Fresh, homemade Tomato Basil Soup. Roasting the tomatoes and onions brings out the best flavors, and it's perfect by itself or served with a gooey grilled cheese sandwich.
When it’s cold and snowy, nothing sounds better to me than a big bowl of this toasty Roasted Tomato Basil Soup.
When it’s homemade, you add in fresh basil, the tomatoes are perfectly roasted, and it’s served with a gooey cream cheese – I’m convinced there’s nothing better.
The secret to the taste of this tomato soup is the roasted tomatoes and onions. It creates a more robust flavor that you can really taste in the soup.
Related Recipe: You’ll want to try our delicious Instant Pot Italian Wedding Soup. It’s a family favorite!
How to make roasted tomato basil soup
Step 1: Preheat oven to 400 degrees. Line a baking sheet with foil.
Step 2: Place tomatoes and onions on the baking sheet, then sprinkle with garlic powder and salt and pepper to taste. Toss with olive oil, then bake for 20-25 minutes, until tender.
Step 3: In a high-powered blender, place roasted tomatoes and onions, then add the fresh basil leaves. Blend until smooth.
Step 4: Transfer tomato mixture to a stock pot. Add in heavy cream and butter, and heat over medium heat until warmed through (make sure it doesn’t boil).
Step 5: Serve warm. We like to serve ours with freshly grated parmesan, chopped fresh basil, and a side of grilled cheese.
This post was included in our 3 SUPER EASY Freezer Meals video – for more inexpensive and delicious recipes like this one, click here to check it out!
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Serves: 4
Roasted Tomato Basil Soup Recipe
5 from 1 vote
Fresh, homemade Tomato Basil Soup. Roasting the tomatoes and onions brings out the best flavors, and it's perfect by itself or served with a gooey grilled cheese sandwich.
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
PrintPin
Ingredients
- 9 medium Roma tomatoes halved
- 1 onion roughly chopped
- 1 teaspoon garlic powder
- salt and pepper, to taste
- 2 Tablespoons olive oil
- 14 fresh basil leaves
- ½ cup heavy cream
- ¼ cup butter
- ¼ cup shredded Parmesan cheese optional
Instructions
Preheat oven to 400 degrees. Line a baking sheet with foil.
Place tomatoes and onions on the baking sheet, then sprinkle with garlic powder and salt and pepper to taste.
Toss with olive oil, then bake for 20-25 minutes, until tender.
In a high-powered blender, place roasted tomatoes and onions, then add the fresh basil leaves. Blend until smooth.
Transfer tomato mixture to a stock pot. Add in heavy cream and butter, and heat over medium heat until warmed through (make sure it doesn't boil).
Serve warm.
We like to serve ours with freshly grated Parmesan cheese, chopped fresh basil, and a side of grilled cheese.
Notes
This recipe serves 4 when used as a side. If you’re using this as a main dish, I would say it serves 2.
Nutrition
Calories: 330 kcal · Carbohydrates: 10 g · Protein: 5 g · Fat: 31 g · Saturated Fat: 16 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 76 mg · Sodium: 221 mg · Potassium: 415 mg · Fiber: 2 g · Sugar: 5 g · Vitamin A: 2077 IU · Vitamin C: 22 mg · Calcium: 120 mg · Iron: 1 mg
Equipment
Baking Sheet
Aluminum Foil
blender
Stock Pot
Recipe Details
Course: Soup
Cuisine: American
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rebekah carney says:
Hi ! I am loving your site. this roasted tomato soup looks good. I am on weight watchers and wondering if you thought fat free half and half or low fat sour scream could be exchanged for the whipping cream? Thanks!
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Cyd says:
Hi Rebekah. You should be fine using those substitutes.
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Kaitlin Davis says:
Hello! My sister in law loves this soup and for Christmas wants your cookbook with this recipe in it. Can you tell me which cookbook(s) will have this recipe? Thank you!
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Cyd says:
As of right now, it's not yet in our cookbooks.
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CIndy A says:
Made this last week, was a hit with the family.I have a ton of tomatoes, can this soup be frozen?
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Lori D says:
Can this recipe be frozen?
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Momma Cyd says:
Soups that contain milk or cream, like chowders and bisques, also don't hold up well in the freezer — they tend to take on a grainy texture and separate when defrosted and rewarmed. Tip: Hold back any dairy or non-dairy milk or cream if freezing a soup that calls for it. Freeze everything else and add heavy cream at the end when reheating.
About The Author:
Steph Loaiza
Steph lives in Southern California with her husband, Andrew, and her five kids: twin girls and 3 boys. She going to Disneyland with her family and reading in her spare time.
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