Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

Roasted Cherry Tomato Basil Soup

Course: Soup
Keyword: Roasted Tomato Basil Soup
Servings: 4
Author: Mrs. Plant


  • 6-8 cups ripe cherry tomatoes or Roma tomatoes sliced in half – enough to almost fill a rimmed 13×18 sheet pan, leaving a little room for the onions
  • 1 large onion sliced thin
  • 4-5 cloves garlic sliced in half
  • Sugar to taste and depending on how sweet your tomatoes are and how sweet you want the soup
  • Kosher salt to taste
  • Black pepper to taste
  • 2-3 cups vegetable broth
  • 1/2 cup fresh basil leaves


  • Preheat oven to 425 degrees F.
  • Place the tomatoes (juicy insides up) and and onions on a non-stick mat on the sheet pan.
  • Press the garlic clove pieces into some of the tomatoes to keep them moist while roasting.
  • Sprinkle everything with a generous amount of Kosher salt and pepper.
  • Roast for 20-30 minutes until the tomatoes and onions have lightly browned edges.
  • Remove the tray from the oven and let it cool about 10 minutes.
  • Move all of the tomatoes, onions, and garlic into your high-speed blender, along with the veggie broth.
  • Blend until VERY smooth and creamy. Taste and add sugar if needed and more salt and pepper if desired at this time. Blend a bit more.
  • Add in the basil leaves and pulse a couple of times.
  • Pour the soup into a saucepan and simmer about 10 minutes.
  • Serve with crusty bread!


If desired, you can make the soup really creamy by adding cashew cream to it. Cashew Cream: 1/2 cup soaked and drained raw cashews and 1/2 cup of water blended super creamy in your high-speed blender. Then, swirl it into the soup at the end.

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