This Roasted Tomato and Basil Soup is the ultimate comfort food for the cold nights.

Course: Soups

Cuisine: American

Diet: Vegetarian

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Servings: 6 Servings

Calories: 111kcal


  • ▢Immersion Blender


  • ▢7 Tomatoes medium
  • ▢15 ounce Diced tomatoes canned – 1-15 oz can
  • ▢1 Onion 1 medium finely chopped
  • ▢3 cloves Garlic
  • ▢3 tablespoon Olive oil
  • ▢1 teaspoon Crushed red pepper flakes
  • ▢Salt to taste
  • ▢Pepper to taste
  • ▢1 cup Fresh basil leaves chopped (loosely packed)
  • ▢Parmesan cheese to garnish optional


  • Preheat the oven to 400 F. In a baking sheet lined with foil, lay the quartered tomatoes and the garlic cloves and drizzle about 2 tablespoon of olive oil over them.
  • Add salt and pepper and give it a quick mix. Roast them for about 30 – 45 minutes.
  • In a large soup pot, add the remaining oil and sauté the chopped onions until golden brown.
  • Now add the canned tomatoes, roasted tomatoes with its juices and the basil and mix it well. Cook it for about 5-7 minutes and then add about 4 cups of water. Cook the mixture over medium low heat for about 30 minutes.
  • Season the soup with salt and pepper and also add the crushed red pepper flakes.
  • Get an immersion blender in and puree the whole mixture to the desired chunkiness. I left mine a little on the chunky side. If using a blender or a food processor, let the mixture cool down a bit and then puree it.
  • Garnish with Parmesan cheese if using!


Calories: 111kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 524mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1588IU | Vitamin C: 29mg | Calcium: 50mg | Iron: 1mg