Roasted Tomato Basil Soup

Roasted Tomato Basil Soup is a vibrant, comforting dish made by roasting ripe tomatoes to intensify their sweetness, then blending them with sautéed onions, garlic, and fresh basil. The result is a smooth, richly flavored soup with a hint of creaminess, perfect paired with grilled cheese or crusty bread. It’s simple to prepare and even better the next day.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 35

Total Time 1 50

Servings: 8

Course: Appetizer, dinner, lunch, Soup

Cuisine: American, Italian-Inspired

Ingredients Equipment Method Notes

Ingredients

3 pounds ripe plum tomatoes cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions 2 onions
6 garlic cloves minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 28-ounce canned plum tomatoes, with their juice
4 cups fresh basil leaves packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Equipment

Wooden spoon or spatula
Cutting board & knife
Blender (or immersion blender)
Large pot or Dutch oven
Baking sheet

Method

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, 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, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Notes

Slow-roasted tomatoes and fresh basil create a warm, velvety soup that’s perfect for cozy nights or elegant starters.

Tried this recipe?

Let us know how it was!

Roasted Tomato Basil Soup