This Easy Roasted Tomato Basil Soup recipe is a delicious and comforting meal made with fresh and canned tomatoes, garlic, onions, basil, and other simple ingredients. The roasted tomatoes give the soup a deep and rich flavor, while the fresh basil adds a bright and fresh taste.
This classic soup can be served with a grilled cheese sandwich or topped with croutons, fresh basil, and Parmigiano-Reggiano for added texture and flavor. Whether you're looking for a comforting weeknight meal or an impressive starter for a dinner party, this recipe will satisfy your craving.
How to Make Roasted Tomato Basil Soup
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 400 degrees F. Toss together the tomatoes, ¼ cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes for 10 minutes, until the onions start to brown.
Add the canned tomatoes, basil, thyme, chicken flavor bouillon, sugar, and water. Add the oven-roasted tomatoes, including the liquid, to the baking sheet. Bring to a boil and simmer uncovered for 40 minutes.
Using a hand-held immersion blender, purée the soup until smooth or desired consistency.*(Alternatively, let the soup cool slightly and purée in batches. 
Be sure to crack the lid or remove the center cap to allow steam to escape.) Taste for seasoning. If desired, ladle the tomato soup into bowls and garnish with fresh basil and croutons. Enjoy!
Related Recipes:
- Vori Vori de Pollo
- Curried Cauliflower soup
- Carrot and Sweet Potato Soup
- Pumpkin Soup
- Lentil soup
- Chicken noodle soup
📖 Recipe
Easy Roasted Tomato Basil Soup
Ingredients
- 3 pounds ripe Roma tomatoes , washed, cut in half lengthwise
- 1 (28 ounces) canned plum tomatoes with their juices or crushed tomatoes
- 2 sweet or yellow onions , chopped
- Kosher salt , to taste
- 1 tablespoon granulated sugar
- ¼ cup plus 2 tablespoons extra virgin olive oil
- 2 Tablespoons butter
- 6 cloves garlic , finely minced
- ½ teaspoon crushed red pepper flakes , optional
- 1-½ teaspoons ground black pepper
- 1 tablespoon Knorr Chicken Flavor Bouillon or kosher salt
- 4 cups boiling water
- 4 cups fresh basil leaves , packed, chopped
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat the oven to 400 degrees F. Toss together the tomatoes, ¼ cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes for 10 minutes, until the onions start to brown.
- Add the canned tomatoes, basil, thyme, chicken flavor bouillon, sugar, and water. Add the oven-roasted tomatoes, including the liquid, to the baking sheet. Bring to a boil and simmer uncovered for 40 minutes.
- Using a hand-held immersion blender, purée the soup until smooth or desired consistency.*(Alternatively, let the soup cool slightly and purée in batches in a blender.
- Be sure to crack the lid or remove the center cap to allow steam to escape.) Taste for seasoning. Ladle the tomato soup into bowls and garnish with fresh basil and croutons, if desired. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
