Roasted Tomato Basil Soup

Is there any soup that captures the essence of summer quite like a homemade Roasted Tomato Basil Soup? In this version, we oven-roast the tomatoes, onions, and garlic to create a deep, over-the-top flavor that makes this the ultimate comfort food.

This vibrant and healthy soup is the perfect way to use up garden-fresh tomatoes. Whether you are serving it as a light lunch or a cozy dinner, this recipe delivers amazing results with minimal effort and high-quality ingredients.

Why You Will Love This Recipe

This recipe will likely become a highlight of your summer dinner rotation. It requires minimal ingredients but yields such amazing results by concentrating the natural sugars of the tomatoes through roasting. The combination of several pounds of gorgeously red ripe tomatoes, flavorful fresh basil, and roasted garlic creates a perfectly fresh-tasting soup that is undeniably delicious. Plus, it is incredibly versatile—you can enjoy it as a light vegan-friendly meal or add cream for a decadent, rich texture.

Ingredients

• 2 1/4 lbs Roma tomatoes, halved lengthwise
• 1 1/4 lbs grape tomatoes or cherry tomatoes
• 4 1/2 Tbsp olive oil, divided
• Salt and black pepper to taste
• 8 cloves garlic, peeled and left whole
• 2 small yellow onions, sliced just under 1/2-inch thick
• 2 cups (28g) lightly packed fresh basil, divided
• 5 cups low-sodium vegetable broth
• Optional: Prepared grilled cheese or grilled cheese croutons

Step-by-Step Instructions

1. Preheat your oven to 425 degrees F. Place all the tomatoes on a rimmed baking sheet and toss them with 3 Tbsp of olive oil. Season generously with salt and pepper, ensuring the Roma halves are placed cut-side upright.
2. On a separate rimmed half-sheet baking pan, place the onion slices and whole garlic cloves. Brush them with the remaining 1 1/2 Tbsp of olive oil on all sides and sprinkle with salt and pepper.
3. Place both baking sheets in the oven on racks set near the center. Roast the garlic for about 15 minutes (or until just golden) and remove from the oven. Roast the onions for 30 to 35 minutes until the edges are golden brown. Roast the tomatoes for 40 to 45 minutes until they are slightly browned and collapsed.
4. Transfer the roasted tomatoes, onions, and garlic into a large pot. Add the vegetable broth and about 1 1/2 cups of the fresh basil. Season with additional salt and pepper to taste.
5. Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot, reduce the heat to low, and let it simmer for 20 minutes to allow the flavors to meld.
6. Use an immersion blender to blend the soup until smooth. If you do not have an immersion blender, you can blend the soup in small batches in a standard blender (only fill it half full, remove the center insert from the lid, and cover with a kitchen towel to allow steam to escape).
7. Serve the soup warm, topped with the remaining fresh chopped basil and optional grilled cheese croutons.

Expert Tips / Pro Tips

For the best tasting Roasted Tomato Basil Soup, always use the highest quality, freshest tomatoes possible. Look for tomatoes that are deep red and firm; avoid those that are mushy or have bruised spots. When blending the soup in a standard blender, be extremely careful with the hot liquid; never fill the jar more than halfway to prevent the pressure from blowing the lid off. Another pro tip: while you can peel the tomatoes after roasting, leaving the skins on adds a lovely bit of charred flavor and extra nutrients. If you blend the soup thoroughly, you won’t even notice the skins.

If you prefer a Creamy Roasted Tomato Basil Soup, simply stir in 1/2 cup to 1 cup of heavy cream at the very end of the cooking process. For a cheesy twist, you can stir in a handful of freshly grated parmesan cheese or asiago. If you don’t have Roma tomatoes, you can substitute them with other meaty varieties like San Marzano or vine-ripened tomatoes. For those who want to keep the basil flavor more subtle, you can simmer the soup with whole basil sprigs and remove them before blending.

Serving Suggestions

The classic way to serve this soup is with a side of crispy grilled cheese. You can make a full sandwich using hearty sourdough or wheat bread with melted mozzarella or cheddar, or cut the sandwich into small squares to use as “grilled cheese croutons.” A light drizzle of balsamic glaze or a swirl of high-quality extra virgin olive oil on top of the bowl also adds a gourmet touch. For a complete meal, serve it alongside a fresh green salad with a lemon vinaigrette.

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. This soup also freezes beautifully, making it a great option for meal prep. To freeze, allow the soup to cool completely and store it in freezer-safe containers for up to 3 months. When you are ready to eat, thaw the soup in the refrigerator overnight. Reheat gently in a pot over medium-low heat on the stove, stirring occasionally until warmed through. Avoid boiling the soup vigorously if you have already added cream.

Nutrition Information

FAQ

Can I make this soup in a slow cooker?

While you can simmer the ingredients in a slow cooker, we highly recommend roasting the tomatoes, onions, and garlic in the oven first. The roasting process is what creates the deep, caramelized flavor that defines this specific recipe.

Is this Roasted Tomato Basil Soup vegan?

Yes, as written with vegetable broth and olive oil, this recipe is naturally vegan. Just ensure you do not add cream or cheese at the end if you wish to keep it plant-based.

What are the best tomatoes to use?

Roma tomatoes are excellent because they have a high flesh-to-seed ratio, but adding grape or cherry tomatoes provides a concentrated sweetness that balances the acidity of the larger tomatoes.

Do I need to peel the tomatoes?

It is not necessary. After roasting and blending with a high-powered or immersion blender, the skins become part of the smooth texture. However, if you prefer a perfectly silken soup, you can pinch the skins off the roasted Romas before adding them to the pot.

Roasted Tomato Basil Soup

A vibrant, healthy soup made with oven-roasted tomatoes, onions, and garlic for deep flavor, finished with fresh basil.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 170

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 1/4 lbs Roma tomatoes
• 1 1/4 lbs grape tomatoes or cherry tomatoes
• 4 1/2 Tbsp olive oil
• Salt and black pepper
• 8 cloves garlic
• 2 small yellow onions
• 1 1/2 cups fresh basil
• 5 cups low-sodium vegetable broth

Method

 

Instructions

1. Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet and toss with 3 Tbsp olive oil then season with salt and pepper (place Roma halves cut side upright).
2. Place onion slices and garlic on a rimmed half sheet and toss brush with remaining 1 1/2 Tbsp olive oil on all sides, sprinkle with salt and pepper.
3. Place baking sheet with tomatoes and half sheet with onions in oven side by side and roast garlic 15 minutes (or until just golden) and remove, roast onions 30 – 35 minutes (until edges are golden brown) and remove, and tomatoes 40 – 45 minutes until slightly browned.
4. Pour tomatoes, onions and garlic into a large pot. Add vegetable broth and about 3/4 of the basil. Season with salt and pepper to taste.
5. Bring to a boil, cover, then reduce heat and simmer 20 minutes.
6. Blend soup with an immersion blender or in small batches in a blender (only fill blender half full and remove center insert and cover with a kitchen towel). Serve warm topped with remaining basil (chopped).

Notes

For a creamy version, add 1/2 to 1 cup heavy cream at the end. Serve with grilled cheese croutons for the ultimate comfort meal. Store in the fridge for up to 4 days or freeze for up to 3 months.