This Roasted Tomato Basil Soup Recipe is the best ever! Not only is it creamy and delicious, but it can be made in less than an hour with all fresh ingredients. With vegetables that are roasted in the air fryer, this flavorful soup can be on your table in less than 1 hour.
I love a good and delicious tomato soup. As a matter of fact, I have two rules when it comes to tomato soup.
The soup must be homemade and use fresh tomatoes, none from a can; and
My tomatoes and vegetables must be roasted
Why the rules? Because following that method has lead to some of the best tomato soup I’ve ever had. I used to roast my vegetables in the oven when I wanted to make tomato soup from scratch but found that it took longer than I wanted to roast the vegetables. Now that I have my air fryer, I can roast vegetables in half the amount of time it takes to roast in the oven.
How to make the best Tomato Soup from fresh tomatoes?
All you need is about 1 lb of any kind of fresh tomato. I tend to stick with roma or tomatoes on the vine for this recipe, whichever I have on hand. Both tomatoes roast beautifully in the air fryer.
Roast the tomatoes, along with onion, carrot, garlic cloves, and red bell pepper in the air fryer for about 25 minutes at 360 degrees. Roasting your vegetables will allow your tomatoes to roast, not burn, releasing the natural sweetness of the tomatoes and other vegetables.
Once your vegetables are roasted, you will add your stock and warm a bit for added flavor. Then blend, add your chopped basil, cream, and splash of balsamic vinegar.
To Peel or Not to peel the tomatoes for the Best Tomato Basil Soup Recipe? That is the Question…
Once my tomatoes and vegetables are roasted, I sometimes peel the skin off of the tomatoes and red pepper. This results in a smoother finish to my soup once it’s blended. It really depends on the day on whether I do this or not. The soup is still delicious either way but for the smoothest soup possible, you must do the following: peel, blend in a blender, and pour through a fine mesh strainer.
What Goes with the Best Tomato Basil Soup?
I like to serve our tomato basil soup topped with parmesan cheese. Serve along side a delicious grilled cheese sandwich if you want a full meal.
I hope you enjoy this roasted tomato basil soup as much as we do. During these summer months, enjoy those tomatoes and fresh basil as much as you can. 🙂
Watch this video tutorial and see how I make this tomato basil soup from start to finish.
Roast these tomatoes in the air fryer for The Best Tomato and Basil Soup. This soup can be on your table in less than 1 hour with robust flavor from the roasted vegetables.
Spray the bottom of the air fryer basket with a little oil to prevent sticking. Add the tomatoes, red bell pepper, onion, carrot, garlic cloves to the air fryer and set for 360 degrees Fahrenheit and 25 minutes to roast.
Check the air fryer basket about halfway through and shake to ensure even roasting. Shake again when there is about 5 minutes left on the timer.
Once air fryer timer goes off, transfer vegetables to a medium stock pan and add chicken broth to stock pan. Allow mixture to come to a boil. Reduce heat and simmer for about 5 minutes. Once done, blend soup with immersion blender or allow to cool and use a traditional blender to blend the soup.
Add basil, heavy cream, splash of balsamic vinegar. Salt and pepper to taste. Top with parmesan cheese.
Notes
*NEVER add liquid to an air fryer.
*You can peel the tomatoes and red bell pepper after removing from the basket if you choose to. Just make sure they cool a bit before you do so.
*Always allow the liquids to cool before adding to a traditional blender to avoid burns.
Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circ*mstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.
Notes on The Best Tomato Basil Soup
First and foremost, never ever put liquids in the Air Fryer. The Air fryer is used to roast the Vegetables. I use it in place of the oven because it roast my vegetables in half of the amount of time it would take to roast in the oven.
For a smoother soup consistency, pour soup into a fine mesh strainer once blended. I like my tomato soup a tiny bit chunky.
Never use over the counter aerosole spray cans in your air fryer. It’s best to purchase a good spray bottle and use vegetable or olive oils to spray. I use the Evo Oil Sprayer Bottle.
Step by Step Photos of the Best Tomato Basil Soup Recipe
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Looking for more Air Fryer Recipes to enjoy with this dish? Try myPerfect Air Fryer SteakorAir Fryer Potatoes.
Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.
I blend in the basil right at the end so that it keeps its fresh flavor and flecks the soup with green. Extra-virgin olive oil – It gives the soup body and richness. Vegetable broth – It creates the soup's flavorful base. And sea salt and freshly ground black pepper – To make all the flavors pop!
To add another level of flavour, simply dollop a spoonful of onion or chilli chutney on top of your tomato soup. So, next time you open that tin of Campbell's Cream of Tomato Soup, make sure to reach for that chutney jar sitting in the fridge!
A generous sprig or two of fresh herbs like basil, parsley, rosemary, or sage can all amp up the flavor of a jarred pasta sauce. Alternatively, some of those herbs, like parsley, sage, and rosemary, can be great minced up and gently fried into fresh olive oil before adding the sauce to the pot.
Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.
If the soup tastes bland at all, a bit more salt will do the trick, that doesn't just apply to this tomato soup recipe but just about anything you'll ever find yourself cooking.
Add chopped fresh basil or parsley at the end of cooking to bring out that rich tomato flavor. Turn to your pantry for seasonings like fresh cracked black pepper, Italian seasoning or oregano, stirring them in while the soup is still cooking.
Want to make that bowl of soup more filling? Add a poached egg for a hearty dose of protein. A touch of cumin and chile pepper and a sprinkling of fresh herbs will bring it into shakshuka territory. If you'd rather take a meatier approach, try sautéing hot Italian sausage in the pot before pouring in the soup.
Surgery: Basil oils and extracts might slow blood clotting. In theory, basil oils or extracts might increase the risk of bleeding during surgical procedures. Stop using basil at least 2 weeks before a scheduled surgery.
- Adding baking soda to tomato soup and tomato sauces helps balance the acidity of the tomatoes. Tomato flavors really shine, and your sauce or soup will not curdle if you add milk. - Adding ¼ teaspoon of baking soda to 1 cup of tomato sauce or soup will make flavors sparkle and become less acidic.
Another potential cause for bitter tomato sauce is simmering it in an aluminum pot or pan, which creates a reaction that accentuates the acidity of the tomatoes.
"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.
Cornstarch: Make a slurry of half water, half cornstarch and whisk until smooth. Cornstarch is a powerful thickener, so start by whisking in no more than 1 tablespoon of the mixture per 2 cups of simmering sauce; stir and simmer for 2 minutes, check the thickness, and repeat with more slurry as needed.
It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.
In a pan add the tomato soup, tomato ketchup, salt and black pepper powder. Let it simmer on medium heat till it gets 2-3 boils. Lastly add a tablespoon of butter and mix well. Thick and creamy tomato soup is ready.
Tomato soup can be a bit thin, especially with the addition of cream at the end of cooking, so flour is added to the sautéing aromatics to thicken the soup.
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