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Best Homemade Roasted Tomato Basil Soup.

Tomato Basil Soup with Fresh Tomatoes

Roasted Tomato Basil Soup with Fresh Tomatoes
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Soup
Cuisine American
Servings 5 people
Calories 100 kcal


  • 1 sheet pan
  • 1 pot I use a dutch oven
  • 1 blender either immersion or countertop blender will do!


  • 1.3 kg tomatoes use a mix of cherry and regular tomatoes
  • 500 ml chicken or vegetable stock
  • 1/5 cup fresh basil use dried if don't have fresh
  • 4 garlic cloves adjustable to taste
  • 1 onion you can skip onion if you want
  • 1 tbsp olive oil for frying
  • 3/4 tbsp dried oregano
  • 2 bay leaves
  • salt & pepper to taste


  • Preheat the oven to 400F/200C. Chop up the tomatoes and peal garlic cloves. Cut out the center cores of the tomatoes (don't need to do that for cherry tomatoes). Place tomatoes and garlic onto a sheet pan. Roast for 30 minutes.
  • While the tomatoes are roasting, chop up the onion into small pieces. Preheat the pot, add some olive oil to the bottom of it, and add the onion. Caramelize the onions on low-medium heat until brown. Stir occasionally to avoid burning.
  • When the tomatoes are ready add them to the pot. Blend the ingredients. You can use countertop or an immersion blender. If you are using a regular blender make sure to cover the top with a towel to avoid splashes. Blend part by part and return to the pot.
  • Add the chicken or vegetable stock and spices. Cover the pot and let simmer for another 30 minutes.
  • Enjoy! Serve with croutons, roasted eggplant, grilled cheese, bacon, heavy cream, or whatever else comes to your mind!



Calories: 100kcal
Keyword Best Tomato Soup Recipe, Dairy Free Tomato Soup Recipe, Easy Tomato Soup Recipe, Roasted Tomato Soup
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