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4.3 from 99 votes

Tomato Basil Soup

Make tomato basil soup from scratch with this simple and delicious recipe that's made with roasted tomatoes, caramelized onions and fresh basil. It's creamy, comforting and packed with tons of flavor.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings: 4
Calories: 281 kcal
Course: Soup
Cuisine: American

Ingredients

  • 4 pounds plum or Roma tomatoes cut in half lengthwise
  • 6 garlic cloves peeled and roughly chopped
  • ¼ cup olive oil divided
  • 1 teaspoon sea salt divided, plus more to taste
  • ½ teaspoon ground black pepper divided, plus more to taste
  • 2 medium yellow onions chopped
  • 1 teaspoon Italian seasoning
  • 2 cups vegetable broth plus more as needed
  • 2 cups fresh basil leaves packed, plus more for garnishing
  • shredded or grated Parmesan cheese

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper, set aside.
  2. Add tomatoes and garlic to a large bowl and toss them with 3 Tablespoons of olive oil. Spread tomatoes and garlic onto the prepared baking sheet in a single layer and sprinkle with ½ tsp salt and ½ tsp pepper. Roast for 40 minutes.
  3. While tomatoes are roasting, in a Dutch oven or large pot, heat remaining 1 Tablespoon of olive oil over medium heat. Add the chopped onions, ½ tsp of salt and ¼ tsp pepper. Sauté, stirring occasionally until onions are translucent and start to brown and caramelize, about 20 minutes.
  4. Once onions are caramelized add Italian seasoning and vegetable broth. Let simmer for 5-10 minutes.
  5. At this point your tomatoes should be done roasting. Remove from the oven and let them cool slightly before transferring the tomatoes, along with the garlic and juices into the Dutch oven. Turn down heat and add fresh basil.
  6. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender you can use a blender. Carefully transfer the soup mixture into your blender and blend until smooth or until you reach your desired consistency. You may need to do this in batches, depending on the size of your blender.
  7. Taste and add any additional salt and pepper and more vegetable broth, if desired, to reach your preferred consistency. When ready to serve, divide soup into 4 bowls. Garnish with fresh basil and serve with parmesan cheese, as well as, crusty bread, grilled cheese or crackers.

Notes

  • vegan hemp parmesan
  • Parmesan cheese: Try my vegan hemp parmesan for a vegan option.
  • Storage: Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Thaw frozen soup in the fridge overnight, then reheat on the stovetop or in the microwave.

Nutrition Information

Serving 1/4 of recipe without toppings Calories 281kcal (14%) Carbohydrates 31g (10%) Protein 7g (14%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 10g Sodium 680mg (28%) Potassium 208mg (6%) Fiber 5g (20%) Sugar 24g (48%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 281

% Daily Value*

Serving 1/4 of recipe without toppings
Calories 281kcal 14%
Carbohydrates 31g 10%
Protein 7g 14%
Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 10g 50%
Sodium 680mg 28%
Potassium 208mg 4%
Fiber 5g 20%
Sugar 24g 48%

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