Roasted Tomato Basil Soup, mmmm. Mmmmm. Mmmmmm. This family favorite soup is worth the effort. Great for a rainy day, or any day! Can’t beat homemade soup.
Alongside a salad or a sandwich and topped with a little Pecorino Romano cheese or Homemade Croutons and you have a meal to remember. Make it smooth or chunky; it’s amazing. The inspiration for this recipe is The Barefoot Contessa’s recipe, and we all know how good her recipes are.
This recipe calls for half and half, but it’s just as good without the dairy. Try it both ways: vegan or with added milk. Either way, you’re gonna love it.
What You Need
For this recipe, you need a full-size food processor, knife, cutting board, Dutch oven or soup pot, measuring cups and spoons, baking sheets, and an immersion blender. But what you really want is a nice glass of wine and some beautiful soup bowls, right? Get the best tools and serving pieces as you can afford. You’ll never be sorry.
Roasted Tomato Basil Soup Recipe
Roasted Tomato Basil Soup Recipe
The flavor of tomatoes, basil and garlic will draw you in. It will be hard not to eat the whole pot of soup.
- 2 large onions (about 2 cups chopped)
- 3 28 ounce cans diced plum tomatoes (divided)
- 1/4 cup olive oil
- 1 1/2 teaspoons sea salt
- 1 teaspoon black pepper
- 1/2 teaspoon minced garlic
- 8 cups vegetable stock (or 8 cups water + 1 teaspoon Vegetarian Better Than Bouillion)
- 1/8 teaspoon red pepper flakes
- 1 teaspoon dried thyme leaves
- 4 cups basil (packed)
- 1 cup half and half (optional)
Step 1: Chop & Combine
Peel and chop the onions. I use my food processor to rough chop the onions into medium sized pieces.
Dump the chopped onions into a large bowl.
Drain 2 cans of tomatoes, reserving the juice. I drain them directly into my soup pot. Put the drained tomatoes into the bowl with the onions.
Add the olive oil, garlic, salt and pepper to the bowl and stir to combine.
Step 2: Roast
Heat oven to 400F degrees.
Spread the tomatoes/onion mixture in a thin layer on two baking sheets.
Roast the tomato mixture for 40 minutes, turning the mixture over with a spatula halfway through.
Step 3: Put it Together
Add 8 cups of vegetable stock (or water and bouillion) to the stockpot. (You should already have the juice of the tomatoes in the pot.)
Add the third can of diced tomatoes with juice to the pot.
Scrape the roasted tomato/onion mixture into the stockpot. Stir to combine.
Add the red pepper flakes and thyme to the pot.
Chop the basil and add it to the stockpot. I use my food processor and pulse to chop until it is well chopped but not total mush.
Stir to blend the ingredients.
Use your immersion blender to make the soup smooth. (Isn't this the greatest tool?)
Step 4: Simmer & Finish
Simmer uncovered for 40 minutes to reduce the liquid a bit and blend the flavors.
Ten minutes before serving, stir in the half and half (if using) and continue heating the soup gently until hot, about 5 minutes.
Serve the soup as is or with a little Pecorino Romano sprinkled on the top.
For a Crowd
In 2019, I made this recipe for Catoctin Quaker Camp and it was a hit. I didn't include the dairy because I wanted it to be vegan. For a group of 33 HUNGRY people, I multiplied the recipe by 5.
They also had salads and sandwiches with it. We used fresh tomatoes (15 pounds of plum tomatoes), which were roasted, and 5 28-ounce cans of diced tomatoes, which were not.
Other ingredients: 1 1/4 cup olive oil, 3 tablespoons salt, 4 teaspoons pepper, 10 cups chopped onions, 7 tablespoons minced garlic, 8 tablespoons of margarine (for added flavor), 3/4 tablespoon red pepper flakes, 20 cups of fresh basil!, 1 tablespoon dried thyme, 3 quarts of water and 2 teaspoons vegetable bouillon.
HINT: If you want it creamy, but vegetarian, add 15 ounces (one can for the standard recipe) of softly cooked white beans (like cannelini), smooshing them and blending them so no one can tell. It makes the soup very creamy.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Nutrition WITH Dairy
Nutrition NO Dairy
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