Roasted Tomato Basil Soup

03.13.2018

Is there a soup that says summer like a homemade tomato basil soup does? I’ve always loved tomato soup, anything but the canned kind though. This time around I roasted the tomatoes, onions and garlic to give the soup more depth of flavor and it really made the soup over-the-top delicious!

Roasted Tomato Basil Soup In Bowl With Croutons

Tomato Basil Soup

This soup requires minimal ingredients but yields such amazing results! Here you combine several pounds of fresh tomatoes (which you roast to perfection), several cups of fresh basil and a fair amount of garlic.

And it doesn’t take much more then that – some broth, some onions, some time on the stove, a good pureeing and you’ve got an unbelievably delicious homemade tomato soup!

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Also with that said when a recipe consists of mainly those ingredients you know it’s got to be good! This is the perfect use for the abundance of tomatoes you have in your garden in the summer or those you’ll find at the farmers market.

Roasted Tomatoes For Tomato Basil Soup

A Healthier Tomato Basil Soup

Looking to make it healthier? Well the soup itself is what I’d consider very healthy but if you want to keep it extra healthy you can just serve the soup sans grilled cheese croutons but if you want to go all out, definitely include them! They really just make the soup that much better.

Roasted Onions To Add To Homemade Tomato Basil Soup

I Love the Grilled Cheese Croutons!

Yes just picture it, a perfectly toasted, golden, crisp crusted, gooey, melty grilled cheese crouton soaking in a perfectly fresh roasted tomato basil soup.

It’s heavenly and you need to try it! Summer produce was made for things like so.

Making Tomato Basil Soup in Pot With Roasted Tomatoes

A Fresh Comforting Soup

This is how you do comfort food. A really healthy soup with smaller portions of grilled cheese included. It’s pretty much genius :).

I mean this soup will pretty much become one of your highlights of summer. All that fresh goodness in one bowl of bliss!

Homemade Tomato Soup With Fresh Basil

Ingredients for Tomato Basil Soup

Another thing to love about this recipe is that it doesn’t call for a big long list of ingredients. Here’s what you’ll need:

  • 2 1/4 lbs Roma tomatoes  and 1 1/4 lbs Cherry tomatoes
  • 4 1/2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 8 cloves garlic , peeled and left whole
  • 2 small yellow onions , sliced just under 1/2-inch thick
  • 2 cups (32g) lightly packed fresh basil leaves
  • 4 – 5 cups low-sodium vegetable broth

Then of course don’t forget about those cheesy croutons if you want those as well!

Tomato Basil Soup With Grilled Cheese Croutons

Other Easy Tomato Soup Recipes

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Roasted Tomato Basil Soup

5 from 9 votes

This soup requires minimal ingredients but yields such amazing results! When you combine several pounds of fresh tomatoes, several cups of fresh basil and a fair amount of garlic you know it's got to be good.

Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 170 kcal

Ingredients

  • 2 1/4 lbs Roma tomatoes , halved lengthwise
  • 1 1/4 lbs Cherry tomatoes
  • 4 1/2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 8 cloves garlic , peeled and left whole
  • 2 small yellow onions , sliced just under 1/2-inch thick
  • 2 cups (32g) lightly packed fresh basil leaves
  • 4 - 5 cups low-sodium vegetable broth
  • Grilled cheese croutons (optional), see notes

Instructions

  1. Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet and toss with 3 Tbsp olive oil then season with salt and pepper (place Roma halves cut side upright). Place onion slices and garlic on a rimmed half sheet and toss brush with remaining 1 1/2 Tbsp olive oil on all sides, sprinkle with salt and pepper. Place baking sheet with tomatoes and half sheet with onions in oven side by side and roast onions 30 - 35 minutes until edges are golden, and tomatoes 40 - 45 minutes until golden. Peel away any burnt papery layers of onions if there are any. Pull peels from tomatoes (I didn't do this with mine but later wished I would have so I'd recommend it so the soup isn't loaded with peels. If you want some peel then I'd peel at least half). Pour onions and tomatoes into a large pot. Add 4 cups vegetable broth and the basil. Season with salt and pepper to taste. Bring to a boil then reduce heat and simmer 20 minutes, adding an additional 1 cup vegetable broth to thin as desired. Blend soup with an immersion blender or in small batches in a blender (only fill blender half full). Serve warm topped with grilled cheese croutons if desired.
  2. Recipe source: inspired by Tyler Florence

Recipe Notes

For the grilled cheese croutons use 6 slices of hearty sandwich bread, brush outsides of all slices with 1/2 Tbsp of butter on each. Sprinkle about 1/2 cup (2 oz) shredded mozzarella or cheddar over non-buttered sides of three slices. Top with remaining 3 slices of bread with buttered side up. Cook in a non-stick skillet over medium heat, reducing to medium-low as needed, until bottom is golden brown. Flip and cook opposite side until golden. Cool just slightly then cut into squares.

Nutrition Facts
Roasted Tomato Basil Soup
Amount Per Serving
Calories 170 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Sodium 648mg 27%
Potassium 702mg 20%
Total Carbohydrates 17g 6%
Dietary Fiber 3g 12%
Sugars 9g
Protein 3g 6%
Vitamin A 52.7%
Vitamin C 60.9%
Calcium 5.7%
Iron 8.7%
* Percent Daily Values are based on a 2000 calorie diet.
Roasted Tomato Soup With Basil and Grilled Cheese Croutons

82 comments

  • Jane Myers: Why do you recommend not using glass to freeze if there is room at top for expansion. October 8, 2018 at 12:19pm Reply

    • Jaclyn: Just because of the possibility of cracking. I’ve cracked a few bowls this way I’m lifting something else out of the freezer. But then again I’m not a big fan of plastic. As long as you’re careful with it and like you say leave room for expansion then yes it works fine. October 9, 2018 at 3:57pm Reply

  • Irene Jones: I tried this with heirloom tomatoes. The flavour was deep and sweet. Just slightly different than regular garden tomatoes – which are delicious in this recipe! October 7, 2018 at 9:59pm Reply

  • andrea: Very possibly the best soup I’ve ever made.. all homegrown goods went into it, along with homemade soup stock (which I know had quite a bit of fennel bits in it this batch). I did NOT use any Roma, a mix of all the different tomatoes I grew … & and I didn’t peel my tomatoes…Served with croutons made from some rye bread that had dried up on us recently… agree with Monette- the aroma is enough to love the soup for. October 1, 2018 at 6:57pm Reply

  • Noëlline: If you have a Vitamix blender, you don’t need to peel your tomatoes. I blend my tomatoes, garlic and onions when I take them out of the oven then add my broth and simmer it until it thickens. If you like pieces of tomato in your soup then just keep a few and peel them and simmer with the rest. September 28, 2018 at 2:39pm Reply

  • Sue Sylliaasen: Have u ever canned this soup? September 9, 2018 at 1:33pm Reply

    • Jaclyn: No haven’t sorry! September 9, 2018 at 4:41pm Reply

  • Monette: I absolutely love this recipe! Today is my third time making it, it will continue to be a staple in my house. Oh and the bonus of the lovely aroma throughout the house… yummy September 3, 2018 at 8:47am Reply

  • Sarah: This is so good! Does it freeze well? Do you have any tips on freezing it? Thanks in advance. August 26, 2018 at 10:10pm Reply

    • Jaclyn: It should freeze well. My only advice would be not to use glass container and fill about 3/4 inch to the top as it will expand once frozen. Then thaw in refrigerator for a day. August 27, 2018 at 8:25pm Reply

  • Kathleen Engel: Does it turn out as well with basic garden tomatoes (not roma or cherry)? August 18, 2018 at 12:03pm Reply

    • Jaclyn: Yes good garden tomatoes that are somewhat sweet should work well. Hope you enjoy! August 19, 2018 at 7:49pm Reply

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