Oven Roasted Tomato Soup Recipe with Garlic and Basil

Pin this recipe for later: Roasted Tomato Basil Soup — rich roasted tomato flavor with simple herbs and spices.

Rebecca’s Recipe Review

Taste: Bright, fresh tomato flavor with balanced herbs and a pleasant tang from the vinegar.

Texture: Smooth and creamy when pureed.

Ease: Moderate — easy to prepare but requires a bit of roasting time.

Pros: Deep, homemade flavor that outshines canned tomato soups.

Cons: None to speak of — just a little hands-on time.

Would I Make This Again? Yes — it’s a keeper.

Tomato Soup Ingredients

This velvety soup starts with Roma tomatoes roasted alongside yellow onion and garlic, tossed with extra-virgin olive oil and salt. After roasting, the vegetables are pureed and simmered with vegetable stock, dried basil, paprika, black pepper, and a splash of white wine vinegar to brighten the flavor.

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The main ingredients used in this recipe are listed in the recipe card below.

Substitutions & Variations

Broth: Swap vegetable broth for chicken broth if you prefer a richer savory base. Basil: Use fresh basil in place of dried for an herbal lift—add it near the end of cooking to preserve its color and aroma.

How To Make Roasted Tomato Soup

1. Preheat the oven to 450°F. Arrange the chopped tomatoes, onion slices, and whole garlic cloves on a rimmed, parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt.

2. Roast for 35–40 minutes, until the onions are translucent and the tomatoes begin to caramelize. Let cool slightly.

3. Transfer the roasted vegetables to a blender or use an immersion blender in a large pot; blend until smooth.

4. Stir the pureed tomatoes into a saucepan with vegetable stock, white wine vinegar, dried basil, paprika, and black pepper. Bring to a gentle simmer, taste and adjust seasoning, then serve hot.

What To Serve With Tomato Soup

• Grilled cheese sandwich
• Crusty bread with butter
• Garlic Parmesan Monkey Bread
• Garlic Parmesan Breadsticks
• Cheddar Drop Biscuits
• Hot paninis
• A crisp green salad

Yummy Soup Toppings

• Sour cream or crème fraîche
• Chopped chives
• Shredded cheddar
• Halved cherry tomatoes
• Fresh basil leaves
• Toasted croutons
• Parmesan flakes or crisps

How To Store Leftover Tomato Soup

Store in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop, stirring occasionally, or microwave in short intervals until hot.

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On my last visit I earned points toward rewards while buying the ingredients for this soup—small savings add up during the holidays.

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More Vegetable Soup Recipes

• Sweet Potato Soup – thick and comforting, made with chicken or vegetable stock for extra flavor.
• Lentil Soup – a hearty vegan option that stands alone as a meal.
• Bacon Cauliflower Chowder – a lighter take on a loaded baked potato in soup form.
• French Onion Soup – classic and rich, great as a starter or a main course.
• Creamy Wild Rice Soup – a vegetarian slow-cooker favorite for busy days.

Roasted Tomato Soup

Author: Rebecca Hubbell

Course: Main Course, Soup | Cuisine: American

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour

Servings: 5 people

Ingredients

• 3 pounds Roma tomatoes (about 8 tomatoes)
• 1 medium yellow onion
• 3 garlic cloves
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 3 cups vegetable stock
• 2 tablespoons white wine vinegar
• 1 teaspoon dried basil
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper

Instructions

1. Preheat the oven to 450ºF and line a large rimmed baking sheet with parchment paper.
2. Slice each tomato into eighths and remove seeds and ribs if desired. Slice the onion into 1-inch-thick rounds.
3. Arrange the tomatoes, onion, and whole garlic cloves on the baking sheet. Drizzle with olive oil and sprinkle with salt; toss to coat and spread in a single layer.
4. Roast for 35–40 minutes, until the onions are translucent and the tomatoes are slightly caramelized. Remove and let cool briefly.
5. Transfer the roasted vegetables to a blender and puree until smooth, or use an immersion blender directly in a large pot.
6. Stir the puree into a saucepan with vegetable stock, white wine vinegar, basil, paprika, and pepper. Bring to a gentle simmer, adjust seasoning, and serve hot.

Notes

You can use an immersion blender in a large pot instead of a blender for easier handling.

Nutrition

Calories: 119 kcal | Carbohydrates: 15 g | Protein: 3 g | Fat: 6 g | Sodium: 1045 mg | Fiber: 4 g | Sugar: 9 g