Easy Roasted Tomato Soup Recipe

I’m calling this The Best Tomato Basil Soup because roasted Campari tomatoes concentrate into a richly layered base of garlic, onion, and herbs, accented by fresh basil and a crisp grilled cheese.

I didn’t expect much from a tray of halved Campari tomatoes, but they roast down into something unexpectedly deep and sweet. A handful of fresh basil leaves brightens that richness and gives the whole bowl a lift that keeps me coming back.

People call it my Tomato And Basil Soup Recipe which is sort of funny but also true, because it tastes way more layered than it looks. No fancy moves just a couple simple steps that coax out flavor, and a small trick I swear by that makes it sing.

You’ll want to taste it as you go.

Ingredients

• Campari tomatoes, sweet and tangy, packed with vitamin C and lycopene, brighten the soup.
• Yellow onion, gives savory depth and natural sweetness when roasted, adds fiber and minerals.
• Garlic, pungent and aromatic, boosts immune friendly compounds, turns mellow and sweet when roasted.
• Extra virgin olive oil, healthy fats for silkiness, helps roast and caramelize flavors quickly.
• Tomato paste, concentrated umami and sweetness, deepens color and gives savory backbone.
• Broth, adds liquid, low sodium keeps flavors clean and contributes protein and minerals.
• Heavy cream or half and half, optional for richness, makes soup silky but ups calories.
• Fresh basil, bright herb, adds fresh aroma and peppery, slightly sweet finish.

Ingredient Quantities

• 3 pounds Campari tomatoes, halved (about 1.3 kg)
• 1 large yellow onion, roughly chopped
• 5 cloves garlic, peeled
• 3 tablespoons extra virgin olive oil
• 1 tablespoon tomato paste
• 3 cups low sodium vegetable or chicken broth
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon sugar, optional
• 1/2 cup heavy cream or half and half, optional
• 2 tablespoons unsalted butter, optional
• A handful fresh basil leaves for garnish

How to Make this

1. Preheat oven to 425F (220C). Line a rimmed baking sheet with foil or parchment, it makes cleanup way easier.

2. In a big bowl toss the halved Campari tomatoes, chopped onion and peeled garlic with 3 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon dried oregano. Mix in the tablespoon of tomato paste so it sticks to the veggies, that little step adds extra depth.

3. Spread everything out in one layer, cut sides up, and roast 35 to 45 minutes until the tomatoes are deeply browned and the garlic is soft. If you’re worried about the garlic burning wrap it in a little foil before putting it on the sheet.

4. Let the pan cool a few minutes then scrape the roasted tomatoes, onions and garlic into a blender. Add 3 cups low sodium vegetable or chicken broth. Blend until smooth, careful the hot liquid can expand so blend in batches or crack the lid and cover with a towel.

5. Pour the blended soup into a medium pot, bring to a gentle simmer over medium-low heat. Add 1 teaspoon sugar if the tomatoes taste too tart and taste for seasoning, add more salt or pepper if needed.

6. If you want it creamier stir in 1/2 cup heavy cream or half and half and 2 tablespoons unsalted butter over low heat, dont let it boil after adding the cream or it can separate.

7. For an ultra-silky soup press it through a fine-mesh sieve back into the pot, use the back of a spoon to push through all the goodness, but this step is optional if you like it rustic.

8. Keep warm, then ladle into bowls and garnish with a handful of fresh basil leaves. Serve with grilled cheese or crusty bread and enjoy.

Equipment Needed

1. Rimmed baking sheet, lined with foil or parchment for easy cleanup
2. Large mixing bowl for tossing the tomatoes, onion and garlic
3. Sharp chef’s knife for halving tomatoes and chopping onion
4. Cutting board (preferably sturdy)
5. Measuring spoons and measuring cups
6. Silicone spatula or wooden spoon to mix and scrape the sheet
7. Blender (countertop) or an immersion blender for pureeing the soup
8. Medium saucepan or pot to simmer and finish the soup
9. Fine mesh sieve (optional, for an ultra silky finish)
10. Ladle and oven mitts for serving and handling hot pans

FAQ

Easy Roasted Tomato Soup Recipe Substitutions and Variations

• 3 pounds Campari tomatoes: swap for 3 pounds Roma or vine ripe tomatoes, or use 2 cans (28 oz each) whole peeled tomatoes, drained, if fresh aren’t available.
• 1 large yellow onion: use 2 medium shallots for a milder, sweeter finish, or 1 medium red onion if you want a brighter, sharper note.
• 3 cups low sodium broth: use 3 cups canned tomato juice for extra tomato punch, or just 3 cups water if you’re roasting the veg well and want a cleaner base.
• 1/2 cup heavy cream or half and half: use 1/2 cup full fat coconut milk for dairy free, or skip the cream and stir in 2 tablespoons unsalted butter off the heat for richness.

Pro Tips

1. Push the roast a little further for real depth, let the tomato skins get blistered and browned, even a few charred spots add smoky sweetness. If you want, flip the tray to the top rack and broil for the last 2 or 3 minutes but watch it close so it dont go from charred to burned.

2. Treat the tomato paste like a tiny flavor bomb. Smear a bit on the cut tomatoes or fry it briefly in the pan with the oil before roasting so it caramelizes, that adds a concentrated umami punch that straight up changes the soup.

3. Be careful when blending hot stuff. Let the pan cool a few minutes, fill the blender only half way, crack the lid and drape a towel over it, or even better use an immersion blender right in the pot so you can leave some texture and skip the hot splash risk.

4. Finish smart not messy. If it tastes flat try a teaspoon of red wine vinegar or a squeeze of lemon instead of just sugar, acid brightens tomatoes better. For silkiness whisk in cold butter off the heat or add cream at the end and warm gently, dont let it boil. Leftovers freeze great in portions, reheat slowly so it doesnt separate.