As August wraps up and the cooler days of Fall approach, it’s a great time to savour the last of summer’s fresh produce with a simple yet flavourful recipe: Tomato Basil Soup.

This homemade soup is packed with fresh tomatoes, roasted to enhance their natural sweetness. Roasted garlic and caramelized onions add depth, while fresh basil balances the acidity of the tomatoes. The best part? It’s naturally creamy without any dairy, making it vegan-friendly.

Tomatoes are not just flavourful; they’re also rich in vitamins C and K, potassium, and antioxidants, and paired with the immune-boosting properties of garlic and the anti-inflammatory effects of onions, this soup is as nourishing as it is comforting.

Customize it to your liking—add a splash of cream or coconut milk for extra richness, or keep it simple and vegan. It stores well, so you can enjoy it all week long, whether you’re transitioning into a new season or just looking for a cozy meal.

Serve it with your favourite grilled cheese or a light salad, and you’ve got a perfect meal to ease into the cooler months.

Ingredients

For the roasted tomatoes:

  • 3 pounds roma or plum tomatoes, cut in half
  • 8 cloves garlic, peeled
  • 3 tablespoons olive oil
  • Freshly ground salt and pepper

For the caramelized onions:

  • ½ tablespoon olive oil
  • 2 yellow onions, thinly sliced

For the soup:

  • ½ cup packed basil leaves
  • ½ teaspoon dried oregano
  • 1-2 cups water or vegetarian broth, depending on how thick you want the soup
  • Freshly ground salt and pepper, to taste

Additional add-ins:

  • Light/Regular coconut milk for a creamy vegan soup
  • Whole dairy milk/heavy cream for a creamy texture
  • Parmesan cheese, for a tangy, flavor enhancing flavor
  • A tablespoon or two of butter, for richer flavor

Direction

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
  2. While the tomatoes are roasting, you can make the caramelized onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelized and turned golden in colour. This usually takes 20 minutes.
  3. Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Next add basil and caramelized onions and blend again. Alternatively you can add the tomatoes to the large pot and use an immersion blender. It’s really just about what you have available to you.
  4. After blending, transfer back to pot, turn to medium low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired. Serves 4.
Store it: store any leftover tomato basil soup in an airtight container in the fridge for up to 4-5 days. Reheat it back on the stovetop or in the microwave.

Freeze it: add the leftover soup to a freezer-friendly, airtight container and place it in the freezer for up to 3 months. To reheat, let the sauce thaw in the fridge before heating it through on the stovetop or in the microwave.

Recipe from Ambitious Kitchen.