Homemade Roasted Tomato Basil Soup

When I was younger, I despised tomato soup. The flavors never seemed to call to me, nor did I ever crave grilled cheese.

My favorite was Mom’s chunky beef stew that simmered and bubbled on the stovetop for hours in our small yellow duplex kitchen back in Minneapolis. It wasn’t until high school that I began to crave the comfort of creamy tomato soup after Mom started buying Progresso’s hearty tomato.

Today, Tony and I still buy canned or boxed soup for nights when we’re depleted of energy (especially with our four boys!) and need something quick and easy to nourish ourselves. However, when I do have time to make this beautiful roasted tomato basil soup, I get a little giddy inside. It’s made with fresh summer tomatoes that are roasted to perfection in the oven, and blended with a little sweetness from caramelized onions. YUM.

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Ingredients in homemade tomato basil soup

The best part about this tomato soup recipe is how simple the ingredients are. We’re using all fresh ingredients that still create an incredible flavor and texture. Here’s what you’ll need:

• Fresh tomatoes: roasting the tomatoes in a little olive oil helps them to sweeten and slightly caramelize, leading to a sweet, rich tomato soup flavor.
• Garlic: let’s not forget how delicious roasted garlic is. The sweet, lick-your-finger good flavor is essential to this recipe — and it’s easy to roast right alongside the tomatoes.
• Onions: this was one thing I did that was a little different was the addition of caramelized onions! Once they’re caramelized, they’re blended right into the soup. AMAZING!
• Fresh basil leaves: basil has a slightly sweet flavor and should be added to the recipe before serving, as too much heat can remove its flavor and sometimes turn it slightly bitter. This herb also helps to cut the acidity of the tomatoes.
• Additional soup add-ins: I like to use vegetable broth, but feel free to use chicken broth or even water if you’d like. You’ll also want some dried oregano and plenty of salt & pepper.

What tomatoes are best for homemade tomato soup?

I like to use plum or Roma tomatoes for homemade tomato soup because they have the best flavor when roasted. I recommend using garden fresh or organic to keep the soup as flavorful as possible!

Should you peel the tomatoes?

I typically leave the skin on the tomatoes and keep the seeds in as well, but feel free to remove both if you’d like. It’s really about your preference.

Customize your tomato basil soup recipe

While this fresh tomato basil soup recipe is vegan and dairy-free, there are tons of delicious ways to make it even creamier and richer:

• Add some whole milk or heavy cream for a super creamy texture.
• Keep this tomato basil soup vegan & dairy-free by adding creamy regular or light coconut milk.
• Add a sprinkle of parmesan cheese for tangy, cheesy goodness.
• Add a tablespoon or two of butter or vegan butter for an even richer flavor.

Homemade tomato basil soup in 4 simple steps

1. Roast your tomatoes. Halve your tomatoes and place them on a baking sheet lined with parchment paper along with the garlic cloves. Drizzle it all with olive oil, season with salt and pepper, and roast them up.
2. Caramelize your onions. While the tomatoes are roasting, add your sliced onions to a large pot with some olive oil, then cook them over medium heat, stirring occasionally, until they have completely caramelized and turned golden in color. This takes some patience!
3. Blend it all up. Allow the tomatoes and garlic to cool a bit, then add them to a food processor or high-powered blender and blend until smooth. Add basil and caramelized onions and blend again. You could also add the ingredients to the pot and use an immersion blender to blend the soup!
4. Heat & enjoy! After blending, transfer the soup back to the pot, turn to medium-low heat, and add the broth and seasonings to taste. Mix in any additional add-ins you want, and let the soup simmer. Garnish with parmesan cheese, and serve with grilled cheese for the perfect meal!

Storing & freezing tips

• In the refrigerator: store any leftover roasted tomato soup in an airtight container in the fridge for up to 4-5 days. Reheat it back on the stovetop or in the microwave.
• In the freezer: add the leftover soup to a freezer-friendly, airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave.

What to serve with this tomato basil soup

Of course,  you’re more than welcome to make a grilled cheese sandwich to go with it. My favorite lately has been sprouted bread, pepper jack, turkey, spinach, sliced tomato, dijon mustard, and a drizzle of honey. SO GOOD. Here are some more sides to serve with:

• The Best Garlic Bread You’ll Ever Eat
• Bangin’ Spicy Chicken Melts
• Gluten Free Cornbread Muffins
• Cherry Jam, Turkey & Spicy Cheddar Grilled Cheese Sandwich
• Peach, Tomato & Corn Arugula Pasta Salad
• Spicy Jalapeño Cheddar Tuna Melt

Tools you’ll need

• Baking sheet
• Large pot
• Food processor, blender, or immersion blender

Get all of my fav kitchen tools here!

More ways to use fresh tomatoes

• Parmesan Tomato Zucchini Tart
• Tony’s Ridiculously Easy Homemade Salsa
• Our Favorite Homemade Tomato Sauce (using fresh tomatoes!)
• Pizza Puff Pastry Tarts
• One Pan Tomato Basil Baked Orzo

Get all of my tomato recipes here!

I hope you love this tomato basil soup recipe! If you make it, be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

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Homemade Roasted Tomato Basil Soup

4.86 from 242 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

ServesServes 4 servings

The best homemade roasted tomato basil soup made with fresh tomatoes, garlic, olive oil, caramelized onions and optional add-ins for extra creaminess. This easy tomato basil soup recipe is full of flavor and the best way to use up garden tomatoes! You'll never want to go back to the canned stuff after you try this.

Ingredients

• For the roasted tomatoes
• 3 pounds roma or plum tomatoes, cut in half
• 8 cloves garlic, peeled
• 3 tablespoons olive oil
• Freshly ground salt and pepper
• For the caramelized onions:
• ½ tablespoon olive oil
• 2 yellow onions, thinly sliced
• Additions to the soup:
• ½ cup packed basil leaves
• ½ teaspoon dried oregano
• 1-2 cups water or vegetarian broth, depending on how thick you want the soup
• Freshly ground salt and pepper, to taste
• Optional add ins:
• Light/Regular coconut milk for a creamy vegan soup
• Whole dairy milk/heavy cream for a creamy texture
• Parmesan cheese, for a tangy, flavor enhancing flavor
• A tablespoon or two of butter, for richer flavor

Instructions

• Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
• While the tomatoes are roasting, you can make the caramelized onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelized and turned golden in color. This ususally takes 20 minutes.
• Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Next add basil and caramelized onions and blend again. Alternatively you can add the tomatoes to the large pot and use an immersion blender. It's really just about what you have available to you.
• After blending, transfer back to pot, turn to medium low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired. Serves 4.

Recipe Notes

I do not usually strain the seeds, but you can with a fine mesh strainer if that's what you prefer.

Store it: store any leftover soup in an airtight container in the fridge for up to 4-5 days. Reheat it on the stovetop or in the microwave.

Freeze it: add the leftover soup to a freezer-friendly, airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave.

Nutrition

Serving: 1serving (based on 4)Calories: 214calCarbohydrates: 21gProtein: 3gFat: 14gSaturated Fat: 2gFiber: 3gSugar: 9g

This post was originally published on August 28th, 2017, republished on August 10th, 2021, republished on September 10th, 2022, republished on August 15th, 2024, and republished on August 11th, 2026.