Roasted Garlic Tomato Basil Soup is an aromatic combination of roasted garlic, fresh basil and, ripe tomatoes.
This easy to prepare recipe for Roasted Garlic Tomato Basil Soup makes the best homemade tomato soup ever! I liked to serve this savory soup with toasted parmesan crostini toasts or a grilled cheese sandwich. In addition, check out my post for How to Make Roasted Garlic.
In addition to enjoying a delicious homemade soup, you will have the comfort of knowing this Tomato Soup has no additives or preservatives. Wow! an ingredient list you can pronounce! I usually double the recipe as this soup tastes even better the next day. You will want to keep this recipe handy for when you are wondering what to do with all the tomatoes from your garden.
Roasted Garlic Tomato Basil Soup
An aromatic combination of roasted garlic and fresh basil combined with garden fresh tomatoes An amazing homemade tomato soup.
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4
Calories: 198kcal
Ingredients
- 10-12 fresh ripe tomatoes
- 1 medium onion finely diced
- 1 bulb roasted garlic
- 6 leaves fresh basil finely chopped
- 6 cups vegetable or chicken broth
- 2 tbsp olive oil
- 1/4 cup heavy cream
- fresh ground pepper
- For Garnish - crostinis topped with melted parmesan cheese.
Instructions
- Heat oven to 350 degrees.
- Cut top off garlic bulb, place cut side up in baking dish, drizzle with olive oil.
- Roast for about 20-25 minutes. (bulb will be very soft when squeezed).
- While garlic is roasting, place tomatoes in large pot of boiling water.
- Boil just until skins burst and separate. (3-5 minutes)
- Peel skin from tomatoes, and chop into pieces, set aside.
- In large pot heat 1 tbsp. olive oil, add diced onions and sauté medium/low heat until golden.
- Stir in tomatoes, broth, and basil.
- When garlic is roasted, gently squeeze garlic out of skin and add to soup.
- Simmer soup for 40 minutes.
- With immersion blender puree soup.
- Add cream and simmer for additional 10 minutes.
- Season with fresh ground pepper.
- Garnish with crostinis topped with melted parmesan cheese.
Notes
check out my blog post for How to make Roasted Garlic.
Nutrition
Calories: 198kcal | Carbohydrates: 17g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 1312mg | Potassium: 1062mg | Fiber: 4g | Sugar: 9g | Vitamin A: 56.4% | Vitamin C: 83.4% | Calcium: 6.8% | Iron: 8.8%
If you love soup be sure to try another great soup recipe my popular Italian Turkey Burger Soup
Jodies Kitchen says
August 13, 2014 at 4:45 pmSounds fabulous. Do you have a certain type of tomato you like to use for this?
Laureen King says
August 15, 2014 at 2:31 amJodie, any kind of fresh ripe tomato will do, my favourite are roma tomatoes.
Anonymous says
September 18, 2014 at 9:07 pmDoes this soup frreze well?
Laureen King says
September 19, 2014 at 12:05 amI personally have not froze it, but can’t see any reason it wouldn’t freeze well.
Jackee says
September 19, 2014 at 9:27 pmCan I substitute passata sauce for the tomatoes? If so what amount should I use in replacing 10 – 12 fresh tomatoes?
Laureen King says
September 19, 2014 at 9:48 pmHI Jackee, I think this recipe works best with fresh ripe tomatoes.
Jackee says
September 19, 2014 at 11:00 pmThank you for your recommendation. I will try the recipe as written. It sounds delish.
Thank You
Robin says
September 12, 2018 at 3:42 pmI use six cans of diced tomatoes and it works very well!
Patty says
May 12, 2015 at 9:38 amHey! 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
May 12, 2015 at 10:29 amHi 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.
Kathleen Walsh says
February 21, 2016 at 8:57 pmI have a eating disorder and can only have soup and creamy food.
I can’t wait until I go to store and get ready to try this soup. Thank
You for sharing your recipes .
Kathleen Walsh
Laureen King says
February 21, 2016 at 10:05 pmThank you Kathleen, I hope you enjoy the soup recipe.
Diane says
August 29, 2016 at 4:10 pmMade 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
August 29, 2016 at 7:21 pmThank you Diane, yes this is the perfect time of year to make it with garden fresh tomatoes.
Emmie says
September 4, 2016 at 1:16 amHello 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
September 4, 2016 at 10:46 amHi 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
October 5, 2016 at 5:16 pmI 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
February 20, 2017 at 5:09 pmIf 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?