It’s not quite summer yet, and it’s not quite fall yet, perhaps the best time of the year? Vermont mornings are getting colder, but by afternoon it's warm and sometimes hot. Our garden loves it and now we have lots of tomatoes. I couldn't get them out fast enough. We've been making fresh grilled salsas, pasta sauces, and of course one of my favorites: Roasted Tomato Basil Soup. This recipe couldn't be easier and is a huge hit. It's light, refreshing, and delicious. Of course, you don’t need tomatoes from your garden to make this soup, but if you have them, this is a great way to use them. Our local farmer's market still has a lot of tomatoes available, so that's a great place to find fresh tomatoes as well. Hope you enjoy this easy and delicious Roasted Tomato Basil Soup recipe!
Some recipe notes: To be honest, I didn’t measure much when making this soup. I've tried to give some helpful measurements below, but you really can't mess this up! You can always add more salt and pepper, so use a little less salt and pepper up front.
Roasted Tomato Basil Soup
raw material
- Fresh tomatoes (I used a combination of cherry and roma tomatoes). Makes about 1 1/2 baking sheets worth (sliced).
- 1 yellow onion
- 1 cup fresh basil
- maldon sea salt
- black pepper
- olive oil (About 2-3 tablespoons)
- Chicken or vegetable soup (I make my own And the broth I like). I used about 5-6 cups.
- Crusty bread for dipping
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How to Make Roasted Tomato Basil Soup
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Preheat oven to 375 degrees and line a baking sheet with wax paper. You don't have to use wax paper, but it makes cleanup easier.
Cut tomatoes in half and place on baking sheet. Since I was using cherry tomatoes, this was a bit boring. If you have larger tomatoes it will make your life easier, but I have so many small tomatoes that it’s worth using them up!
Salt the tomatoes with Maldon sea salt (it's quite thick so I use a generous pinch per slice). You can use regular sea salt, but I like flaky Maldon sea salt. The taste is so good.
Drizzle the sliced tomatoes with olive oil (about 2 tablespoons). Give them a good coat, but don't overcoat them.
grilled tomatoes. I baked them on the middle rack of the oven for about an hour. If your oven is hot in places, flip the baking sheet during cooking.
Slice onions and cook. While the tomatoes are roasting, thinly slice the onions and cook over medium heat on the stovetop until translucent (make sure not to burn). I cook the onions in olive oil.
Mix all ingredients. Let the tomatoes cool before adding them to the blender. Add the tomatoes, onions, basil, stock and some freshly ground pepper and stir until smooth. That's why I love Vitamix, it blends so well. An immersion blender works great too!
Cook on the stovetop. Once all the ingredients are mixed well, place the soup on the stove and cook for about 15-20 minutes. You can also add more salt/pepper here to taste.
Toast some crusty bread and serve. Also delicious with grilled cheese. enjoy!
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