Homemade roasted tomato basil soup is healthy, full of flavors and very easy to make. It's packed with fresh herb flavors from basil. Put fresh garden tomatoes and herbs to best use with this soup.
Pre-heat 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 oven at 400 F | 200 C for 40-45 minutes.
Once vegetable are done roasting, remove from oven and allow them to cool for 10 minutes.
Add them to high power blender and blend.Blend at low speed first then slowly increase the speed. The heat of the soup can cause soup to explode if you blend at high speed.
Blend soup according to the way you like it, smooth or coarse and chunky.Transfer soup into large saucepan. Simmer it for 10-15 minutes. If soup is too thick, thin it by adding little vegetable stock.
Taste test and adjust seasoning accordingly.Allow tomato basil soup to simmer for 7 to 10 minutes before serving.
Pour soup into serving bowls. Garnish with little more chopped basil leaves. Shave few Parmesan cheese on top.Serve hot with croutons on top of the soup.
Video
Notes
I roasted all ingredients together at a time in oven. Alternatively you can roast just tomatoes, garlic in oven and roast onions separately on stove top or if you have left-over caramelized onions stored. This method will give you perfectly caramelized onions to make rich soup.
I don’t usually strain my soup, as I don’t mind it chunky. Feel free to run the soup through a fine mesh strainer, you’ll have perfectly smooth tomato soup.
 Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.