Rainy Afternoon Tomato Basil Soup Recipe

Rainy Afternoon Tomato Basil Soup Recipe

How To Make Rainy Afternoon Tomato Basil Soup

It’s such a great feeling when you know you have a comfortingly warming bowl of creamy and thick tomato basil soup during those rainy afternoons




  • 2lbstomato
  • 1redbell pepper
  • 1medium yellow onion
  • 6clovesgarlic
  • ½cupolive oil
  • kosher salt,to taste
  • pepper,to taste
  • 1tspdried oregano
  • 1tspdried thyme
  • 1tsptomato paste
  • 2cupsvegetable stock
  • ½cupbasil leaves,fresh


  1. Preheat the oven to 425 degrees F.

  2. Trim the stems and cores from the tomatoes, then roughly chop.

  3. Remove the seeds and ribs from the bell pepper and slice.

  4. Peel and quarter the onion. Smash and peel the garlic cloves.

  5. Add everything to a baking sheet and drizzle with the olive oil. Season with salt and pepper.

  6. Roast for 30 minutes, until the vegetables are browned on the edges and fragrant.

  7. Transfer the roasted vegetables to a slow cooker. Add the oregano, thyme, tomato paste, and vegetable stock.

  8. Cover and cook on high for 2 hours.

  9. Using an immersion blender or a standing blender, puree the soup until creamy.

  10. Stack and roll the basil leaves, then thinly slice. Add some to the soup and stir to incorporate.

  11. Ladle the warm soup into bowls and garnish with more basil.


  • Calories: 156.98kcal
  • Fat: 13.87g
  • Saturated Fat: 1.93g
  • Monounsaturated Fat: 9.91g
  • Polyunsaturated Fat: 1.55g
  • Carbohydrates: 8.17g
  • Fiber: 2.29g
  • Sugar: 4.34g
  • Protein: 1.62g
  • Sodium: 506.04mg
  • Calcium: 32.40mg
  • Potassium: 354.84mg
  • Iron: 0.86mg
  • Vitamin A: 77.95µg
  • Vitamin C: 36.89mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!