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  • Writer's pictureCassie

THE BEST Homemade Tomato Basil Soup

Updated: Apr 7, 2020

This recipe takes a little time but it is





I promise.


Fall is coming and this is the comforting, creamy (cream-less), homemade soup you've been looking for.


The secret? Roasting your veggies for an hour before blending them into submission and letting the flavors simmer.


It's so simple and it's the perfect weekend recipe. Serve with cheese sticks, grilled cheese, or in my case, dairy-free cheese quesadilla and enjoy!

I use a hodgepodge of tomatoes because it's a great way to go through any and all tomatoes you have from the garden. You do want a majority of the tomatoes to be Roma.


Cut your veggies, sprinkle olive oil and S&P over the veggies, give it a toss, and pop it in the oven.

Ahhhhhhhhh. Roasted Goodness.

Pop the veggies & basil in the Ninja and give 'em a spin. Transfer into the soup-maker-extraordinaire, your dutch oven! Add remaining ingredients and let simmer at least 20 minutes. The longer it sits, the better it gets!


3 lbs tomatoes (at least 2 of the pounds should be roma)

1 medium onion

6 garlic gloves

4 large carrots

2 Tablespoons olive oil

S&P to taste

4 cups chicken broth (or vegetable broth)

1 cup fresh basil

1/2 teaspoon red pepper flakes

3 Tablespoons balsamic vinegar

2 Tablespoons sugar

1. Toss halved tomatoes, chopped up onion, carrots, and garlic with olive oil and S&P and place on a cookie sheet

2. Roast at 375 degrees for 1 hour

3. Put veggies and all of the yummy juices into a Ninja and give 'er a spin

4. Add basil and spin 'er again

5. Transfer into a dutch oven and add broth, red pepper flakes, balsamic vinegar, sugar, and S&P to taste

6. Simmer for at least 30 minutes, the longer, the better!

While the soup is simmering, whip up some grilled cheese sammies. When you can hardly stand to let it simmer any longer, let that soup to go straight to your comfort-food-loving soul.

Enjoy and let me know what you think!

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