Tomato Basil Soup

Name: Tomato Basil Soup
Prep time: 10 min
Cook time: 90 min
Ingredients: 10 Roma tomatoes (cut in half); 5 garlic cloves (about two tablespoons of chopped garlic ); 1 onion (sliced); 2 tablespoons olive oil; salt and pepper to taste; 2, 28 ounce cans crushed tomatoes with basil (I use Muir Glen organic brand); 1, 32 ounce carton of organic vegetable broth; 1 cup fresh basil (roughly chopped); 1 tablespoon (plus 1 teaspoon salt); 2 teaspoons pepper; 1/4 cup sugar; 1/8 teaspoon cayenne pepper (to taste, or leave it out because this adds noticeable "kick" to your soup); 1/4 cup heavy whipping cream; Dried basil and grated parmesan cheese for garnish.

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Homemade Tomato Basil Soup is thick and full of flavor thanks to oven-roasted tomatoes, garlic and onions. Made from scratch soup is the best, hands down and this recipe is proof. Any variety of fresh tomatoes will work, but I think Roma tomatoes provide a nice sturdy base. Make it tonight and let me know what you think.

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Tomato Basil Soup in a bowl with crackers on the side. — This tomato soup is so rich and think and full of flavor, it'll become the meal your family will start requesting!

Oven Roasting Brings Out Great Flavor

It's easy to think that a made from scratch soup is too much work, or would take too much time. Not the case at all! You must, must give this a try. The big secret to the amazing flavor is to just oven roast the tomatoes, garlic and onions. So easy. As for equipment, it does help a lot if you have an immersion blender.

Ingredients for Tomato Basil Soup

Roma tomatoes
Garlic
Onion
Olive oil
2, 28 ounce cans crushed tomatoes with basil
1, 32 ounce carton organic vegetable broth
Fresh basil
Cayenne pepper
Heavy whipping cream

The best part about making this soup is the aroma. Truly, the delicious scents that will fill your kitchen and home while the tomatoes, garlic and onions are roasting, are nothing short of divine.

Tomatoes, garlic and onions chopped and arranged on a baking sheet. — This right here is the start of great flavor when it comes to tomato soup. Oven roast your veggies and wait 'til you taste the difference.

Tips and FAQ

Can I freeze the soup to enjoy later?

Absolutely! In fact, you'll thank yourself for months to come if you have a few quarts of the soup on hand in the freezer. I recommend allowing the soup to cool slightly, then pouring it into a quart-sized, freezer safe container. Be sure to allow an inch or so between the top of the soup of the top of the container, to allow for some expansion when the soup freezes.

I have TONS of tomatoes in my garden, can I substitute the canned tomatoes and use all fresh in this recipe?

My hunch is you sure can! But, I've never been lucky enough to have that many fresh tomatoes on hand all at once. If you have success with that please let me know in the comments. 🙂

Serve with crackers, grilled cheese sandwiches, sourdough bread or a fresh salad.

Other Recipes Using Tomatoes

Tomato-Cream Sauce

Baked Beef Burritos

Idaho Chili

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Tomato Basil Soup

This homemade soup is thick and full of flavor thanks to oven-roasted tomatoes, garlic and onions. Made from scratch soup is the best, hands down and this recipe is perfect proof. Any variety of fresh tomatoes will work, but Roma tomatoes provide a nice sturdy base.

5 from 21 votes

Print Rate Pin Recipe

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Servings: -8 people

Calories: 188kcal

Author: Melinda O'Malley Keckler

Ingredients

10 Roma tomatoes cut in half
5 garlic cloves about two tablespoons of chopped garlic
1 onion sliced
2 tablespoons olive oil
salt and pepper to taste
2, 28 ounce cans crushed tomatoes with basil I use Muir Glen organic brand
1, 32 ounce carton of organic vegetable broth
1 cup fresh basil roughly chopped
1 tablespoon plus 1 teaspoon salt
2 teaspoons pepper
¼ cup sugar
⅛ teaspoon cayenne pepper to taste, or leave it out because this adds noticeable "kick" to your soup
¼ cup heavy whipping cream
Dried basil and grated parmesan cheese for garnish.

Instructions

Preheat oven to 450°
Spray a 13 x 9 baking sheet with Pam.
Place tomatoes, garlic and onions on the baking sheet and brush with 2 tablespoons of olive oil. Season lightly with salt and pepper.
Bake for 45-60 minutes in hot oven or until everything is roasted and sizzling and tomatoes have started to blister. (The cooking time will be shorter if you use a different variety of tomatoes. But either way, this smells SO great while it's roasting in the oven!)
Combine all ingredients except whipping cream in a large stock pot, use an immersion blender and mix everything together to create the perfect tomato soup texture. Bring to a low boil, reduce heat and allow to simmer for 20-30 minutes.
Add whipping cream and heat gently before serving. Garnish with dried or fresh basil and grated parmesan cheese.

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Nutrition

Calories: 188kcalCarbohydrates: 27gProtein: 4gFat: 9gSaturated Fat: 3gCholesterol: 14mgSodium: 809mgPotassium: 687mgFiber: 4gSugar: 19gVitamin A: 1851IUVitamin C: 29mgCalcium: 76mgIron: 2mg

Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.

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Oven Roasting Brings Out Great Flavor

Ingredients for Tomato Basil Soup

Tips and FAQ

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Tomato Basil Soup

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