Homemade Tomato Basil Soup made with roasted tomatoes, fresh garlic, lightly caramelized onions, and fresh basil. So delicious and easy to make all year long using your favorite fresh or canned tomatoes. Vegetarian and gluten-free.
Roasted Tomato Basil Soup
Everyone has their own favorite version of tomato soup. For some, it’s rich and creamy, while others may prefer a fresher, lighter soup made with roasted tomatoes. Some people prefer homemade, while others will forever swear by their favorite brand of canned tomato soup.
If you ask me, this is probably my favorite. Light and fresh but certainly not lacking in flavor, it’s smooth, delicious, and perfectly simple.
It’s also homemade.
Made with yummy garden-fresh tomatoes and canned tomatoes, olive oil, flavorful garlic, onions, and fresh basil, you know exactly what you’re getting when you enjoy a bowl of this fresh tomato soup.
What Types of Tomatoes Should I use for Tomato Soup?
Tomato soup can be made with any type of tomato – fresh or canned (crushed tomatoes, diced tomatoes, fire-roasted tomatoes, San Marzano tomatoes, etc.)! I love to use a combination of canned tomatoes with fresh oven-roasted tomatoes for maximum flavor, but this is simply a suggestion, not a rule.
How to Make Tomato Basil Soup
1. Roast the tomatoes and garlic: Preheat the oven to 425 degrees Fahrenheit. Roast the tomatoes for approximately 45 minutes for Roma tomatoes or 20 for smaller cherry tomatoes.
2. Cook the onions: Cook the onions in a little olive oil and butter on the stovetop for at least 15 minutes (up to 30 minutes would be even better).
3. Add the canned tomatoes, fresh basil leaves, broth, granulated sugar, and red chili flakes to the soup pot. Bring to a simmer, then reduce heat to medium-low. Add the roasted tomatoes. Simmer for an additional 10-15 minutes.
4. Blend: Work in batches to carefully blend the soup using a blender or an immersion blender.
5. Return the soup to the soup pot and season with salt and black pepper to taste. Garnish with fresh basil leaves, crunchy croutons, or a splash of fresh cream, if desired.
How to Make Creamy Tomato Basil Soup
Follow the instructions provided above. After the soup has been blended and returned to the soup pot, combine one tablespoon of tomato paste with a ladleful of the hot soup in a bowl. Whisk well to combine the tomato paste with the hot soup. Next, add the desired amount of heavy cream to the bowl and mix well to combine. Stir the creamy tomato mixture into the soup pot. Cook over low heat until ready to serve.
Frequently Asked Questions
No. However, roasting tomatoes in the oven helps to sweeten and caramelize the sugars in the tomatoes, making them even more delicious! Cherry tomatoes are the sweetest, but also the smallest and most expensive, so unless you are growing your own and have a ton to spare, I recommend using Roma or plum tomatoes.
For best results, cook the onions for at least 15 minutes. For even better flavor, however, allow your onions to cook at least 25 minutes or so.
Sugar helps curb the acidity of the tomatoes. You’ll notice that nearly all store-bought soups or sauces contain sugar (usually much more than just one teaspoon). The point of sugar, in this case, isn’t to sweeten the soup, so no need to add more than a teaspoon.
I recommend doubling the total amount of fresh tomatoes (a total of 8 pounds).
Stored in an airtight container, leftover tomato basil soup will stay good for up to 4-5 days. Reheat in the microwave or on the stovetop until heated through.
How to Serve
My favorite way to enjoy any tomato soup recipe is with a buttery grilled cheese sandwich. When this isn’t an option, crusty bread with butter is a fantastic alternative.
Have you tried making this tomato basil soup recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes. I always love to see what you’re cooking in the kitchen.
RECIPE CARD
Tomato Basil Soup Recipe
Ingredients
- 4 pounds plum tomatoes - (Roma tomatoes) halved lengthwise
- 6 cloves garlic - peeled
- 3 tablespoon olive oil
- 2 teaspoon salt - divided
- 1 teaspoon freshly ground black pepper
- 1 tablespoon butter - (or dairy-free alternative)
- 2 onions - sliced
- 56 oz whole peeled tomatoes - 2 (28 oz) cans, juices reserved
- 1 cup fresh basil leaves - plus more for serving
- 3½ cups low-sodium vegetable broth - or water, chicken broth, or chicken stock, plus more, as needed
- 1 teaspoon granulated sugar - optional
- 1 teaspoon red chili flakes - plus more, if desired or less if you're sensitive to spicy food
- heavy cream or coconut milk - for serving, optional
- croutons or crackers - for serving, optional
Instructions
- Roast the tomatoes. Preheat the oven to 425 degrees F and line two large baking sheets with parchment paper. Slice each tomato in half lengthwise and place them on the prepared baking sheets in a single layer. Add the whole garlic cloves to each baking sheet. Drizzle with 2 tablespoons of olive oil and season liberally with salt and pepper. Transfer your tomatoes to the preheated oven and roast for approximately 45 minutes (Roma tomatoes) or 20 minutes (cherry tomatoes). Tomatoes are ready when the skin is tender and begin to burst.
- Cook the onions. Heat the remaining tablespoon of olive oil and 1 tablespoon of butter in a large pot or Dutch oven over medium-high heat. Add the onions and cook for approximately 15 minutes or until they start to brown and caramelize. Reduce to medium heat if onions start to burn. Stir often.
- Add the tomatoes. Add the canned tomatoes, fresh basil, broth, sugar, and red chili flakes to the pot. Bring to a low boil then reduce heat to low, and simmer until the tomatoes in the oven have finished roasting. Add the oven-roasted tomatoes to the pot with their juices, and return to a simmer.
- Simmer. Simmer the soup uncovered and over low heat for approximately 20 minutes.
- Puree. Work in batches to carefully blend the homemade tomato soup in a high-speed blender. Avoid over-blending (especially if you have a Vitamix or Blendtec which will turn your soup into a watery liquid rather than a luxurious soup). You may also use a handheld food processor (immersion blender).
- Season and serve. Return the soup to your soup pot and season with additional salt and pepper, to taste. Garnish with fresh basil, crunchy croutons, or a splash of fresh cream, if desired. Enjoy!
Jessica’s Notes
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Originally posted January 2016
The ingredients lists 56 oz whole peeled tomatoes – (28oz) cans, juices reserved
I did not see any instructions on adding reserved tomato juice in the instructions.
Do you add it or at a later stage or drain tomatoes to add to this recipe?
Please see the very end of step 3 in the recipe card above 🙂 :
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Add the oven-roasted tomatoes to the pot with their juices, and return to a simmer.
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I LOVE this recipe. Always find myself coming back to it when the weather gets chilly. Thank you!!
I always come back to this one as well Dani – thanks for the feedback and rating 😀
Can this recipe be canned??
I have not tried to can this recipe Kristin, but I don’t see why not 🙂
For anything canning, I always recommend the following the best canning practices for food safety.
Making more of your tomato soup, family love it and am adding just a few more chillie flakes , that bite really makes the soup special
I am happy to hear your family loved it Liz 🙂
A pinch of baking soda will cut the acidity better than sugar. Also healthier. A tip learned from a native Italian.
Best tomato soup ive ever made !!! Love itliz
Thanks for the best feedback Liz 🙂