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Three bowls containing tomato basil soup. Each bowl is topped with fresh basil leaves and there is a wedge of parmesan cheese resting near the bowls.
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4.11 from 28 votes

Tomato Basil Soup

This tomato basil soup combines roasted tomatoes, caramelized onion and fresh basil for a creamy and delicious soup that's packed with flavor. It comes together quickly and can easily be made vegan + dairy-free. Serve it alongside a grilled cheese or toasted bread for the ultimate comforting meal.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Soup
Cuisine: American
Keyword: tomato basil soup
Servings: 4
Calories: 281kcal

Ingredients

  • 4 pounds plum or roma tomatoes cut in half lengthwise
  • 6 garlic cloves peeled and roughly chopped
  • ¼ cup olive oil divided
  • 1 teaspoon sea salt divided (plus more to taste)
  • ½ teaspoon ground black pepper divided (plus more to taste)
  • 2 medium yellow onions chopped
  • 1 teaspoon Italian seasoning
  • 2 cups vegetable broth (plus more depending on how thick you want the soup)
  • 2 cups fresh basil leaves packed
  • shredded or grated Parmesan cheese vegan if needed
  • basil leaves for garnish
  • crusty bread (like sourdough), crackers or grilled cheese for serving

Instructions

  • Preheat the oven to 400°F and line a baking sheet with parchment paper, set aside.
  • Add tomatoes and garlic to a large bowl and toss them with 3 Tablespoons of olive oil. Spread tomatoes and garlic onto the prepared baking sheet in a single layer and sprinkle with ½ tsp salt and ½ tsp pepper. Roast for 40 minutes.
    Garlic cloves and halved tomatoes coated in oil, salt and pepper spread across a baking sheet.
  • While tomatoes are roasting, in a Dutch oven or large pot, heat remaining 1 Tablespoon of olive oil over medium heat. Add the chopped onions, ½ tsp of salt and ¼ tsp pepper. Sauté, stirring occasionally until onions are translucent and start to brown and caramelize, about 20 minutes.
    Onions sautéing in a dutch oven. A wooden spoon is resting in the pot.
  • Once onions are caramelized add Italian seasoning and vegetable broth. Let simmer for 5-10 minutes.
    Vegetable broth added to a dutch oven with caramelized onions.
  • At this point your tomatoes should be done roasting. Remove from the oven and let them cool slightly before transferring the tomatoes, along with the garlic and juices into the Dutch oven.
    Roasted tomatoes and garlic on a sheet pan.
  • Turn down heat, add fresh basil and use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender you can use a blender. Carefully transfer the soup mixture into your blender and blend until smooth or until you reach your desired consistency. You may need to do this in batches, depending on the size of your blender.
    Tomato basil soup in a dutch oven after being blended with an immersion blender.
  • Taste and add any additional salt and pepper and more vegetable broth, if desired, to reach your preferred consistency.
  • When ready to serve, divide soup into 4 bowls. Garnish with fresh basil and serve with parmesan cheese, as well as, crusty bread, grilled cheese or crackers.

Notes

Nutrition

Serving: 1/4 of recipe without toppings | Calories: 281kcal | Carbohydrates: 31g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 680mg | Potassium: 208mg | Fiber: 5g | Sugar: 24g