Roasted Tomato Soup with Fresh Basil

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Towards the end of the summer I found myself with an overwhelming abundance of plum tomatoes and fresh basil (no complaining here!).  I thought about making some tomato sauce but when a friend suggested making soup, I was intrigued.  Then I came across a recipe for Roasted Tomato Soup in my latest Taste of Home magazine and I knew I had to try it.

This soup is delicious!   It would be perfect on a chilly evening and I’ll bet serving it with a gooey grilled cheese sandwich would take it to the next level.

You will need:

  • 4 lbs plum tomatoes, halved (about 15 tomatoes)
  • 1 small onion, peeled and quartered
  • 2 cloves garlic, peeled and halved
  • 2 TBSP olive oil
  • 2 TBSP fresh oregano leaves
  • 1 tsp salt
  • 1/4 tsp pepper
  • 15 fresh basil leaves
  • Julienned fresh basil leaves

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How to make:

  • Preheat oven to 400 F.
  • Place tomatoes, onions and garlic in a greased baking pan and drizzle with olive oil.

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  • Sprinkle with oregano, salt and pepper.
  • Toss to coat.

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  • Bake for 30 minutes, or until tender.
  • Cool slightly.

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  • Remove tomato skins if so desired.

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  • Blend tomato mixture and fresh basil leaves until smooth.

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  • Transfer to a large saucepan.
  • Heat through.
  • Top with julienned basil leaves if desired.

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roasted tomato soup