Roasted Tomato Basil Soup

Roasted tomato basil soup is made by roasting fresh tomatoes in the oven until they are soft and juicy, then blending them with fresh basil and other ingredients to create the most delicious and comforting bowl of soup!

Tomato Soup With Basil Soup Overview

Tomato soup is my all-time favorite soup. It's such a classic comfort recipe that's perfect for any season, and it's incredibly easy to make.

This soup requires a little prep, and you'll need a food processor or blender. First, the tomatoes and garlic are roasted on a baking sheet until they're soft, mushy, and full of flavor... Perfect for pureeing!

Next, the onion is sauteed and blended with fresh basil. After that, a bit of balsamic vinegar is reduced in a pot, and the pureed ingredients are all added. All the flavors come together as the ingredients are simmered. A bit of cream is stirred in just before serving. And the result is incredibly delicious!

If you love tomato soup as much as I do, but are looking for a next-level version, this is it!

Recipe Ingredients

For Roasted Tomatoes:

• 3 lbs grape tomatoes - quartered
• 1 garlic bulb - with cloves peeled
• ¼ cup olive oil

For The Soup:

• 1 medium yellow onion - chopped
• ½ tsp dried thyme
• 1 tsp salt
• ½ tsp ground black pepper
• ½ cup fresh basil
• 1 cup vegetable broth
• 2 Tbsp balsamic vinegar
• ¼ cup heavy cream

How To Make Tomato Basil Soup

Here's how to make it with full instructions in the recipe card at the bottom of this post:

STEP 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper.

STEP 2: Slice 3 lbs of grape tomatoes in half. Peel each garlic clove from one garlic bulb. Add the tomatoes and garlic to the baking sheet. Place in the oven to bake for 30-35 minutes, until everything is soft.

STEP 3: Use a spatula to scoop the garlic and tomatoes into a blender or a food processor. Puree until smooth and creamy. Pour it into a large bowl temporarily and set aside.

STEP 4: Heat a large pot over medium-high heat. Add a bit of cooking oil and the 1 chopped onion, ½ tsp dried thyme, 1 tsp salt and ½ tsp ground black pepper and mix together. Cook until the onion turns translucent, about 2 minutes.

STEP 5: Now add that cooked onion mixture, along with ½ cup fresh basil and 1 cup vegetable broth to a blender or food processor. Blend until smooth and creamy. Set aside.

STEP 6: Add the 2 Tbsp balsamic vinegar and 2 tsp of vegetable broth (or water) to the pot that just had the onions in it and gently stir, scraping up any bits from the bottom of the pan. Cook for one minute, until it reduces in half.

STEP 9: Next, pour in the pureed tomato mixture and pureed basil onion mixture over top of the balsamic vinegar. Stir everything together. Heat over medium-high heat, and let simmer for 3-5 minutes.

STEP 8: Remove the pot from the heat and stir in ¼ cup heavy cream. Now you can scoop into bowls and serve.

Storing Leftovers

• To Refrigerate – This soup can be stored in an airtight container in the fridge for up to 5 days. I also like to store my soups in large 8 qt mason jars. They take up less space and can also be frozen.
• To Freeze – You can also freeze this soup for up to 6 months in mason jars or a silicone freezing tray. This will make frozen cubes of soup that can be placed in a large freezer bag.
• To Reheat – The soup can be reheated in the microwave for 2-3 minutes, or in a pot on the stove until warmed through.