Roasted Tomato Basil Soup

Oven-roasted tomatoes, garlic, and basil make a smooth, deeply flavored soup from simple ingredients. The clear method and dual US–metric measurements make it approachable for a practical lunch or dinner.

Why you will like this recipe

• Dependable timing. Preparation takes about 15 minutes and cooking takes about 40 minutes.
• Clear measurements. Important quantities include both US customary and metric amounts.
• Practical flexibility. Tested-style substitution guidance explains what changes.
• Make-ahead guidance. Storage and reheating directions help with planning.

What you need

Prep time: 15 minutes | Cook time: 40 minutes | Total time: 55 minutes | Servings: 6

• 2 lb (900 g) ripe tomatoes, quartered
• 1 medium yellow onion (about 150 g), cut into wedges
• 4 garlic cloves, peeled
• 2 tbsp (30 ml) olive oil
• 1/2 tsp fine salt
• 1/4 tsp black pepper
• 3 cups (720 ml) low-sodium vegetable broth
• 1/2 cup (15 g) fresh basil leaves
• 1/2 cup (120 ml) heavy cream, optional

Step-by-step instructions

1. Heat the oven to 425°F (220°C). Spread tomatoes, onion, and garlic on a rimmed sheet pan. Toss with olive oil, salt, and pepper.
2. Roast for 30 minutes, until the tomatoes collapse and their edges brown.
3. Transfer the vegetables and juices to a pot. Add the broth, bring to a simmer, and cook for 8 minutes.
4. Blend until smooth with an immersion blender. Stir in basil and optional cream, then warm gently for 2 minutes without boiling.

Substitutions

Use canned whole tomatoes when fresh tomatoes are not flavorful; drain them first. Omit the cream or use unsweetened oat cream for a vegan soup.

Practical tip

Blend carefully: keep an immersion blender submerged, or vent a countertop blender and work in small batches.

Storage and reheating

Cool promptly and refrigerate for up to 4 days, or freeze without cream for up to 3 months. Reheat to a simmer.

Frequently asked questions

Can I use canned tomatoes?

Yes. Use two drained 28 oz / 794 g cans of whole tomatoes and roast as directed.

Why is my soup acidic?

A small pinch of sugar can soften sharp acidity without making the soup sweet.

Recipe card

Roasted Tomato Basil Soup

Oven-roasted tomatoes, garlic, and basil make a smooth, deeply flavored soup from simple ingredients.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 lb 900 g ripe tomatoes, quartered
• 1 medium yellow onion about 150 g, cut into wedges
• 4 garlic cloves peeled
• 2 tbsp 30 ml olive oil
• 1/2 tsp fine salt
• 1/4 tsp black pepper
• 3 cups 720 ml low-sodium vegetable broth
• 1/2 cup 15 g fresh basil leaves
• 1/2 cup 120 ml heavy cream, optional

Method

 

1. Heat the oven to 425°F (220°C). Spread tomatoes, onion, and garlic on a rimmed sheet pan. Toss with olive oil, salt, and pepper.
2. Roast for 30 minutes, until the tomatoes collapse and their edges brown.
3. Transfer the vegetables and juices to a pot. Add the broth, bring to a simmer, and cook for 8 minutes.
4. Blend until smooth with an immersion blender. Stir in basil and optional cream, then warm gently for 2 minutes without boiling.

Notes

Use canned whole tomatoes when fresh tomatoes are not flavorful; drain them first. Omit the cream or use unsweetened oat cream for a vegan soup.

Blend carefully: keep an immersion blender submerged, or vent a countertop blender and work in small batches.

Cool promptly and refrigerate for up to 4 days, or freeze without cream for up to 3 months. Reheat to a simmer.