If you're looking for a quick and easy weeknight meal, you have to try this Whole30 Tomato Basil Soup! It's made with roasted garlic, fresh basil, and it doesn't take much effort to make. Serve with homemade croutons or a thick slice of toast!
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🍴Ingredient Notes
- Tomatoes - I used a mix of roughly chopped garden fresh tomatoes! Plum tomatoes or any round tomatoes will work.
- Garlic - If you're planning to roast the garlic, keep the cloves together so they don't burn easily. The garlic cooks faster than the tomatoes. I usually just slice off the top!
- Fresh Basil - You can substitute with ½ teaspoon dried basil.
- Red Pepper Flakes - I love adding red pepper flakes for a little kick, but you can use some black pepper for a more subtle spice.
🍴Step by Step Instructions
Step 1:
Start by adding the chopped tomatoes into a large casserole dish or on a parchment paper lined baking sheet. Place the cloves of garlic in the middle. Drizzle over olive oil, salt, and black pepper.
Step 2:
Bake at 400 degrees for about 40 minutes. Check the garlic halfway to make sure it's not burning! (It will cook a little faster.)
Step 3:
Once the tomatoes and garlic are done, carefully remove them from the oven. Place the roasted tomatoes, roasted garlic, fresh basil, and red pepper flakes into a sauce pan. Use an immersion blender to blend until you reach your desired consistency. You can also use a blender, and then transfer into your pan after. Let the soup simmer for 5-10 minutes in the sauce pan. Serve hot!
Helpful Tips
- I prefer using a casserole dish to roast my tomatoes, but you can use a baking sheet too! The casserole dish is easier because the tomatoes release a lot of water while they roast.
- Keep an eye on the garlic - it will cook much faster than the tomatoes!
- You can use a regular blender or immersion blender to puree the soup. I like adding all of the ingredients into the soup pan and blending with the immersion blender so I have less dishes to clean!
- If you'd like the soup thinner, feel free to add some vegetable broth or coconut milk.
- After you blend the soup, make sure you simmer it in the sauce pan for a few minutes.
- I love serving the soup with homemade croutons or a thick slice of toast! It would also pair well with my Focaccia Bread!
How to store leftover soup
You can freeze leftover soup in a freezer safe glass container. Make sure it’s cooled to room temperature before placing it in the freezer. You can also store leftovers for up to 5 days in the refrigerator. I use Ello containers because they’re freezer & microwave safe. To reheat soup, transfer it into a small sauce pan on medium heat until it’s to your desired temperature. (You can also use a microwave!)
More soup recipes!
- Paleo Creamy Chicken Soup
- Healthy Minestrone Soup Recipe
- Dairy-Free White Chicken Chili
- Veggie Loaded Beef Chili
- Creamy Butternut Squash Soup (Dairy-Free)
After you make this Whole30 Tomato Basil Soup, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do!
Recipe
Whole30 Tomato Basil Soup
Equipment
- Casserole Dish or Baking Sheet
- Sauce Pan
- Immersion Blender or Stand Blender
Ingredients
- 6 Cups Tomatoes, Roughly Chopped
- 2-3 Cloves Garlic
- ½ Cup Fresh Basil Or ½ teaspoon dried basil.
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
- ½ Teaspoon Red Pepper Flakes
Instructions
- Start by adding the chopped tomatoes into a large casserole dish or on a parchment paper lined baking sheet. Place the cloves of garlic in the middle.
- Drizzle over olive oil, salt, and black pepper. Bake at 400 degrees for about 40 minutes. Check the garlic halfway to make sure it's not burning! (It will cook a little faster.)
- Once the tomatoes and garlic are done, carefully remove them from the oven. Place the roasted tomatoes, roasted garlic, fresh basil, and red pepper flakes into a sauce pan. Use an immersion blender to blend until you reach your desired consistency. You can also use a blender, and then transfer into your pan after.
- Let the soup simmer for 5-10 minutes in the sauce pan. Serve hot!
Notes
Helpful Tips
- I prefer using a casserole dish to roast my tomatoes, but you can use a baking sheet too! The casserole dish is easier because the tomatoes release a lot of water while they roast.
- Keep an eye on the garlic - it will cook much faster than the tomatoes!
- You can use a regular blender or immersion blender to puree the soup. I like adding all of the ingredients into the soup pan and blending with the immersion blender so I have less dishes to clean!
- If you'd like the soup thinner, feel free to add some vegetable broth or coconut milk.
- After you blend the soup, make sure you simmer it in the sauce pan for a few minutes.
- I love serving the soup with homemade croutons or a thick slice of toast! It would also pair well with my Focaccia Bread!
How to store leftovers
You can freeze leftover soup in a freezer safe glass container. Make sure it’s cooled to room temperature before placing it in the freezer. You can also store leftovers for up to 5 days in the refrigerator. I use Ello containers because they’re freezer & microwave safe. To reheat soup, transfer it into a small sauce pan on medium heat until it’s to your desired temperature. (You can also use a microwave!)Nutrition
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