Tomato Soup with Roasted Garlic and Basil is a blend of garden fresh tomatoes, roasted garlic and fresh basil. A homestyle soup recipe with incredible flavor!
I have a ton of fresh tomatoes from my garden this year, so what does one do with all those tomatoes? I make the ultimate comfort food, tomato soup! This homemade tomato soup recipe may take a bit more time to prepare, but it pays off with exceptional taste and creamy texture.
Garden fresh, vine ripened tomatoes, roasted garlic cloves and fresh basil pack a ton of flavor! In addition to enjoying delicious roasted garlic tomato soup with basil, you have the comfort of knowing this soup has no additives or preservatives. Wow! an ingredient list you can pronounce! Double the recipe as it tastes even better the next day.
How to make tomato soup
- Start by roasting the garlic. This video illustrates how to make roasted garlic.
- While the garlic is roasting prepare the fresh tomatoes by peeling them. Check out this video that demonstrates an easy method for peeling fresh tomatoes.
- To put this soup together, heat the olive oil in a large soup pot. Add the onions and sauté. Stir in the peeled tomatoes, roasted garlic, chicken broth, and fresh chopped basil. My recipe for Homemade Chicken Stock tastes awesome in this recipe, but store-bought will work as well. For a vegetarian version use a vegetable broth.
- Simmer for 40 minutes, then use an immersion blender to puree the soup.
- Stir in cream and simmer for an additional 10 minutes.
- Season with salt and fresh ground pepper.
What to serve with creamy homemade tomato soup?
- The ultimate comfort food combination is tomato soup with a grilled cheese sandwich, but my Taco Beef Grilled Cheese Sandwich would taste fantastic with this soup.
- Butternut Squash Scones are great for dipping.
- I like to garnish with toasted crostinis and parmesan cheese.
Additional extras you can add.
- Make this into a hearty soup and serve as a main course by adding cooked pasta or quinoa.
- Add cooked rice for a tomato rice soup.
- Spice up the tomato soup by adding red pepper flakes.
This post was originally published May 15, 2014. Occasionally I update with fresh tips, content, and photos. Current update August 19, 2023.
Tomato Soup with Roasted Garlic and Basil
Ingredients
- 10-12 fresh ripe tomatoes
- 1 medium onion finely diced
- 1 bulb garlic roasted
- 6 leaves fresh basil finely chopped
- 6 cups vegetable or chicken broth
- 2 tablespoons olive oil
- ¼ cup heavy cream
- ½ teaspoon fresh ground pepper season to taste
- ½ teaspoon salt season to taste
Instructions
- Heat oven to 350º Fahrenheit.
- Cut the top off garlic bulb. Place cut side up in baking dish, drizzle generously with olive oil.
- Roast for about  30 minutes. (bulb will be very soft when squeezed).
- While garlic is roasting peel the tomatoes. This is an easy method for removing the skin from fresh tomatoes.
- Start a large pot of water boiling. Place tomatoes into the boiling water and boil for 20 seconds. Remove from boiling water and immediately immerse in bowl filled with cold water and ice cubes. When tomato has cooled a bit, make a slice in the top and pull skin away.
- Chop tomatoes into pieces.
- In large pot heat 1 tbsp. of olive oil. Add diced onions and sauté medium heat until golden brown.
- Stir in the tomatoes, roasted garlic, broth, and basil.
- Simmer soup for 40 minutes.
- Next using an immersion blender puree the soup.
- Add the cream and simmer for additional 10 minutes.
- Season salt and fresh ground pepper.
Jodies Kitchen says
Sounds fabulous. Do you have a certain type of tomato you like to use for this?
Laureen King says
Jodie, any kind of fresh ripe tomato will do, my favourite are roma tomatoes.
Anonymous says
Does this soup frreze well?
Laureen King says
I personally have not froze it, but can't see any reason it wouldn't freeze well.
Jackee says
Can I substitute passata sauce for the tomatoes? If so what amount should I use in replacing 10 - 12 fresh tomatoes?
Robin says
I use six cans of diced tomatoes and it works very well!
Patty says
Hey! Looking forward to trying - quick questions.
1- Does it matter what kind of onion is used ?
2- What chicken or vegetable broth would you recommend?
Laureen King says
Hi Patty, I used just a regular yellow onion, and for broth I like Knorr ready to serve. Keep in mind some broths are saltier than others, so tasty test to add any salt.
Diane says
Made this the other day and it was delicious! I used Roma's but they were not the sweetest and ripest so next time, I'm going to try some fresh big boys or whatever are the best at the time. It's August so we should have some good ones at this time. Thanks for this wonderful recipe.
Laureen King says
Thank you Diane, yes this is the perfect time of year to make it with garden fresh tomatoes.
Emmie says
Hello Laureen,
Hope you are doing well. I want to try this recipe, but I do not own an immersion blender. How should I proceed? Please let me know. Thanks.
Laureen King says
Hi Emmie, an immersion blender will make the soup nice and smooth. You can try whisking it vigorously to break up all the pieces of tomato. Even using blender will work.
Rose Matt says
I can a lot of tomatoes and sauce....you most likely do not even need to peel the tomatoes. When you use an immersion blender after tomatoes cook the skins will blend just fine. It may make your soup a bit thicker.
Maddy says
If I were to do the garlic then put everything in a crock pot on low before I left for work do you think it would be ok?
Sophie Barrett says
What are the things floating on the top in the picture? The recipe sounds fabulous!
Laureen King says
Chopped up chives I used as a tasty garnish.