Tomato Basil Soup

This classic Roasted Tomato Basil Soup is made with roasted tomatoes, fresh basil, and garlic. Serve a grilled cheese on the side for the ultimate comforting meal!

Roasted Tomato Basil Soup in a bowl with Parmesan cheese and basil

A Favorite Soup

Is there anything better than a bowl of tomato basil soup? It’s one of my all-time favorites! It always hits the spot.  It has fresh, familiar flavors that are universally loved. 

Bring a pot of this Roasted Tomato Basil Soup and grilled cheese ingredients to someone who needs a little cheering up! They’ll be instantly comforted and nourished…just don’t forget to make a double batch so you have enough for yourself, too! 

This soup is great for lunch or dinner and always gets rave reviews! 

Best Tomatoes for Tomato Soup

Use ripe, fresh tomatoes for the best flavor. I love making this soup when garden tomatoes are at their peak. I recommend using Roma or plum tomatoes because they have a meaty texture with very few seeds and have a low water content.

For this recipe, I use three pounds of fresh tomatoes AND a can of San Marzano tomatoes. I like using both for the ultimate tomato flavor. San Marzano tomatoes are sweet and less acidic. The combo of fresh and the best canned tomatoes is perfection! 

Roasted tomatoes for Tomato Basil Soup

How to Roast Tomatoes

Roasting tomatoes is a really simple way to add a delicious depth of flavor to your soup.

  • Wash and halve the tomatoes. You don’t have to peel the tomatoes, the tomato skins will intensify the flavor of the soup. 
  • Line a large baking sheet with parchment paper and place the halved tomatoes on top. I also put fresh garlic cloves on the sheet. You don’t need to peel the garlic cloves, you will peel them after. Roasting the garlic brings out the best flavor. 
  • Drizzle olive oil over the top of the tomatoes and garlic. Toss to combine then sprinkle with salt, pepper, and oregano.
  • Roast at 400 degrees F for 45 minutes. The tomatoes will become soft, juicy, and fragrant! Your house will smell amazing! 

Roasted tomato basil soup in pot

How to Make Roasted Tomato Basil Soup

Once the tomatoes are roasted, your soup will come together in a snap!

  • Start with a large stockpot and medium heat. Get a little olive oil warmed, then add chopped onion and sauté until it’s tender. This should only take 3-5 minutes!
  • Add the roasted garlic (skins removed and roughly chopped) and red pepper flakes. Add everything else: roasted tomatoes, canned tomatoes, broth, basil, and thyme. Start with 1 ½ cups of broth and if the soup is too thick after blending, you can always add more.
  • Let it all simmer for 30 minutes.
  • Use an immersion blender to puree the soup to your ideal consistency. Add additional broth if you want a thinner consistency.

Roasted tomato basil soup blended in pot

Blend the Soup

If you have an immersion blender, that’s the easiest and quickest way to blend the soup because you can blend it right in the pot. A blender or food processor works great, too! Make sure you let the soup cool a bit before moving it into the blender!

Carefully transfer the soup into a blender and pulse until it becomes smooth. You may have to do this in batches depending on the size of your blender. 

Tasty Variations

There are a few variations you can consider to really make this tomato soup your own! You may want to add:

  • A splash of heavy cream or coconut milk for a creamy tomato soup
  • A sprinkle of freshly grated Parmesan cheese or feta cheese on top
  • Add cooked crumbled bacon or pancetta to your bowl
  • A drizzle of good olive oil before serving 
  • Croutons or crackers 
  • Garnish with fresh basil, chives, parsley, or thyme. 

Tomato Soup + Grilled Cheese!

In my opinion, you can’t have a bowl of Roasted Tomato Basil Soup without a grilled cheese sandwich on the side. The two are made for each other. I love dunking grilled cheese into a hot bowl of tomato soup. Classic comfort food! Here’s one of my favorite grilled cheese recipes – Roast Broccoli Grilled Cheese.

More Recipes To Try With This Tomato Soup:

Store + Reheat

Place any leftover soup in a container and store in the refrigerator for up to four days. Reheat in the microwave or in a pot on the stove. 

You can also freeze the soup for up to four months. Pour the cooled soup into a freezer container and freeze for up to three months. Defrost and reheat before serving. 

More Soup Recipes

roasted tomato basil soup in bowl with spoon

Roasted Tomato Basil Soup

You can't go wrong with a bowl of this classic tomato soup! Serve with a grilled cheese for the ultimate comfort food meal.
4.41 from 5 votes

Ingredients
  

  • 3 pounds Roma tomatoes, cut in half lengthwise
  • 8 cloves garlic, unpeeled
  • 4 tablespoons olive oil, divided
  • 1 teaspoon fresh oregano leaves
  • Kosher salt and pepper, to taste
  • 1 large onion, chopped
  • Dash of red pepper flakes
  • 28 ounces San Marzano tomatoes, canned
  • 1 ½ to 2 cups vegetable broth (can use chicken broth)
  • 1 cup freshly chopped basil
  • 1 teaspoon fresh thyme leaves
  • Chopped basil and freshly grated Parmesan cheese for garnish, optional

Instructions
 

  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place the halved tomatoes and garlic cloves on the baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle with oregano, salt, and black pepper.
  • Place the baking sheet in the oven and roast for 45 minutes until tomatoes are soft and juicy.
  • Remove the roasted garlic from the peels give them a rough chop. Set aside.
  • In a large stockpot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 3 to 5 minutes. Stir in the garlic and red pepper flakes. Add the canned tomatoes, 1 ½ cups of vegetable broth, basil, and thyme. Stir in the oven roasted tomatoes. Let simmer on low for 30 minutes.
  • Use an immersion blender to puree the soup in the stockpot until smooth. If the soup is too thick for your taste, you can add additional broth. If you don’t have an immersion blender, let the soup cool for a few minutes and then carefully transfer to a food processor or blender to blend. Season with salt and pepper, to taste.
  • Ladle the soup into bowls and garnish with fresh basil and Parmesan cheese, if desired. Serve warm.

Notes

Be careful when transferring hot soup to a blender or food processor. You may want to wait until it is at room temperature to blend.

Nutrition

Calories: 183kcal, Carbohydrates: 22g, Protein: 5g, Fat: 10g, Saturated Fat: 1g, Sodium: 423mg, Potassium: 980mg, Fiber: 6g, Sugar: 13g, Vitamin A: 2526IU, Vitamin C: 47mg, Calcium: 86mg, Iron: 3mg
Keywords healthy, summer

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Photos by Molly, Yes to Yolks.

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If you make this recipe, please leave a star rating and comment below! You can also share a picture on Instagram! Tag @twopeasandpod and use the hashtag #twopeasandtheirpod.

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I would like to subscribe to your list and receive your recipes by email. How do I do that? I do not do those other things you list.
    Thanks.
    Chris

  2. The soup looks great. I am a big fan of Tomato soup, infact thats the only one i take. This variation is new to me and will try soon.

  3. if i don’t have time to roast the tomatoes what can i do instead of that? add an extra can of diced tomatoes? or two more? thanks in advance for reply.

  4. Have made this soup a couple of times now as per the recipe with the exception that I roast the onions and garlic with the tomatoes in the oven and it’s amazing! Thank You!! Making it tonight though and thought I had a can of diced tomatoes and don’t. Making it without but wondering what it adds to the soup….With all the tomatoes in it already what does the can add?

  5. Delicious soup! I just made it last night without deviating from the recipe. Great for lunch at work today. However, it has a bit of a spicy kick for me so the next time I make it, I will omit the red pepper flakes.

  6. This looks so yummy, I can’t wait to try it! A question – why do you use canned diced tomatoes instead of just using extra fresh tomatoes? Thanks!

  7. 3 stars
    This was absolutely delicious. It was a bit runny (and I used 3 pounds of  tomatoes!). So next time I may drain the canned tomatoes and/or use less broth. 

  8. 5 stars
    I love this soup! So easy to make and it’s delicious. This year I made it with tomatoes and basil I grew myself…tastes even better for some reason! Making my second batch today to freeze and enjoy during the winter.

  9. 4 stars
     What a great soup! I made it as directed although I didn’t have Roma tomatoes I had vine ripened tomatoes and they seem to work very well. I was a little heavy handed on the red pepper flakes which made it really spicy  but still absolutel delicious.

  10. 5 stars
    I don’t even like tomato soup, I was making this for My Wife and tasted it and I can’t get enough of it. It’s delicious!

  11. 5 stars
    Delicious! I followed the recipe closely, except that I omitted the red pepper flakes, and added a splash of half & half at the end to make it a little bit creamy. It was very good and easy to make.

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