Believe it or not, until recently I have never made tomato basil soup. Crazy, right? As soon as I realized this, it surprised even me! Tomato basil soup is such a classic soup and perfect for any meal. How could I have possibly not made it until today? How many awesome meals have I been missing out on? I disappoint myself sometimes…
As a kid, I remember devouring a big bowl of tomato soup with a grilled cheese sandwich. There was nothing better than dipping a crispy, greasy sandwich in a big bowl of warm soup. We’ve all done it! Fast forward to today, when I simply can’t indulge in a big bowl of creamy tomato soup with a grilled cheese sandwich. If I did, my stomach would kill for about a day and I would have to go run a marathon to burn all the calories. It’s funny how as an adult, you realize all the things you used to eat are totally not healthy. As the years go by you start to care about your weight, fitness, cholesterol, and so on…But, I know it’s all for the best. We need to care about those things. If not, where would we be today? Overweight, sluggish, not being able to keep up with our kids. It’s for those reasons that I keep my greasy food cravings in check. I don’t restrict myself from fatty foods because of vanity or wanting to be thin. Merely, to be the best version of myself. I love being able to run, participate in triathlons and run with my dog. If I ate whatever I craved, I would not be able to keep doing those things. My body and my mind are simply better when I do not consume unhealthy foods. I feel more energetic, clear-headed, and positive about each day when I eat clean, nutritious foods.
Today, I decided to make a healthier version of the classic tomato basil soup. No butter or cream in this recipe, and no greasy grilled cheese to go on the side. A healthy homemade soup that is flavorful, comforting and vegan. Start by preheating your oven to 425 degrees. While it is warming up, slice 4 roma tomatoes and 1 1/2 cups of cherry tomatoes. Place them on a baking sheet and top with a light drizzle of olive oil, cracked black pepper and sea salt. Bake the tomatoes for approximately 20-30 minutes.
While the tomatoes are baking, saute 1/2 chopped red onion with 2 tsp minced garlic and 2 tbsp olive oil in a large soup pot. Once the onions become tender, add 4 cups of vegetable broth and 1 cup of fresh basil. Continue to simmer on low until tomatoes are finished baking. When tomatoes are finished baking, add them to the soup pot.
With an immersion blender, puree the ingredients until you have a smooth consistency. If you don’t have an immersion blender, you can pour the ingredients into a regular blender and pulse until you have a smooth texture. When you are ready to serve, top with additional fresh basil and/or croutons for some added crunch.
This Roasted Tomato Basil Soup is the perfect dinner solution for any night. Don’t settle for another boring tomato soup recipe. Bring it to the next level by roasting two different kinds of tomatoes and throwing in a ton of fresh basil!
- 4 roma tomatoes
- 1 1/2 cups cherry tomatoes
- 1/2 red onion
- 2 tsp minced garlic
- 1 cup fresh basil
- 4 cups vegetable broth
- 3 tsp corn starch
- 2 Tbsp olive oil
- cracked black pepper & sea salt
- Preheat oven to 425 degrees.
- Slice 4 roma tomatoes. Place them on a baking sheet, along with 1 1/2 cups of cherry tomatoes.
- Drizzle olive oil, cracked black pepper & sea salt over the top.
- Bake tomatoes for approximately 20-30 minutes.
- In a large pot, saute 1/2 chopped red onion with 2 tsp minced garlic and 2 tbsp olive oil.
- Once onions become tender, add 4 cups of vegetable broth and 1 cup of fresh basil. Continue to simmer on low until tomatoes are finished baking.
- When tomatoes are finished baking, add them to the soup pot.
- With an immersion blender, puree the ingredients until you have a smooth consistency.
- When you are ready to serve, top with fresh basil and/or croutons.