Roasted Tomato Basil Soup

  • Yield: 6-8 servings 1x


  • 3 lbs fresh tomatoes, halved or quartered if large
  • 1 medium onion, large diced
  • 1 Tbsp olive oil
  • 2 cloves garlic
  • 1 (14oz) can tomatoes
  • 2 cups vegetable broth
  • 1/2 cup fresh basil, plus more for garnish
  • salt and pepper


  1. Toss the fresh tomatoes and onion in olive oil. Spread out onto a baking sheet and season liberally with salt and pepper. Roast at 400 degrees for 40-60 minutes, or until blistered and blackened around the edges.
  2. Scoop the roasted tomatoes into a soup pot. Add garlic, canned tomatoes, and broth. Add in the basil. Bring to a simmer over medium heat, and simmer soup for at least 15-30 minutes, or up to an hour.
  3. Working in batches, puree the soup till smooth in a blender or food processor. (If you have an immersion blender, you can use it directly in the pot of soup).
  4. Taste and add additional salt or pepper to taste. Garnish with additional fresh basil.


Use any tomatoes you like here–grape tomatoes, Romas, vine tomatoes… or a mixture (my favorite)

Author: One Lovely Life