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Roasted Tomato Basil Soup

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Appetizer
Servings 6


  • 3 lb Tomatoes cut in half
  • 6 cloves Garlic skin on
  • 4 tbsp Olive Oil
  • 1/2 cup Yellow Onion minced
  • 1 tbsp Salt
  • 1 1/2 tsp freshly ground pepper
  • 5 cups low sodium veggie or chicken broth
  • 1/2 cup fresh basil leaves


  • Preheat oven to 425 degrees
  • Spread tomatoes and garlic in one layer on a large baking sheet. Drizzle with 3-4 tbsp of olive oil and season with salt and pepper. Roast in the oven for 30-35 minutes or until tomatoes are lightly charred on the outside and tender on the inside. Remove from oven and cool for 5 minutes. Remove skin from garlic.
  • While tomatoes are roasting, heat 1 tbsp of olive oil in a large pot or dutch oven. Add the onions and cook on medium heat until golden, about 4-5 minutes. Add salt, pepper, roasted tomatoes and garlic, broth, and basil leaves.
  • Transfer mixture to a blender and blend for one minute or until soup is creamy. Return soup to the pot and simmer for 5 minutes.