Roasted tomato basil soup: creamy, tangy, hot and souper easy to make.
Souper easy … Do you see what I did there? Ha! This tomato basil soup recipe includes few ingredients plus seasonings that you most likely already have in your kitchen cabinet (salt, pepper, oregano, thyme and red pepper flakes, oil). The only items that you need to pick up at the market are plum tomatoes, bell pepper, sweet onion and fresh basil.
You can easily whip up a batch for guests or to pack for lunch. Serve it with a fresh green salad and a chunk of crusty bread. Freeze the leftovers (if there are any!) in 1 cup containers for quick thaw and eat meals.Jump to Recipe
Tomatoes are good for your heart
February is heart month. Read below for reasons why tomato basil soup is great for the cardiovascular health!
Lycopene – A powerful antioxidant that helps to reduce ldl (bad) cholesterol levels and blood pressure. Lowering these levels decreases risk of heart disease, heart attack and stroke. It’s antioxidant properties stabilize free radicals that may damage heart and other cells within the body.
Potassium – A mineral that helps the heart maintain a steady rhythm. It also aids in decreasing blood pressure to a healthy level. High blood pressure is a risk factor for heart attack and stroke.
Try these healthy heart tomato-based recipes
Seth’s Sassy, Simple, Garlic-free Salsa
Tomato Cucumber Salad with Dill Jalapeño Dressing
Triple Tomato and Pepper Sauce
Easy Roasted Tomato Basil Soup – (Dairy Free)
- 4 Tablespoon Olive oil divided 2 + 2
- 5 pounds Plum tomatoes washed
- 2 large Sweet onions peeled
- 1 large Sweet bell pepper washed
- 4 cups Fresh basil leaves washed and drained
- 2 teaspoons Salt
- 1 teaspoon Black pepper or lemon pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- ½ – 1 teaspoon Red pepper flakes
- 2 tablespoons Optional: tomato paste
- Preheat the oven to 350°.
- Spread 2 tablespoons of oil into the bottom of a 9 x 13" baking dish.
- Quarter the tomatoes and place into the baking dish. Move the baking pan to the oven and roast the tomatoes for 45 minutes, stirring at the 25 minute mark.
- While the tomatoes are roasting, dice the onions and peppers.
- In a stock pot, add 2 tablespoons of oil, the onions and peppers. Sautéed on medium heat until the vegetables are soft. Turn off the heat.
- Remove the roasted tomatoes and juice from the oven and spoon into the stock pot. Stir the tomatoes, onions and peppers until combined.
- Prep the basil leaves and toss into the pot.
- Use an emulsion blender and puree the soup. Alternative option is to puree in batches in a blender or food processor.
- Add the seasonings: salt, pepper, thyme, oregano and red pepper flakes. Blend again.
- Ladle into bowls and serve hot.