This delicious roasted tomato soup with basil and garlic is deeply flavorful. It's relatively simple to make and doesn't require much hands-on time.
You'll roast well-spiced tomatoes, cherry tomatoes, garlic, and red onion together till they're richly flavored, and then blend them with fresh basil and a stock cube.
Serve the soup on its own or with a sandwich for a fantastic and cozy meal. This is one of my favorite soups, and I think the best tomato soup I've ever had!
Why You'll Love Roasted Tomato Basil Soup
Tomato soup is a classic - it's hearty, comforting, and full of rich flavor. This recipe uses fresh tomatoes for maximum deliciousness.
This homemade tomato soup is not only a healthy lunch or dinner option but it saves incredibly well in the refrigerator - with the flavor only developing more over time. It travels well, so you can take it to work for lunch or deliver some to a friend if they're feeling under the weather.
This is a perfect soup to make during tomato season when fresh garden tomatoes are plentiful.
Ingredients You'll Need
To make this healthy roasted tomato soup, you'll need several fresh ingredients as well as a few pantry staples.
Tomatoes - You'll need 6 medium-sized, ripe tomatoes (or 2 pounds of tomatoes). You can use regular hothouse tomatoes, plum tomatoes (Roma tomatoes), or heirloom tomatoes.
Cherry Tomatoes - You'll need 12 ounces of cherry tomatoes. I used Wild Wonders small tomato blend, but you can use small tomato available. Grape tomatoes will work as well!
Red Onion - You'll need one peeled red onion. You'll quarter this and add it to the tomatoes to be roasted.
Garlic - You'll need one whole head of garlic for this recipe.
Spices - You'll use 1 teaspoon salt, ½ teaspoon paprika, ¼ teaspoon red pepper flakes, and ¼ teaspoon ground black pepper to season the vegetables before roasting.
Stock Cube - You'll need 1 stock cube or 2 teaspoons of bouillon. This can be either condensed chicken stock or chicken broth or a veggie version. If you want to keep this recipe vegetarian, use a vegetable stock cube or something like Better Than Bouillon's seasoned vegetable base.
Basil - You'll need a handful of fresh basil. This was about ½ cup of loosely packed basil for me.
Olive Oil - You'll need 3 tablespoons of olive oil. One tablespoon will be used on the garlic and the rest will be tossed with the tomatoes and onion.
Optional Topping - After you blend your soup, you can use heavy cream or coconut milk to drizzle on top. This will create not only a beautiful design but will add some creaminess to the soup. You could also add some balsamic vinegar if you want more acid.
A few ingredient notes: this recipe notably does not call for vegetable broth. Because we are using fresh tomatoes there will be quite a bit of liquid in this recipe. We don't want to make it too watery with the addition of veggie broth.
Additionally, I didn't use tomato paste. If you use a combination of really good tomatoes, you're still going to get loads of sweet flavor. If you think your tomatoes are lacking in flavor, add one or two tablespoons of tomato paste to the blender when you're blending the soup.
What to Serve with Tomato Soup
- Grilled Cheese Sandwich - the ultimate classic pairing for tomato soup.
- Green Goddess Sandwich - a herbacous sandwich bursting with herbs.
- The Easiest Green Salad - a simple side salad that's easy to pull together.
- Togarashi Fries - crispy fries topped with a spice blend - perfect for dipping.
More Delicious Soup Recipes to Try
If you love vegetable soup recipes, try some of our other favorite creamy soups.
- Roasted Acorn Squash Soup - a fantastic blended acorn squash soup recipe.
- The Best Butternut Squash Soup - butternut squash roasted with apples and blended for a smooth and creamy soup.
- Turkish Lentil Soup - lentils cooked with vegetables and spices and then blended.
Tips for Making this Recipe
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Cooking Tips - Make sure to spread the tomatoes and onion in a single layer across the baking sheet.
Recommended Tools - I recommend using a good, high-speed blender for this recipe. I have a Vitamix (which I highly recommend, but it is pricey). You can use an immersion blender (hand blender) if you'd like. Just add all the ingredients into a large bowl or stockpot and blend. You could also use a food processor to blend the soup, but run it for at least 3 minutes.
Storing Tips - You can save this easy roasted tomato soup in the refrigerator in an airtight container for up to 4 days. Reheat on the stovetop at medium heat or in a microwave.
Diet/Allergy Alternatives - To keep this recipe vegan, use coconut milk to top the soup.
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- 2 pounds (6 medium) tomatoes, quartered
- 12 ounces cherry tomatoes
- 1 head of garlic
- 1 red onion, quartered
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground black pepper
- A small handful of fresh basil leaves
- 1 stock cube or 2 teaspoons bouillon
- optional - ¼ cup heavy cream or coconut milk for drizzling
- Preheat oven to 400 degrees F.
- Place cut tomatoes and onion on a parchment-lined, rimmed baking sheet.
- Cut the top off the head of garlic and drizzle with 1 tablespoon of olive oil. Wrap in a small square of aluminum foil. Place on the baking sheet.
- Drizzle the tomatoes and onion with remaining olive oil, salt, paprika, red pepper flakes, and black pepper. Toss to combine.
- Bake the tomato mixture for 40 minutes.
- Add the roasted tomatoes and onion to a blender. Squeeze the garlic cloves out of their skin into the blender. Add the basil leaves and stock cube. Blend for 2 minutes or until completely smooth.
- Pour the soup into bowl and drizzle with optional cream or coconut milk.
Amount Per Serving: Calories: 314Total Fat: 29gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 19mgSodium: 657mgCarbohydrates: 13gFiber: 2gSugar: 5gProtein: 5g