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This roasted tomato soup with basil is pure comfort in a bowl! Bursting with rich, roasted tomato flavor and perfectly balanced by the freshness of basil, it’s my all-time favorite soup. Roasting the tomatoes intensifies their natural sweetness, creating a soup that’s full of flavor.
Perfect for a cozy evening, this homemade tomato soup pairs beautifully with a classic grilled cheese, Ella’s personal favorite! Say goodbye to canned soup forever because this easy, fresh recipe will have you coming back for more. Whether you’re looking for a simple weeknight dinner or an effortless lunch, this roasted tomato basil soup is sure to become a favorite!
If you love tomatoes, try our oven-roasted tomatoes recipe, air fryer cherry tomatoes, roasted tomato sauce, and slow cooker tomato sauce next!
Table of Contents
- Why You Will Love This Roasted Tomato Soup
- What Is Roasted Tomato Soup?
- Ingredients Needed
- Substitutions & Variations
- How To Make Roasted Tomato Soup
- Serving Suggestions
- Shawna’s Expert Tips
- Storage Instructions
- Frequently Asked Questions
- More Healthy Soup Recipes to Try!
- BEST EVER ROASTED TOMATO SOUP WITH BASIL Recipe
Why You Will Love This Roasted Tomato Soup
- Easy To Make: This recipe comes together effortlessly using simple, wholesome ingredients.
- Lightened-Up: Made with just one teaspoon of olive oil and no heavy cream or butter, it’s a healthier take on classic tomato soup.
- Packed With Flavor: Roasting the tomatoes enhances their natural sweetness and adds a rich, savory depth.
- Fresh: The fresh basil brings an incredible flavor to this soup.
- Better Than Store-Bought: This homemade roasted tomato soup is irresistibly delicious! You won’t want to go back to canned versions!
“This is my favorite roasted tomato soup EVER! It’s easy to make, and the roasted tomatoes add so much flavor. I love dipping grilled cheese in the soup, too!”
– sophia
What Is Roasted Tomato Soup?
Roasted tomato soup is a rich and flavorful soup made by roasting tomatoes to enhance their natural sweetness and deepen the overall flavor of the soup. Roasting caramelizes the tomatoes, which adds a layer of complexity and makes the soup more delicious and satisfying. This roasted tomato soup has the perfect balance of sweetness, depth, and richness! It’s a great cozy and comforting meal. Also, we’ve lightened it up, this soup is made without cream!
Ingredients Needed
- Tomatoes: Use 6-8 Roma tomatoes for this tomato soup recipe, about 1.5 to 2 pounds. The tomatoes will be roasted for the ultimate depth of flavor in this soup.
- Italian Seasoning: Add Italian seasoning for incredible flavor.
- Salt and Pepper: Season the tomatoes with salt and pepper before roasting.
- Garlic: Adds another layer of flavor to the soup.
- Olive Oil: Just one teaspoon of olive oil so the seasonings stick to the tomatoes before roasting.
- Basil: Add fresh basil to the soup and sprinkle some on top before serving.
- Broth: Use low-sodium chicken broth or low-sodium vegetable broth for this soup.
Substitutions & Variations
- Broth to Use: Use low-sodium broth for this recipe. Both chicken broth and vegetable broth work well for this soup!
- Vegan Option: To make this roasted tomato soup recipe vegan, use low-sodium vegetable broth.
- Spicy: To make this soup spicy, add some crushed red pepper flakes or a dash of cayenne pepper.
- Add Parmesan: Top this soup with freshly grated Parmesan cheese or a Parmesan crisp for a cheesy flavor.
- Add Pesto: Swirl some homemade basil pesto into your soup for another layer of flavor!
- Italian Seasoning Blend: If you don’t have Italian seasoning, make your own by combining 1 teaspoon of dried oregano with 1/8 teaspoon of dried thyme. Make sure to still add the fresh basil. If you don’t have fresh basil, add 1/2 teaspoon of dried basil.
How To Make Roasted Tomato Soup
Step 1: Wash the Roma tomatoes. Then, slice them in half lengthwise. There’s no need to remove the seeds or the stem of the tomato. Add the sliced tomatoes to a large bowl.
Step 2: Add the Italian seasoning, salt, pepper, garlic, and olive oil to the bowl with the tomatoes. After that, mix until the tomatoes are coated.
Step 3: Arrange the tomatoes cut-side up on a baking sheet lined with parchment paper. Roast them in the oven at 400°F for 40-45 minutes.
Step 4: Wash and dry the basil. Then, chiffonade the basil.
Step 5: Add the roasted tomatoes to a large pot. Then, add the broth and chopped basil to the pot.
Step 6: Use an immersion blender to blend the ingredients in the pot. If you don’t have an immersion blender, let the tomatoes slightly cool and combine the ingredients in a blender. Then, heat the soup in a saucepan on the stovetop.
Step 7: Once your soup is heated, taste it, and add salt to taste if needed before serving.
Serving Suggestions
Here are some delicious ways to serve this roasted tomato soup!
- Basil: Enjoy on its own with a sprinkle of freshly chopped basil.
- Grilled Cheese Sandwich: Pair it with a gooey grilled cheese sandwich or a crispy panini for a cozy, satisfying meal.
- Bread: Serve this soup with toasted bread, garlic bread, or a sliced toasted baguette for dipping.
- Creamy: Top this soup with a dollop of whipped ricotta, sour cream, whipped cottage cheese, or Greek yogurt for added creaminess.
- Crunchy: Top with croutons or Parmesan cheese crisps for a crunchy texture.
- Salad: Pair it with a side salad, such as our Caesar salad!
Shawna’s Expert Tips
- Make More Soup: This recipe serves two, but you can easily make a larger batch for meal prep or leftovers. This soup stores and reheats well.
- No Need to Remove Seeds: Simply slice the tomatoes in half lengthwise before roasting. There is no need to remove the seeds!
- Smooth Soup: Use an immersion blender to thoroughly blend all the ingredients directly in the pot.
- Blender Method: If you don’t have an immersion blender, make sure to let the roasted tomatoes cool slightly, then blend them with the broth in a traditional high-powered blender. Once blended, transfer the mixture to a saucepan and heat the soup over the stove.
- Adjust Consistency: If the soup is too thick for your liking, add a little extra broth until the desired consistency is reached.
- Use Roma Tomatoes: Roma tomatoes are perfect for this oven-roasted tomato soup because they have a low water content, contain minimal amounts of seeds, and are packed with flavor! Cooking them intensifies the flavor and makes them the ultimate tomatoes for this roasted tomato soup.
Storage Instructions
Storing: Store leftover roasted tomato soup in an airtight container in the refrigerator for 3-4 days.
Reheating: Reheat this soup in a saucepan on the stove over medium heat until warm or in a microwave-safe dish in 30-second increments.
Freezing: You can freeze this soup for up to three months in a freezer-safe airtight bag or container.
Frequently Asked Questions
Why Roast Tomatoes For Soup?
We roasted the tomatoes for this soup to intensify the flavor! The heat from roasting caramelizes the natural sugars in the tomatoes, which enhances their sweetness. It also concentrates the flavors, which adds depth and richness to the soup.
Do You Roast Tomatoes Face Up or Down?
For this soup, roast the tomatoes with the face side up on a baking sheet lined with parchment paper. Roasting them face side up helps ensure they cook evenly.
Can You Freeze Roasted Tomato Soup?
Yes, you can freeze this roasted tomato soup! Let it cool completely before storing it in an airtight container or freezer bag. You can freeze this soup for up to 3 months. When you’re ready to enjoy it, reheat it in a saucepan on the stove until warm.
More Healthy Soup Recipes to Try!
- Roasted Carrot Ginger Soup
- French Onion Soup
- Copycat Panera Autumn Squash Soup
- Spicy Black Bean Soup
- Slow Cooker Tortilla Soup
- Pumpkin Soup With Canned Pumpkin
- Butternut Squash Apple Soup
Plus, check out our collection of healthy soup recipes here on Healthy Foodie Girl!
If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.
BEST EVER ROASTED TOMATO SOUP WITH BASIL
Ingredients
- 1.5-2 pounds Roma tomatoes, about 6-8 tomatoes
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon minced garlic
- 1 teaspoon olive oil
- 2-3 tablespoons chopped fresh basil
- 1/2 cup low-sodium chicken broth or vegetable broth
- 1/4 teaspoon salt or to taste, add at the end
Instructions
- Wash the Roma tomatoes. Then, slice them in half lengthwise. There’s no need to remove the seeds or the stem of the tomato. Add the sliced tomatoes to a large bowl.
- Add the Italian seasoning, salt, pepper, garlic, and olive oil to the bowl with the tomatoes. After that, mix until the tomatoes are evenly coated.
- Arrange the tomatoes cut-side up on a baking sheet lined with parchment paper. Roast them in the oven at 400°F for 40-45 minutes.
- Wash and dry the fresh basil, then chiffonade (thinly slice it).
- Add the roasted tomatoes to a large pot. Then, add the broth and chopped basil to the pot.
- Use an immersion blender to blend the ingredients in the pot. If you don’t have an immersion blender, blend the ingredients in a blender but let the tomatoes cool slightly before blending. Then, heat the soup in a saucepan on the stovetop.
- Once the soup is heated, taste it and adjust the seasoning. (I added 1/4 teaspoon of salt.) Garnish with fresh chopped basil and serve warm.
Video
Notes
- Italian Seasoning: If you don’t have Italian seasoning, make your own by combining 1 teaspoon of dried oregano with 1/8 teaspoon of dried thyme. Make sure to still add the fresh basil. If you don’t have fresh basil, add 1/2 teaspoon of dried basil.
- Adjust Consistency: If the soup is too thick for your liking, add a little extra broth until the desired consistency is reached.
- Broth to Use: Use low-sodium broth for this recipe. Both chicken broth and vegetable broth work well for this soup!
- Vegan Option: Use low-sodium vegetable broth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I LOVE that you do not use cream or coconut to thicken
Thanks so much
Thank you so much! I’m so glad you love that, it’s all about letting the roasted tomato flavor shine. I hope you enjoy the soup!
This is my favorite roasted tomato soup EVER! It’s easy to make, and the roasted tomatoes add so much flavor. I love dipping grilled cheese in the soup, too!
Hi Sophia, I’m so happy to hear that this roasted tomato soup is your all-time favorite! It’s so delicious with grilled cheese, thanks for sharing how you enjoyed it.
I love tomato soup, and this one is truly a winner! It’s so flavorful and easy to make. I personally personally love to add fresh dill in my soups and this really hits the spot. The crazy thing is I’ve been eating it cold in the heat we’re having here in Southern California. Sometimes I make a gazpacho version out of this delicious soup.
Hi Alexandria, that sounds amazing! I love that you’ve been enjoying this roasted tomato soup both hot and cold! Also, thanks for sharing your twist!