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Community Recipe
from [acrane]

Roasted Tomato-Basil Soup

Yield: Serves 4-6

  • Yield: 1 serving


  • 2.5 pound(s) roma tomatoes, cut in half lengthwise


2 1/2 pounds Roma tomatoes, cut in half lengthwise

4 tablespoons olive oil, divided

Salt and pepper, to taste, for seasoning tomatoes

1 medium onion, chopped

4 cloves of garlic, minced

Dash of red pepper flakes

1 cup freshly chopped basil

1 (15 ounce) can diced tomatoes

4 cups vegetable broth (you can use chicken broth)

Salt and pepper, to taste


1. Preheat oven to 400 degrees F. Spread the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes.

2. In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 2-3 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil, and vegetable broth. Stir in the oven roasted tomatoes. Cook for about 30 minutes over medium-low heat.

3. Use an immersion blender to puree the soup in the stockpot, or transfer soup to a food processor or blender to blend. The soup should be smooth, with a few tomato chunks. Season with salt and pepper, to taste, and serve warm.

Note-be careful when transferring the soup to a blender or food processor. You may want to wait until it is at room temperature to blend.

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Roasted Tomato-Basil Soup Recipe