Roasted Tomato-Basil Soup

Photo: acrane

Yield: Serves 4-6

Yield: 1 serving
Community Recipe from


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


  1. 2 1/2 pounds Roma tomatoes, cut in half lengthwise
  2. 4 tablespoons olive oil, divided
  3. Salt and pepper, to taste, for seasoning tomatoes
  4. 1 medium onion, chopped
  5. 4 cloves of garlic, minced
  6. Dash of red pepper flakes
  7. 1 cup freshly chopped basil
  8. 1 (15 ounce) can diced tomatoes
  9. 4 cups vegetable broth (you can use chicken broth)
  10. Salt and pepper, to taste

  11. directions:
  12. 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.

  13. 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.

  14. 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.

  15. 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.
October 2013

This recipe is a personal recipe added by acrane and has not been tested or endorsed by MyRecipes.

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