This Roasted Tomato Basil Soup is one of my all-time favorite comfort foods, simple, cozy, and packed with flavor. Made with fresh tomatoes, garlic, and plenty of basil, it's a million times better than anything from a can. I've been making this version for years, and it's a go-to during tomato season or anytime I want something warm and nourishing.
I've been making a version of this Roasted Tomato Basil Soup for years, and I'm so excited to finally share it on the blog. There are a lot of tomato soup recipes out there but this one is extra special. Roasting the Roma tomatoes with carrots, onions, and garlic brings out a deep, caramelized sweetness that you just don't get from canned or stovetop-only versions. Blended with fresh basil and parsley, it's bright, cozy, and packed with flavor. Perfect for any season, but especially magical in the summer when tomatoes are at their peak.
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Equipment
For this recipe you will need a large baking sheet and a large heavy pot or Dutch oven. I personally love my Le Creuset Dutch oven for soups and stews.
You will also need something to blend the soup. You can use either a regular blender, I recommend the Ninja blender. Or you can use an immersion blender, I recommend this Bella immersion blender.
Ingredients
- Tomatoes: I recommend using fresh Roma tomatoes but you can use whatever is in season and on hand.
- Carrots
- Onions
- Fresh garlic cloves
- Olive oil
- Broth: You can use chicken or vegetable broth for this recipe.
- Fresh basil
- Fresh parsley
- Lemon juice: Fresh is ideal but a squeeze of bottled lemon juice works as well.
- Butter (optional): Salted or unsalted will work.
- Salt & pepper
Optional Toppings
- Heavy cream, creme fraiche or yogurt
- White truffle oil
- Fresh herbs
Recipe FAQs
I personally love using Roma tomatoes in this soup but feel free to use whatever is fresh and in-season.
Nope! Roasting softens the skins, and they blend smoothly into the soup. No peeling needed, just roast, blend, and enjoy.
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Absolutely! Let it cool completely, then freeze in an airtight containers or freezer bag for up to 3 months. Thaw in the fridge overnight and reheat on the stove or microwave.
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Made this Roasted Tomato Basil Soup recipe? Let me know what you think in the comments!
Recipe
Roasted Tomato Basil Soup
Equipment
- Baking Sheet
- Blender or immersion blender
- Dutch oven or pot
Ingredients
- 2 lb Roma tomatoes
- 2-3 large carrots
- 1 large onion
- 3-4 cloves of garlic
- olive oil
- salt and pepper
- 2 cups chicken or vegetable broth
- 1 tablespoon butter
- ½ lemon, juice of
- ½ cup fresh basil
- ⅓ cup fresh parsley
Instructions
- Preheat the oven to 400 degrees F. Wash the veggies then slice the tomatoes in half lengthwise, peel and cut the carrots in half and peel and cut the onions into large chunks. Arrange the vegetables in a single layer on a baking sheet. Then place 3-4 cloves a garlic around them. Drizzle with olive oil and then season with salt and pepper. Roast the veggies at 400 degrees F for 40-45 minutes.
- Take the roasted veggies out of the oven. *If using a traditional blender, place the vegetables into the blender with 2 cups of broth and blend until smooth. Then transfer to a dutch oven or pot on the stove. *If using an immersion blender, place the vegetables into a dutch oven or large pot on the stove and add 2 cups of both. Then use the immersion blender to blend until smooth.
- Place the soup pot on the burner on a low heat. Add in butter and a squeeze of lemon juice and stir to combine. Then add basil and parsley. Stir to warm through and remove from the heat. Ladle into bowls and top with a drizzle of heavy cream if desired. Serve hot and enjoy!
Nicole
The flavors in this soup are spot on! Amazing recipe.
Vicky
This soup recipe is a delightful blend of fresh ingredients that is perfect for any season. I love all the veggies as they make this soup a light and healthy option.
Donalyn
this soup is absolutely delightful! It is the combination of flavors and the leftovers were even better than the first time!
Lima Ekram
The squeeze of lemon juice really brightened up the flavors. Loved this soup!
Beth
I love the depth of flavor that roasting gives this soup. It's so perfect for this cold weather.
Bri
Just made this with backyard tomatoes and it is soooo good.
jamjarkitchen
Thanks Bri - so glad you liked it!