Roasted Tomato Basil Soup

Some of the links in this post may be affiliate links. This means if you click on the link + purchase the item, I will receive an affiliate commission. 

Why this Roasted Tomato Basil Soup is Worth Making…

• You don’t need fancy equipment – just a sheet pan, blender, and a saucepan.
• You get to use up tomatoes from the summer by transforming them into an incredibly delicious and nutritious meal.
• If you pair this recipe with toasty bread or a grilled cheese, you’ve got the perfect lunch or dinner!
• It’s creamy, soul-warming, and so simple to make. The addition of fresh herbs in this recipe creates a beautiful soup packed with freshness.

Ingredients

• ROMA TOMATOES – Tomatoes are the star of the show! Make sure to slice into wedges so they roast quick, this allows for a 30 minute meal.
• GARLIC – Adds lots of depth and flavor to the soup.
• ONION – Yellow onions work the best due to their sweetness, but if all you have is a white onion that will work too.
• ROSEMARY & BASIL – Fresh herbs are what takes homemade dishes from subpar to restaurant quality. I don’t recommend skimping out on fresh herbs in this recipe.
• VEGETABLE BROTH – This helps loosen the soup so it isn’t as thick. I prefer a low sodium variety.
• SALT + PEPPER – These two are a must for cooking! Salt and pepper with tomatoes is key to a great flavorful tomato soup. Always salt and pepper your tomatoes no matter the dish.

1. Roast the veggies – Preheat your oven to 400 degrees F. On a baking sheet, place the tomatoes, onion, garlic head, and fresh rosemary. Drizzle with olive oil and season with salt + pepper. Bake for 25 minutes.
2. Blend the veggies – To a blender or food processor add the basil, tomatoes, garlic cloves, and onion. Blend until mixed. Add in the vegetable broth and blend.
3. Heat in saucepan – Finally, pour the soup into a saucepan and gently bring to a simmer over medium-low heat.  
4. Serve – Enjoy your tomato basil soup with croutons, crusty bread, or grilled cheese!

Roasted Tomato Basil Soup

When it comes to soup season, this is the recipe I make first. I love to use up tomatoes from the summer harvest by transforming them into an incredibly delicious and nutritious meal.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Course: Soups

Cuisine: American

Ingredients

  

• 6 roma tomatoes
• 1 head of garlic
• 1/2 medium yellow or white onion
• 2 sprigs fresh rosemary
• 2 Tbsp olive oil
• 5-10 fresh basil leaves
• 1 cup vegetable broth low or no sodium
• 1 tsp salt + more to taste
• 1/2 tsp pepper

Method

 

1. Preheat the oven to 400 degrees F. Add the tomatoes, onion, garlic, and fresh rosemary to a baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper.
2. Bake for 25 minutes and allow to cool for 5 minutes. Remove garlic cloves from the bulb. To a blender or food processor, add in your fresh basil, tomatoes, garlic cloves, and onion. Add in the vegetable broth, and blend until your desired consistency.
3. Pour the soup into a saucepan and gently bring to a simmer. Enjoy immediately, or allow to cool before refrigerating!