This roasted tomato and basil soup recipe is great on a cold, rainy day, like it has been here in Portland. Roasting tomatoes makes them wonderfully sweet and rich, which creates an extra-flavorful soup. This easy tomato soup recipe paired nicely with a Havarti & tomato grilled cheese and some baked sweet potato chips.

Roasted Tomato and Basil Soup

Roasted Tomatoes and Garlic:

1 (28-oz) can of whole tomatoes
2 tbsp olive oil
2-3 cloves of garlic, sliced into thin slivers
¼ tsp dried basil
Sea salt and freshly cracked black pepper, to taste

Soup Ingredients:

1 tbsp olive oil
½ yellow onion, diced
2 carrots, peeled & diced
2 celery stalks, diced
2 cloves of garlic, diced or minced
2 cups of vegetable broth or chicken broth
1 bay leaf
¼ tsp white sugar, or more to taste
1 tsp balsamic vinegar
2-3 tbsp fresh chopped basil
½ cup of milk or heavy cream

How to Make Roasted Tomato and Basil Soup

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Roast the tomatoes by straining them of juice, reserving the juice for later. Add tomatoes to the baking sheet, and drizzle 2 tablespoons of olive oil over the top along with dried basil, sea salt, and pepper to taste.

Slide the garlic slivers into the tomatoes; they will roast and soften inside & infuse the tomatoes with their flavor.

Place the baking sheet in the oven and roast for approximately 20-25 minutes. Side Note: Don’t over-roast or they will be dry.

Prepare the soup by heating 1 tbsp of olive oil in a Dutch oven over medium heat. Add onion, carrot, and celery, and cook until tender, about 5 minutes.

Add garlic and stir for 30-45 seconds.

Stir in the broth, reserved tomato juice (from canned tomatoes), bay leaf, sugar, balsamic vinegar, and the roasted tomatoes. Cover with a lid and cook over low heat for 2-3 hours, stirring occasionally.

Temper the heavy cream with a bit of the soup and mix well. Add the tempered heavy cream and the fresh basil to the soup.

Remove the bay leaf and use an immersion blender to blend until smooth. Side Note: If you want a thin soup, pour the mixture through a strainer. If you want a thicker soup, serve it as is.

Taste the soup and re-season if needed. Enjoy.

Roasted Tomato and Basil Soup

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10

Cook Time: 3

Total Time: 3 10

Course: Soup

Cuisine: American

Servings:

Author: Pam - For the Love of Cooking

Equipment

Ingredients

Roasted Tomatoes and Garlic:

1 (28-oz) can of whole tomatoes
2 tbsp olive oil
2-3 cloves of garlic sliced into thin slivers
¼ tsp dried basil
Sea salt and freshly cracked black pepper to taste

Soup Ingredients:

1 tbsp olive oil
½ yellow onion diced
2 carrots peeled & diced
2 celery stalks diced
2 cloves of garlic diced or minced
2 cups of vegetable broth or chicken broth
1 bay leaf
¼ tsp white sugar or more to taste
1 tsp balsamic vinegar
2-3 tbsp fresh chopped basil
½ cup of milk or heavy cream

Instructions

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
Roast the tomatoes by straining them of juice, reserving the juice for later. Add tomatoes to the baking sheet, and drizzle 2 tablespoons of olive oil over the top along with dried basil, sea salt, and pepper to taste.
Slide the garlic slivers into the tomatoes; they will roast and soften inside & infuse the tomatoes with their flavor.
Place the baking sheet in the oven and roast for approximately 20-25 minutes. Side Note: Don't over-roast or they will be dry.
Prepare the soup by heating 1 tbsp of olive oil in a Dutch oven over medium heat. Add onion, carrot, and celery, and cook until tender, about 5 minutes.
Add garlic and stir for 30-45 seconds.
Stir in the broth, reserved tomato juice (from canned tomatoes), bay leaf, sugar, balsamic vinegar, and the roasted tomatoes. Cover with a lid and cook over low heat for 2-3 hours, stirring occasionally.
Temper the heavy cream with a bit of the soup and mix well. Add the tempered heavy cream and the fresh basil to the soup.
Remove the bay leaf and use an immersion blender to blend until smooth. Side Note: If you want a thin soup, pour the mixture through a strainer. If you want a thicker soup, serve it as is.
Taste the soup and re-season if needed. Enjoy.