Roasted Tomato Basil Soup is a rich and comforting bowl of deliciousness with deep tomato flavor and a hint of sweetness from the caramelized roasted onions and tomatoes.
Roasted Tomato Basil Soup
This family favorite soup recipe really takes your traditional tomato soup to the next level with the roasted tomatoes and a nice mild pepperiness from the basil. It is utterly mind-blowing.
Growing up my mom was one heck of a cook. More of a semi-homemade cook, but let me tell you she gave me a love of cooking that I carried through my life. Years ago, my love for cooking and baking grew and my creativity in the kitchen followed.
I first made this recipe about 5 years ago as I was finding my culinary personality. It was and still is a huge hit in my house and I am sure it will be in yours too!
So what are you waiting for?
- Be sure to cook the onions long enough that they begin to caramelize. That’s the key to their fabulous flavor!!
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With love from our simple kitchen to yours.
Other Favorite Soup Recipes
Roasted Tomato Basil Soup
- 3 pounds Roma tomatoes, halved lengthwise
- 1/4 cup extra virgin olive oil
- 2 tablespoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 1 medium sweet onion, diced
- 4 cloves garlic , minced
- 2 tablespoons unsalted butter
- 1/4 teaspoon crushed red pepper flakes
- 29 ounces diced tomatoes, 2 14.5-ounce cans
- 2 tablespoons dried basil leaves
- 1 tablespoon Italian seasoning
- 29 ounces reduced sodium chicken broth, 2 14.5 ounce cans
- Preheat the oven to 400°F.
- In a large bowl, toss together the tomatoes, 4 tablespoons olive oil, 1 tablespoon salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- In an 8-quart stockpot over medium heat, melt butter. Add the onions, garlic and red pepper flakes. Cook until the onions start to brown, about 10 minutes.
- Add the oven-roasted tomatoes (including the liquid on the baking sheet), canned tomatoes, basil, Italian seasoning and chicken broth.
- Bring to a boil and simmer uncovered for 40 minutes.
- Carefully scoop soup into a blender or food processor (be careful not to fill more than 1/2 full) and blend to puree. Then pour through a sieve placed over the soup pot to get seeds and skins out.
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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