The BEST EVER Roasted Tomato Basil Soup

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The BEST roasted tomato basil soup! Delicious, healthy, and so hearty! I

Roasted tomatoes, onion, and garlic form the base of this incredible (best ever!) roasted tomato basil soup. Healthy and hearty!

The BEST roasted tomato basil soup! Delicious, healthy, and so hearty! I

Hands down the toddler’s favorite meal is tomato basil soup with crackers, rolls, or a baguette for dipping. He seriously loves this stuff and eats it all year round.

At the grocery store close to our home they have pre-made tomato basil soup almost daily and we resort to that for lunch far too often. Literally anytime we go to the store he asks for tomato basil soup!

Since he loves it so much I’ve tried so many different recipes and come up with my own mish-mash of recipes to come up with our very favorite tomato basil soup. He claims this version to be the favorite he’s ever tried. And also begs me to make it again the minute he’s finished the last spoonful. The BEST roasted tomato basil soup! Delicious, healthy, and so hearty! I via

The BEST roasted tomato basil soup! Delicious, healthy, and so hearty! I via I personally love this soup best too because I know exactly what is in it and it’s pretty healthy. This is a tomato basil soup where you don’t need any heavy creams or a roux because it’s just perfect with the roasted veggies! It’s thick and “creamy” in texture even without a cream base.

For this soup, you’ll roast the tomatoes, garlic, and the onions which infuses this soup with so much flavor. You’ll be amazed how few ingredients with how complex the flavor of this soup is!

Also, roasted garlic = my favorite.
The BEST roasted tomato basil soup! Delicious, healthy, and so hearty! I recipe via

Since there are (relatively) few ingredients and not too many seasonings, the ingredients you use are very important to the end taste. High quality chicken stock has tons of flavor and keeps the added spices to a minimum. It’s also important to get good ripe tomatoes and fresh basil. Lastly a good quality olive oil really gives this soup a great foundation of flavor. And fresh cracked pepper (IMHO) is a must have!

A good crusty bread plus a sprinkle of parmesan cheese and you are on your way to soup heaven! Enjoy! πŸ™‚The BEST roasted tomato basil soup! Delicious, healthy, and so hearty! I recipe from

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Roasted Tomato Basil Soup

5 from 12 votes
Print Recipe

Roasted Tomato Basil Soup

5 from 12 votes
Course Soup
Cuisine American
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings 8 large bowls
Author Chelsea, adapted from Ina Garten (Food Network)


  • 3 pounds ripe plum tomatoes
  • 2 yellow onions
  • 1 head garlic
  • 6 tablespoons + 2 teaspoons good quality olive oil, separated
  • Salt and pepper
  • 2 tablespoons unsalted butter
  • 1 (28 ounces) canned plum tomatoes, undrained
  • 3 and 1/2 cup fresh basil leaves, packed when measured
  • 1-2 teaspoons fresh thyme leaves
  • 1 carton (32 ounces) high quality chicken stock
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • Optional: crusty french bread, fresh parmesan cheese


  • Preheat the oven to 400 degrees F. Slice the tomatoes in half lengthwise and place on a large sheet pan. Cut the onions in half and then each half into 4 equal sections. Place on the sheet pan. 
  • Peel and discard the outer layers of the entire garlic bulb making sure to leave the skins of the individual cloves intact (and keep the bulb together as much as possible) Using a sharp knife, cut 1/4th an inch from the top of the cloves.
  • Wrap the entire bulb tightly with tin foil, adding 2 teaspoons olive oil before sealing it completely. Place the wrapped garlic on the sheet pan along with the tomatoes and onions.
  • Pour 1/4 cup olive oil over the tomatoes and onions. Add about 1 teaspoon salt and 1/2 teaspoon freshly cracked pepper and toss evenly. Spread into one even layer and roast for 40-45 minutes. 
  • In an 8-quart stockpot over medium heat, melt the butter. Once melted, add the canned tomatoes, basil leaves, fresh thyme, chicken stock, and dried oregano, and red pepper flakes. Add the oven-roasted tomatoes and onions* including the liquid on the baking sheet. Coarsely chop 6-7 of the roasted garlic cloves and add them in. Add another 2 teaspoons salt (or to taste) and an additional teaspoon of cracked pepper.
  • Bring the mixture to a boil and simmer uncovered for 40 minutes. Taste for any additional seasonings.
  • When finished, transfer the mixture (in 2-3 batches) to a high powered blender and blend until smooth.* (Read the note if you want a chunkier tomato basil soup.)
  • If desired, serve with fresh parmesan cheese, and enjoy immediately.

Recipe Notes

*If you want a chunkier tomato basil, use a food mill or immersion blender. If you do this, you'll want to coarsely chop the onions after being roasted and before adding them to the stockpot.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

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Recipe Rating


  1. 5 stars
    I love this recipe! I’ve made it before, and am making it tonight for a dinner party. Never skimp on the garlic. I add extra because garlic is a very complimentary flavor to basil and tomatoes. Thanks again for sharing this recipe.

  2. 5 stars
    Wow! A thoughtful recipe. Roasting the tomatoes and onions adds a very nice smoky flavor to the soup. Wrapping the garlic is one intelligent tip that I really needed. Thanks for the recipe. I am definitely going to try this.

  3. I live in the northeast, where you can only get ‘fresh’ tomatoes from the grocery store (read: not what I would call fresh) this time of year, unless (unlike me) you canned them over the summer. Do you have any suggestions for making these store bought tomatoes taste fresh? I’d like to make this soup! Thank you.

  4. 5 stars
    Oh my goodness, this really is the BEST! I made it last night for dinner to use up my garden tomatoes and basil before the weather turns and zaps them! I’m glad I had plenty of both, because it really does take a lot–so it’s perfect if you have an abundance of both you need to use! Roasting the vegetables really does give it a great depth of flavor that is missing in other homemade tomato soups I’ve made, and is worth the time! I made this in the afternoon because it’s easier for me to prep dinner then, instead of when things are extra busy in the evening with homework and kids’ activities. I simmered it for 30-40 minutes, then turned the heat off and put a lid on the pot and just left it there on the stove. Three hours later, I ladled it into my blender, and it was still hot, but not steaming, which made blending it easier and safer. We could have eaten it right then and it would have been the perfect temperature for my kids (warm but not hot), but I put it back on the stove to heat a bit more while I made some toasted cheese bread to go with it. I also stirred in a little cream, just because I had maybe 4-5 T. left that needed to be used up and I hate to waste it! I left about half of the soup out to freeze before I put the cream in, and after tasting both, decided if I had a little cream or half-n-half next time I make it, I would definitely add it. It’s great without (and better for you!), but I love the smoother texture and milder flavor the cream adds. In fact, next time I will leave out the red pepper flakes. I know a lot of people like a little spice in their tomato soup, but not me! The cream helped lessen that. Other changes I made that seemed to be just fine–didn’t have fresh thyme so added 1/2 tsp. dried, and used 2 (15 oz.) cans diced tomatoes instead of the 28 oz. can plum tomatoes. I just had a bowl for lunch while I write this. It is still so good! I’m glad it makes a lot so I was able to freeze some! Thanks for another great recipe, Chelsea!

  5. Hi Chelsea, great recipe can’t wait to make it today! My question is this. I have a box of fresh ripe Roma tomatoes that I received 2 days ago. Could I use these with the 28 oz can of plum tomatoes? And about how many would you recommend? Not sure how many equals 3 lbs.

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