BEST EVER ROASTED TOMATO SOUP WITH BASIL

This roasted tomato soup with basil is my favorite soup ever! It is packed with a ton of flavor from roasting the tomatoes in the oven. Also, the fresh basil complements the soup perfectly. There’s nothing better than this soup on a cool evening to warm you up. Healthy Foodie Girl Mini loves to enjoy this soup with grilled cheese! It truly is the perfect combination of classic tomato soup with grilled cheese. This soup is super fresh, easy to make, and you will never want to buy canned soup again. I hope you enjoy this roasted tomato soup as much as we do!

How To Make Roasted Tomato Soup

To start, wash the Roma tomatoes with fruit and vegetable wash and then slice them in half lengthwise. There’s no need to remove the seeds or the stem of the tomato. If for some reason you have a part of the tomato that is overly ripe or starting to get dark spots just cut that part off.

Then, add the Italian herbs, salt, cracked pepper, garlic, and olive oil to a large bowl. After that, add your tomatoes to the bowl and mix them until they are thoroughly coated.

Next, put the tomatoes cut side up on parchment paper or a silicone mat on a baking sheet. Roast the tomatoes in the oven at 400 degrees F for 40-45 minutes.

After that, wash the basil. Spray it with fruit and vegetable wash, rinse it in cold water, and dry it off in a salad spinner. I love the OXO salad spinner. Next, stack about 10-15 basil leaves, roll them up, and then chop them into small strips. Then, chop the basil a little more until it is in small pieces.

Once the oven-roasted tomatoes are cooked, take them off of the parchment paper and put them into a saucepan. Then, add the chicken broth or vegetable broth and chopped basil to the saucepan. After that, use an immersion blender to blend the ingredients in the saucepan. Once your soup is heated up and mixed give it a taste to see if it needs more salt. If so, add salt to taste. I added 1/4 TSP of salt to my soup. Then, garnish with fresh basil and maybe even a delicious grilled cheese!

A Few Notes & Tips

Why Use Roma Tomatoes in This Roasted Tomato Soup?

Roma tomatoes are also called plum tomatoes, Italian tomatoes, or Italian plum tomatoes. There are a lot of names for one tomato! Roma tomatoes are perfect for this oven-roasted tomato soup because they have a low water content, contain minimal amounts of seeds, and are packed with flavor! Cooking them intensifies the flavor and makes them the ultimate tomatoes for this roasted tomato soup.

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BEST EVER ROASTED TOMATO SOUP WITH BASIL

5.0 from 1 vote

Course: Lunch, DinnerCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

112

kcal

This roasted tomato soup with basil is my favorite soup ever! It’s packed with a ton of flavor from roasting the tomatoes in the oven. Also, the fresh basil complements the soup perfectly. There’s nothing better than this soup on a cool evening to warm you up.

Ingredients

• 6-8 Roma tomatoes

• 1 TSP Italian herbs

• 1/4 TSP salt

• 1/4 TSP cracked pepper

• 1 TBSP garlic

• 1 TSP olive oil

• 10-15 leaves of fresh basil (2-3 TBSP in soup, use the rest to garnish on top)

• 1/2 CUP chicken broth or vegetable broth

• 1/4 TSP salt (added at the end) (salt to taste)

Directions

• Wash the Roma tomatoes with fruit and vegetable wash and then slice them in half lengthwise. There’s no need to remove the seeds or the stem of the tomato. If for some reason you have a part of the tomato that is overly ripe or starting to get dark spots just cut that part off. Then, add the Italian herbs, salt, cracked pepper, garlic, and olive oil to a large bowl. After that, add your tomatoes to the bowl and mix them until they are thoroughly coated.
• Put the tomatoes cut side up on parchment paper or a silicone mat on a baking sheet. Roast the tomatoes in the oven at 400 degrees F for 40-45 minutes.
• Wash the basil. Spray it with fruit and vegetable wash, rinse it in cold water, and dry it off in a salad spinner.
• Stack about 10-15 basil leaves, roll them up, and then chop them into small strips. Then, chop the basil a little more until it is in small pieces.
• Once the oven-roasted tomatoes are cooked, take them off of the parchment paper and put them into a saucepan. Then, add the chicken broth or vegetable broth and chopped basil to the saucepan. After that, use an immersion blender to blend the ingredients in the saucepan. If you don’t have an immersion blender, you can make this soup in the blender. In that case, you would put the oven-roasted tomatoes into the blender to mix them up and then transfer them to a saucepan to heat the soup once it is done blending. Just make sure to let the tomatoes cool before putting them into the blender because you don’t want to put hot tomatoes in the blender.
• Once your soup is heated up and mixed give it a taste to see if it needs more salt. If so, add salt to taste. I added 1/4 TSP of salt to my soup. Then, garnish with fresh basil and maybe even a delicious grilled cheese!

Recipe Video

Notes

• This recipe makes 2 servings and you can double the recipe for however much you want to make.
• WW Points™: 1 personal point
• To see your WW Points™ in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.
• Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently. It could vary based on cooking methods and ingredients used.

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