Homemade roasted tomato basil soup is healthy, full of flavors, and easy to make. It’s packed with fresh herb flavors from basil. Put fresh garden tomatoes and herbs to best use with this soup.
Tomatoes are best in summer and the bountiful tomatoes can be enjoyed in so many ways. Try our cherry tomato salad, Panzanella salad, marinated tomatoes, and roasted cherry tomatoes.
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This soup is a celebration of summer in a bowl, it’s the best way to use bountiful summer tomatoes! Ripe Roma tomatoes or cherry tomatoes may be used. Roasting tomatoes along with aromats adds extra depth of flavor. Packed with basil leaves, this soup is thick, hearty, fresh and so light!
Ingredients
- Ripe tomatoes – ripe Roma tomatoes are best. You can use heirloom tomatoes or cherry tomatoes.
- Onion – use yellow, white onion, or shallots.
- Celery – celery stalk adds aroma and body to the soup.
- Garlic – use as many garlic cloves as you like.
- Loads of fresh basil leaves. The herb helps to cut some of the acidity from the tomatoes. You may also use fresh mint.
- Olive oil – use the best quality extra virgin olive oil for the best taste.
- Salt and ground pepper. Add to taste.
Variations
Roasted tomato basil soup is hearty and filling. It’s delicious as it is but you can make it your own by adding your twist to the soup.
To make it creamier you can add heavy creamy or whole milk and for a dairy-free option use coconut milk.
Crumble parmesan crisps and sprinkle on soup just before serving. It adds texture and umami flavor to the soup.
How to make it
Arrange roughly chopped ingredients (tomato, onion, celery, and garlic) in one layer on a baking tray. Drizzle olive oil. Season with salt and ground pepper. Do not overload the baking tray with ingredients and make sure they are in one single layer for even roasting.
Roast in preheated oven at 400 F for about 30 to 45 minutes. Roasting time depends on the size of tomatoes you chop and the quantity of ingredients on the tray.
Blitz the roasted ingredients. You can go as smooth or keep it chunky and coarse or fully creamy depending on how you like to have your soup. Add a splash of vegetable stock to make the soup to your desired consistency.
Add fresh basil leaves and blitz again. The amount of basil leaves in the soup is totally up to you. I love basil but too much basil flavor can be unpleasant. Adjust basil as per preference.
Transfer the soup to a large saucepan. Simmer it for 10-15 minutes. Add vegetable stock if needed.
Serve the soup with garlic bread, a grilled cheese sandwich, or homemade croutons. I also like to add shavings of Parmesan cheese over the soup just before serving, it adds a rich heavenly taste.
Storage
Store leftover tomato basil soup in an air-tight container in the refrigerator for 4-5 days. Reheat soup on the stovetop or microwave.
You can also freeze the soup for longer storage. Add leftover soup to a freezer-friendly air-tight container and place it in the freezer for 3 months. Allow the soup to thaw in the fridge for a couple of hours and then reheat it on the stovetop. If needed add little vegetable stock while blending the soup.
Recipe FAQs
Ripe Roma tomatoes are best. They have the best flavor when roasted. You may also use heirloom tomatoes.
I wouldn’t recommend skipping roasting.
Roasting tomatoes with aromats brings out the flavors of the veggies. Tomatoes once roasted turn much sweeter and add a rich tomato flavor to the soup.
Roasting essentially adds a rich taste and incredible flavors to the soup.
📋Homemade Roasted Tomato Basil Soup
Ingredients
- 3 pounds ripe roma tomatoes sliced lengthwise or halved
- 2 onions (yellow onion or white onion)
- 5 garlic pods
- ½ cup celery stalk chopped
- 3 tablespoons olive oil
- Salt and fresh ground pepper to taste
- ½ cups lightly packed fresh basil leaves roughly torn
To serve
- Parmesan shavings
- Homemade croutons or crusty bread or grilled cheese sandwich
Instructions
- Preheat oven at 400 F (200 C). Grease baking tray with olive oil. Arrange sliced tomatoes, roughly chopped white onions, garlic, celery stick on baking tray.
- Drizzle olive oil. Sprinkle salt and fresh ground pepper.
- Bake in preheated oven for 40-45 minutes.
- Once roasted, remove from oven and allow them to cool for 10 minutes.
- Add them to high power blender and blend. You can also use hand blender.Blend at low speed first then slowly increase the speed. Be careful, blending hot ingredients may result in splattering.
- Blend soup according to the consistency you like.Transfer soup into large saucepan. Simmer it for 10-15 minutes. If soup is too thick, thin it by adding vegetable stock.
- Taste test and adjust seasoning accordingly.Allow tomato basil soup to simmer for 7 to 10 minutes before serving. You can add a dash of dried oregano for added flavor.
Video
Notes
- I roasted all the ingredients together at a time in the oven. Alternatively, you can roast just tomatoes, and garlic in the oven and roast onions separately on the stovetop or if you have left-over caramelized onions stored. This method will give you perfectly caramelized onions to make rich soup.
- To make the soup creamier, you can add cream or milk.
Nutrition
Created by Jyothi Rajesh
Thank you for stopping by.
I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2014 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
Comments & Reviews
Natalie says
Wow what a beautiful soup. The texture is absolutely amazing. Looks beyond delicious. I love tomato soup. It’s one of my favorite soup. This recipe is super easy and I will give it a try for sure.
Melissa says
I love a good tomato soup, but if you can believe it, I have NEVER made it myself!!!! I have a massive basil plant in my herb garden and always a surplus of tomatoes so I will be making this ASAP!
swathi says
I like tomato soup, you made it double treat by roasting tomato will increase the flavor, the soup is really creamy and delicious.
Tammy says
Beautiful photos! This soup looks so wonderful and delicious…I wish I would reach in and grab a bowl for myself 🙂
Marisa Franca says
We love soups and it has only been recently whereby I’m enjoying the wonderful flavor of homemade tomato soup or should I say roasted tomato soup. That awful canned variety ruined it for many people. For years I wouldn’t try it and when I discovered that homemade was simply delicious — well, now I crave it. Your recipe is just the way I like it.
Noel Lizotte says
Two of the best flavors combined. I’ve got basil coming out my ears with the garden this year… one wouldn’t think a single plant would produce so many leaves! I’ll be saving this recipe for when the tomatoes come in …
Veena Azmanov says
Oh, such a pretty color on this soup. Soon we will start making soup again on a regular basis. Tomato and basil sound like the perfect combination for a good tomato soup. Saving this for later. Looks yum.
Gloria says
This sound delicious. I need to visit the market and get some fresh tomatoes. I love roasting them…and using them in sauces and soups. Homemade soup is the best!!
Claudia Lamascolo says
I love tomato soup this looks so rich and delicious and I cant wait to try the others you have links to so many delicious soups to choose from and perfect timing for fall!