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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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: 2820IU | Vitamin C: 68.8mg | Calcium: 68mg | Iron: 1.6mg
If you love soup be sure to try another great soup recipe my popular Italian Turkey Burger Soup
Sounds fabulous. Do you have a certain type of tomato you like to use for this?
Jodie, any kind of fresh ripe tomato will do, my favourite are roma tomatoes.
Does this soup frreze well?
I personally have not froze it, but can’t see any reason it wouldn’t freeze well.
Can I substitute passata sauce for the tomatoes? If so what amount should I use in replacing 10 – 12 fresh tomatoes?
HI Jackee, I think this recipe works best with fresh ripe tomatoes.
Thank you for your recommendation. I will try the recipe as written. It sounds delish.
Thank You
I use six cans of diced tomatoes and it works very well!
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?
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.
I 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
Thank you Kathleen, I hope you enjoy the soup recipe.
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.
Thank you Diane, yes this is the perfect time of year to make it with garden fresh tomatoes.
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.
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.
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.
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?