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Best Easy Cozy Roasted Tomato Basil Soup from Garden Tomatoes

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This roasted tomato basil soup uses simple, real ingredients and a quick roasting method to create deep, sweet flavor. It’s naturally gluten-free, freezer-friendly, and perfect for using up garden tomatoes.

Ingredients

Scale
  • 3 pounds ripe garden tomatoes (about 8–10 medium)
  • 4 cloves garlic, peeled and left whole
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 medium yellow onion, diced
  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 2 cups vegetable broth or chicken broth
  • 1/4 cup loosely packed fresh basil leaves, plus more for garnish
  • 1/2 teaspoon sugar (optional)
  • Fresh basil leaves, torn (for garnish)
  • Grated Parmesan cheese (optional)
  • Crusty bread or grilled cheese (for serving)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil.
  2. Wash tomatoes and remove cores. Cut larger tomatoes into halves or quarters so they are roughly the same size. Cherry or grape tomatoes can stay whole. Place them cut-side up on the prepared baking sheet.
  3. Tuck the whole garlic cloves in among the tomato pieces. Drizzle everything with olive oil, then sprinkle with salt and pepper. Gently toss to coat, then arrange tomatoes back in a single layer, cut-side up if possible.
  4. Roast for 35-40 minutes until tomatoes are soft, wrinkled, and starting to brown around the edges, and garlic is tender and golden.
  5. While tomatoes roast, melt butter in a large pot or Dutch oven over medium heat. Add diced onion and cook, stirring occasionally, until soft and translucent, about 5-7 minutes.
  6. Once tomatoes and garlic are done, carefully transfer them to the pot with the onions. Scrape in any juices and browned bits from the baking sheet. Add vegetable broth and fresh basil leaves. Stir together.
  7. Bring soup to a gentle simmer over medium heat, then reduce heat to low. Simmer for 10 minutes. Taste and stir in optional sugar if needed. Adjust salt and pepper.
  8. Remove pot from heat. Using an immersion blender, blend soup directly in the pot until completely smooth. If using a regular blender, work in batches, filling no more than halfway, and blend until smooth.
  9. For extra-silky texture, stir in another tablespoon of butter after blending. Taste and adjust seasoning if needed.
  10. Serve immediately, ladled into bowls, topped with torn fresh basil and Parmesan if desired. Serve with crusty bread or grilled cheese.

Notes

Do not overcrowd the baking sheet; use two if needed. Roast garlic whole to avoid bitterness. Taste tomatoes before adding sugar. Blend hot soup carefully in small batches. Soup tastes even better the next day. For a creamy version, stir in 1/4 cup heavy cream or full-fat coconut milk after blending. For smoky flavor, add 1/2 teaspoon smoked paprika to the onions. For dairy-free/vegan, use olive oil instead of butter and skip Parmesan.

Nutrition

Keywords: roasted tomato basil soup, garden tomatoes, easy soup, gluten-free soup, freezer-friendly soup

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