This easy Roasted Tomato Basil Soup is perfect for a cosy weeknight dinner. It's bursting with the flavour of fresh tomatoes roasted with onion and garlic, then blended with basil.
This oven-roasted tomato soup with fresh basil is simple to prepare, dairy-free and freezer-friendly. I've been making this soup for years and my favourite way to enjoy it is curled up on the couch with a grilled cheese sandwich!
Roasting the tomatoes adds so much depth - it’s worth the extra time. If you need something faster, my 20-minute Creamy White Bean and Tomato Soup uses tinned tomatoes instead.
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Why This Recipe is So Good
- Full of flavour – roasting intensifies the tomatoes, onion and garlic.
- Simple ingredients – nothing fancy, just pantry staples.
- Freezer-friendly – ideal for batch cooking and meal prep.
Recipe Ingredients
Note: Scroll down to the recipe card at the bottom for the quantities.
- Tomatoes - Roma tomatoes have the best flavour for tomato soup. You can use other fresh tomatoes such as truss, gourmet and heirloom. Some tomato varieties contain more water than others, and the soup might not need as much stock to thin it out.
- Onion - use red or brown onion.
- Garlic - no peeling required - it's added straight to the baking tray with the tomatoes and onion.
- Basil - use fresh basil for its fragrant aroma.
- Vegetable stock - use a low-sodium vegetable stock, either store-bought or homemade.
- Olive oil - use extra virgin olive oil.
How to Make Oven Roasted Tomato Basil Soup
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Halve the tomatoes and place them cut-side up on a large baking tray. Add the onion and unpeeled garlic cloves. Drizzle with olive oil and roast for 35-45 minutes or until soft and caramelised. Watch closely during the last 10 minutes to prevent burning.
- Remove the tray from the oven and let the roasted vegetables cool slightly.
- Transfer the tomatoes and onion to a blender. Squeeze the roasted garlic from its skin and add it to the blender. Add the fresh basil leaves.
- Blend until smooth. Work in batches if needed. Note: If using an immersion blender, transfer the tomatoes, onion, and garlic to a large saucepan and blend them directly into the saucepan before adding stock.
- Pour the blended soup into a saucepan or casserole pot. Add vegetable stock, stirring until smooth. Adjust the amount of stock based on your preferred soup thickness.
Variations
- Make it spicy: Add a pinch of chilli flakes before blending, or stir in a little harissa paste for a smoky heat.
- Add creaminess: Stir in a splash of cream after blending for a richer soup.
Serving Suggestions
- Pair the soup with our Spinach and Feta Muffins or a grilled cheese sandwich.
- Top the soup with grated Parmesan or grilled cheese croutons.
- Serve the soup with crusty sourdough, garlic bread, or toasted ciabatta to soak up every drop.
Storage
Store the soup in an airtight container in the fridge for up to three days. Reheat the soup in the microwave or a saucepan over the stove.
To freeze the soup, transfer it to an airtight container and let it cool completely before freezing. Remember to label the container with the date and contents. It will last in the freezer for 3 months. To thaw the soup, leave it in the fridge overnight, then heat it gently in a saucepan over the stove.
Common Questions
No, there's no need to peel the tomatoes before roasting. The skins soften and blend smoothly, adding texture and a rich, rustic flavour to the soup.
Roma tomatoes are best for because they have fewer seeds, thicker flesh, and a deeper flavour. However, Truss, Gourmet, and Heirloom also work well.
You can use dried basil if fresh isn't available, but the flavour will be milder and slightly different. For the best results, stir in a small amount of dried basil while the soup simmers, and finish with a bit of fresh basil (if possible) just before serving.
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📖 Recipe
Roasted Tomato Basil Soup
Ingredients
- 1.5 kg Roma tomatoes, see notes
- 1 onion, peeled and cut into quarters
- 3 cloves garlic, unpeeled
- 3 tablespoons olive oil
- 5 g fresh basil leaves, (a small handful)
- 175 mls low sodium vegetable stock, see notes
- salt & cracked black pepper, to taste
Instructions
- Preheat the oven to 200°C / 180°C fan / 390°F. Line a large baking tray with baking or parchment paper.
- Prepare the vegetables: Cut the tomatoes in half and place them cut-side up on the tray. Peel and quarter the onion and arrange it around the tomatoes. Add the unpeeled garlic cloves. Drizzle with olive oil and sprinkle with salt.
- Roast the vegetables for 35–45 minutes or until soft and caramelised. Watch closely in the last 10 minutes to prevent burning. Let them cool for 15–20 minutes on the tray.
- Blend the soup: Squeeze the garlic from its skin and transfer it to a blender with the roasted tomatoes and onion. Add the basil, reserving a few leaves for garnish. Blend until smooth. If your blender is small, work in batches. (See notes below for an alternative method using an immersion blender).
- Heat and adjust consistency: Pour the soup into a large saucepan and stir in the vegetable stock a little at a time, depending on how thick you like it. Heat gently until warmed through.
- Serve: Ladle the soup into bowls and top with fresh basil and black pepper. Add grated Parmesan, a swirl of cream, or crusty bread on the side.
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