Tomato Basil Soup Recipe

Elevate your classic tomato soup by roasting tomatoes and adding garlic, caramelized onions, and fresh basil. This easy recipe is perfect for pairing with a grilled cheese sandwich or enjoying on its own with a dollop of cream. Let’s get cooking!

What You Need for Tomato Basil Soup

• 4 pounds tomatoes
• 6 cloves garlic
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 1 tbsp butter (or olive oil)
• 2 yellow onions
• 56 oz canned tomatoes
• 1 cup fresh basil
• 3.5 cups vegetable broth
• 1 tsp sugar (optional)
• 1 tsp crushed red chili flakes (optional)
• Fresh cream (optional)
• Croutons (optional)

How to Make Tomato Basil Soup

1. Preheat the oven to 425°F and line two large baking sheets with parchment paper. Slice the tomatoes lengthwise and spread them across the baking sheets in a single layer. Add whole garlic cloves, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Roast for about 45 minutes.
2. In a large pot or Dutch oven, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add the onions and cook until they caramelize, stirring often to prevent burning.
3. Add canned tomatoes, fresh basil, vegetable broth, sugar, and chili flakes to the pot. Let this simmer over low heat until the roasted tomatoes are ready.
4. Once the tomatoes are done roasting, add them (with their juices) to the pot. Continue simmering for 20 more minutes.
5. Let the soup cool slightly, then puree it in batches using a high-speed blender or food processor. Avoid over-blending.
6. Return the pureed soup to the pot and adjust seasoning with salt and pepper. Top with fresh basil, croutons, or a splash of fresh cream before serving. Enjoy!

Want fresh tomatoes and basil all year long? Try growing them yourself! Check out our Sweet Basil Seeds here and start your indoor garden today.