This healthy roasted basil tomato soup recipe 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 recipe 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.
Why You’ll Love This Roasted Tomato Basil Soup Recipe
- Homemade Goodness: Forget about canned soups – this recipe brings the genuine taste of homemade tomato soup, elevating it to a whole new level.
- Simple Ingredients: With just tomatoes, garlic, olive oil, salt, pepper, onion, and broth, this soup proves that great taste doesn’t require complicated ingredients.
- Easy Preparation: Roasting tomatoes and garlic is as easy as it gets. No need for complex cooking skills – simplicity is key in making this delightful soup.
- Comfort in a Bowl: Paired with a warm grilled cheese, this soup becomes the ultimate winter lunch, offering comfort and satisfaction in every bite.
Ingredients Needed
- Tomatoes: The star of the show, providing the base and main flavor for the soup. 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!
- Garlic: Adds a savory kick and depth of taste to the roasted tomatoes.
- Olive Oil: Used for roasting tomatoes and garlic, bringing a rich and smooth texture to the soup.
- Salt and Pepper: Enhances the overall flavor, balancing the sweetness of tomatoes.
- Yellow Onion: Cooked down to golden perfection, this brings a sweet and savory undertone to the soup.
- Vegetable or Chicken Broth: Provides a liquid base, adding depth and richness to the soup.
- Fresh Basil Leaves: Infuses a fresh and aromatic note, enhancing the overall herbaceous flavor of the dish.
How to make Roasted Tomato Basil Soup
To start, preheat the oven to 425 degrees Fahrenheit. Lay out the tomatoes and garlic, still in their skins, on a large baking sheet. Drizzle them with 3-4 tablespoons of olive oil, and season with salt and pepper.
Roast in the preheated oven for 30-35 minutes until the tomatoes develop a light char on the outside and become tender inside.
Once done, let them cool for 5 minutes before removing the skin from the garlic.
While the tomatoes are roasting, heat 1 tablespoon of olive oil in a large pot or Dutch oven. Add the diced onions and cook them over medium heat until they turn golden, which takes about 4-5 minutes. Season with salt and pepper.
Then, add the roasted tomatoes and garlic, along with the broth and fresh basil leaves.
At this point, transfer the mixture to a blender and blend for 1 minute or until the soup achieves a creamy consistency. Alternatively, you can use a hand-held blender for this step. Return the blended soup to the pot and let it simmer for 5 minutes.
Now all that’s left is a gooey grilled cheese sandwich to soak up all this yummy soup!
Expert Tips
- When blending the hot soup mixture, be cautious not to overfill the blender. Blend in batches if necessary, leaving space for steam to escape and avoiding accidents. You can also use an immersion blender to blend the soup directly in the pot.
- Consider garnishing the soup with additional fresh basil leaves or a drizzle of cream for a final touch of freshness and a beautiful finish.
- This soup can be made ahead and reheated, making it a convenient option for busy schedules. Just store it properly in the refrigerator and reheat gently on the stovetop when ready to enjoy.
Substitutions and Variations
- Add a splash of heavy cream or coconut milk during the blending process for a rich and creamy texture.
- Add a pinch of red pepper flakes or a dash of hot sauce to the roasted tomatoes for a spicy kick.
- Roast red bell peppers along with the tomatoes for a slightly sweet and smoky variation. Blend them together for a colorful and flavorful twist.
- Roast a handful of carrots along with the tomatoes for a naturally sweet and colorful variation.
Storage Tips
To store the roasted tomato basil soup, ensure it has cooled to room temperature before transferring it to an airtight container. Refrigerate the soup promptly, and it can be kept for up to 3-4 days.
When reheating, do so gently on the stovetop over medium heat, stirring occasionally.
For longer storage, the soup can be frozen. Allow it to cool completely, then transfer it to a freezer-safe container, leaving some space for expansion. The soup can be frozen for up to 2-3 months.
To thaw, place the container in the refrigerator overnight, and then reheat on the stovetop.
Recipe FAQs
How do I adjust the consistency of the soup if it’s too thick or thin?
If the soup is too thick, you can add a bit more broth to reach the desired consistency. If it’s too thin, simmer it uncovered for a bit longer to allow some evaporation and thickening.
Is there a way to make this soup without roasting the tomatoes?
While roasting enhances the flavor, you can make a quicker version by simmering fresh tomatoes with garlic until softened. However, the roasted method contributes a unique depth.
Can I use dried basil instead of fresh?
Fresh basil is recommended for its vibrant flavor, but if unavailable, you can use dried basil. Reduce the quantity by half, as dried herbs are more concentrated.
Are there specific tomatoes I should use for the best taste?
Any ripe, flavorful tomatoes work. Experiment with varieties like Roma, heirloom, or cherry tomatoes to find your preferred taste and texture.
More Easy Soup Recipes
- Easy Chicken Tortilla Soup
- Easy Pumpkin Soup
- Creamy Lasagna Soup
- Creamy Roasted Cauliflower Soup
- Roasted Butternut Squash Soup
Easy Roasted Tomato Basil Soup with Grilled Cheese
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 yellow onion, minced
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 5 cups low-sodium vegetable broth, 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!
Notes
- When blending the hot soup mixture, be cautious not to overfill the blender. Blend in batches if necessary, leaving space for steam to escape and avoiding accidents. You can also use an immersion blender to blend the soup directly in the pot.
- Consider garnishing the soup with additional fresh basil leaves or a drizzle of cream for a final touch of freshness and a beautiful finish.
- This soup can be made ahead and reheated, making it a convenient option for busy schedules. Just store it properly in the refrigerator and reheat gently on the stovetop when ready to enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!