Tomato Basil Soup from scratch

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Full of flavor homemade tomato basil soup recipe made with roasted fresh tomatoes, garlic, basil, olive oil,  and onions. It uses no canned stuff, and is perfect for a vegan, gluten free meal. 

Roasted Tomato Basil Soup

I have shared the recipe for this tomato basil soup before on the blog as a part of my roasted tomato pasta sauce. That recipe is a a great base for so many different dishes. Its great as a tomato sauce for pizzas. Add a little pasta water/ veg or chicken stock and it makes a great base for pasta. You can also use the base recipe like I do to make this roasted tomato basil soup.

Every time I make this soup (and I have made it plenty times) and post pictures on social media, I just direct people to the sauce blog post and thought its high time that I have a dedicated post for the soup. With August here, soon its going to be daily soup weather, and this tomato and basil soup should definitely feature in the must-know soup list.

SLOW ROASTING THE TOMATOES

This recipe benefits from the oven doing most of the work here in developing the flavors. Slow roasting the tomatoes releases the sweet juices in them and imparts a lovely flavor. Roasting a red bell pepper along with the tomatoes gives the final sauce that lovely red color you see in store bought sauces, without adding any canned tomatoes to the sauce. And to it, if you add roasted garlic, the sauce becomes absolute perfection in terms of flavor.

You can cook the onions separately in the pan and then add the roasted tomatoes, and occasionally I have done that too for my sauce, but these days I just roast the onions along with the tomatoes and then blitz everything in the blender. So much more convenient, and I do not have to pay attention to the stove in the kitchen heat.

Roasted Tomato Basil Soup

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Easy Sweet Corn Soup Recipe

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Creamy sweet corn soup recipe- a vegan, vegetarian gluten free option without adding any corn starch.

Creamy Vegan gluten free corn soup recipe

I love corn in any form. I love it when its in salads, pastas, pizzas or actually anything.

While I grew up on sweet corn soup, this blended corn soup has been a recent discovery. By blending corn, you get this creamy soup with the taste reminiscent of sweet corn soup, without the need to add corn starch.

I have made this soup a couple of times now- the first time for a styling assignment for a brand. This time I wanted to try making the soup by roasting the corn in the husk first and then cooking and pureeing it. Unfortunately we could not find any corn in the husk, but if you do let me know how roasting the corn first and then following the recipe steps works for you.

Blending the corn gives a nice creamy thickness to the soup, and I have not felt the need to add any cream to it, even the original recipe had mentioned to add a cup of cream. You could though top the soup with a drizzle of cream or coconut milk, for a vegan version.

This corn soup is a great gluten free, vegan soup option and not that hands-on a recipe – so perfect for a weeknight meal option as well.

If you try this easy sweet corn soup recipe, please tag me in your creations on Facebook, Instagram or leave a comment here. Have a great week ahead.

Creamy Vegan gluten free corn soup recipe

Easy Sweet Corn Soup: gluten free, vegan fresh corn soup
 
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Author:
Serves: serves 3-4
Ingredients
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • ¼ tsp red chilli flakes
  • 3 cups corn
  • 1 jalapeno, chopped
  • Salt and pepper
  • 4 cups vegetable stock (you can use chicken stock if you like)
  • Cream or coconut milk to garnish
Instructions
  1. Heat oil and butter in a sauce pan.
  2. Saute the garlic till golden brown.
  3. Add the onions and cook till translucent.
  4. Add the corn and jalapeno cook for 5 minutes.
  5. Season with salt and pepper.
  6. Add the stock and let simmer for 10 minutes.
  7. Remove from flame, and blend the soup either using an immersion blender or a blender.
  8. When ready to serve, heat again. Check seasoning. You can top the soup with microgreens,a drizzle of cream, a sprinkle of red chilli flakes/chili oil, cilantro or green onions.
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Slow Cooker Pumpkin Soup

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An easy weeknight dinner recipe for creamy pumpkin soup, where the slow cooker does most of the work. This pumpkin soup is healthy, vegan and gluten free. Stove top version included.

I first made this recipe of pumpkin soup for a styling project. Before that, I had never used pumpkin in a soup. I had made sweet breads out of pumpkin- check out the vegan pumpkin bread recipe in the blog archives. I had also made kaddu/pumpkin halwa, pumpkin donut muffins, pumpkin pasta and pumpkin swirl cheesecake. But pumpkin soup. Nope. Never. And then I made it for the styling project. And then I made it again. And again. And again.

You guessed it. This soup is a staple in the house now. I made it once when we had people over- and everyone loved it. I also made it for my father-in-law when he was visiting and he too loved it and commented that he never knew a soup out of pumpkin could taste this good. And why not- its creamy thanks to the pumpkin and cashews, the flavors are plenty- the sesame oil drizzle is Ah-mazing! And you do not feel that guilty when you go for seconds of this pumpkin soup.

Slow Cooker Pumpkin Soup

Pumpkin is considered a nutrient dense food, and is low in calories and is being packed with nutrients. Pumpkin is a good source of potassium, vitamin C and E, fiber and antioxidants, which have been linked to heart health benefits. Its nutrients and antioxidants may boost your immune system, protect your eyesight, lower your risk of certain cancers and promote heart and skin health. source here

Pumpkin, once sliced and cut, can be easily roasted, puréed into soup or baked into pies. You can use the seeds too– and they are highly nutritious.

I have made the pumpkin soup in a slow cooker, and on the stove top by roasting the pumpkins first to maximize flavor. I think both of the ways work, and its just a matter of convenience and available equipments. I am listing all the different methods, along with the variations that you can use. See what works for you with what you have at the moment. Either ways save this recipe to try later.

I have used the yellow pumpkin/kaddu that is available easily locally in India, any eating pumpkin would do, so would butternut squash.

In case you get to try this easy pumpkin soup recipe, do tag me with your pictures on instagram, facebook or comment here.

Stay safe, stay home, stay healthy.

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