This Tomato Basil Soup isn’t just another bowl of comfort—it’s a delightful blend of roasted tomatoes, caramelized vegetables, and a secret ingredient that adds an unexpected depth of flavor. Perfect for cozy nights or as a starter to impress, this soup brings the warmth of a classic recipe with a unique twist that will keep everyone guessing.
In our household, this Tomato Basil Soup is nothing short of magical. My husband, who usually shies away from anything tomato-based, can’t get enough of it. The secret ingredient hooked him from the first spoonful, and now it’s become our go-to comfort food. Whether it’s a chilly evening or just a day when we need a little extra love in our meals, this soup is our family’s favorite. The kids, too, have turned into little tomato soup enthusiasts, and they love trying to guess what makes it so special. It’s heartwarming to see how this recipe has brought our family closer around the dinner table.
Why This Tomato Basil Soup Will Be Your New Favorite
- Unique Flavor Profile: This soup stands out with its secret ingredient, offering a delightful surprise that enhances the traditional tomato and basil combo.
- Roasted Goodness: The combination of roasted tomatoes, onions, garlic, and carrots brings out deep, rich flavors that are both comforting and satisfying.
- Versatile & Customizable: Whether you prefer it smooth or chunky, this soup can be tailored to your taste. Plus, the addition of homemade basil pesto adds a fresh, herby kick that takes it to the next level.
- Healthy & Nutritious: Made with wholesome ingredients like fresh tomatoes and carrots, it’s packed with vitamins and nutrients, making it a healthy choice for the whole family.
Ingredients:
- 1.4 kg (3 lbs) fresh tomatoes (900g (2 lbs) Roma tomatoes, halved + 450g (1 lb) cherry tomatoes)
- 1 medium onion, roughly chopped
- 6-10 garlic cloves
- 3 large carrots, peeled and halved
- 80 ml (⅓ cup) olive oil
- Salt and pepper, to taste
- 950 ml (4 cups) vegetable or chicken stock
- 30 ml (2 tablespoons) balsamic vinegar
- 0.5-1 g (¼-½ teaspoon) red pepper flakes
- 30-60 g (2-4 tablespoons) homemade basil pesto
Directions:
- Roast the Vegetables: Preheat your oven to 375°F (190°C) and position a rack in the center. Spread the Roma tomatoes, cherry tomatoes, onion, garlic, and carrots on a large baking sheet. Drizzle with olive oil, season generously with salt and pepper, and toss everything to coat evenly. Roast for 1 hour, stirring the vegetables halfway through to ensure even cooking.
- Blend the Soup Base: Once roasted, transfer the vegetables and any juices from the baking sheet into a blender. Blend until completely smooth. If your blender struggles, add a bit of the stock to help it along. Alternatively, you can blend everything directly in a large pot using an immersion blender.
- Finish the Soup: Pour the smooth vegetable puree into a large Dutch oven over medium heat. Stir in the vegetable or chicken stock and heat the soup until it’s warmed through, about 5-7 minutes. Add the balsamic vinegar and red pepper flakes, then stir in 2 tablespoons of basil pesto. Taste and adjust with more pesto, salt, or pepper as desired. Serve hot, paired with cheese toasts if you like.
Notes:
- Substitutions: Feel free to swap vegetable stock for chicken stock depending on your preference. You can also use store-bought pesto if you’re short on time.
- Texture Tips: If you prefer a chunkier soup, blend only half the roasted vegetables and leave the rest whole for added texture.
- Serving Suggestions: This soup pairs wonderfully with grilled cheese or a crusty baguette. You can also garnish with extra pesto or a sprinkle of Parmesan cheese for added flavor.
