Tomato Soup is my fast track to a wholesome, feel-good dinner when I’m short on time. By roasting tomatoes, garlic, and onions first, you unlock a deeper, slightly smoky flavor that blends into a silky bowl finished with olive oil, cracked pepper, and torn basil.
This recipe keeps the ingredient list short and the method simple: roast, blend, simmer, serve. Roasting intensifies sweetness and tames acidity, so the soup tastes slow-cooked without extra steps. It’s ideal for Healthy Soup Recipes and fits right into your Fall Soups and Stews lineup. Add a drizzle of olive oil on top for a restaurant-quality finish and tuck a batch into the fridge for quick lunches.
Ingredients
- 2 ½ lbs tomatoes, halved (Roma or cherry)
- 1 large onion, thick-sliced
- 1 whole garlic bulb, top trimmed
- 3 tbsp extra-virgin olive oil, plus more for finishing
- ¾ tsp kosher salt, more to taste
- ½ tsp black pepper, plus more for topping
- 2–2½ cups vegetable broth (to desired thickness)
- 1 packed cup fresh basil leaves, plus extra to garnish
- Optional: pinch sugar or baking soda to balance acidity
Instructions
- Roast the Base: Heat oven to 425°F (220°C). Toss tomatoes and onion with 2 tbsp olive oil, salt, and pepper on a rimmed sheet. Wrap garlic (drizzled with 1 tbsp oil) in foil and place on the tray. Roast 25–30 minutes until tomatoes wrinkle and onions caramelize at the edges.
- Blend Until Silky: Squeeze roasted garlic into a pot. Add roasted tomatoes and onions, broth, and basil. Purée until completely smooth.
- Simmer & Season: Bring to a gentle simmer 3–5 minutes. Taste and adjust salt; add a small pinch of sugar or baking soda only if the soup tastes overly sharp.
- Finish & Serve: Ladle into bowls. Top with a swirl of olive oil, black pepper, and torn basil.
Health Benefits
Tomatoes are rich in lycopene and vitamin C; blending with olive oil helps absorption. Garlic and onion add prebiotic compounds that support gut health, and basil contributes vitamin K and aromatic polyphenols. The soup is naturally vegetarian and easily fits balanced eating.
Variations
- Creamy Option: Stir in ¼–⅓ cup plain Greek yogurt or light cream after blending (off heat).
- Tomato Vegetable Soup: Roast a red bell pepper or a small carrot alongside the tomatoes for extra body and sweetness.
- Italian Soup Twist: Add a pinch of dried oregano or thyme during the simmer for a rustic, herb-forward profile.
Make-Ahead & Storage
Cool completely and refrigerate up to 4 days or freeze for 2 months. Reheat gently over low heat, thinning with broth as needed. If adding dairy, stir it in after reheating for the smoothest texture.
Serving Ideas
Serve with a green salad or warm flatbread. For a cozy supper, pair with grilled cheese or herbed toast; a final drizzle of olive oil and cracked pepper makes each bowl feel special.
Final Notes
Simple techniques, big payoff: roast for flavor, blend for silk, and finish with basil. It’s a back-pocket recipe you’ll save under Soup Ideas and return to all season long.
