Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

I always make this soup when I see Roma tomatoes on sale at the grocery store. Now that your garden is overflowing with tomatoes, this soup is perfect for using up all the extras you can't get eaten quick enough. This soup freezes well and is super simple. You will never buy canned condensed tomato soup again!


1-2 Yellow Onions, chopped
3-4 Cloves Garlic, chopped
2 28 oz. cans crushed tomatoes
12 Roma tomatoes, halved (For amazing flavor use garden fresh tomatoes)
EVOO (Extra Virgin Olive Oil)
1 tsp. Italian seasoning
1 tsp. basil seasoning
Salt & Pepper to taste
One heaping handful of fresh basil leaves, chiffon cut (optional)
1 cup heavy cream (optional)


Preheat oven to 450 degrees. Saute onions and garlic in 1-2 Tbsp. EVOO. Add crushed tomatoes, and seasoning. If you plan to omit the fresh basil portion of this recipe, then this is where you will want to add a few extra teaspoons of dried seasoning. Turn onto a low heat and let simmer. Meanwhile half your Roma tomatoes and place skin side up on a foil lined sheet tray. Drizzle with EVOO and sprinkle with salt. Place in a 450 degree oven and roast until blackened and bubbly. Remove tomatoes from oven and add them to your pot. With an immersion blender blend the soup until creamy. If you do not have an immersion blender you can blend the soup in a regular blender. Taste your soup at this point and add salt and pepper as desired. Chiffon cut your fresh basil and gently fold it in. Add your heavy cream at this point if you desire a richer flavor. To keep it light and healthy omit the cream. Serve with chunks of hard crusty bread.