A creamy, silky, and delicious Tomato Basil Soup made with all fresh, wholesome ingredients is the perfect immune-boosting soup that bursts with the flavors of seasonal vegetables.

It’s an easy and light meal that can be prepared the night before. Being dairy-free, it keeps its silky texture when reheated, allowing you to satisfy your family the next day!

Ingredients for Tomato Basil Soup Recipe

• Olive Oil (or Avocado Oil): Used for roasting vegetables; it adds richness and depth of flavor.
• Tomatoes (Campari): Chosen for their sweet, fruity, and water-rich, with softer skin.
• Onion (Yellow or White): Enhances soup with sweet and savory flavors.
• Carrot: Adds natural sweetness and earthy flavors, while also providing texture and color.
• Fuji Apple: Brings sweetness and a unique fruity undertone that balances the acidity of tomatoes.
• Garlic: Enhances overall taste with its aromatic-garlicky depth.
• Salt and Black Pepper: Seasonings to balance and enhance the natural flavors.
• Paprika: (Sweet, not spicy) for a smoky, slightly spicy taste, balances the sweetness of soup.
• Basil: Infuses a fresh and herbaceous aroma, adding a burst of flavor and a touch of brightness.

Tomato Basil Soup Recipe

• 1 tablespoon (15ml) olive oil or avocado oil, more if needed
• 1 cup (145g) yellow or white onion, medium diced
• 1 cup (128g) raw full-grown orange carrots, peeled and diced
• 1 cup (109g) about 1 small raw Fuji apple, with skin, cubed
• 2-3 cloves garlic (6-9g), peeled and minced
• 1/2 teaspoon (2g) Himalayan pink or kosher salt, to taste
• 1/4 teaspoon (0.4g) ground peppercorn blend or black pepper, to taste
• 1/8 teaspoon (0.2g) sweet paprika, optional for a little heat
• 5 cups (2 lbs/908g) Campari tomatoes, roughly diced
• 1/4 cup (3g), about 5 leaves, chopped fresh basil, more for garnishing

Recommended Equipment

• Roasting Sheet: Used for roasting all vegetables in the oven.
• Blender with soup setting and heat-proof large container for blending and heating soup.

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How To Make Tomato Basil Soup

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Roast Vegetables: On a roasting sheet, combine diced onion, peeled and chopped carrots, finely diced Fuji apple, and minced garlic. Season with salt, and ground black pepper, and add sweet paprika, if using.

3. Roast: Drizzle with olive oil (or avocado oil) and toss to coat the vegetables evenly. Roast in the preheated oven for about 12–15 minutes or until the vegetables are tender and slightly caramelized.

➤ Chef’s Tip – Roasting Tip: Keep an eye on the vegetables while roasting to prevent burning.

4. Add Tomatoes: Add chopped tomatoes, toss to combine, and continue to roast for about 10–12 minutes or until the vegetables are caramelized.

➤ Chef’s Tip: Choose ripe and juicy tomatoes as they provide a rich base for the soup, and use fresh basil for the best aroma and flavor.

5. Blend: Transfer the roasted vegetables to a blender while they are still hot. Add basil, select the soup setting, and blend until smooth, hot, and ready to serve.

➤ Chef’s Tip – Consistency: Transfer the roasted vegetables to a blender while they are still hot. Add fresh basil, select the soup setting, and blend the vegetables until smooth and hot.

6. Adjust Seasoning: Taste the soup and adjust the seasoning if needed to your liking.

➤ Chef’s Tip – Alternatively, pour the soup into a pot and heat it over medium heat on the stove until it’s hot and ready to serve.

7. Garnish and Serve: Tear or finely chop fresh basil leaves and stir them into the hot soup just before serving. This adds a burst of fresh flavor. Ladle the soup into bowls, garnish, or add toppings. Serve the soup hot and enjoy its creamy, silky texture and delicious flavors.

• Crusty Bread: Serve soup with warm, crusty bread or baguette for dipping.
• Cheese Sandwich: Pair soup with a gooey grilled cheese sandwich for a comforting meal.
• Parmesan Kick: Garnish each bowl with grated Parmesan for a savory and salty kick.
• Crunchy Onions: Top with fried crispy onions before serving for added flavor, crunch, and texture.
• Light Salad: Serve alongside a mixed green salad with a simple vinaigrette to balance the meal.

Storage and Serving

• Storage: Store the leftover soup in an airtight container in the refrigerator for 3-4 days.
• Reheating: Gently reheat on the stove over medium-low heat, stirring. Alternatively, reheat in the microwave, stirring between 30-second intervals until heated.
• Yields: 6 cups / 1.5 qts. / 48 fl.oz. / 1,440 ml
• Servings: 6 servings of 1 cup / 8 fl.oz. / 240 ml / Or 2 large bowls of 3 cups / 16 fl.oz. / 720 ml each
• Meal-Prep: 12 servings of 1/2 cup/ 4 fl.oz / 120 ml per container

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