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Roasted Tomato Soup with fresh basil.

Roasted Tomato Soup For Immune Health

This roasted tomato soup for immune health is cozy, creamy, and packed with fresh ingredients like roasted tomatoes, garlic cloves, fresh basil, and bell pepper. It’s the perfect comforting homemade soup for chilly days and pairs perfectly with a grilled cheese sandwich or fresh sourdough bread.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6 people
Calories 260 kcal

Equipment

  • 1 Baking Sheet For roasting the vegetables.
  • Aluminum foil
  • 1 Large Pot or Dutch Oven To simmer and blend the soup.
  • 1 Immerson Blender You can also use a regular blender.
  • Miscellaneous Kitchen items: Knife, cutting board, measuring cups, ladle, wooden spoon.

Ingredients
  

  • 3 lbs Roma tomatoes, halved
  • 1 Red bell pepper, chopped
  • 1 Red onion, sliced
  • 1 Whole head of garlic
  • 3 Tbsp Olive Oil
  • 2 Tbsp Tomato paste
  • 4 cups Vegetable Broth
  • 1 can coconut milk or ½ cup heavy cream
  • 1 tsp black pepper
  • 1 tsp salt
  • ½ tsp red pepper flakes
  • 1 Tbsp 1 tablespoon balsamic vinegar
  • 1 large handful fresh basil (or 1 Tbsp dried basil)
  • Sprinkle of Parmesan cheese (for serving)

Instructions
 

  • Preheat oven to 425°F. Line a baking sheet with aluminum foil for easy cleanup.
  • Place the halved Roma tomatoes, chopped red bell pepper, and sliced red onion on the baking sheet in a single layer.
  • Cut the top off the whole head of garlic, drizzle with a little olive oil, wrap in foil, and place it on the baking sheet with the vegetables.
  • Drizzle the vegetables with the remaining olive oil, then sprinkle with salt and black pepper.
  • Roast for 40–45 minutes, or until the tomatoes are soft and slightly caramelized.
  • Transfer the roasted tomatoes, bell pepper, red onion, and roasted garlic cloves to a large soup pot.
  • Stir in the tomato paste and cook over medium heat for about 2 minutes.
  • Add the broth, balsamic vinegar, and red pepper flakes. Simmer for 15 minutes.
  • Blend the soup with an immersion blender until smooth and creamy.
  • Stir in the coconut milk or heavy cream and fresh basil. Taste and adjust seasoning if needed.
  • Serve warm with a sprinkle of Parmesan cheese on top.

Notes

With Coconut milk:
  • Calories: About 230–260 calories per serving
If using heavy cream instead:
  • About 180–220 calories per serving
That’s based on:
  • 6 servings
  • Parmesan used lightly as garnish
Nutrition facts:
  • Protein: 4g
  • Carbohydrates: 18g
  • Fat: 16g
  • Fiber: 4g
  • Sugar: 10g
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