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Roasted Tomato Soup with Fresh Basil

Roasting really brings out the flavor of the tomatoes in this wonderful soup. It has a slightly chunky texture that shows it's fresh and homemade. —Marie Forte, Raritan, New Jersey
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    6 servings (1-1/2 quarts)


  • 3-1/2 pounds tomatoes (about 11 medium), halved
  • 1 small onion, quartered
  • 2 garlic cloves, peeled and halved
  • 2 tablespoons olive oil
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 fresh basil leaves
  • Salad croutons and thinly sliced fresh basil, optional


  • Preheat oven to 400°. Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Roast until tender, 25-30 minutes, stirring once. Cool slightly.
  • Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil.
Nutrition Facts
1 cup (calculated without croutons): 107 calories, 5g fat (1g saturated fat), 0 cholesterol, 411mg sodium, 15g carbohydrate (9g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

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Average Rating:
  • knollbrookcook
    Feb 7, 2020

    This soup turned out good but I thought it was a bit on the bland side. However, in saying that, I had to use dried herbs. Perhaps fresh would have made all the difference. Nice and easy to put together and I did add some warmed milk and a bit of Parmesan cheese which lifted the total flavour quite a bit. I will make this again.

  • OstynsOwls
    Jan 10, 2019


  • KarenKeefe
    Jan 4, 2019

    Thought this soup was okay ... not the best. Will try to tweet the recipe next time.

  • katlaydee3
    Feb 17, 2017

    I did not care for this at all. I love tomato soup in many variations and was really surprised and disappointed. I made a Roasted Yellow Tomato Soup with Goat Cheese and Pesto Croutons from this same issue about a month ago that was delicious. The biggest difference is that one called for broth, milk and cream and this one is strictly veggies.

  • Nan Mock
    Sep 21, 2016

    Simple preparation and it tastes amazing! I threw in a hot pepper for roasting as well, and adjusted the salt after pureeing it. Delicious soup!

  • lamonli
    Aug 19, 2016

    This is the best tomato soup ive ever made. Roasting makes all the difference!!

  • mbcdownes
    Sep 25, 2015

    Very good. I added 1 tsp of sugar. I also pureed for 2-3 minutes to get a smoother texture. Delicious!

  • sgronholz
    Sep 8, 2015

    This soup is outstanding! I doubled the recipe and roasted the veggies for close to an hour. After processing in my blender, I put the mixture through a sieve to remove the skins and seeds. The soup was easy to make, thick, and delicious! I plan on making more with my garden-fresh tomatoes and freezing it to enjoy this winter.

  • grandmascooking22
    Sep 8, 2015

    This is a very good tomato soup recipe. I was afraid it wasn't salty enough somI added a little more. After it sat it was too salty. Lesson leatned is that it's probably salty enough so don't be too quick to add more. P.S. It's really good cold also!

  • Jenna092
    May 14, 2015

    The soup is good, but very chunky. I think an immersion blender would do the best job, rather than a food processor. The roasted tomatoes smelled amazing when I pulled them out of the oven, and the soup is very simple to make.