Published: · Modified: by Laureen King
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Tomato Soup with Roasted Garlic and Basil is a blend of garden fresh tomatoes, roasted garlic and fresh basil. A homestyle soup recipe with incredible flavor!
I have a ton of fresh tomatoes from my garden this year, so what does one do with all those tomatoes? I make the ultimate comfort food, tomato soup! This homemade tomato soup recipe may take a bit more time to prepare, but it pays off with exceptional taste and creamy texture.
Garden fresh, vine ripened tomatoes,roasted garliccloves andfresh basilpack a ton offlavor! In addition to enjoying delicious roasted garlic tomato soup with basil, you have the comfort of knowing this soup has no additives or preservatives. Wow! aningredientlist you can pronounce! Double therecipeas it tastes even better the next day.
How to make tomato soup
- Start by roasting the garlic. This video illustrates how to make roasted garlic.
- While the garlic is roasting prepare the fresh tomatoes by peeling them. Check out this video that demonstrates an easy method for peeling fresh tomatoes.
- To put this soup together, heat the olive oil in a large soup pot. Add the onions and sauté. Stir in the peeled tomatoes, roasted garlic, chicken broth, and fresh chopped basil. My recipe for Homemade Chicken Stock tastes awesome in this recipe, but store-bought will work as well. For a vegetarian version use a vegetable broth.
- Simmer for 40 minutes, then use an immersion blender to puree the soup.
- Stir in cream and simmer for an additional 10 minutes.
- Season with salt and fresh ground pepper.
What to serve with creamy homemade tomato soup?
- The ultimate comfort food combination is tomato soup with a grilled cheese sandwich, but my Taco Beef Grilled Cheese Sandwich would taste fantastic with this soup.
- Butternut Squash Scones are great for dipping.
- I like to garnish with toasted crostinis and parmesan cheese.
Additional extras you can add.
- Make this into a hearty soup and serve as a main course by adding cooked pasta or quinoa.
- Add cooked rice for a tomato rice soup.
- Spice up the tomato soup by adding red pepper flakes.
This post was originally published May 15, 2014. Occasionally I update with fresh tips, content, and photos. Current update August 19, 2023.
Tomato Soup with Roasted Garlic and Basil
Laureen King
An aromatic combination of roasted garlic,fresh basil and garden fresh tomatoes for a delicious homemade tomato soup recipe.
4.07 from 32 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Dinner, Lunch
Cuisine American
Servings 4
Calories 198 kcal
Ingredients
- 10-12 fresh ripe tomatoes
- 1 medium onion finely diced
- 1 bulb garlic roasted
- 6 leaves fresh basil finely chopped
- 6 cups vegetable or chicken broth
- 2 tablespoons olive oil
- ¼ cup heavy cream
- ½ teaspoon fresh ground pepper season to taste
- ½ teaspoon salt season to taste
Instructions
Heat oven to 350º Fahrenheit.
Cut the top off garlic bulb. Place cut side up in baking dish, drizzle generously with olive oil.
Roast for about 30 minutes. (bulb will be very soft when squeezed).
While garlic is roasting peel the tomatoes. This is an easy method for removing the skin from fresh tomatoes.
Start a large pot of water boiling. Place tomatoes into the boiling water and boil for 20 seconds. Remove from boiling water and immediately immerse in bowl filled with cold water and ice cubes. When tomato has cooled a bit, make a slice in the top and pull skin away.
Chop tomatoes into pieces.
In large pot heat 1 tbsp. of olive oil. Add diced onions and sauté medium heat until golden brown.
Stir in the tomatoes, roasted garlic, broth, and basil.
Simmer soup for 40 minutes.
Next using an immersion blender puree the soup.
Add the cream and simmer for additional 10 minutes.
Season salt and fresh ground pepper.
Notes
check out easy to follow videos for roasting garlic and peeling fresh tomatoes. (Link in blog post).
Nutrition
Calories: 198kcalCarbohydrates: 17gProtein: 5gFat: 14gSaturated Fat: 5gCholesterol: 20mgSodium: 1603mgPotassium: 1062mgFiber: 4gSugar: 9gVitamin A: 2820IUVitamin C: 69mgCalcium: 68mgIron: 2mg
Keyword tomato soup, basil garlic tomato soup
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Patty
Hey! Looking forward to trying - quick questions.
1- Does it matter what kind of onion is used ?
2- What chicken or vegetable broth would you recommend?Reply
Laureen King
Hi Patty, I used just a regular yellow onion, and for broth I like Knorr ready to serve. Keep in mind some broths are saltier than others, so tasty test to add any salt.
Reply
Diane
Made this the other day and it was delicious! I used Roma's but they were not the sweetest and ripest so next time, I'm going to try some fresh big boys or whatever are the best at the time. It's August so we should have some good ones at this time. Thanks for this wonderful recipe.
Reply
Laureen King
Thank you Diane, yes this is the perfect time of year to make it with garden fresh tomatoes.
Reply
Emmie
Hello Laureen,
Hope you are doing well. I want to try this recipe, but I do not own an immersion blender. How should I proceed? Please let me know. Thanks.
Reply
Laureen King
Hi Emmie, an immersion blender will make the soup nice and smooth. You can try whisking it vigorously to break up all the pieces of tomato. Even using blender will work.
Reply
Rose Matt
I can a lot of tomatoes and sauce....you most likely do not even need to peel the tomatoes. When you use an immersion blender after tomatoes cook the skins will blend just fine. It may make your soup a bit thicker.
Reply
Maddy
If I were to do the garlic then put everything in a crock pot on low before I left for work do you think it would be ok?
Reply
Robin
I use six cans of diced tomatoes and it works very well!
Reply
Sophie Barrett
What are the things floating on the top in the picture? The recipe sounds fabulous!
Reply
Laureen King
Chopped up chives I used as a tasty garnish.
Reply
