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    You Are Here: Home → Main Course → Soups

    Roasted Tomato Basil Soup

    August 15, 2019 | Updated September 22, 2020 by Ryan 1 Comment

    332 shares
    Jump to Recipe Print Recipe

    This post may contain affiliate links. Please read my disclosure.

    When you think of soup in the summer, is there something that fits the bill better than homemade roasted tomato basil soup? By roasting the tomatoes, you get more depth of flavor that kicks it up a notch.

    roasted tomato basil soup in gray bowl on dish towel

    When it comes to soup, the possibilities are endless - from butternut squash apple soup to beef chili.

    But this year we started a decent-sized garden. We've planted a few different things throughout the spring and summer like lettuce, carrots, green beans, peppers, herbs and tomatoes. However right now the tomato plant has decided to overtake the entire garden.

    Make no mistake, fresh tomatoes are great but I've been having to come up with more and more recipes to take advantage of the 50 or so tomatoes we are getting every few days.

    So my latest thought was making some roasted tomato basil soup. Because while we have an abundance of tomatoes, we also have a decent amount of basil as well.

    When telling Lauren I was making this tomato soup, I'll be honest when I say she wasn't very excited. She just thinks tomato soup is a little boring.

    To add more flavor, I added more basil than you will see in other soup recipes and some cream to add some fat. And luckily for me, Lauren loved it!

    So if you are like us and have more tomatoes than you know what to do with, this roasted tomato soup recipe should be at the top of the list. Hope you enjoy!

    Jump to:
    • Recipe Ingredients
    • Step-by-Step Instructions
    • Benefits of Tomatoes
    • Best Tomatoes for Soup
    • How Do You Thicken Tomato Soup?
    • Can I Freeze Tomato Soup?
    • Pro Tips/Recipe Notes
    • Other Soup Recipes
    • Roasted Tomato Basil Soup
    overhead shot of two bowls of roasted tomato basil soup

    Recipe Ingredients

    • Tomatoes - use whatever tomatoes you have.
    • Garlic and yellow onions - the base for any soup.
    • Basil - use fresh to get great flavor.
    • Olive oil - used to cook the tomatoes.
    • Salt and black pepper - enhances the flavor.
    • Unsalted butter - cooks the vegetables.
    • Chicken or vegetable broth - use low-sodium.
    • Heavy cream - adds a creaminess to the soup.

    Step-by-Step Instructions

    1. Preheat oven to 425°F. Spread tomatoes and garlic evenly on baking sheet. Toss with olive oil, salt and pepper - making sure to keep the tomatoes skin side down. Roast for 35-40 minutes or until tomatoes are starting to caramelize.
    2. Heat butter in large stock pot or Dutch oven over medium heat. Add onions and cook for 5-7 minutes or until they are starting to become translucent.
    3. Add tomatoes, garlic and any remaining juice from pan to pot. Stir in 3 cups chicken broth and bring to boil. Reduce heat and simmer for 20 minutes.
    4. Add basil and cook for 30 seconds.
    5. Use an immersion blender to puree the soup. You can also place in blender in small batches.
    6. Stir in cream and adjust for seasoning. If you want thinner, add more chicken stock. Serve warm with some fresh Parmesan cheese if desired.
    process shots of how to make roasted tomato basil soup

    Benefits of Tomatoes

    Luckily if you are a big fan of tomatoes, and eat them raw, cooked or in a soup, there are plenty of benefits:

    • Rich in vitamins - just one tomato supplies 40% of vitamin C needed for the day.
    • Help digestion - the high fiber and fluid from a tomato can improve digestion.
    • Improve vision - tomatoes are high in lycopene, which is good for your eyes.
    • Manages diabetes - helps decrease lipid peroxidation, which is associated with diabetes.

    Best Tomatoes for Soup

    Since my garden had cherry tomatoes, that is what I used. However you can use, roma, plum, heirloom, grape or even a combination of all the above. Really any tomato will work for this soup.

    How Do You Thicken Tomato Soup?

    If you have some cornstarch, just take 1 tablespoon cornstarch and whisk with 2 tablespoon water. Then add to the soup and stir until combined. You'll want to do this when the soup is still simmering as that helps activate the cornstarch to help thicken it. You can also control the thickness by how much you puree everything.

    Can I Freeze Tomato Soup?

    Yes. Just wait for it to come to room temperature before covering in an air-tight container and placing in the freezer. You can keep in the freezer for up to 6 months before using.

    Pro Tips/Recipe Notes

    • Make sure the tomatoes are facing skin side down which allows them to caramelize.
    • Use quality low-sodium chicken or vegetable broth. Remember a lot of the flavor will come from the broth.
    • Use an immersion blender to puree the tomatoes, onions and garlic. It is much easier than adding to the blender in batches.
    • Do not skip on adding the cream as it adds richness and mouthfeel you wouldn't get otherwise. If you don't want to use cream, you could try coconut milk.
    overhead shot of bowl of roasted tomato basil soup

    Other Soup Recipes

    • Beer Cheese Soup
    • Chicken Noodle Soup
    • Salsa Verde Chicken Pozole
    • Chicken Barley Soup
    • Lemon Chicken Orzo Soup

    If you’ve tried this roasted tomato basil soup or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    roasted tomato basil soup in gray bowl on dish towel
    Print Recipe
    5 from 3 votes

    Roasted Tomato Basil Soup

    When you think of soup in the summer, is there something that fits the bill better than homemade roasted tomato soup?
    Prep Time10 mins
    Cook Time1 hr 10 mins
    Total Time1 hr 20 mins
    Course: Soup
    Cuisine: Italian
    Servings: 6
    Calories: 289kcal
    Author: Ryan Beck

    Ingredients

    • 2 ½ lbs fresh tomatoes, sliced in half (cherry or grape)
    • 8 garlic cloves, peeled and left whole
    • 3 tablespoon olive oil
    • salt and freshly ground black pepper
    • 4 tablespoon unsalted butter
    • 2 small yellow onions, sliced thin
    • 3-4 cups chicken or vegetable broth
    • 1 cup fresh basil (1 oz or 28 grams)
    • ½ cup heavy cream

    Instructions

    • Preheat oven to 425°F. Spread tomatoes and garlic evenly on baking sheet. Toss with olive oil, salt and pepper - making sure to keep the tomatoes skin side down. Roast for 35-40 minutes or until tomatoes are starting to caramelize.
    • Heat butter in large stock pot or Dutch oven over medium heat. Add onions and cook for 5-7 minutes or until they are starting to become translucent.
    • Add tomatoes, garlic and any remaining juice from pan to pot. Stir in 3 cups chicken broth and bring to boil. Reduce heat and simmer for 20 minutes.
    • Add basil and cook for 30 seconds. Use an immersion blender to puree the soup. You can also place in blender in small batches.
    • Stir in cream and adjust for seasoning. If you want thinner, add more chicken stock. Serve warm with some fresh Parmesan cheese if desired.

    Notes

    • Make sure the tomatoes are facing skin side down which allows them to caramelize.
    • Use quality low-sodium chicken or vegetable broth. Remember a lot of the flavor will come from the broth.
    • Use an immersion blender to puree the tomatoes, onions and garlic. It is much easier than adding to the blender in batches.
    • Do not skip on adding the cream as it adds richness and mouthfeel you wouldn't get otherwise. If you don't want to use cream, you could try coconut milk.

    Nutrition

    Serving: 1bowl | Calories: 289kcal | Carbohydrates: 15g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0g | Cholesterol: 52mg | Sodium: 219mg | Potassium: 654mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4850IU | Vitamin C: 25mg | Calcium: 300mg | Iron: 0.75mg
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Comments

    1. Chris says

      August 15, 2019 at 8:43 pm

      5 stars
      Looks good!

      Reply

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