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This Roasted Garlic Tomato Basil Soup is so simple and delicious! A duo of roasted tomatoes and both roasted and fresh garlic are blended with sautéed onions, san marzano tomatoes, broth and fresh basil for a soul-warming and comforting homemade tomato soup. Yields approximately 11 cups and will serve 6 to 8.
Growing up I’ve never been a fan of canned tomato soup.
In fact, I actually didn’t start liking tomato soup until years ago when I began making it myself. Go figure.
It has been on and off soup season here in Michigan. So far, our fall weather has been incredible. We’ve had so much sunshine, mild/warm temps peppered with some crisp cool days and evenings. Most years, my basil plants last until mid to late September. However this year, it lasted through most of October – which has been such a blessing. I quite literally just pulled my basil plants from my herb garden this past weekend. But before doing so, I made this incredible soup.
Roasted roma and compari tomatoes, both roasted and sautéed garlic and lots of fresh basil blended together in a simple soul-warming soup. Perfect for dipping with crusty bread or a grilled cheese sandwich.
To Make this Roasted Garlic Tomato Soup You Will Need:
- tomatoes – I like to use 2 pounds Roma and 1 pound compari tomatoes.
- olive oil – Use an olive oil safe for high temperature cooking.
- kosher salt – Enhances the flavors in this recipe.
- head of garlic – Choose a large head of garlic without any blemishes.
- butter – Lends fat and flavor.
- yellow onion – Adds a sweet and subtle onion flavor to the soup.
- garlic cloves – Adds distinct punchy flavor.
- thyme (fresh) – Lends an earthy, slightly minty and lemony flavor.
- low-sodium chicken broth – Homemade or good quality store-bought. Vegetable broth may also be used.
- san marzano tomatoes – Adds robust tomato flavor.
- basil – For bright herbaceous flavor.
- red pepper flakes – Lends some spicy heat. (optional)
for serving:
- heavy cream
- freshly grated parmesan cheese
- red pepper flakes
- fresh basil
- freshly ground black pepper
Roast the Tomatoes and Garlic:
Preheat your oven to 400°F (or 200°C).
Line a rimmed metal baking sheet with parchment or foil for easy clean up. Drizzle a little oil and place 2 pounds halved roma and 1 pound compari tomatoes cut-side down on to the prepared pan. Drizzle with more oil and season with kosher salt.
Cut off the top third of a whole head of garlic and place on a piece of foil. Drizzle with olive oil and season with a pinch of salt. Fold up the edges, crimping tightly to form a pouch or purse and place on the pan with the tomatoes.
Roast in your preheated oven for 40 to 50 minutes.
Build The Soup:
Meanwhile, add 1 tablespoon unsalted butter and 1 tablespoon olive oil to a large 6 to 7-quart dutch oven and heat over medium to medium-low heat.
Add 1 large diced yellow onion and 6 cloves minced fresh garlic.
Stir and cook for 6 to 8 minutes or until the onions are soft and translucent. Add in 1 teaspoon chopped fresh thyme leaves, stir and cook 1 to 2 minutes.
Next add in the roasted tomatoes and any juices that accumulated in the pan.
Pour in 1 quart (4 cups) low-sodium chicken or vegetable broth, 1 (28 ounce) can whole san Marzano tomatoes and 1 ounce fresh basil. Squeeze in the roasted garlic (once safe to handle) and add 1/2 teaspoon red pepper flakes – if using.
Stir, cover and bring to a simmer and reduce to low and simmer for 45 minutes.
Smells so incredible!
Using an immersion blender, puree soup until smooth. Alternatively, transfer soup to a blender, remove the center plug out of the center of the lid and cover with a kitchen towel while pureeing until smooth.
Taste and season with kosher salt and freshly ground black pepper to your preference.
Serve The Soup:
Serve with a drizzle of heavy cream, freshly grated parmesan, ground black pepper, torn basil leaees and for extra heat, add more red pepper flakes.
How To Sore Tomato Soup:
Allow the soup to cool completely before storing in an air-tight, non-reactive container or containers (like ceramic, glass, plastic, stainless steel).
How Long Will Tomato Soup Last?
If stored properly, this soup will last up to 7 days.
Can Tomato Soup Be Frozen?
Yes! Allow the soup to cool completely and store in non-reactive freezer safe container for up to 6 months. Thaw and then reheat low and slowly on the stovetop.
Make It A Meal:
I like to serve it with grilled cheese and/or warm crusty bread.
Click Here For More Homemade Soup Recipes!
Enjoy! And if you give this Roasted Garlic Tomato Basil Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings
Roasted Garlic Tomato Basil Soup
- 2 pounds roma tomatoes, cut in halve lentghwise
- 1 pound compari tomatoes, halved
- 1 head garlic, top 1/3 cut off
- olive oil
- kosher salt
- 1 tablespoon unsalted butter
- 1 large yellow onion
- 6 cloves garlic, finely chopped
- 1 teaspoon chopped fresh thyme
- 4 cups low-sodium chicken broth, or vegetable broth
- 28 ounce canned whole san marzano tomatoes
- 1 to 2 ounces fresh basil leaves, plus more for serving
- 1/2 teaspoon red pepper flakes, plus more for serving (optional)
- freshly ground black pepper, to taste
FOR SERVING:
- 6 tablespoons heavy cream
- 6 tablespoons parmesan cheese, freshly grated
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Preheat your oven to 400°F (or 200°C).Line a rimmed metal baking sheet with foil for easy clean up. Drizzle a little oil and place the tomatoes cut-side down on to the prepared pan. Drizzle with more oil and season with kosher salt.
-
Cut off the top third of a whole head of garlic and place on a separate piece of foil. Drizzle with olive oil and season with a pinch of salt. Fold up the edges, crimping tightly to form a pouch or purse and place on the pan with the tomatoes. Roast in your preheated oven for 40 to 50 minutes.
-
Add butter and olive oil to a large 6 to 7-quart dutch oven and heat over medium to medium-low heat. Add the onion and garlic. Stir and cook for 6 to 8 minutes or until the onions are soft and translucent. Add in the thyme, stir and cook 1 to 2 minutes.
-
Next add in the roasted tomatoes and any juices that accumulated in the pan. Pour in the chicken or vegetable broth and add in the san Marzano tomatoes and fresh basil. Squeeze in the roasted garlic and add red pepper flakes – if using. Stir, cover and bring to a simmer and reduce to low and simmer for 45 minutes.
-
Using an immersion blender, puree soup until smooth.Alternatively, transfer soup to a blender, remove the plug out of the center of the lid and cover with a kitchen towel while pureeing until smooth. Then add back to the pot to keep warm.
-
Taste and season with kosher salt and freshly ground black pepper to your preference. Serve with a drizzle of heavy cream, freshly grated parmesan, fresh torn basil and freshly ground black pepper. For extra heat, add more red pepper flakes.
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See blog post for storage and freezing instructions.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1.333cups, Calories: 199kcal, Carbohydrates: 22g, Protein: 9g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 25mg, Sodium: 337mg, Potassium: 1027mg, Fiber: 5g, Sugar: 11g, Vitamin A: 2678IU, Vitamin C: 49mg, Calcium: 170mg, Iron: 3mg
Recipe was inspired by Ina Garten’s Tomato Basil Soup.
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Laurie McNamara
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