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Three crostini with melted cheese on top of tomato soup in black bowl.

Tomato Soup with Roasted Garlic and Basil

Course: Dinner, Lunch
Cuisine: American
Keyword: tomato soup, basil garlic tomato soup
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 4
Calories: 198kcal
Author: Laureen King
An aromatic combination of roasted garlic,fresh basil and garden fresh tomatoes for a delicious homemade tomato soup recipe.
Print Recipe


  • 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 tbsp olive oil
  • ¼ cup heavy cream
  • ½ tsp fresh ground pepper season to taste
  • ½ tsp salt season to taste


  • Heat oven to 350º F
  • 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.


Calories: 198kcal | Carbohydrates: 17g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 1603mg | Potassium: 1062mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2820IU | Vitamin C: 69mg | Calcium: 68mg | Iron: 2mg