Roasted Tomato Soup is a great way to use up all of the fresh summer produce. This soup uses fresh tomatoes and fresh basil and it’s perfect served with a baguette or a grilled cheese sandwich!

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 garden tomatoes is this tomato and mayonnaise sandwich, or a good ‘ol BLT, but now this Roasted Tomato Soup is high on my list, too!

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.

What You’ll Need

• Tomatoes – I used a combination of Roma, heirloom, and cherry tomatoes! Really, 4 lbs of any type of tomatoes will work.
• Olive Oil
• Garlic
• Sea Salt
• Butter
• 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
• Vegetable or Chicken Broth
• 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 Soup

To start, cut the tomatoes into chunks and then toss with olive oil, garlic, salt, and pepper. Roast in a 400 degree oven for 40-45 minutes.

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. Then add the roasted tomatoes, crushed tomatoes, basil, and broth, and stir to combine. Bring to a simmer and cook for about 20 minutes.

Then, using a immersion blender or a regular blender, puree the soup. Stir in the creamy until well combined. Serve with baguette, crostini, or grilled cheese and enjoy!

Freezer Friendly Soup

This 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 and then 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.

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Roasted Tomato Soup

An easy and delicious recipe for flavorful roasted tomato soup.

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: soup, tomatoes, vegetarian, vegetarian soup

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 6 servings

Calories: 289kcal

Author: Taylor

Ingredients

• 4 lbs tomatoes
• 2 tbsp olive oil
• 3 cloves garlic minced
• 1/2 tsp sea salt
• 1/2 tsp fresh ground black pepper
• 2 tbsp butter
• 1 white onion diced
• 2 cloves minced garlic
• 28 ounces crushed tomatoes
• 1 cup fresh basil leaves
• 2 cups chicken or vegetable broth
• 3/4 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!

Nutrition

Calories: 289kcal | Carbohydrates: 25g | Protein: 7g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 714mg | Potassium: 1196mg | Fiber: 7g | Sugar: 16g | Vitamin A: 3570IU | Vitamin C: 57mg | Calcium: 115mg | Iron: 3mg

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