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Roasted Tomato Basil Soup

This creamy Roasted Tomato Basil Soup is made with oven-roasted Roma tomatoes, garlic, and fresh basil for rich, cozy flavor. Perfect for pairing with grilled cheese, and easy to freeze for make-ahead meals.
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Ingredients
  

  • 5 –7 Roma tomatoes sliced in half
  • 1 handful cherry tomatoes
  • ½ Vidalia sweet onion diced
  • 1 head of garlic top sliced off to expose the cloves
  • 1 –2 tablespoons olive oil
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • A few sprigs of fresh Italian herbs basil, thyme, or oregano
  • 1 cup vegetable broth more for a thinner consistency
  • 4 –5 fresh basil leaves

Method
 

Preheat the Oven:
  1. Heat your oven to 400°F (205°C).
Prepare the Vegetables:
  1. In a baking dish, layer the Roma and cherry tomatoes, diced onion, and the head of garlic (cut side up) in the center. Scatter the fresh herbs around.
Season and Roast:
  1. Drizzle generously with olive oil and sprinkle with salt, pepper, and Italian seasoning.
  2. Roast uncovered for 35–45 minutes, until the tomatoes are blistered and soft and the garlic is golden and fragrant.
Cool Slightly & Blend:
  1. Allow everything to cool just enough to handle. Squeeze the roasted garlic cloves from their skins into a blender. Add the roasted tomatoes, onion, herbs, and 1 cup of vegetable broth along with a few fresh basil leaves.
Blend Until Smooth:
  1. Blend until creamy. For a thinner soup, add more broth to reach your desired consistency.
Serve:
  1. Pour into bowls and serve hot. Drizzle with a touch of olive oil or a splash of cream if desired.

Notes

Roasting the tomatoes and garlic first brings out a deep, caramelized sweetness that no canned soup can match. This one tastes even better the next day — perfect for make-ahead lunches or cozy dinners.