Mohamed Shili This delicious Tomato Basil Soup by Joanna Gaines is a quick, creamy, and comforting meal perfect for any day. Made with roasted Roma tomatoes, fresh basil, and simple pantry staples, it’s both nutritious and bursting with flavor. Serve it hot with crispy bread or enjoy it on its own for a satisfying, easy-to-make treat!
Recipe Ingredients:
- 2½ pounds roma tomatoes, halved
- ¼ cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 1 medium yellow onion, chopped
- ⅓ cup chopped carrots
- 4 garlic cloves, chopped
- 3 cups vegetable broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme leaves
- 1 loosely packed cup fresh basil leaves, plus more for garnish
How To Make Tomato Basil Soup?
- Roast the tomatoes: Preheat the oven to 180°C / 350°F and line a large baking sheet with parchment paper. Place the halved tomatoes cut side up on the baking sheet, drizzle with 30 ml / 2 tablespoons of olive oil, and sprinkle with salt and pepper. Roast for 1 hour, or until the edges just start to shrivel and the insides remain juicy.
- Sauté the vegetables: Heat the remaining 30 ml / 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, carrots, garlic, and ½ teaspoon salt, and cook for about 8 minutes, stirring occasionally, until soft and fragrant.
- Simmer the soup base: Stir in the roasted tomatoes, vegetable broth, balsamic vinegar, and thyme leaves. Bring the mixture to a gentle simmer and cook for 20 minutes, allowing the flavors to meld together.
- Blend the soup: Let the soup cool slightly, then carefully pour it into a blender. Work in batches if necessary. Blend until smooth. Add the fresh basil leaves and pulse until combined.
- Season and serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with extra fresh basil leaves for a vibrant touch.
Recipe Tips:
- Roast the tomatoes for maximum flavor: Make sure to roast the tomatoes until their edges shrivel slightly. This caramelizes their natural sugars, adding depth and sweetness to the soup.
- Chop the veggies evenly: Cut the onions, carrots, and garlic into similar-sized pieces so they cook evenly, ensuring a smooth and balanced base for your soup.
- Blend carefully for the right texture: Allow the soup to cool slightly before blending, and pulse in short bursts to avoid over-blending. This helps you achieve a creamy texture without making it too watery.
- Add fresh basil last: To keep the basil’s fresh, vibrant flavor, blend it into the soup right at the end instead of cooking it for too long.
- Season gradually: Taste as you go, adding salt and pepper in small amounts. This prevents the soup from becoming overly salty or overpowering in flavor.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Tomato Basil Soup cool completely to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 4 days.
- Freeze: Allow the soup to cool fully before transferring it to a freezer-safe container, leaving a little space at the top for expansion. Freeze for up to 3 months. To thaw, place the container in the refrigerator overnight.
- Reheat: Transfer the soup to a microwave-safe bowl, cover it loosely, and heat on high for 2–3 minutes, stirring halfway to ensure even heating.
Nutrition Facts
- Calories: 216
- Total Fat: 13g
- Saturated Fat: 3.5g
- Cholesterol: 12mg
- Sodium: 1168mg
- Potassium: 964mg
- Total Carbohydrate: 22g
- Dietary Fiber: 4.8g
- Sugars: 11g
- Protein: 7.2g
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Joanna Gaines Tomato Basil Soup
Description
This delicious Tomato Basil Soup by Joanna Gaines is a quick, creamy, and comforting meal perfect for any day. Made with roasted Roma tomatoes, fresh basil, and simple pantry staples, it’s both nutritious and bursting with flavor. Serve it hot with crispy bread or enjoy it on its own for a satisfying, easy-to-make treat!
Ingredients
Instructions
- Roast the tomatoes: Preheat the oven to 180°C / 350°F and line a large baking sheet with parchment paper. Place the halved tomatoes cut side up on the baking sheet, drizzle with 30 ml / 2 tablespoons of olive oil, and sprinkle with salt and pepper. Roast for 1 hour, or until the edges just start to shrivel and the insides remain juicy.
- Sauté the vegetables: Heat the remaining 30 ml / 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, carrots, garlic, and ½ teaspoon salt, and cook for about 8 minutes, stirring occasionally, until soft and fragrant.
- Simmer the soup base: Stir in the roasted tomatoes, vegetable broth, balsamic vinegar, and thyme leaves. Bring the mixture to a gentle simmer and cook for 20 minutes, allowing the flavors to meld together.
- Blend the soup: Let the soup cool slightly, then carefully pour it into a blender. Work in batches if necessary. Blend until smooth. Add the fresh basil leaves and pulse until combined.
- Season and serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with extra fresh basil leaves for a vibrant touch.
Notes
- Roast the tomatoes for maximum flavor: Make sure to roast the tomatoes until their edges shrivel slightly. This caramelizes their natural sugars, adding depth and sweetness to the soup.
- Chop the veggies evenly: Cut the onions, carrots, and garlic into similar-sized pieces so they cook evenly, ensuring a smooth and balanced base for your soup.
- Blend carefully for the right texture: Allow the soup to cool slightly before blending, and pulse in short bursts to avoid over-blending. This helps you achieve a creamy texture without making it too watery.
- Add fresh basil last: To keep the basil’s fresh, vibrant flavor, blend it into the soup right at the end instead of cooking it for too long.
- Season gradually: Taste as you go, adding salt and pepper in small amounts. This prevents the soup from becoming overly salty or overpowering in flavor.
Joanna Gaines Tomato Basil Soup
