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Roasted Tomato Basil Soup

Made from fresh tomatoes, this easy Roasted Tomato Basil Soup recipe is homemade at its BEST. It’s a healthy fresh tomato soup that is dairy-free and gluten-free. Discover how to make a vegan soup creamy!

a bowl of roasted tomato basil soup with fresh basil leaves in the background

What better recipe for summer than homemade easy tomato basil soup? And I’m talking tomato soup with fresh tomatoes—a roasted tomato soup with garden-fresh basil that tastes like a bountiful harvest. 

So romantic, right?

We love serving this soup with sourdough crostini. It is easy to make and adds a nice crunch with the soup.

a bowl of roasted tomato basil soup with fresh basil leaves in the background


a bowl of roasted tomato basil soup with a grilled cheese sandwich in the background

These beauties are about to be transformed into a luxurious soup that even someone as anti-tomato as me can’t resist. πŸ™‚

Just look at them! Like they are ready for a still art painting project.

a white bowl full of red tomatoes


I conquered my fear of tomatoes by slicing them in half and then de-seeding them.

TIP! Be sure to slice your tomatoes using a serrated knife – it grips the skin, giving you a clean cut instead of squishing your tomatoes flat. Also, don’t slice through the stem part; slice through the fleshy middle.

tomatoes cut in half on a green cutting board

Stir the slices and de-seeded tomatoes around with freshly chopped basil and some glorious crushed garlic.

This all goes in the oven to roast for about 20 minutes.

roasted tomatoes on a baking sheet

NOTE! This photo shows foil, but I now strictly use unbleached parchment paper. It’s still easy to clean up and, in my personal opinion, is a safer option than aluminum.

While the tomatoes are roasting, caramelize some onions.

This is what will take our soup to that next level.

Cook the onions over medium-low heat and you will be rewarded with that savory, caramelized flavor.

onions caramelizing in a pan

Once the tomatoes are finished roasting they should be crisp around the edges.

More prettiness from the tomatoes. 

roasted tomatoes on a baking sheet

Add the roasted tomatoes and the remaining ingredients, including the water, veggie broth, basil, tomato sauce, and tomato paste to the pot.

TIP! Buy the tomato paste in the tube instead of opening a whole can. Usually, you only need a few tablespoons of tomato paste, so when you buy the tin, there tends to be a lot of waste.

The tube will last a long time in the fridge and is handy in a pinch.

tomato paste in a tube

Bring the soup to a boil, reduce the heat, and let the pot simmer over medium heat for about 45 minutes.

This allows the flavors to all start developing.

Roasted Tomato Basil Soup simmering in a pot

Next, it’s time for your immersion blender. This tool makes it so easy, and with just a few pulses, I had a smooth texture with no creepy clumps of tomato in sight!

Just make sure you don’t lift the blender too high above the liquid or you may have about one million tomato spatter dots to clean up.

soup being pureed by an immersion blender

This tomato basil soup recipe has no cream! It is still silky and smooth with the clean, freshness of the basil.

Take a big ole spoonful!

a spoon with roasted tomato soup

I saved a few of the basil leaves for the top, which was nice.

There is also the option to add in milk of some kind if you are looking for a creamier soup.

a bowl of roasted tomato basil soup with a grilled cheese sandwich in the background
a bowl of roasted tomato basil soup with fresh basil leaves in the background

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Be sure to follow me on social media! I love pinning to Pinterest, sharing on Facebook and posting pics to Instagram. See you there.  πŸ™‚

Originally posted on November 6, 2013. Updated August 12, 2020

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a bowl of roasted tomato basil soup with fresh basil leaves in the background

Roasted Tomato Basil Soup

Sharon Rhodes
Made from fresh tomatoes, this easy Roasted Tomato Basil Soup recipe is homemade at its BEST. It’s a healthy fresh tomato soup that is dairy free and gluten free. Discover how to make a vegan soup creamy!
5 from 3 votes
Prep Time 15 minutes
Cook Time 2 hours 25 minutes
0 minutes
Total Time 2 hours 40 minutes
Course Appetizer, Side Dish, Soup
Cuisine American
Servings 6
Calories 145 kcal



  • Preheat the oven to 415 and line a baking sheet with parchment paper
  • Slice the tomatoes in half and, using a small spoon remove the seeds by gently scooping them out. Slice the tomatoes opposite from the stem so they are easier to seed!
  • Slide them onto the prepared baking sheet along with the garlic and the basil leaves. Toss everything with 2 tbsp of the olive oil then sprinkle on the sugar, sea salt & pepper. Stir everything well ( I massage using clean fingers), then turn all the tomatoes so the cut side is up.
  • Roast for 20 minutes, until the tomatoes begin to crisp on the top.
  • Meanwhile, caramelize the onions. In a large soup pot, heat 1 tbsp of the olive oil with the Earth Balance (or butter) over medium-low heat. Once it's warmed, add in the onions with a touch of sea salt & pepper. Stir well and continue stirring periodically for about 10 minutes until they are browned and caramelized.
  • Once the tomatoes are roasted, slide the contents of the baking sheet into the soup pot with the onions and stir well
  • Mix in the rest of the ingredients, bring them to a boil over medium-high heat, then lower to a simmer for about 45 minutes.
  • Remove the pot from the heat and set on the counter ( I place mine on a flat tea towel ). Using an immersion blender, pulse until you reach your desired soup consistency.
  • Add in more fresh basil or stir in some coconut or regular milk for a creamier flavour.
  • Serve warm. We serve with grilled cheese sandwiches!
  • This soup will keep covered in the fridge for up to 3 days.


Calories: 145kcalCarbohydrates: 15gProtein: 2gFat: 9gSaturated Fat: 1gSodium: 698mgPotassium: 671mgFiber: 3gSugar: 9gVitamin A: 2605IUVitamin C: 37mgCalcium: 36mgIron: 1mg
Keyword gluten free tomato basil soup, vegan tomato basil soup
Tried this recipe?Let us know how it was!

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  1. Thanks for this recipe! Love it! Not sure what type of water you’re using for your soups and such, but I’m passing this on to several moms & bloggers. The potential toxins in tap water defeat the purposes of healthy living and healthy cooking. My family has been drinking natural spring water for years, and we’re convinced of its magical health powers! We get ours from Cedar Springs in Toronto, and we love them to pieces. We can’t recommend them enough, and their water makes everything taste better.

    1. SO true! What an excellent point. I do filter my water but love the sound of natural springs. πŸ™‚ Thanks so much Katie!

  2. “Creepy clumps of tomato!” Sharon – you’re hilarious!! πŸ˜€ I shouldn’t laugh – sorry! But I do truly, truly love tomato-anything, as well as my immersion blender, so this soup (creepy clumps or not!) looks completely amazing to me! Gorgeous photos (seriously awesome shot of the steamy soup pot)! Pinning ASAP – totally want to eat this immediately!

    1. It seems everyone loves tomatoes! Whenever I run into someone who also doesn’t like them, which is super rare, I’m so happy I’m not alone. That being said, you know this soup is good if I liked it πŸ™‚

  3. Wow! A great lunch to serve this long weekend! Just on the lookout for smoked paprika! I’ll let you know how everything turns out. (:

    1. I hope you and your tomato-loving family love it! I definitely thought of you the whole time I was making it πŸ™‚

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