Roasted Tomato Basil Soup
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!
Roasted Tomato Basil Soup Ingredients
- Tomatoes - I used a combination of Roma tomatoes, heirloom tomatoes, and cherry tomatoes! Really, 4 lbs of any type of tomatoes will work.
- Olive Oil - olive oil is used for roasting the tomatoes in this tomato basil soup.
- Garlic - fresh garlic adds delicious flavor!
- Sea Salt
- Butter - butter is used when sautéing the onion in the soup pot.
- White Onion
- Crushed Tomatoes - along with the fresh tomatoes, my recipe also uses a can of fire roasted crushed tomatoes for extra depth of tomato flavor!
- Fresh Basil - fresh basil adds a TON of flavor in this tomato soup! Even in the winter time, I search for fresh basil at my grocery store for this soup.
- Vegetable or Chicken Broth - using vegetable broth would make this completely vegetarian tomato soup.
- Heavy Cream - heavy cream adds a richness to this soup that is irresistible! You could skip it if you prefer, but I highly suggest the cream.
How to Make Roasted Tomato Basil Soup
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!
Freezer Friendly Tomato Soup
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.
Roasted Tomato Basil Soup Recipe Tips and Variations
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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Roasted Tomato Soup
Ingredients
- 4 lbs tomatoes
- 2 tablespoon olive oil
- 3 cloves garlic minced
- ½ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 2 tablespoon butter
- 1 white onion diced
- 2 cloves minced garlic
- 28 ounces crushed tomatoes
- 1 cup fresh basil leaves
- 2 cups chicken or vegetable broth
- ¾ cup heavy cream
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F.
- Cut the tomatoes into chunks and then toss with the olive oil, garlic, salt, and pepper.
- Roast in the oven for 40 minutes.
- Once the tomatoes are almost done roasting, melt the butter in a large soup pot. Add the onions and cook until softened and translucent, about 5-7 minutes.
- Add the garlic and cook another minute.
- Add the roasted tomatoes, crushed tomatoes, basil leaves, and broth, and stir to combine.
- Bring to a simmer and cook for 20 minutes.
- Using an immersion blender or stand blender, puree the soup.
- Stir in the heavy cream. Season with additional salt and pepper, to taste.
- Serve and enjoy!
