Roasted Tomato Basil Soup

I am a year round soup kind of girl. I don’t need to wait until cool weather comes around to enjoy this roasted tomato basil soup…or any other soup!

This recipe takes a little bit to get going, but it is so incredibly simple and hands off that you’ll have to add it into your regular rotation of recipes. Plus it pairs perfectly with a warm grilled cheese.

Need more soup recipes? I have lots to share! Some of my favorites are creamy chicken tortilla soup, broccoli cheese soup, and this one pot potato soup!

ingredients for roasted tomato basil soup

For this recipe, you will need:

• 8-10 tomatoes, medium
• 32oz chicken broth
• 2 onions, chopped
• 3-4 tablespoons olive oil
• 1 tablespoon garlic
• 1/2 jalapeno, seeded
• 1 cup fresh basil
• 2 teaspoon salt
• 1 teaspoon pepper
• 1 cup heavy cream

how to make roasted tomato basil soup

STEP ONE: Preheat oven to 400 degrees.

STEP TWO: Cut the tomatoes into halves or quarters and arrange them onto a baking sheet with chopped onions and jalapeno.

STEP THREE: Drizzle 2-3 tablespoons of olive oil, salt, and pepper over the ingredients on the baking sheet and bake for 45 minutes.

STEP FOUR: With the remaining 1 tablespoon of olive oil, saute the garlic in a large soup pot.

STEP FIVE: Add the roasted veggies and juice from the baking sheet to the soup pot with the garlic. Then stir broth and basil into the soup pot.

STEP SIX: Simmer for 45 minutes stirring occasionally.

STEP SEVEN: Add 1 cup of heavy cream to soup and blend with an immersion blender.

My favorite way to enjoy this soup is with baked bread or breadsticks, but my family loves it with grilled cheese or grilled ham and cheese sandwiches!

more dinner recipes

Roasted Pork Loin Filet with Vegetables | Creamy Tuscan Italian Sausage Pasta