This post is all about how to make my favorite tomato basil soup recipe.
I’ve never considered myself a big soup person…until I made this soup. It’s extremely flavorful, requires simple ingredients, and is so easy, almost too easy. Like throw everything in a pan and the blender and you’re done easy.
I’m always amazed by how only a few ingredients can create SO much flavor. Not only that, but this soup tastes like it’s full of dairy. You’ll be amazed that it’s vegan-friendly.
Trust me, if you’re looking for an easy, flavorful tomato basil soup recipe – this is it!
What ingredients do I need to make this tomato basil soup recipe?
To make this soup you need the following ingredients:
- Cherry Tomatoes
- Yellow Onion
- Garlic
- Basil
- Vegetable Broth
- Canned Coconut Milk
- Olive Oil
- Seasonings: Salt, Pepper, Oregano, and Red Chili Flakes
That’s it!
What should I eat with tomato soup?
There’s so many options of what you can prepare this soup with…my favorites include:
- Fresh Bread – Highly recommend pairing with my french baguette recipe
- Grilled Cheese
- Salad
- Garlic Bread
- Baked Potato
If you make this recipe, please leave a comment and review below letting me know how you enjoyed it! And, I always love being tagged on your recreations on Instagram @nourishedwithnatalie.
Looking for other fall recipes? Try one of these!
Tomato Basil Soup Recipe
Ingredients
- 2 16 oz pint of cherry tomatoes
- 1 medium / large yellow onion, sliced
- 1 small head of garlic (about 8-10 cloves), with the top cut off
- 2 tbsp olive oil
- ¼ cup basil
- 1 tsp salt
- 1 tsp pepper
- ½ tsp oregano
- ½ tsp red chili flakes *optional
- 1 ½ cup vegetable broth *add more or less depending on desired consistency
- ½ cup canned coconut milk *for topping
Instructions
- Preheat oven to 450F
- Peel the outer layer of the garlic, but leave the skins of the individual cloves intact. Cut the top 1/4 inch off to expose the cloves.
- To a baking dish, add a heavy drizzle of olive oil, onion, tomatoes, salt, pepper, basil, oregano, and garlic (with the exposed side faced down and rubbed in a bit of the olive oil). Add another drizzle of olive oil on top.
- Roast for 30 minutes
- Remove from the oven and let cool for a few minutes. Then, add all the ingredients in the pan to a blender along with the vegetable broth (remove the skin on the garlic cloves first).
- Blend until smooth.
- To serve, drizzle coconut milk on top and garnish with basil and additional salt and pepper, if desired.
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