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5.0 from 192 votes

Roasted Tomato Basil Soup

The best tomato basil soup recipe! Roasting tomatoes brings out their flavour in this simple to make and delicious tomato basil soup.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 servings
Calories: 164 kcal
Course: Soup
Cuisine: Italian

Ingredients

  • 4 cups fresh tomatoes cut in half lengthwise
  • 2 onions peeled and quartered
  • 1 head of garlic with the top sliced off
  • ¼ cup olive oil
  • 4 cups vegetable stock low sodium (or chicken broth)
  • 1 28 oz 796 ml can Italian plum tomatoes, with juice, no salt added
  • 3  cups chopped fresh basil plus more for garnish
  • Salt & freshly ground pepper

Instructions

    Cup of Yum
  1. Preheat oven to 400° Line a large baking sheet with parchment paper.
  2. Cut tomatoes in half lengthwise
  3. Toss tomatoes & quartered onions In olive oil and spread in a single layer over the baking sheet ( you may need two).
  4. Cut the top off of a head of garlic, drizzle with a little of the oil, and put it onto the baking sheet.
  5. Roast everything for about 30 minutes, until the vegetables are tender and starting to turn golden brown.
  6. Put the vegetable stock, canned tomatoes, basil, and roasted tomatoes and onions, along with their juices, in a large pot or large Dutch oven.
  7. Squeeze out the roasted garlic into the soup pot.
  8. Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes.
  9. 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.
  10. Add salt and pepper to taste. Garnish with more fresh basil.

Notes

  • Roasting Tomatoes: This is an extra step but takes little effort and it's absolutely worthwhile for the rich flavors it brings out.
  • Blending: My favorite way to puree soups is right in the pot using an immersion blender, which is super handy to have around the kitchen for all kinds of things. If you don't have one, you can use a blender or food processor. Transfer the soup to the blender (in batches, depending on the size of your blender). Allow the soup to cool somewhat first, and be sure to keep the lid vent open to allow steam to escape and prevent a soup explosion. 
  • Consistancy: After blending you can thin the soup with more broth if it's too thick for you. And if you want a smoother soup, strain the soup though a colander or strainer.
  • Tomato Paste: If you don't have fresh garden tomatoes, you can still make this great recipe with grocery store tomatoes. However they are often not as ripe as they could be. A tip for maximizing their flavor is to stir some tomato paste into the soup along with the vegetable stock and canned tomatoes.
  • Storing the Soup: Roasted tomato soup is even better the next day. Cool the soup completely, and store it in an airtight container in the fridge. It will keep 4-5 days. Reheat on the stovetop or in the microwave.
  • Freezing: Let the soup cool completely. Portion it into freezer-friendly airtight containers and store for up to 3 months. Defrost in the fridge.

Nutrition Information

Serving 1.5cups Calories 164kcal (8%) Carbohydrates 15g (5%) Protein 6g (12%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Sodium 250mg (10%) Potassium 719mg (21%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 1622IU (32%) Vitamin C 31mg (34%) Calcium 89mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

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.