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A spoonful of creamy tomato soup garnished with chopped basil, held above a bowl of the same soup.

Classic Tomato Basil Soup Recipe

Author: Jessica Haggard
Three pounds of Roma tomatoes roast down with onion and garlic before this tomato basil soup gets blended smooth. A stainless steel baking sheet keeps the acidity from reacting with the pan, so the flavor stays clean and bright red.
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Prep Time 10 minutes
Cook Time 40 minutes
Cool Time 10 minutes
Total Time 1 hour
Course Side Dishes
Cuisine American
Servings 4 servings
Calories 142 kcal

Ingredients
 
 

  • 3 pounds Roma tomatoes
  • 1 small yellow onion
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 8 individual basil leaves
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions
 

  • Preheat the oven to 400 °F . Slice the tomatoes in half lengthwise and remove the stems. Quarter the onion and peel the garlic cloves.
  • Place the tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 40 minutes.
  • Allow the roasted vegetables to cool for about 10 minutes. Transfer everything from the baking sheet, including any juices, to a blender. Add the tomato paste and blend until silky smooth.
  • Stack the basil leaves, slice them into thin strips, and sprinkle over the soup. Divide into four bowls and serve warm.

Notes

  • Work in small batches when blending and cover the lid with a towel to prevent hot soup from splattering.
  • Use non-reactive cookware like stainless steel since acidic tomatoes can damage bare metals such as aluminum, cast iron, or copper.
  • Blend in ½ cup of cream or Greek yogurt for a richer, velvety texture.
  • Try smoked paprika, red pepper flakes, or cumin to give the soup a different flavor twist.
Serve: Pair with grilled cheese, a salad or mains like chicken, meatloaf, or pork chops for a hearty meal. Don't forget the crusty bread!
Store: Cool the soup, then store in an airtight container in the fridge for 4–5 days or freeze for up to a month, leaving space for expansion. Reheat on the stove, thawing first if frozen, and add a splash of liquid to restore its silky texture.
 

Nutrition

Calories: 142kcalCarbohydrates: 17gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 372mgPotassium: 929mgFiber: 5gSugar: 11gVitamin A: 2999IUVitamin C: 51mgCalcium: 49mgIron: 1mg
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