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How to make Roasted Tomato Soup
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5 from 9 votes

Roasted Tomato and Basil Soup

This Roasted Tomato and Basil Soup is the ultimate comfort food for the cold nights.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Soups
Cuisine: American
Diet: Vegetarian
Servings: 6 Servings
Calories: 111kcal


  • Immersion Blender


  • 7 Tomatoes medium
  • 15 ounce Diced tomatoes canned – 1-15 oz can
  • 1 Onion 1 medium finely chopped
  • 3 cloves Garlic
  • 3 tbsp Olive oil
  • 1 tsp Crushed red pepper flakes
  • Salt to taste
  • Pepper to taste
  • 1 cup Fresh basil leaves chopped (loosely packed)
  • Parmesan cheese to garnish optional


  • Preheat the oven to 400 F. In a baking sheet lined with foil, lay the quartered tomatoes and the garlic cloves and drizzle about 2 tbsp of olive oil over them.
  • Add salt and pepper and give it a quick mix. Roast them for about 30 - 45 minutes.
  • In a large soup pot, add the remaining oil and sauté the chopped onions until golden brown.
  • Now add the canned tomatoes, roasted tomatoes with its juices and the basil and mix it well. Cook it for about 5-7 minutes and then add about 4 cups of water. Cook the mixture over medium low heat for about 30 minutes.
  • Season the soup with salt and pepper and also add the crushed red pepper flakes.
  • Get an immersion blender in and puree the whole mixture to the desired chunkiness. I left mine a little on the chunky side. If using a blender or a food processor, let the mixture cool down a bit and then puree it.
  • Garnish with Parmesan cheese if using!


Calories: 111kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 524mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1588IU | Vitamin C: 29mg | Calcium: 50mg | Iron: 1mg