Combat the cold with the heartwarming taste and nourishing goodness of our homey Healthy Roasted Tomato Basil Soup.
Imagine snuggling up on a cold day with a nice, steaming bowl of soup. Doesn’t it make you feel all cozy and happy? That’s how soup should always be eaten. Especially if it’s my personal superstar, my all-time belly-warming favorite: Healthy Roasted Tomato Basil Soup.
This is more than just a soup, though. It’s a hug in a bowl, bursting with the deliciousness of juicy tomatoes, and sprinkled with the irresistible aroma of fresh basil. The real secret? Roasting, which takes the tomato flavor up a notch. As the tomatoes and garlic cozy up in the oven, they become sweet and deep with flavor, giving this soup its champ status.
Love popular KIP picks like my thick, hearty Cabbage Soup or Creamy Keto Sausage Soup? Then this one might just kick them off their pedestals. So, without further yakking from me, let’s dive spoon-first into this amazing soup!
Is Roasted Tomato Basil Soup Healthy?
This Roasted Tomato Basil Soup is very healthy. Thanks to the ripe tomatoes and basil, it’s rich in vitamins and antioxidants. Plus, we’re using extra virgin olive oil and fresh veggies, making this soup a total win-win for your health and taste buds. Not to mention it’s low in calories and a fabulously wholesome add-on to your meals.
This soup is also keto friendly. The only cause for concern might be the carrots, which have more carbs than leafy greens (the go-to veg for keto diets). But as long as you don’t make a habit of including them in your diet, you should be fine here.
Ingredients
Soups usually have a long list of ingredients, so take it slow. You’ll be through them in no time!
- 2 lbs. ripe tomatoes
- 5 cloves garlic
- 4 tbsp olive oil, divided
- 1 onion, finely diced
- 2 celery sticks, chopped
- 2 medium carrots, peeled and chopped
- 1 can diced tomatoes
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp dried thyme
- salt and pepper
- 2 ½ cups water
- 1 bunch basil
Instructions
- Heat the oven to 400°F.
- Slice the tomatoes in half. Peel the garlic cloves.
- Drizzle some olive oil onto a baking tray and place the tomato halves and garlic cloves onto the tray. Drizzle a little more olive oil and sprinkle with a pinch of salt and pepper. Roast the tray in the oven for 15 minutes.
- Meanwhile, place a large heavy-based pot over MEDIUM heat. Drizzle in some olive oil. Add the chopped onion, celery, and carrots. Sauté for 5 minutes.
- Once the tomatoes and garlic are roasted, add them to the pot with the spices, water, canned tomato, and another pinch of salt and pepper. Stir and cover. Bring the soup to a boil, then turn the heat down and let it simmer for 20 minutes.
- Add in ¾ of the basil. Use a stick blender to attain the consistency you like. Use the rest of the basil to top the soup.
Serving Suggestions
This heartwarming Roasted Tomato Basil Soup pairs wonderfully with a classic grilled cheese sandwich, turning your meal into a delightful comfort food experience. For a healthier option, consider serving with a healthy chopped salad or a crusty whole grain bread (or my Low-Carb Almond Flour Bread!).
Tips & Tricks to Making a Perfect Roasted Tomato Basil Soup
- Use ripe, flavorful tomatoes and fresh basil to get the most out of this recipe. Fresh = tasty!
- Roasting caramelizes the tomatoes and garlic, and adds depth to the flavor profile. Don’t skip this step!
- Experiment with spices like smoked paprika, oregano, and thyme for that extra layer of flavor.
- Use a stick blender to blend the soup to your preferred consistency, whether that’s chunky or smooth.
- A splash of cream, a sprinkle of fresh chopped basil, or even a few homemade croutons can take your soup from lovely to luscious—such is the power of the garnish.
FAQ & Substitutions
Totally! If fresh tomatoes elude you or the price is making you think twice, canned tomatoes are a handy savior. The only thing you need to watch out for is the flavor – canned tomatoes can be a tad tangy compared to fresh ones, so add a little extra seasoning to balance things out.
Yep, dried basil works too. Just remember, dried herbs pack more of a punch than fresh ones, so you’ll need less. Usually about one-third of what you’d use if the basil was fresh.
Most soups are tweakable, and this one is no exception. Want a creamy twist? Add a splash of coconut milk or a little heavy cream. Want some extra texture? Toss in some roasted bell peppers or cooked white beans. And if you love your spices, you’re probably already reaching for the chili powder or red pepper flakes, aren’t you?
Yes! The good news is our Roasted Tomato Basil Soup is already all-veggie. And making it vegan? Piece of cake! Just swap any non-vegan garnish like cream with a plant-based alternative and you’re good to go.
How to Prep and Store Roasted Tomato Basil Soup
This Healthy Roasted Tomato Basil Soup can be a lifesaver. You can whip up huge batches of it, then store it until an occasion warrants it. Just let it cool to room temperature before you store it in an airtight container and pop it in the fridge. There, it should last about four days. If you want it around longer, you can freeze it for up to three months. When that soup craving hits, let it thaw overnight in the fridge, then warm it up on the stovetop—MEDIUM heat is the sweet spot. Also, give it a good stir every now and then. If you’re short on time, a quick zap in the microwave will do fine, too.
Roasted Tomato Basil Soup
Ingredients
- 2 lbs. ripe tomatoes
- 5 cloves garlic
- 4 tbsp olive oil divided
- 1 onion finely diced
- 2 celery sticks chopped
- 2 medium carrots peeled and chopped
- 1 can diced tomatoes
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp dried thyme
- salt and pepper
- 2 ½ cups water
- 1 bunch basil
Instructions
- Heat the oven to 400°F.
- Slice the tomatoes in half. Peel the garlic cloves.
- Drizzle some olive oil onto a baking tray and place the tomato halves and garlic cloves onto the tray. Drizzle with a little more olive oil and sprinkle with a pinch of salt and pepper. Roast in the oven for 15 minutes.
- Meanwhile, place a large heavy-based pot over MEDIUM heat. Drizzle in some olive oil. Add the chopped onion, celery, and carrots. Sauté for 5 minutes.
- Once the tomatoes and garlic are roasted, add them to the pot with the spices, water, canned tomato, and another pinch of salt and pepper. Stir. Cover. Bring the soup to a boil, then turn the heat down and let it simmer for 20 minutes.
- Add in ¾ of the basil. Use a stick blender to attain the consistency you like. Use the rest of the basil to top the soup.
Notes
- Experiment with spices like smoked paprika, oregano, and thyme for that extra layer of flavor.
- Use a stick blender to blend the soup to your preferred consistency, whether that’s chunky or smooth.
- A splash of cream, a sprinkle of fresh chopped basil, or even a few homemade croutons can take your soup from lovely to luscious—such is the power of the garnish.
Nutrition
