Roasted Tomato Basil Soup - Cooking Classy (2024)

Published July 27, 2022. Updated July 30, 2022

Is there a soup that says summer like a homemade roasted tomato basil soup does? In this version we oven roast the tomatoes, onions and garlic for more depth of flavor and it really makes the soup over-the-top delicious!

Fresh Tomato Basil Soup

This is how you do comfort food. A vibrant, healthy soup with a grilled cheese to accompany it.

This soup will likely become a highlight of summer dinners, and it’s a great way to use all those garden fresh tomatoes.

It requires minimal ingredients but yields such amazing results! The key ingredients include several pounds of gorgeously red ripe tomatoes, lots of flavorful fresh basil, and a fair amount of garlic for a perfectly fresh tasting soup.

Though there may be several steps the process is quite simple. You roast the tomatoes and aromatics, then simmer the soup on the stove, and finish by blitzing it all together with immersion blender. And then you’ve got yourself an undeniably delicious homemade tomato basil soup!

Want to make it creamy? Simply add 1/2 cup to 1 cup cream to the soup at the end. And feel free to toss in some parmesan cheese too if you can’t resist.

Tomato Basil Soup Recipe Ingredients

• 2 1/4 lbs Roma tomatoes , halved lengthwise
• 1 1/4 lbs grape tomatoes or cherry tomatoes
• 4 1/2 Tbsp olive oil
• Salt and black pepper
• 8 cloves garlic , peeled and left whole
• 2 small yellow onions,sliced just under 1/2-inch thick
• 2 cups (28g) lightly packed fresh basil, divided
• 5 cups low-sodium vegetable broth
• Prepared grilled cheese or grilled cheese croutons (optional), see notes

How to Make Roasted Tomato Basil Soup

1. Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet and toss with 3 Tbsp olive oil then season with salt and pepper (place Roma halves cut side upright).
2. Place onion slices and garlic on a rimmed half sheet and toss brush with remaining 1 1/2 Tbsp olive oil on all sides, sprinkle with salt and pepper.
3. Place baking sheet with tomatoes and half sheet with onions in oven (on oven racks set near center) and roast garlic 15 minutes (or until just golden) and remove, roast onions 30 – 35 minutes (until edges are golden brown) and remove, and roast tomatoes 40 – 45 minutes until slightly browned.
4. Pour roasted tomatoes, onions and garlic into a large pot. Add vegetable broth and the basil. Season with salt and pepper to taste.
5. Bring to a boil, cover, then reduce heat and simmer 20 minutes.
6. Blend soup with an immersion blender or in small batches in a blender (only fill blender half full and remove center insert and cover with a kitchen towel).
7. Serve warm topped with grilled cheese or grilled cheese croutons if desired.

Storage

• Store soup in an airtight container.
• Soup can be stored in the fridge for up to 4 days.
• Or freeze soup up to 3 months.

Helpful Tips

• Use the best quality, freshest tomatoes possible for the best tasting soup. Tomatoes should be nice and red, and avoid squishy tomatoes.

• If you don’t have an immersion blender you can puree the soup in batches in a blender. Just don’t fill more than 1/2 full, also remove the lids insert and cover with a kitchen towel before blending (so it doesn’t burst from heat build up).
• You can purchase immersion blenders online if you are looking to own one (I highly recommend them, they are so handy). I have this one and this cheaper one.
• It’s optional to remove the peels from the tomatoes after they’ve been roasted, though I’ve decided I do like the bit of char they have to them so I usually just leave them. If you blitz the soup up well they aren’t noticeable.
• If you’d like you can leave the basil on the sprigs in the soup then remove the basil before blending the soup.

Other Easy Tomato Soup Recipes

• Homemade Tomato Soup
• Creamy Roasted Red Pepper Tomato and Orzo Soup
• Slow Cooker Creamy Tomato Basil Tortellini Soup
• Creamy Tomato Basil Soup with Roasted Garlic and Asiago Cheese