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.
How to Make Roasted Tomato Basil Soup
Note: The full instructions are provided in the recipe card below.
- Preheat the oven to 400°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, sauté 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 bouillon, sugar, and water. Then add the oven-roasted tomatoes, including any liquid from the baking sheet. Bring to a boil and simmer uncovered for 40 minutes.
- Use a hand-held immersion blender to purée the soup to your 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 into bowls and garnish with fresh basil and croutons. Enjoy!
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Recipe
Roasted Tomato Basil Soup
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.
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
How to Store & Re-Heat
To store: Leftover roasted tomato basil soup, allow it to cool to room temperature, then transfer it to an airtight container. The soup can be stored in the refrigerator for 4-5 days. If you want to store the soup for longer, you can freeze it for up to 3 months. To freeze the soup, allow it to cool completely, then transfer it to an airtight container or freezer bag, leaving some room at the top to expand as it freezes.
When you're ready to reheat the soup, thaw it in the refrigerator overnight, then heat it on the stove over medium heat, stirring occasionally, until it's heated through.
To reheat: The soup, transfer the desired amount to a saucepan or microwave-safe bowl. If reheating on the stove, heat the soup over medium heat, stirring occasionally, until it's heated. If reheating in the microwave, heat the soup on high for 1-2 minutes, stirring every 30 seconds, until heated. Cover the bowl with a microwave-safe lid or plastic wrap to prevent splatters. Once the soup is heated, you can serve it with croutons, fresh basil, and grated Parmigiano-Reggiano for added flavor and texture.
Make-Ahead
This Roasted Tomato Basil Soup can be made and stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, transfer the soup to a pot and heat over medium-low heat, stirring occasionally, until heated. If the soup has become too thick after refrigeration, add some water or broth to thin it out to your desired consistency. The soup can also be frozen in an airtight container for 2-3 months. To reheat from frozen, thaw overnight in the refrigerator and then reheat on the stovetop or microwave until heated.
Nutrition
Nutrition Facts
Roasted Tomato Basil Soup
Amount per Serving
Calories
93
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
0.3
mg
0
%
Sodium
716
mg
31
%
Potassium
399
mg
11
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Sugar
6
g
7
%
Protein
2
g
4
%
Vitamin A
1685
IU
34
%
Vitamin C
23
mg
28
%
Calcium
47
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
