carefully remove the two halves of garlic. Scoop out the cloves from one half and drop them back into the saucepan. Store the other half away for another recipe!
Step 4: Add 600ml vegetable stock to your saucepan. Bring to the boil and then turn off the heat.
Step 5: Add the fresh basil (stalks and all) into the saucepan and stir it into the soup.
Now, blend with an immersion blender or whizz in a blender until smooth and creamy. If the soup is too thick, add the remaining 200ml vegetable stock.
Step 6: Serve in bowls or cups and top with your favourite toppings.
Homemade Tomato Soup with Basil
Equipment
- Weighing Scales, Measuring Spoons, Measuring Jug
- Baking Tray
- Large Saucepan
- Wooden Spoon or Spatula
- Blender or Immersions Blender
Ingredients
- 1 kg Fresh Tomatoes (Mixed Varieties) Chopped in half or quarters depending on size
- 1 Red Onion Quartered
- 1 Red Pepper Chopped into 2.5cm chunks
- 1 Celery Stick Chopped into 2.5cm chunks
- 1 Red Chilli Halved and Deseeded
- 1 Small Garlic Bulb Sliced in half
- 1 tbsp Extra Virgin Olive Oil
- 2 tsp Balsamic Vinegar
- 1 tsp Sea Salt
- ½ tsp Freshly Ground Black Pepper
- 800 ml Vegetable Stock
- 20g Fresh Basil
Instructions
- Prepare your ingredients and get your equipment ready.
- Spread the chopped tomatoes, onion, pepper, celery, chilli and garlic out on a baking tray. Pour over the olive oil and balsamic vinegar and sprinkle the salt and pepper. Give everything a good toss before putting in the oven for 35-40 minutes, turning once halfway through.
- When the vegetables are nicely roasted, with a little char here and there, remove from the oven and transfer them into a large saucepan. Carefully remove the two halves of garlic. Scoop out the cloves from one half and drop them back into the saucepan. Store the other half away for another recipe!
- Add 600ml vegetable stock to your saucepan. Bring to the boil and then turn off the heat.
- Add the fresh basil (stalks and all) into the saucepan and stir it into the soup. Now, blend with an immersion blender or whizz in a blender until smooth and creamy. If the soup is too thick, add the remaining 200ml vegetable stock.
- Serve in bowls or cups and top with your favourite toppings.
Notes
Nutrition
I hope you LOVE this recipe as much as I do! It’s
- Gluten-free & dairy-free for allergy sufferers
- Vegan
- And, it’s made with 100% real food ingredients
If you do get the chance to give this Homemade Tomato Soup a try, I’d love for you to drop me a note in the comment section and provide star rating.
Thanks so much for reading.
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