Roasted Tomato Basil Soup is a warm cozy classic made with a few simple ingredients! Grab your fresh tomatoes and basil so you can make this mouthwatering soup seeping with flavor! (Vegan & Gluten-Free)
If you love homemade soups, you’ll love my Immunity Boosting Carrot Lentil Soup or my Savory White Bean Kale Soup.
This content contains affiliate links, which helps goodfoodbaddie.com to provide free recipes and resources. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support of the blog!
Tomato Soup in a can who?? I promise you’ll never look at canned tomato soup the same after trying this Roasted Tomato Basil Soup recipe!
This is an easy tomato basil soup made with perfectly roasted Roma tomatoes, garlic cloves, fresh basil, caramelized onions, and vegetable broth. Just five simple ingredients give you a mouthwatering soup seeping with irresistible flavor!
Fall is here and the weather is getting cooler, which means soup season has arrived!! Roasted Tomato Basil Soup is an easy soup to make on those cool days when you are craving something warm, but aren’t up to spending hours in the kitchen. Only four steps are needed to make this ultimate classic.
How to Make Roasted Tomato Basil Soup
- Roast the tomatoes in the oven with garlic cloves, salt, and cooking oil.
- While the tomatoes are roasting prepare the caramelized onions — trust me, you will not want to skip this step; it makes all the difference!
- Blend the roasted tomatoes, garlic, caramelized onions, and fresh basil until you reach your desired consistency.
- Add the blended tomato mixture to a large saucepan and add the vegetable broth. Stir and let it simmer for about 20 minutes.
- && that’s it! Enjoy!
How to Roast Tomatoes for Soup
Roasting tomatoes for this soup is super easy! You can use either Roma or plum tomatoes for this soup. I recommend using organic tomatoes for the best flavor.
Slice each tomato in half lengthwise and drizzle salt and oil onto each of the tomatoes. During the roasting process, the tomatoes will caramelize, which brings out their rich, sweet flavor. You’ll want to roast the tomatoes in the oven for 45 minutes.
Tips to making the best Roasted Tomato Basil Soup
- Use Roma or Plum Tomatoes for the best outcome! Try to buy organic tomatoes if possible.
- Make sure to add the caramelized onions. They give the soup a rich, robust flavor. Be sure to make the caramelized onions while the tomatoes are in the oven. It takes about 15-20 minutes to make caramelized onions.
- Blend as much as you like! I like a bit of texture in my soup, so I leave small chunks.
- If you are not vegan/vegetarian, and you would like for the soup to have even more flavor, you can use chicken broth instead of vegetable broth.
What To Eat With Tomato Soup
For the ultimate comfort meal, make this roasted tomato basil soup with Grilled Cheese! I made my Grilled Cheese using Violife Vegan Cheddar Cheese — it was sooooo good!
Whether you are looking for a chunky tomato soup recipe with fresh tomatoes or a smooth tomato soup with warm deep flavor, this is it! You can make the consistency however you like and then use a toasted baguette or sandwich to soak up the flavors!
How to Store Roasted Tomato Basil Soup
You can store any leftover roasted tomato basil soup in an airtight container for up to 5 days. Reheat it in the microwave or on the stovetop.
This soup also freezes well and can be stored in the freezer for up to 3 months in an airtight container. Be sure to thaw the soup before rewarming to enjoy it.
If you make this Homemade Roasted Tomato Basil Soup, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share it with me on Instagram! I love hearing from you!
Roasted Tomato Basil Soup
Ingredients
- 8 Roma or Plum Tomatoes
- 7 Garlic Cloves
- 2/3 cup Fresh Basil
- 2 cups Vegetable Broth
- 2 tbsp Cooking Oil
- Salt and Pepper, to taste
- 2 tbsp Vegan Butter
- 1/2 tbsp Olive oil
- 1/2 tsp Sea Salt
- 1 Yellow onion, thinly sliced
Instructions
- Preheat the oven to 400°F.
- Slice the tomatoes in half. Transfer the tomatoes and garlic cloves to a parchment-lined baking sheet. Drizzle cooking oil and salt onto the tomatoes and garlic. Bake for 45 Minutes.
- While the tomatoes and garlic are roasting, prepare the caramelized onions. Slice the onion lengthwise into long pieces. In a large pot or dutch oven over medium-low heat, add butter and a tablespoon of cooking oil, then add sliced onions. Continue to cook the onions, stirring occasionally, and checking every 5 minutes or so. If the pan begins to dry, add 1 tbsp water and lower the heat. Continue to cook the onions until they are golden brown in color and are completely caramelized, about 20 minutes.
- Once the tomatoes are done roasting and the onions are caramelized, add the tomatoes, garlic, onion, and basil to a high-powered blender and blend until you reach your desired consistency. (Make sure to use a blender that can tolerate hot foods)
- Pour the tomato mixture into the pot or dutch oven that was used to make the onions, add vegetable broth, and mix well. Reduce the heat to a simmer, cover, and let simmer for about 15 minutes.
- Pour a generous amount into a bowl. Garnish with your favorite shredded cheese, pair with a sandwich, and enjoy!
Video
Notes
- Use Chicken Broth for more enhanced flavor (non-vegan)
- Parmesan cheese, for topping (non-vegan)
- I use Vegan Earth Balance Butter. Feel free to use whatever butter you like
- Make sure to add the caramelized onions. They give the soup a rich, robust flavor. Be sure to make the caramelized onions while the tomatoes are in the oven. It takes about 15-20 minutes to make caramelized onions.
- Instead of blending the ingredients, you can also transfer the ingredients into a large pot and use an immersion blender.
- Blend as much as you like! I like a bit of texture in my soup, so I leave small chunks.
More Delicious Soup Recipes To Try!
22 comments
Absolutely delicious – so hearty and warming. Tomato and basil are such a wonderful flavour combination!
Thanks, Alexandra! I am happy you enjoyed it!
[…] this Chicken Gnocchi Soup, you’ll want to check out my Savory Butternut Squash Soup or my Roasted Tomato Basil Soup […]
So yummy and perfect for fall!
Hi Audrey! For sure! It’s perfect for a chilly fall day!
Nothing better than dipping toasted bread into hot soup. this was delicious!
Hi Amy! I agree! That is my favorite part 🙂
Loved this, I dipped a toasted cheese sandwich in it.
Yum! So glad you liked the recipe!
What a perfect soup for this time of year! My family raved over it!
That is great to hear! I am glad you and your family enjoyed the soup!
This soup is SO comforting and delicious!! The flavors of the roasted tomatoes & garlic with the caramelized onions is unbeatable. Thank you so much for this recipe!
Hi Sara! I am so happy you enjoyed the soup!!
Absolutely delish!! Will make this again very very soon.
Hi Ramona! I am glad to hear it 🙂
Yum! And pretty simple too – I will definitely have to try making this to eat with some grilled cheese
Super easy, right! It’s definitely a satisfying cozy meal.
Nothing beats homemade tomato soup and this recipe did not disappoint. Full of flavor…and so easy to make. I pinned so I’ll have it on hand when the mood strikes.
Hi Debra! I am glad you liked the soup! Thank you for pinning the recipe!!
[…] BRD reciperecipes 0 comment 2 FacebookTwitterPinterestEmail […]
Looks so good!
This is a wonderful recipe! I substituted veg broth for the chicken broth but otherwise made it exactly as described. I’m preparing it a second time now and am not making any additional modifications. This round I’m actually multiplying the recipe by seven to use up garden tomatoes and to have soup in the freezer for the winter. My only critique is the portion size as described. A single batch would only make about 2-3 entree servings in my house. But what a great inexpensive delicious recipe that also makes the house smell great while it is cooking!