homemade roasted tomato basil soup
Published: November 2023
A simple homemade soup loaded with delicious, roasted tomatoes!
This is THE recipe you need for that chilly day outside. The ingredients are simple, the roasted tomato, onion, and garlic flavors are so delicious, and it’s all-around one of my favorite family meals that everyone enjoys. We love to make a big batch of this (the ingredient list you see in this post is what we consider a big batch for our family of three) and freeze half!
Try this recipe with my favorite, crispy homemade crouton recipe! It’s an easy-add that adds even more deliciousness to this soup!
HOW I LIKE TO SERVE
This soup pairs perfectly with a simple grilled cheese (my grilled cheese waffle recipe is a fun one to make with this!) for dipping. This especially makes it easier (and more fun) for my toddler to enjoy the soup because I serve it in a small dip cup that attaches onto his plate, and he gets to dip his sandwich bites into the soup! The little dippers from Bumkins are my favorite option for this because you can serve a small baby or toddler-sized soup portion in these for dipping, and re-fill if needed! We use these in several recipes.
I also like to garnish this recipe with leftover chopped basil, cracked black pepper, shredded parmesan cheese, and homemade croutons. Another fun option with soups is to toss in leftover (or fresh) pasta in the mix!
MAKE AHEAD AND FREEZE
In general, soups freeze wonderfully and this soup is no exception. It freezes for up to 4 months and I’m telling you, future you will be pretty happy to pull some soup from the freezer to heat up for that chilly day where you really don’t feel like cooking. You can thaw in fridge overnight OR place in a pot on low heat directly from frozen and let it simmer back to liquid soup form!
These silicone freezer soup trays are my absolute favorite for freezing soups (and other things like pasta sauces)! You can freeze out the portion sizes that best suit you, and take out the soup a portion at a time when you’re ready to eat. Doesn’t get easier than that.
INGREDIENTS
6 lbs roma tomatoes
2 yellow onions
1 head of garlic
8 springs of fresh thyme
10-12 leaves of fresh basil, finely chopped
3-4 cups vegetable broth
Salt and pepper
DIRECTIONS
Preheat oven to 400F.
Cut tomatoes and onions into halves. Place them on a large sheet pan, with the flat side facing upwards, drizzle with olive oil, and season with thyme, salt and pepper.
Slice the top off of the head of garlic, drizzle with olive oil, salt, and pepper. Wrap in aluminum foil and place on the large sheet pan with the tomatoes and onions. Roast for 45 minutes.
Place roasted tomatoes and onions in a large blender, and squeeze out the roasted garlic cloves into the blender as well. Blend everything until texture is like a fine puree.
Pour blended mixture into a large pot (on low heat) and add anywhere from 3-4 cups of vegetable stock into the pot (see note on this). Add in finely chopped basil and simmer in low heat for 30 minutes.
Add salt and pepper to taste. Add optional garnishes like shredded parmesan cheese, homemade croutons, basil, cracked black pepper. Enjoy!
NOTES
Store in fridge for up to 3 days; freeze for up to 4 months.
When freezing, I like to pour into silicone freezer trays (see recommended products below!) to easily store into single-portion soups! I thaw in fridge and re-heat in microwave/stovetop OR you can heat on stovetop on low heat directly from frozen.
The amount of vegetable stock you use here is really based on your preference. If you like a thicker texture, I would start with about 3 cups of soup. If you want your soup a little thinner, go for 4 cups!
Another option for the onions in this recipe is to sautee them on the pan with a little olive oil, salt, and pepper vs. roasting them. I find that roasting alongside the tomatoes makes it a little easier and gives the onions a nice roast-y flavor, but pan frying in strips will work just fine too. Just toss into the blender with the tomatoes and garlic after they roast.
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Roasted Tomato Basil Soup
Ingredients
Instructions
Notes
- Store in fridge for up to 3 days; freeze for up to 4 months.
- When freezing, I like to pour into silicone freezer trays (see recommended products below!) to easily store into single-portion soups! I thaw in fridge and re-heat in microwave/stovetop OR you can heat on stovetop on low heat directly from frozen.
- The amount of vegetable stock you use here is really based on your preference. If you like a thicker texture, I would start with about 3 cups of soup. If you want your soup a little thinner, go for 4 cups!
