Roasted Tomato Basil Soup
Roasted Tomato Basil Soup is a easy Indian recipe that serves 4. 120 calories per serving. Recipe by Shruti's Veg Special on YouTube.
Prep: 35 min | Cook: 38 min | Total: 1 hr 28 min
Cost: $3.22 total, $0.80 per serving
Ingredients
- 6 pieces Tomatoes (Ripe, washed and halved)
- 0.5 cup Carrot (peeled and diced)
- 4 tbsp Olive Oil (Extra‑virgin, divided)
- 0.5 tsp Black Pepper Powder (Freshly ground)
- 0.5 tsp Salt (Fine sea salt)
- 1 tbsp Unsalted Butter (Optional, for richer flavor)
- 0.5 cup Water (Room temperature)
- 1 tbsp Fresh Basil (Chopped)
- 0.5 tsp Cumin Powder
- 0.5 tsp Oregano (Dried)
- 1 tbsp Mixed Dried Herbs (Optional, for extra flavor)
Instructions
Prepare vegetables
Wash the tomatoes, cut each tomato in half, and dice the carrot into small pieces.
Time: PT10M
Season tomatoes and carrot
Place the halved tomatoes and diced carrot in a mixing bowl, add 2 tbsp olive oil, ½ tsp black pepper powder and ½ tsp salt, then toss until evenly coated.
Time: PT2M
Preheat the oven
Preheat the oven to 350°F (180°C).
Time: PT10M
Temperature: 350°F
Roast the tomatoes
Grease the baking tray, arrange the tomato halves cut‑side up, and roast for 30 minutes until the edges are caramelized.
Time: PT30M
Temperature: 350°F
Cool slightly
Remove the tray from the oven and let the roasted tomatoes cool for about 10 minutes.
Time: PT10M
Blend to puree
Transfer the roasted tomatoes, carrot pieces, and the remaining 2 tbsp olive oil into a blender and blend until smooth.
Time: PT5M
Sauté the puree
Heat a saucepan over medium flame, add 1 tbsp butter (optional) and a splash of olive oil, then pour in the tomato puree.
Time: PT2M
Cook the puree
Sauté the puree for 2–3 minutes until fragrant.
Time: PT3M
Add liquid
Stir in ½ cup water and mix well.
Time: PT1M
Season the soup
Add chopped fresh basil, ½ tsp cumin powder, ½ tsp black pepper powder, ½ tsp oregano, ½ tsp salt, and 1 tbsp mixed dried herbs (optional). Stir to combine.
Time: PT2M
Simmer
Bring the soup to a gentle boil, then reduce to a simmer and cook for 5 minutes.
Time: PT5M
Finish and serve
Check seasoning, ladle the hot soup into bowls and serve with garlic bread or cheese.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 2 g
- Carbohydrates
- 15 g
- Fat
- 6 g
- Fiber
- 3 g
Dietary info: Vegetarian, Vegan (if butter omitted), Gluten‑Free
Allergens: Dairy (butter, optional)
Ingredient Substitutions
- Instead of Tomatoes: Canned crushed tomatoes (not roasted), Fresh plum tomatoes
- Instead of Carrot: Parsnip, Sweet potato
- Instead of Olive Oil: Canola oil, Sunflower oil
- Instead of Black Pepper Powder: White pepper powder
- Instead of Salt: Kosher salt
- Instead of Unsalted Butter: Additional olive oil
- Instead of Water: Vegetable broth
- Instead of Fresh Basil: Fresh cilantro, Dried basil (1 tsp)
- Instead of Cumin Powder: Ground coriander
- Instead of Oregano: Italian seasoning (1/4 tsp)
- Instead of Mixed Dried Herbs: Herbes de Provence
Equipment Needed
- Oven
- Baking Tray
- Knife
- Cutting Board
- Mixing Bowl
- Blender or Food Processor
- Saucepan
- Wooden Spoon or Spatula
- Measuring Spoons
- Measuring Cups
Critical Steps — Do Not Skip
- Preheat the oven to the correct temperature (350°F / 180°C).
- Roast the tomatoes until caramelized (30 minutes).
- Simmer the soup for the full 5 minutes to develop flavor.
Chef Tips from the Video
- Use the ripest tomatoes you can find for maximum sweetness.
- A pinch of sugar balances the acidity of tomatoes.
- Garnish with a drizzle of extra‑virgin olive oil and a fresh basil leaf for visual appeal.
- For a smoky twist, add a dash of smoked paprika during the seasoning step.
Troubleshooting
Soup is too thick.
Add additional water or vegetable broth a tablespoon at a time while stirring.
Soup is too thin.
Simmer uncovered for a few more minutes to reduce, or add a few more roasted tomatoes.
Flavor is bland.
Adjust salt, add a pinch of sugar, or increase the amount of fresh basil and spices.
Burnt taste from the bottom.
Stir more frequently during sauté and keep the flame on medium; if burnt, transfer to a clean pot and add fresh puree.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portion‑sized bags for up to 2 months; thaw before reheating.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Roast the tomatoes a day ahead and store them in the fridge.
- Blend the roasted tomatoes and carrot into a puree and freeze in ice‑cube trays.
- Reheat the soup gently on low heat; add a splash of water if it thickens.
Frequently Asked Questions
What is the cultural significance and history of Roasted Tomato Soup in Indian cuisine?
While tomato soup is not a traditional Indian dish, it has become popular in modern Indian households as a comforting winter starter, often adapted with Indian spices like cumin, black pepper, and oregano to suit local palates.
What are the traditional regional variations of tomato soup in Indian cuisine?
In North India, tomato soup is sometimes enriched with cream or cashew paste, while in South India it may feature curry leaves, mustard seeds, and a touch of coconut milk for a tropical twist.
How is Roasted Tomato Soup traditionally served in Indian households?
It is typically served hot, garnished with fresh coriander or basil, and accompanied by toasted bread, buttered naan, or a side of spiced papadums.
During which occasions is Roasted Tomato Soup commonly prepared in Indian culture?
The soup is popular during the colder months, especially around festivals like Diwali and winter family gatherings, where warm, soothing dishes are favored.
What authentic ingredients are essential for an Indian‑style roasted tomato soup?
Key ingredients include ripe tomatoes, olive oil, black pepper, cumin powder, oregano, fresh basil, and optionally a touch of butter for richness; these give the soup its distinctive Indian‑inspired flavor profile.
What other Indian dishes pair well with Roasted Tomato Soup?
Pair it with garlic naan, cheese‑stuffed garlic bread, spiced samosas, or a light cucumber raita to balance the warm, tangy flavors of the soup.
What are the most common mistakes to avoid when making Roasted Tomato Soup?
Common errors include over‑roasting the tomatoes until they become bitter, not allowing the roasted tomatoes to cool before blending (causing steam burns), and adding too much water which makes the soup watery.
Why does this Roasted Tomato Soup recipe use oven roasting instead of boiling the tomatoes?
Roasting caramelizes the natural sugars in the tomatoes, creating a deeper, richer flavor that boiling alone cannot achieve, resulting in a more complex and satisfying soup.
Can I make Roasted Tomato Soup ahead of time and how should I store it?
Yes, you can roast the tomatoes a day ahead, blend them into a puree, and store the puree in the refrigerator for up to 24 hours. Reheat gently on the stove, adding a splash of water if needed.
What does the YouTube channel Shruti's Veg Special specialize in?
The YouTube channel Shruti's Veg Special focuses on vegetarian Indian recipes, offering simple, wholesome dishes that use everyday ingredients and often incorporate healthy cooking techniques.
How does the YouTube channel Shruti's Veg Special's approach to Indian cooking differ from other Indian cooking channels?
Shruti's Veg Special emphasizes minimal ingredient lists, quick preparation methods like oven roasting, and practical tips for home cooks, whereas many other channels may use more elaborate spice blends or longer cooking processes.
Last updated: September 1, 2026
