Roasted tomato-basil soup is one of my favorite things to make when I have a big harvest of tomatoes, and this is a great twist on the traditional recipe. It still includes fresh tomatoes, but instead of cooking them into submission, you roast them in the oven until they’re nice and soft. The time in the oven gives the soup its rich flavor and is also a wonderful way to bring out the natural sugars of tomatoes and add an extra level of flavor.
This roasted tomato basil soup is luxurious yet simple. Tomatoes and basil are a classic duo, and pairing them together makes for a sumptuous soup that can be served hot or cold.
Personally, I like to make it in late summer when fresh ripe red tomatoes are coming into season, or in the fall and winter with my canned tomatoes. It’s an easy way to capture the essence of one of my favorite flavors at its peak and then enjoy it all year long.
Having great homemade roasted tomato-basil soup ready to go in my freezer is fantastic when I don’t feel like cooking or when unexpected company comes. This recipe freezes very well so if you’re planning ahead, simply double all ingredients and freeze whatever you don’t eat right away.Print
Roasted Tomato-Basil Soup
Make this tasty Roasted Tomato-Basil Soup alongside grilled cheese for dipping to create the ultimate in comfort food meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 1 hour 50 minutes
- Yield: Serves 6 to 8 1x
- Category: Soups
- 3 pounds ripe plum tomatoes, cut in half lengthwise
- 1/4 cup extra virgin olive oil, plus 2 tablespoons
- 1 teaspoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups chopped yellow onions (2 onions)
- 6 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1/4 teaspoon crushed red pepper flakes
- 1 28-ounce can of whole plum tomatoes, with juice
- 4 cups fresh basil leaves, packed
- 1 teaspoon fresh thyme leaves
- 1 quart chicken stock
- Preheat oven to 400 degrees F.
- Mix together fresh tomatoes, 1/4 cup olive oil, salt, and pepper.
- Spread tomatoes in one layer on a baking sheet and roast for 45 minutes.
- In a large stockpot over medium heat, sauté onions and garlic in 2 tablespoons olive oil and butter for 10 minutes.
- Add red pepper flakes, canned tomatoes, basil, thyme, and chicken stock to pot.
- Next, add the oven-roasted tomatoes to the pot (with the juices/liquid from the baking sheet).
- Bring to a boil, then reduce heat to simmer for 40 minutes.
- Put the soup mixture in a food processor with metal blade and pulse five to six times (to keep slightly chunky).
- Serve hot or cold and top with fresh basil leaves.
Basil is one of the most essential herbs and can be found in just about every kitchen. With The Basil Grower’s Gardening Guide, you’ll have everything you need to know about growing and enjoying this versatile herb. Check it out. Also check out The Everything Tomato Gardening Guide!
Have you tried this recipe? It’s so easy and flavorful, and it beats any canned soup—please tell us how it turned out for you.