Roasted Tomato Basil Soup
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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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Other Favorite Soup Recipes
Slow Cooker Chicken Noodle Soup
Broccoli Cheese Soup with Chicken and Rice
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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This soup sounds so delicious, Donna! I can hardly wait to try it once we have more fresh tomatoes in the garden.
yes going to try making this soup….
There's nothing better than a nice warm bowl of soup to warm you up on a chilly evening. This tomato soup sounds wonderful! 🙂
This looks so yummy! I like that there is no heavy cream which makes me feel like it's low fat 🙂 It just looks so herbalicious and yummy. I'm looking forward to the cooler weather next week and whipping up a bowl of this.
Can't wait to try this soup and love Ina's recipes – they always have such fabulous flavor! Thanks for sharing and love your photos too:)
I often roast vegetables before making soup.It just tastes much better.Looks delicious;)
You have no idea how timely this is. I have a ton of tomatoes from my garden and was just wondering how to make soup with roasted tomatoes!
this looks amazing… can't wait to try it out… thanks for sharing
I have been looking high and low for a roasted tomato soup recipe that sounds as good as it looks. Yours looks amazing! I can't wait to try this. I just wish I had seen it when my garden was full of tomatoes.
I love tomato soup and this looks fabulous–can't wait to try!
I just made this great soup this evening, and added 2 red peppers to the tomatoes as they roasted, and later added 1 stalk of finely diced celery to up the veggie count. My husband suggested adding the diced tomatoes after pureeing, just to make it chunky. Delish and healthy!
I am so happy you enjoyed it. This is a family favorite.
Do the tomatoes need to be peeled before roasting? Can't wait to try this recipe!
They do not, you can run it through a food mill or just food process it at the end.Enjoy and let us know how it goes!
Ooops. Sorry, just saw it!!!
so add boiling soup mixture to blender… it wont crack if glass? or melt if plastic?
Add soup after simmer for 40 minutes. I use a ladle to add it to my blender and I have never had an issue. Only fill the blender half way and hold the lid on with a kitchen towel for added protection.
Enjoy and let us know how it goes.
This is always my go to soup and Progresso makes a really good one. Can you freeze this soup, in individual servings? Sounds absolutely delish! And, the hint about adding the diced tomatoes AFTER pursuing is perfect for adding the texture I love! Thank you for sharing Ina's recipe��
Do you know the nutritional values of this soup?
Hi Joy, you can use this recipe calculator to get those value. https://www.caloriecount.com/cc/recipe_analysis.php
Enjoy and let us know how it goes!
I don't care much about calorie counts or nutrition but I do want to know if this soup can be frozen and how many servings the recipe makes. Thanks for your time!
Hello. I am not a great cook but I do love to cook. I saw this recipe and want to know if anyone used frozen tomatoes? I'm very busy and as the tomatoes in my garden started to turn red I froze them for when I'd be ready to make a soup. But can someone tell me if I can use frozen tomatoes and how to use them, thaw? Thanks so much.
My all time favorite soup! This one is the best recipe I have tried, easy to make and delicious to eat! Thank you.
We just had this with your gourmet grilled cheese and I must say it is the best (and easiest) dinner I have ever made. The whole family agrees!