This Homemade Roasted Tomato Basil Soup recipe proves that roasted tomato soup is so much better from scratch! This tomato soup recipe is so rich, flavorful, and comforting. This soup is the perfect start to a meal, or as a meal in itself.
Roasting the tomatoes for this easy tomato basil soup delivers a deeply satisfying taste for the soup. This roasted tomato soup is as easy as it gets folks.
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1 hour 10 minutes
1 hour 25 minutes
For the roasted tomatoes:
3 pounds roma or plum tomatoes, cut in half
8 cloves garlic, peeled
3 tablespoons olive oil
Freshly ground salt and pepper
For the caramelized onions:
½ tablespoon olive oil
2 yellow onions, thinly sliced
Additions to the soup:
½ cup packed basil leaves
½ teaspoon dried oregano
1-2 cups water or vegetarian broth, depending on how thick you want the soup
Freshly ground salt and pepper, to taste
Optional add ins:
Light/Regular coconut milk for a creamy vegan soup
Whole dairy milk/heavy cream for a creamy texture
Parmesan cheese, for a tangy, flavor enhancing flavor
A tablespoon or two of butter, for richer flavor
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- I do not usually strain the seeds, but you can with a fine mesh strainer if that's what you prefer.
- Store it: store any leftover tomato basil soup in an airtight container in the fridge for up to 4-5 days. Reheat it back on the stovetop or in the microwave.
- Freeze it: add the leftover soup to a freezer-friendly, airtight container and place it in the freezer for up to 3 months. To reheat, let the sauce thaw in the fridge before heating it through on the stovetop or in the microwave.