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Creamy Roasted Tomato and Basil Soup - creamy tomato soup without any cream or cream alikes! So rich, buttery, yet light | @littlebroken

Healthy Tomato Soup Recipe

  • Author: Katya
  • Prep Time: 20 mins
  • Cook Time: 1 hour 25 mins
  • Total Time: 1 hour 45 mins
  • Yield: 4 1x
  • Category: Soup
  • Method: Simmer
  • Cuisine: American


Creamy tomato and basil soup without any cream. Simply roasted veggies simmered with fresh leeks creates an intense and buttery flavor. 


Units Scale
  • 3 pounds plum tomatoes, quartered
  • 2 medium shallots, peeled and quartered
  • 3 garlic cloves, peeled and smashed
  • 1 1/2 tsp. dried oregano
  • 1 tsp. kosher salt, divided
  • 2 Tbsp. olive oil, divided, plus extra for serving
  • 1 leek, leaves cut off and white and light green part cut into half moons
  • 2 cups chicken stock
  • 1 oz. fresh basil leaves
  • 1 Parmesan cheese rind
  • 1/4 tsp. red pepper flakes
  • Fresh black pepper, to taste

To Serve


  1. Preheat the oven to 375 degrees F.
  2. In a large bowl combine the tomatoes, shallots, garlic, oregano, 1/2 teaspoon salt, and 1 Tablespoon olive oil. Season with black pepper, to taste. Spread the mixture onto a large parchment-lined baking sheet and roast for 1 hour.
  3. In a large dutch oven, heat the remaining 1 Tablespoon of oil over medium heat. Add the sliced leeks and cook until soft, about 5 minutes. Add roasted tomatoes (plus the juices), chicken stock, basil, cheese rind, red pepper flakes, and remaining 1/2 teaspoon of salt. Season with black pepper, to taste. Bring the soup to a simmer and cook, uncovered, for 15 minutes. The liquid will slightly reduce.
  4. Discard the cheese rind and transfer the soup to a high-speed blender and blend until smooth. You can also use an immersion blender. Taste for salt and pepper. Serve with light drizzle of olive oil.


  • Parmesan Rind: Some grocery stores sell Parmesan cheese rinds in the same section as the cheeses. I normally keep mine from a Parmesan cheese wedge to use in soups. If you can’t get your hands on a cheese rind, grate some Parmesan cheese into the finished soup. I would start off with a few tablespoons, taste, and add more as needed.
  • Leftovers: Leftover soup can be stored in an airtight container for up to 3-4 days in the refrigerator or up to 3 months in the freezer.


  • Serving Size:
  • Calories: 275
  • Sugar: 12.5 g
  • Sodium: 380 mg
  • Fat: 15.1 g
  • Carbohydrates: 27.9 g
  • Protein: 10.9 g
  • Cholesterol: 9.3 mg

Keywords: dairy free, light, summer