5 from 192 votes
Roasted Tomato Basil Soup
Roasted Tomato Basil Soup uses fresh tomatoes, onion, and garlic roasted until tender and golden, combined with canned Italian plum tomatoes, fresh basil, and vegetable stock. Blended smooth, this soup has a rich, slightly sweet tomato flavor balanced by fresh herbs and a creamy texture. Roasting the vegetables enhances the depth and aroma, making it a comforting and flavorful warm dish.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
6
servings
Calories:
164 kcal
Course:
Soup
Cuisine:
Italian
Ingredients
- 4 cups tomato cut in half lengthwise, fresh
- 2 onion peeled and quartered
- 1 garlic with the top sliced off, head
- ¼ cup olive oil
- 4 cups vegetable stock low sodium (or chicken broth)
- 1 28 oz Italian plum tomatoes 796 ml can, with juice, no salt added
- 3 cups basil plus more for garnish, chopped, fresh
- salt freshly ground pepper
- black pepper freshly ground pepper
Instructions
- Preheat oven to 400° Line a large baking sheet with parchment paper.
- Cut tomatoes in half lengthwise
- Toss tomatoes & quartered onions In olive oil and spread in a single layer over the baking sheet ( you may need two).
- Cut the top off of a head of garlic, drizzle with a little of the oil, and put it onto the baking sheet.
- Roast everything for about 30 minutes, until the vegetables are tender and starting to turn golden brown.
- Put the vegetable stock, canned tomatoes, basil, and roasted tomatoes and onions, along with their juices, in a large pot or large Dutch oven.
- Squeeze out the roasted garlic into the soup pot.
- Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes.
- Use an immersion blender to puree the hot soup right in the pot, or, transfer in batches to a blender or food processor, remembering to open the steam vent.
- Add salt and pepper to taste. Garnish with more fresh basil.
Cup of Yum
Notes
- Roasting the tomatoes, onions, and garlic brings out richer flavors and adds depth to the soup.
- Use an immersion blender directly in the pot for easy pureeing, or blend in batches with vented lids to avoid splatters.
- If the soup is too thick, thin with additional broth and adjust seasoning accordingly.
- Store cooled soup in airtight containers refrigerated for 4-5 days or frozen up to 3 months.
- Tomato paste can be added if fresh tomatoes are less ripe, boosting flavor.
Nutrition Information
Serving
1.5cups
Calories
164kcal
(8%)
Carbohydrates
15g
(5%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Sodium
250mg
(10%)
Potassium
719mg
(15%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
1622IU
(32%)
Vitamin C
31mg
(34%)
Calcium
89mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 164
% Daily Value*
| Serving | 1.5cups | |
| Calories | 164kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 250mg | 10% |
| Potassium | 719mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1622IU | 32% |
| Vitamin C | 31mg | 34% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.