Roasted Tomato Basil Soup

March 13, 2018  ·  Published August 1, 2015

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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!

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

4.9 from 19 votes

Roasted Tomato Basil Soup

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.
Servings: 6
Prep10 minutes
Cook1 hour 5 minutes
Ready in: 1 hour 15 minutes


  • 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


  • 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. 
  • 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 and remove center insert and cover with a kitchen towel). Serve warm topped with grilled cheese croutons if desired.


  • 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.
  • Recipe source: inspired by Tyler Florence
Nutrition Facts
Roasted Tomato Basil Soup
Amount Per Serving
Calories 170 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 648mg28%
Potassium 702mg20%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 9g10%
Protein 3g6%
Vitamin A 2635IU53%
Vitamin C 50.2mg61%
Calcium 57mg6%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Roasted Tomato Soup With Basil and Grilled Cheese Croutons


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  • Natasha

    This is my third time making soup. It normally tastes amazing. However, the garlic and onions overpowered the tomatoes. I’m going to add a can of whole San Marzano tomatoes. Has anyone else had this happen?

  • Jasmine


    This looks amazing! Going to make this tomorrow!
    Have you ever added cream to this? I love creamy tomato soups, but not sure if it would need it!

  • Jennifer

    Loved this soup! It was so fresh tasting, delicious, and a great way to use all the fresh tomatoes from my garden.

  • Hala

    Hello, when do you add the basil ? I don’t see it in the instructions

  • Susan

    This is just delicious I’ve made it twice so far the first time I pureed it in a blender which took some time. I bought an immersion blender specifically for this recipe but I’m sure I will use it again and again. It came out creamy and delicious. I followed the recipe exactly. I made this in the early fall when plum tomatoes and fresh basil were readily available in my local farmers market. The only change I made was to add some honey for a little more sweetness. I love this recipe I am so glad I found it! Thank you for sharing

  • Donna Arts

    I have just finished making this soup. I find it a little bit “thin”. Should I just simmer it a little longer to thicken it up or would cornstarch be a better option? Thank you in advance!

    • Julie Reed

      In my opinion, it is supposed to be a lighter soup. I don’t want corn starch in my soup so therefore I won’t add it to mine. However if that is the way you prefer it, then make it that way. I like it the way it is, not heavy.

  • Mary

    This soup is delicious and a great way to use up your garden tomatoes and fresh basil. I used all Roma tomatoes, and I sauteed the onions on the stove top. Everything else I kept the same. Before trying this recipe, I wasn’t a big fan of tomato soup. However, I have made several batches of this soup and stored it in the freezer to have during the winter. This is definitely a keeper!

  • Renee Siegan

    I have been looking for a great tomato basil soup recipe for a couple of years and this one is the closest to what I have been imagining. I wanted some kick, so I added 1/4 t. red pepper flakes, and about 1/2 cup of dry white wine. It was heavenly! Thanks so much.