Roasted Tomato Basil Soup is a great way to use up all of the fresh summer tomatoes. This roasted tomato soup recipe uses fresh tomatoes and fresh basil and it's perfect served with a baguette or a grilled cheese sandwich! My kids request this easy tomato soup recipe weekly!
The tomatoes are finally starting to ripen in my garden, and I love finding ways to use the summer produce. So far, one of my favorite ways to use the fresh garden tomatoes is this tomato and mayonnaise sandwich, or a good 'ol BLT, but now this Roasted Tomato Basil Soup is high on my list, too! It is ALWAYS a hit with my kids which, in my book, is a total win.
Tomato Soup really hits the spot any time of year, especially when it's full of fresh produce. It can be lightened up paired with a side salad or be totally comforting served with a grilled cheese sandwich. While my favorite time of year to make this tomato soup recipe is the summer, it's on my meal plan every other week in the winter too. It's truly the best tomato soup and perfect comfort food!
Prep the Tomatoes. To start, cut the tomatoes into chunks and then drizzle with olive oil, garlic, salt, and pepper.
Roast the Tomatoes. Place the tomatoes in a single layer on a baking sheet and roast at 400 degrees for 40-45 minutes.
Sauté the Onions. When the tomatoes are almost done, melt butter in a large soup pot and then sauté the onions until softened. Add some garlic and cook a couple more minutes.
Add the Tomatoes. To the soup pot, add the roasted tomatoes, crushed tomatoes, fresh basil, and broth, and stir to combine. Bring to a simmer over medium heat and cook for about 20 minutes.
Blend. Using an immersion blender or a regular blender, puree the soup. Stir in the heavy cream until well combined.
Serve. Serve in bowls topped with Parmesan cheese, with baguette, crostini, or grilled cheese and enjoy!
This roasted tomato basil soup can easily be made into a freezer meal! Simply prepare the soup adding everything except the heavy cream. Let it cool completely and then freezer in Tupperware containers or Ziplock bags. To reheat, thaw it overnight in the fridge. Either reheat on the stovetop or slow cooker on low for a few hours. Add the heavy cream once it's warmed through and stir to combine.
Vegan Tomato Soup - you can easily make this tomato soup vegan and dairy-free by using olive oil instead of butter when sautéing the onions, and omitting the cream. You can add non-dairy milk like coconut milk to make the soup creamy.
Storage. Store leftover tomato basil soup in an airtight container in the fridge for up to 5 days.
Add other fresh herbs. Have a bursting herb garden?! Experiment and throw some in this soup! I think fresh thyme and oregano would be delicious.
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