A warm, comforting bowl of Roasted Tomato Basil Soup with Spinach and Mushrooms is the perfect way to embrace both flavor and nutrition. The rich sweetness of roasted tomatoes, the earthy taste of mushrooms, and the fresh zest of basil come together in this hearty soup. Whether you’re looking for a healthy lunch or a satisfying dinner, this recipe will deliver a bowlful of goodness with every spoonful.
Why You’ll Love This Recipe
This Roasted Tomato Basil Soup with Spinach and Mushrooms is not only delicious but packed with nutrients. The roasted tomatoes bring out natural sweetness and umami, while spinach adds vibrant green color and essential vitamins. The mushrooms lend an earthy, savory flavor, making this soup hearty enough to be a main course. It’s a perfect blend of warmth and freshness, suitable for any time of the year, and easy to make in large batches to enjoy throughout the week.
Ingredients You’ll Need:
For the Roasted Tomatoes:
- 8 large ripe tomatoes, halved
- 4 cloves garlic, peeled
- 1 medium onion, quartered
- 2 tbsp olive oil
- Salt and black pepper to taste
For the Soup Base:
- 1 tbsp olive oil
- 2 cups fresh mushrooms (baby bella or cremini), sliced
- 4 cups fresh spinach leaves, washed and chopped
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp smoked paprika (optional, for added depth)
- 4 cups vegetable broth (or chicken broth for non-vegetarian option)
- 1 cup fresh basil leaves
- 2 tbsp tomato paste
- 1 tsp red pepper flakes (optional, for a hint of heat)
- Salt and pepper to taste
- ¼ cup heavy cream or coconut milk (optional, for creaminess)
- Fresh basil for garnish
Step-by-Step Instructions for the Perfect Roasted Tomato Basil Soup
Step 1: Roast the Tomatoes
Roasting the tomatoes is the key to building the deep, rich flavors in this soup. Preheat your oven to 400°F (200°C).
- Place the halved tomatoes, onion quarters, and garlic cloves on a baking sheet.
- Drizzle everything with olive oil, then sprinkle generously with salt and black pepper.
- Roast in the preheated oven for 25-30 minutes, or until the tomatoes are tender, slightly caramelized, and lightly charred around the edges.
The roasting process enhances the natural sweetness of the tomatoes and brings out a smoky, umami flavor that’s perfect for a soup base.
Step 2: Sauté the Mushrooms and Spinach
While your tomatoes are roasting, prepare the other vegetables. Heat 1 tbsp of olive oil in a large pot over medium heat.
- Add the sliced mushrooms and cook for about 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.
- Next, add the chopped spinach and cook for another 2-3 minutes, until just wilted.
- Remove the sautéed mushrooms and spinach from the pot and set aside. This will be added back later for texture and flavor.
Step 3: Blend the Roasted Tomatoes
Once your tomatoes, garlic, and onions have finished roasting, remove them from the oven.
- Transfer the roasted vegetables to a blender or food processor.
- Add the fresh basil leaves and blend everything together until smooth. If you prefer a chunkier soup, pulse the blender a few times to maintain some texture.
Step 4: Build the Soup
In the same pot where you sautéed the mushrooms and spinach, add the tomato paste, dried oregano, thyme, and smoked paprika. Stir and cook for about 1 minute to bring out the flavors of the spices.
- Slowly pour in the vegetable broth, stirring to combine it with the seasoned tomato paste.
- Add the roasted tomato mixture into the pot, stirring well to incorporate.
- If you enjoy a little heat, now’s the time to add the red pepper flakes.
Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes to let all the flavors meld together.
Step 5: Add Creaminess (Optional)
For a richer, creamier texture, stir in ¼ cup of heavy cream or coconut milk right before serving. This step is entirely optional but adds a luxurious smoothness to the soup without overpowering the freshness of the tomatoes and basil.
Step 6: Combine and Serve
Now it’s time to bring it all together. Add the sautéed mushrooms and wilted spinach back into the soup. Stir well and let it simmer for another 2-3 minutes to warm everything through.
Taste the soup and adjust seasoning with salt and pepper as needed.
Tips for Serving and Garnishing
Serve this Roasted Tomato Basil Soup with Spinach and Mushrooms hot, with a side of crusty bread or a grilled cheese sandwich. For an extra burst of flavor, garnish each bowl with a few fresh basil leaves and a drizzle of olive oil. If you’re feeling indulgent, a sprinkle of parmesan cheese on top adds a delightful touch.
Variations to Try
This versatile soup recipe can be easily adapted to suit your personal taste or dietary preferences.
- Vegan Version: Use vegetable broth and coconut milk instead of cream for a completely vegan-friendly soup.
- Protein Boost: Add a can of cannellini beans or lentils for extra protein and texture.
- Spicy Kick: Increase the red pepper flakes or add a dash of hot sauce to turn up the heat.
Health Benefits of This Soup
- Tomatoes: Rich in antioxidants, particularly lycopene, which supports heart health and reduces inflammation.
- Spinach: Packed with vitamins A, C, and K, as well as iron and fiber, spinach adds nutritional value to every spoonful.
- Mushrooms: A good source of vitamin D, mushrooms also provide selenium and antioxidants that help boost the immune system.
- Basil: Known for its anti-inflammatory properties, basil also adds fresh flavor and important vitamins.
FAQs
Can I make this soup ahead of time?
Yes, this soup stores well in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious!
Can I freeze this soup?
Absolutely. Allow the soup to cool completely, then transfer it to an airtight container. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
Do I have to roast the tomatoes?
Roasting is key to developing a rich, deep flavor in the soup, but if you’re in a pinch for time, you can skip it. The soup will still be tasty, but it won’t have that smoky sweetness.
Can I use canned tomatoes?
Yes, you can substitute canned tomatoes if fresh ones aren’t available. Opt for whole peeled tomatoes for the best flavor, and consider adding a pinch of sugar to mimic the natural sweetness of roasted fresh tomatoes.
What other vegetables can I add?
Feel free to get creative! Zucchini, carrots, or bell peppers can be roasted along with the tomatoes for additional flavor and texture.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free. Just be sure to double-check your broth to ensure it’s labeled gluten-free if you’re using a store-bought variety.