clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
roasted tomato soup in a white cup on a white plate with a sandwich crackers, spoon, and a sprig of basil

Roasted Tomato Basil Soup

  • Author: Melissa Griffiths - Bless this Mess
  • Total Time: 30 minutes
  • Yield: 6-8 servings 1x
  • Diet: Gluten Free


This thick and creamy soup is made with both fresh and canned tomatoes and it only take 30 or so minutes to come together! You'll make this one over and over again. 


  • 3 pounds fresh tomatoes, halved or quartered if large
  • 1 medium onion, large diced
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1 can diced tomatoes, 14.5 ounces
  • 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.
  3. Bring to a simmer over medium heat, and simmer soup for at least 15-30 minutes, or up to an hour.
  4. 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).
  5. 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)
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Category: main dish
  • Method: bake
  • Cuisine: American

Keywords: how to make tomato soup, tomato basil soup, tomato basil soup recipe, roasted tomato soup, roasted tomato soup recipe, homemade tomato soup