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Tomato basil soup garnished with a drizzle of oil and fresh basil in a bowl.
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4.22 from 32 votes

Tomato Basil Soup

Make tomato basil soup from scratch with this simple and delicious recipe that's made with roasted tomatoes, caramelized onions and fresh basil. It's creamy, comforting and packed with tons of flavor.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Soup
Cuisine: American
Keyword: tomato basil soup
Servings: 4

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 as needed
  • 2 cups fresh basil leaves packed, plus more for garnishing
  • shredded or grated Parmesan cheese

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.
    Seasoned halved tomatoes on a baking tray after being roasted.
  • 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.
    Sauted onions with herbs and spices in a large pot.
  • Once onions are caramelized add Italian seasoning and vegetable broth. Let simmer for 5-10 minutes.
    Broth added to a large pot of onions, herbs, and spices.
  • 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. Turn down heat and add fresh basil.
    A large pot with fresh basil, roasted tomatoes, onions, herbs, spices, and broth.
  • 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.
    A hand blender being used to blend all the ingredients in a large pot to create a tomato basil soup.
  • 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