Recipe: Easy Roasted Tomato Basil Soup

Easy Roasted Tomato Basil Soup

Whenever anyone thinks of tomato soup, the canned version pops in mind. That’s the main reason I stopped eating tomato soup for years. It wasn’t so much soup, as it was just tomato soup in a can. No thank you.

This roasted tomato basil soup is the real deal. It’ll make you forget about all that canned stuff and make you wonder just why you never attempted to make your own homemade tomato soup before! and more importantly, you’ll be shocked how easy it is!

Easy Roasted Tomato Basil Soup



  • 3 pounds tomatoes any variety, cut in half
  • 6 cloves garlic skin on
  • 4 tablespoons olive oil divided
  • Salt and pepper to taste
  • 1/2 cup minced yellow onion
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 5 cups low-sodium veggie or chicken broth
  • 1/2 cup fresh basil leaves


  1. Preheat oven to 425 degrees F.
  2. Spread tomatoes and garlic (skin on) in 1 layer onto a large baking sheet. Drizzle with 3-4 tablespoons olive oil and season with salt and pepper. Roast in the preheated oven for 30-35 minutes or until tomatoes are lightly charred on the outside and tender on the inside. Remove from oven and cool for 5 minutes then remove the skin off the garlic.
  3. While the tomatoes are roasting, heat 1 tablespoon olive oil in a large pot or dutch oven. Add the onions and cook down on medium heat until golden , about 4-5 minutes. Add salt, pepper, the roasted tomatoes and garlic, broth, and basil leaves.
  4. At this point, transfer the mixture to a blender and blend for 1 minutes or until the soup is creamy. This can also be done using a hand-held blender. Return the soup to pot and simmer for 5 minutes. Serve hot with your favorite grilled cheese!

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel