A healthy roasted basil tomato soup is full of flavor and extremely easy to make. Served with a side of warm grilled cheese, making this soup the ultimate winter lunch!
Whenever anyone thinks of tomato soup, the canned version pops in mind. That’s the main reason I stopped eating tomato soup for years. It wasn’t so much soup, as it was just tomato soup in a can. No thank you.
This roasted tomato basil soup is the real deal. It’ll make you forget about all that canned stuff and make you wonder just why you never attempted to make your own homemade tomato soup before! and more importantly, you’ll be shocked how easy it is!
Making soup may sound a little intimidating to some but fear not! This roasted tomato soup is as easy as it gets folks. It’s as simple as roasting fresh tomatoes and garlic and blending the mouth-watering roasted tomatoes into an intense flavorful soup.
To begin, cut up a pan full of tomatoes. Any type of tomatoes will work fine for this soup so use whatever you can get your hands on just make sure they’re fresh tomatoes!
Next, we’re going to throw in a few cloves of garlic, skin and all. Don’t worry about the skin because it will be removed later after roasting. Drizzle with a lot of olive oil and salt + pepper and roast for 30-40 minutes or until the tomatoes are lightly charred.
While the tomatoes are roasting, cook down diced onion in olive oil until golden. Add the roasted tomatoes and some chicken or veggie broth. Blend the mixture in a blender and then simmer for a few minutes and that’s pretty much it! Now all that’s left is a gooey grilled cheese sandwich to soak up all this yummy soup!
Ingredients
- 3 pounds tomatoes any variety, cut in half
- 6 cloves garlic skin on
- 4 tablespoons olive oil divided
- salt and pepper to taste
- 1/2 cup minced yellow onion
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 5 cups low-sodium veggie or chicken broth
- 1/2 cup fresh basil leaves
Instructions
- Preheat oven to 425 degrees F.
- Spread tomatoes and garlic (skin on) in 1 layer onto a large baking sheet. Drizzle with 3-4 tablespoons olive oil and season with salt and pepper. Roast in the preheated oven for 30-35 minutes or until tomatoes are lightly charred on the outside and tender on the inside. Remove from oven and cool for 5 minutes then remove the skin off the garlic.
- While the tomatoes are roasting, heat 1 tablespoon olive oil in a large pot or dutch oven. Add the onions and cook down on medium heat until golden , about 4-5 minutes. Add salt, pepper, the roasted tomatoes and garlic, broth, and basil leaves.
- At this point, transfer the mixture to a blender and blend for 1 minutes or until the soup is creamy. This can also be done using a hand-held blender. Return the soup to pot and simmer for 5 minutes. Serve hot with your favorite grilled cheese!
why did my soup come out watery? I would prefer a thicker ?
I was looking for different ways to use I the abundance of tomatoes coming in from my garden and decided to give this a try. I was not disappointed! I used a combination of tomatoes – roma, big boy, yellow cherry and yellow pear. Also had fresh thyme that I put on the tray with the tomatoes and garlic as was pictured. After the roasting was done I took the thyme off the stalks before putting in the pot. Used 1 tsp of black pepper and that was plenty for my taste. Had 4 cups of vegetable stock on hand and added 1 cup of chicken broth. Used all other ingredients as listed and it came out delicious. Will be making again for sure!
I love this soup its fast easy and and yes great with grilled cheese sandwich 😜
Excellent recipe! We made it last night. I would definitely suggest removing the seeds before roasting. I didn’t think about that before roasting and ended up with lots of tomato seeds st the bottom of our soup bowls.
Goodness. I made the soup this evening, and I partnered it with an amazing cheesy garlic bread. Loved it!!!!
Peel
Yes, the skin should come right off after roasting.
Do you peep the tomatoes?
What is the herb that you used while roasting the tomatoes? It looks like thyme but it’s not in the ingredients list or cooking steps.
I was wondering the something, what is that herb, looks to be an important factor in favour!
The herb in the photo is thyme!
The thyme isn’t in the ingredients list. Is there a certain amt to add? Do you remove it when you take everything out of the oven?
I would like to know the nutritional information too.
It’s a little over 200 calories per serving of 1/6th the recipe. I just added the nutritional info, it should pop up under the recipe. Enjoy!
I would like to know the nutritional information also.
Tried it tonight. I didn’t have fresh basil so I used dried but it was delicious! Even the kiddos liked it. I know what to do with my plethora of tomatoes from the garden. Thank you for the recipe!!!
How many calories are in this soup? And what is the nutritional information?
Thank you, your website is awesome!!
Those shots of the tomatoes pre- and post-roasting are gorgeous! This soup must have so much flavor!