Roasted Tomato Soup with Fresh Basil Recipe
Roasted Tomato Soup with Fresh Basil Recipe photo by Taste of Home
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Roasted Tomato Soup with Fresh Basil Recipe

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Roasting really brings out the flavor of the tomatoes in this wonderful soup. It has a slightly chunky texture that indicates it's fresh and homemade. —Marie Forte, Raritan, New Jersey
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 6 servings


  • 3-1/2 pounds tomatoes (about 11 medium), halved
  • 1 small onion, quartered
  • 2 garlic cloves, peeled and halved
  • 2 tablespoons olive oil
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 fresh basil leaves
  • Salad croutons and thinly sliced fresh basil, optional

Nutritional Facts

1 cup (calculated without croutons): 107 calories, 5g fat (1g saturated fat), 0 cholesterol, 411mg sodium, 15g carbohydrate (9g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.


  1. Preheat oven to 400°. Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Roast 25-30 minutes or until tender, stirring once. Cool slightly.
  2. Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil.
  3. Yield: 6 servings.
Originally published as Roasted Tomato Soup with Fresh Basil in Taste of Home June/July 2009 , p69

Reviews for Roasted Tomato Soup with Fresh Basil

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katlaydee3 User ID: 3741999 261439
Reviewed Feb. 17, 2017

"I did not care for this at all. I love tomato soup in many variations and was really surprised and disappointed. I made a Roasted Yellow Tomato soup with Goat Cheese and Pesto Croutons from this same issue about a month ago that was delicious. The biggest difference is that one called for broth, milk and cream and this one is strictly veggies."

Nan Mock User ID: 611392 254441
Reviewed Sep. 21, 2016

"Simple preparation and it tastes amazing! I threw in a hot pepper for roasting as well, and adjusted the salt after pureeing it. Delicious soup!"

lamonli User ID: 8259881 252911
Reviewed Aug. 19, 2016

"This is the best tomato soup ive ever made. Roasting makes all the difference!!"

mbcdownes User ID: 8535393 233433
Reviewed Sep. 25, 2015

"Very good. I added 1 tsp of sugar. I also pureed for 2-3 minutes to get a smoother texture. Delicious!"

sgronholz User ID: 1473861 232531
Reviewed Sep. 8, 2015

"This soup is outstanding! I doubled the recipe and roasted the veggies for close to an hour. After processing in my blender, I put the mixture through a sieve to remove the skins and seeds. The soup was easy to make, thick, and delicious! I plan on making more with my garden-fresh tomatoes and freezing it to enjoy this winter."

grandmascooking22 User ID: 5357761 232474
Reviewed Sep. 8, 2015

"This is a very good tomato soup recipe. I was afraid it wasn't salty enough somI added a little more. After it sat it was too salty. Lesson leatned is that it's probably salty enough so don't be too quick to add more. P.S. It's really good cold also!"

Jenna092 User ID: 7825623 226326
Reviewed May. 14, 2015

"The soup is good, but very chunky. I think an immersion blender would do the best job, rather than a food processor. The roasted tomatoes smelled amazing when I pulled them out of the oven, and the soup is very simple to make."

KristineChayes User ID: 1441542 111143
Reviewed Aug. 11, 2014

"I made this recipe tonight, didn't blend it, but served it over linguine rigati. It was very good. I liked that I didn't have to poach and peel the tomatoes, as I usually do when making sauce. I doubled the recipe and roasted the tomato mixture for one hour. My family loved it! This recipe really brings out the flavor of the tomatoes and is a great and easy way to use abundant tomatoes and basil from the garden. A definite keeper!"

germanycook User ID: 6411056 97517
Reviewed Jan. 4, 2014

"Really disgusting. I couldn't believe it! The skins from the tomatoes caused gross bits in the soup and there really wasn't much flavour. I was dissapointed because of all the good ingredients gone to waste."

keverwann User ID: 1807985 178164
Reviewed Sep. 24, 2013

"Made these with larger tomatoes, but used the weight specified in the recipe. Blended in our Vitamix and didn't reheat in a pot as it all fit in the blender. This was a good recipe, but we have had a better one. Make sure to serve something buttery and crunchy as a side to really compliment this soup."

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