This delicious soup uses ingredients fresh from the garden and is perfect heading into the fall season. It is packed with flavor and makes a tasty side dish or light lunch.
Every summer, we grow fresh tomatoes and basil in our small garden. Unfortunately, the tomatoes all seem to ripen at about the same time and we can’t eat all of them fresh.
As we near the end of the season, I start making tomato basil soup, crushed tomatoes and salsa that we can eat fresh or freeze to enjoy during the winter season.
This recipe is so simple and tastes amazing!
What You’ll Need:
You will need fresh tomatoes, onion, garlic, salt, pepper and basil, along with a a few cups of water or vegetable broth.
I use fresh basil when it is in season and dried basil if I can’t find fresh basil for a reasonable price.
Making the Recipe:
You’ll start by preheating your oven and placing a piece of parchment paper on top of a rimmed baking sheet.
Next, slice the tomatoes length wise and place them along with the garlic cloves on the baking sheet. Drizzle them with olive oil and season with sea salt and freshly ground pepper.
You’ll then place the pan in the oven and bake for 35-40 minutes.
While the tomatoes are roasting, thinly slice an onion.
Place a skillet on the stove over medium heat. Once it’s warmed, add some olive oil and saute the onions until they caramelize and are tender.
Keep a close eye on the onions and stir them frequently, so that they don’t char. Set them aside to cool, once they are lightly browned and tender.
Once the tomatoes are done cooking, let them cool for 10 minutes.
Finally, you’ll place the tomatoes, garlic, onions and basil (either fresh or dried) in a blender along with 1-2 cups of water or vegetable broth and blend the mixture until it is the texture you like.
If you have an immersion blender, you could also do this in a large sauce pan instead of using the stand blender.
Place the mixture in a sauce pan and heat it to your desired temperature, if you plan to eat this right away. If not, place it in the refrigerator or freezer to eat later.
When you’re ready to serve the soup, top it with a little fresh basil and enjoy!
Tomato Basil Soup (vegan, gluten free)
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Oven and Stovetop
- Diet: Gluten Free
Description
This delicious soup uses ingredients fresh from the garden and is perfect heading into the fall season. It is packed with flavor and makes a tasty side dish or light lunch.
Ingredients
- 16 Roma tomatoes (about 3 lbs)
- 6 cloves garlic, peeled
- 3 Tbsp. olive oil (for the tomatoes)
- sea salt, to taste
- freshly ground pepper, to taste
- 1 yellow onion, thinly sliced
- 1 Tbsp. olive oil (for the onions)
- 1–2 cups water or vegetable broth
- 1/2 cup basil leaves (or 2 Tbsp. dried basil)
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Line a rimmed baking sheet with parchment paper.
- Slice the tomatoes in half lengthwise. Place them skin side down on the parchment paper, along with the peeled garlic cloves.
- Drizzle the tomatoes and garlic with olive oil and season with the salt and pepper. Roast for 35-40 minutes.
- While the tomatoes are roasting, thinly slice the onions.
- Heat a skillet over medium heat. Add 1 Tbsp. of olive oil and saute the onions until caramelized. They should be browned and tender. Stir them frequently, while they are cooking, so that they don’t burn. Set aside and let them cool.
- When the tomatoes are done cooking, let them cool for 10 minutes.
- Place the tomatoes, garlic, onions and basil in a blender and blend until the texture is to your liking.
- If eating the soup right away, place the mixture in a saucepan and warm it up to the temperature you prefer. If you’re eating it later, either store it in the refrigerator or freeze it.
- When you’re ready to serve the soup, top it with some fresh basil leaves and enjoy!
Notes
If not eating vegan, feel free to add a little grated Parmesan cheese to the soup.
This soup can be put in the freezer for 3-4 months. Thaw it out in the refrigerator at least 24 hours in advance of warming it.