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Roasted Tomato Basil Soup

A warm and comforting soup that showcases the rich flavors of fresh tomatoes and fragrant basil, perfect for chilly days or cozy nights.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the soup
  • 3 pounds fresh tomatoes (any variety) Wash and slice whole tomatoes in half or leave cherry tomatoes whole.
  • 1 large onion (quartered)
  • 2 pieces carrots (roughly chopped)
  • 2 to 3 heads garlic (tops sliced off) Expose the cloves for roasting.
  • 2 cups chicken stock (or vegetable broth) Use vegetable broth for a vegetarian version.
  • 28 oz can of whole or crushed tomatoes Can be blended in the pot if using whole tomatoes.
  • 2 cups fresh basil leaves (loosely packed) Add towards the end for freshness.
  • to taste Salt and pepper
  • Olive oil for roasting Drizzle over vegetables before roasting.
Optional garnishes
  • Heavy cream or coconut milk For swirling in the soup.
  • Grated Parmesan cheese Optional, for serving.
  • More basil For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Arrange the fresh tomatoes on a large baking sheet, cut-side up. Add the quartered onion, roughly chopped carrots, and heads of garlic.
  3. Drizzle the vegetables with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
Roasting
  1. Place the baking sheet in the oven and roast for about 30-40 minutes until the vegetables are tender and slightly caramelized. Stir halfway through.
Cooking
  1. Remove the baking sheet from the oven and let the vegetables cool slightly.
  2. In a large pot, combine the roasted vegetables along with any juices, canned tomatoes, and chicken stock or vegetable broth.
  3. Bring to a gentle simmer over medium heat and cook for another 10-15 minutes.
Blending
  1. Blend the soup until smooth, using a regular blender or immersion blender.
  2. Return the blended soup to the pot.
  3. Add the fresh basil leaves and stir well. Adjust seasoning if needed.
Serving
  1. Heat the soup through one last time before serving.
  2. Ladle into bowls and top with a drizzle of olive oil or a swirl of cream and fresh basil.

Notes

If making ahead, store the soup in an airtight container in the fridge for up to 5 days or freeze for up to three months.