Roasted Tomato Basil Soup

Roasted Tomato Basil Soup is made with fresh, oven roasted tomatoes! Roasted tomatoes, fresh basil and a touch of cream make this the best tomato soup ever!

Homemade tomato soup is like the ultimate comfort food, any time of the year! Also check out our Copycat Campbell’s Tomato Soup, even better than the can! Or if you’re looking to add some beef to the pot, our ever popular Beefy Tomato Soup is always a hit!

Roasted Tomato Basil Soup Recipe

These days you can find fresh, in season produce pretty much year round. “In season” means a lot of things these days, but when tomatoes are ripe in the summer time and at their peak of flavor…it’s time to make this Roasted Tomato Basil Soup.

But here’s the thing. Oven roasting tomatoes (or any vegetable) brings out the best flavor of the vegetable, so even if you have tomatoes in the winter time that aren’t so sweet and deliciously in season? Make this soup.

The only thing you might have to do is add a little bit of sugar to sweeten up the tomatoes but other than that, you’re going to still have the most amazing tomato soup. So this really is a soup recipe for all seasons!

How Do You Roast Tomatoes In The Oven?

It’s so easy, you’ll be wondering why you don’t do it all the time! You can use oven roasted tomatoes to make lots of other recipes like Fresh Marinara Sauce or this better than take out Roasted Tomato Basil Pizza and this lovely Baked Ricotta and Sausage appetizer that we recreated from a Disney trip we took.

Start by flavoring the tomatoes with salt, pepper and olive oil.

After about 35-40 minutes, they come out looking like this…shriveled up and perfectly roasted. These tomatoes can be eaten as is, too. Added to a toasted slice of bread with mozzarella and a drizzle of balsamic glaze…just an idea.

Cook onions in olive oil and season them with salt and pepper. Add the roasted tomatoes and fresh basil, then pour in chicken broth. Simmer the soup for 30 minutes and then blend.

We like using a stick blender for this to make it really easy, but if you don’t have one you can let the soup cool and then transfer to a blender or food processor.

Once the soup is blended, pour in the cream and stir. Taste for seasonings (adjusting with a little more salt and pepper, maybe a pinch of sugar depending on how sweet your tomatoes started out) and serve.

Garnish this Roasted Tomato Basil Soup with more fresh basil and lots of parmesan cheese and black pepper. I can’t tell you how much we love this tomato soup! Our boys love eating this soup with soup crackers or toasted pieces of buttered bread.

I’m not even sure how much they actually use a spoon…just the bread as a way to get this creamy tomato soup into their mouths!

What Can I Serve With This Tomato Soup Recipe?

Even though we feel like this soup is a meal in itself, you can definitely serve it with a few sides! Mostly we eat soup recipes as the main course but you can also serve them as a first course for a fancier dinner party and even a holiday!

• Rosemary Asiago Garlic Bread
• Old Fashioned Mashed Potato Cakes
• Excellent Crab Cakes
• Homemade Creamy Casear Salad

Looking For More Soup Recipes?

• Beef Burgundy Mushroom Soup
• Homemade Turkey Soup
• Italian Wedding Soup with Big Meatballs
• Beefy Taco Soup
• Stove Top Split Pea and Ham Soup

Roasted Tomato Basil Soup

• Author: Dan
• Prep Time: 5 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 Servings 1x

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This super creamy, fresh tomato soup is the ultimate comfort food recipe! We love serving this tomato soup with lots of crusty bread or soup crackers for dipping!

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Ingredients

• 3 pounds fresh tomatoes (we used plum tomatoes but any fresh tomato will work)
• Olive oil, salt and black pepper for seasoning the tomatoes
• 2 tablespoons of olive oil
• 1/2 cup diced onion
• 1 teaspoon kosher salt
• Fresh black pepper to taste
• 1 tablespoon chopped garlic
• 1/4 cup loose packed fresh basil
• 4 cups chicken broth
• 1/2 cup heavy cream

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Instructions

1. Preheat the oven to 450 degrees.
2. Quarter the tomatoes, depending on the size that you’re using, and let them on a single layer on a baking sheet. Drizzle the tomatoes with olive oil and season generously with salt and pepper. Roast the tomatoes for 35-40 minutes until shriveled and caramelized.
3. Add the 2 tablespoons of oil to a dutch oven or soup pot. Add the onions, salt and pepper and cook while stirring for 7-8 minutes until the onions have softened. Stir in the garlic and cook for one minute longer.
4. Add the tomatoes, basil and chicken broth. Stir and bring to a simmer. Simmer uncovered for 30 minutes then blend the soup with a stick blender. (*See note)
5. Pour in the cream, stir and taste for seasonings. Add a little more slat and pepper if needed and a pinch of sugar depending on how sweet the tomatoes were before roasting.
6. Serve the soup with more fresh basil, parmesan cheese and fresh black pepper.

Recipe Notes

We like using a stick blender for this to make it really easy, but if you don’t have one you can let the soup cool and then transfer to a blender or food processor.

• Category: Dinner
• Method: Stove Top / Oven
• Cuisine: American

Keywords: tomato soup recipe, roasted tomatoes, tomato basil soup, tomato cream soup, soup recipe, easy dinner ideas, dinner recipes, vegetarian recipes