This veggie packed roasted tomato basil soup is equally delicious on a stormy summer night or a cold winter evening. If you’re looking for a super simple throw everything onto a pan and bake recipe, this one is for you!
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When it comes to soup season, this is the recipe I make first. I love to use up tomatoes from the summer by transforming them into an incredibly delicious and nutritious meal. Pair with toasty bread or a grilled cheese, and you’ve got the perfect lunch or dinner!
Ingredients
- Roma tomatoes – the star of the show! Make sure to slice into wedges so they roast quick, this allows for a 30 minute meal!
- Garlic – adds flavor to the soup!
- Onion – yellow or white onions work the best.
- Rosemary + basil – fresh herbs are the best for this recipe.
- Vegetable broth – I just the low sodium kind.
- Salt + Pepper – these two are a must for cooking! Salt and pepper with tomatoes is key to a great flavorful tomato soup.
How to Make Roasted Tomato Basil Soup
- Roast the veggies – preheat 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.
- 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.
- Heat in saucepan – finally, pour the soup into a saucepan and gently bring to a simmer over medium-low heat.
- Serve – enjoy this 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.
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
Instructions
- 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.
- 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.
- Pour the soup into a saucepan and gently bring to a simmer. Enjoy immediately, or allow to cool before refrigerating!
