Roasted Tomato Basil Soup
This roasted tomato basil soup is delicious no matter the season. It’s made with roasted tomatoes, garlic, onion, fresh basil, and vegetable stock. Inspired by early season farmers market tomatoes in Colorado, it’s a comforting meal that feels like summer is right around the corner!
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There’s something about a tomato basil soup that feels comforting no matter the season. Even though we’re still a smidge early for peak tomato season here in Colorado, the farmers market is already full of beautiful locally grown greenhouse tomatoes! The availability of these tomatoes make cozy recipes like this possible before summer fully arrives!
This roasted tomato basil soup is simple, fresh, and packed with flavor from slow roasted tomatoes, garlic, onion, and fresh basil. It’s the kind of recipe that comes together with minimal effort. Pair it with a grilled cheese or some crusty sourdough, and you have the perfect comforting lunch or easy weeknight dinner!
Lately, I’ve been trying to shop more local when I can, and recipes like this are such a good reminder that it doesn’t have to be all or nothing. Even picking up a few ingredients from the farmers market each week helps support local growers and your community.
All products used in this recipe can be found here!
Why You’ll Love This Recipe
- Simple, healthy ingredients
- Great way to use fresh tomatoes from the farmers market
- Easy to make dairy free or vegan
- Perfect for freezing, soup is a great meal to have stashed away for those nights you just don’t feel like cooking
Ingredients
- Tomatoes – I used hothouse grown san marzanos from the Longmont Farmers Market!
- Yellow onion – adds depth to the soup and sweetness when roasted
- Garlic
- Olive oil
- Salt & black pepper – tomatoes thrive when paired with salt and pepper
- Vegetable stock – makes the soup smoother
- Fresh basil – adds freshness
- Half & half – adds richness
How to Make Roasted Tomato Basil Soup
- Roast the tomatoes, onion, and garlic until soft and golden.
- Transfer everything to a blender with vegetable stock and fresh basil. Blend until smooth and creamy.
- Warm through in a pot, add the half & half and season to taste. Serve with extra basil, cream, or your favorite grilled cheese!
Tips for the Best Tomato Soup
- Roasting the vegetables brings out natural sweetness and adds flavor, make sure to use ripe tomatoes for the best flavor/texture
- Greenhouse tomatoes work beautifully early in the season before vine ripened field tomatoes are in season
- Add a splash of cream if you want a silkier soup
- Fresh basil makes a huge difference, definitely do not skip this ingredient!
Storage
Store any leftovers in an airtight container in the fridge for up to 4 days. This soup also freezes SO well for up to 3 months! I always have soup on hand for those days I can’t be bothered to cook . It reheats up so well!
Roasted Tomato Basil Soup
Ingredients
Equipment
Method
- Preheat the oven to 400℉. On a baking sheet add the tomatoes, onion, and garlic and toss with olive oil, and a generous amount of salt, and pepper. Roast with the skin sides up for 30-40 minutes, or until the tomato skins become wrinkled, soft, and begin to lightly brown.
- In a blender add in the roasted vegetables, vegetable broth, and fresh basil leaves and blend until smooth.
- Pour the soup into a saucepan and bring to a simmer over medium low heat, gently mix in the optional half and half. Optionally: top with fresh basil, olive oil, and fresh cracked pepper.
