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.
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.