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5.0 from 549 votes

Roasted Tomato Soup

This Roasted Tomato Soup is made with simple pantry items along with juicy ripe tomatoes and fresh basil, then blended into a creamy flavorful homemade soup

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 154 kcal
Course: Soup
Cuisine: American

Ingredients

  • 3 pounds ripe plum tomatoes cut in half lengthwise
  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 large onion chopped
  • 6 garlic cloves minced
  • 1/4 teaspoon crushed red pepper
  • 1 ounce canned whole peeled tomatoes with their juice
  • 1 ½ cups fresh basil leaves packed
  • 1 prig fresh Rosemary
  • 1 quart low sodium vegetable broth

Instructions

    Cup of Yum
  1. Preheat the oven to 425°F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 35-40 minutes.
  2. Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add onions and red pepper flakes, and cook, stirring occasionally until the onions are translucent, about 10 minutes. Add the garlic and sauté for 1 more minute. Add the canned tomatoes, basil, rosemary and vegetable broth.
  3. Transfer the oven-roasted tomatoes (and their liquid) into the stockpot. Bring the mixture to a boil and simmer uncovered for 40 minutes. Use an immersion blender or regular blender to blend the soup to a smooth consistency.

Notes

  • Recipe: Inspired by the roasted tomato basil soup from the fabulous Ina Garten.
  • Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge and reheat really well. If you're serving with cream, I recommend adding after your reheat the soup to avoid is cream curdling. 
  • Freezing Instructions: Cool the soup completely after cooking, then place in freezer safe containers or bags. You can freeze in individual portions or in larger quantities for up to 3 months. When ready to eat, just thaw in the fridge before reheating on the stovetop or in the microwave.
  • Equipment: I love using my Cuisinart Smart Stick hand blender for blending soups. It's quick and easy and gets me the perfect consistency, without any chunks of vegetables leftover. And it's easier to transferring the soup in batches to a blender.
  • Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • You can skip the canned tomatoes if you prefer, but I love the combination of canned and roasted in this recipe. If you do so, you can double the roasted tomatoes and you may need to add some tomato paste to brighten the color.
  • Feel free to use dried basil if necessary. Although if you can find fresh basil, it really transforms the flavor of the recipe.

Nutrition Information

Calories 154kcal (8%) Carbohydrates 17g (6%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 1g (5%) Sodium 1518mg (63%) Potassium 723mg (21%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 2647IU (53%) Vitamin C 41mg (46%) Calcium 64mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 154

% Daily Value*

Calories 154kcal 8%
Carbohydrates 17g 6%
Protein 3g 6%
Fat 10g 15%
Saturated Fat 1g 5%
Sodium 1518mg 63%
Potassium 723mg 15%
Fiber 4g 16%
Sugar 10g 20%
Vitamin A 2647IU 53%
Vitamin C 41mg 46%
Calcium 64mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.