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+ servings

Tomato Soup Recipe

A perfectly smooth and creamy tomato basil soup is gluten free and can be made in under hour. Takes just a few ingredients and vegan options are available.
Prep Time10 mins
Cook Time1 hr
Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 297kcal


  • Emersion Blender
  • Soup pot
  • Baking sheet
  • Parchment paper


  • 3 lbs. Fresh tomatoes use a mixture of different kinds
  • 3 small Onions
  • 8 cloves Garlic peeled
  • 3 cups Bone broth or bone stock
  • 4 tablespoons Ghee or butter
  • 1/2 cup Heavy cream use coconut milk for Vegan
  • 1.5 teaspoons Black pepper divided
  • 1.5 teaspoons Salt divided
  • 10 Basil leaves roughly chopped
  • 3 tablespoons Olive oil


  • Preheat Oven to 450 degrees and line baking sheet with parchment paper.
  • Cut tomatoes and onions into quarters. Place tomatoes, onions, and garlic cloves on the baking sheet and drizzle oil of olive oil over the veggies. Sprinkle the vegetables with 1/2 teaspoon of salt and pepper. Bake for 25 minutes.
  • Transfer the roasted veggies into a soup pot along with your broth and 1 teaspoon of salt and pepper and blend with the emersion blender. Place the stove on medium/low heat and reduce for 20-30 minutes.
  • Next add fresh chopped basil and butter (ghee if dairy free). Use the emersion blender to puree the basil and butter until smooth.
  • Add the cream (coconut milk if dairy free) and stir to combine. Serve hot!



When using your emersion blender make sure to keep it in the pot to avoid a mess :)
If you do not have an emersion blender you can transfer your veggies to a blender, blend until nice and smooth, then transfer to a soup pot.


Calories: 297kcal | Carbohydrates: 14g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 647mg | Potassium: 626mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2216IU | Vitamin C: 35mg | Calcium: 53mg | Iron: 1mg