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Side angle of Roasted Tomato basil soup, drizzled with heavy cream & topped with crushed red pepper flakes & a few fresh basil leaves, served in a speckled ceramic bowl. The bowl sits atop a creamy white surface and is surrounded by a jar of fresh herbs, silverware, a small wooden pinch bowl filled with crushed red pepper flakes, and a light gray linen napkin. Inside of the bowl of soup rests a fresh mozzarella crostini.

Easiest Homemade Roasted Tomato Soup with Basil

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: serves 4-6 1x
  • Category: Soups, Stews, & Chili Recipes
  • Method: Roasted
  • Cuisine: Italian, American
  • Diet: Vegetarian

Description

Seriously the Easiest Oven-Roasted Tomato Soup you’ll ever make! Juicy Roma tomatoes roast with loads of shallot, garlic, & herbs, drawing out their natural sweetness & perfuming them with aromatic flavor. From there, simply blend them into the creamiest roasted tomato basil soup. A totally hands-off recipe – the oven does all of the work – & it couldn’t be easier to make!

Naturally vegetarian, easily dairy-free & vegan.


Ingredients

Scale
  • 10 Roma tomatoes (roughly 2.5 pounds), halved lengthwise
  • 2 large shallots, thinly sliced
  • 12 cloves garlic, finely chopped or grated
  • ¼ cup extra virgin olive oil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried basil
  • optional: up to 1 teaspoon crushed red pepper flakes
  • ½ cup dry vermouth
  • ½ cup vegetable stock or broth
  • 1 teaspoon aged balsamic vinegar
  • 1 (one) 14-ounce can diced fire-roasted tomatoes
  • 2.5 ounces fresh basil leaves & tender stems
  • optional: ¼ cup heavy cream
  • kosher salt & ground black pepper, to season

Instructions

  1. Prep: Preheat an oven to 450 degrees F, ensuring an oven rack is positioned in the upper third of the oven. Prep the veggies, slicing the tomatoes & shallot. Gather & measure remaining ingredients according to Ingredients List, above, for a smooth cooking process.
  2. Roast the tomatoes: To an 8×12 baking dish, add the tomatoes, shallot, garlic, olive oil, Italian seasoning, dried basil, & crushed red pepper flakes (if using). Season with 1 1/2 teaspoons kosher salt & ground black pepper, as desired. Toss to combine, evenly coating the tomatoes with the herbs & seasonings. Nestle the tomatoes, cut side facing up, in the baking sheet (they might be a little snug – that’s totally fine!). Transfer the tomatoes to the oven. Roast 40-45 minutes, until softened & fragrant. [gallery columns="2" size="full" ids="21792,21797"]
  3. Build the roasted tomato soup: Working quickly, carefully transfer the roasted tomatoes & shallots to the jar of a high-speed blender. Deglaze the hot baking dish by pouring the vermouth into it, using a spoon to scrape up any browned bits off of the bottom. Carefully transfer the vermouth to the blender with the roasted tomatoes. Add the vegetable stock, balsamic vinegar, diced tomatoes, fresh basil, & heavy cream (if using) to the blender jar. Cover & blend until smooth & creamy, 30 seconds – 1 minute. Blending tip!: When it comes to blending hot ingredients, blend with caution! The heat in the jar creates pressure as it blends, which can cause the jar lid to pop off & create a big, hot mess! To avoid this, be sure to remove the cap from the center of the blender jar lid. Place a thick kitchen towel over the hole & securely hold it in place as you blend the soup. [gallery columns="2" link="none" size="full" ids="21799,21802"]
  4. Serve the roasted tomato soup immediately, topped with freshly cracked black pepper, crushed red pepper flakes, & fresh basil leaves as desired. Enjoy!


Notes

  • Fresh mozzarella crostini: Tomato soup needs a cheesy dipper, & fresh mozzarella crostini are seriously simple to throw together since the oven is already preheated to a high, roasting temperature. Here’s what you’ll do: Lightly brush ½-inch thick slices of sourdough (or another hearty bread you love) with olive oil. Arrange on a small baking sheet. Transfer to the oven & toast for 5 minutes. Remove from the oven, flipping the bread & topping with a little fresh mozzarella. Return to the oven to toast for 5 more minutes. If desired, finish under the broiler for 1-2 minutes more.
  • Storage & Reheating: Roasted tomato soup is incredibly make-ahead friendly – it stores so well & it’s one of those things that gets even better as it sits & its flavors meld together. Transfer the cooled soup to an airtight container & store in the refrigerator for up to 5 days. Reheat the soup on the stovetop or in the microwave until warmed through.
  • Freezer instructions: This easy roasted tomato soup is also incredibly freezer-friendly. Transfer the cooled soup to a freezer container or divide between multiple freezer containers for smaller portions. Freeze for up to 3 months. To thaw, place the frozen tomato soup in the refrigerator overnight or submerge the freezer container in room temperature water for a quicker thaw. Easily reheat on the stovetop.