Easy Roasted Tomato Basil Soup with Grilled Cheese

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Author Layla


  • 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


  1. Preheat oven to 425 degrees F.

  2. 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.

  3. 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.

  4. 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!