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tomato soup in a bowl

Homemade Roasted Tomato Basil Soup

Homemade roasted tomato basil soup with garlic, olive oil and caramelized onions. Delicious, flavorful and the best way to use up garden tomatoes! You'll never want to go back to the canned stuff after you try this.
Course Dairy Free, Gluten Free, Grain Free, Lunch, Soup, Vegan, Vegetarian
Keyword tomato basil soup
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 4 servings
Calories 275 kcal
Author Monique of AmbitiousKitchen.com

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

  1. 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.
  2. 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.
  3. 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.
  4. 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 ususally strain the seeds, but you can with a fine mesh strainer if that's what you prefer.

Nutrition Facts
Homemade Roasted Tomato Basil Soup
Amount Per Serving (1 serving)
Calories 275 Calories from Fat 146
% Daily Value*
Fat 16.2g25%
Saturated Fat 1.8g11%
Carbohydrates 35g12%
Fiber 5.5g23%
Sugar 25.7g29%
Protein 5.2g10%
* Percent Daily Values are based on a 2000 calorie diet.