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Flavorful Roasted Tomato Soup

The most delicious way to use up spare tomatoes! This Roasted Tomato Soup is bold, flavorful and comforting. Fresh basil helps bring the best tomato flavor together and its filling and warming. You will never want to make another tomato soup again! Great for entertaining or family dinner.
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Course: Soup
Cuisine: American
Keyword: garlic, roasted tomatoes, tomatoes
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 4 servings
Calories: 363kcal

Ingredients

  • 3 tbsp. butter
  • 1 yellow onion chopped
  • Salt and pepper to taste
  • 28 oz. crushed tomatoes
  • 32 oz. chicken broth
  • 1/2 cup fresh basil leaves chopped
  • 1 tsp. dried oregano
  • 2 tbsp. sugar
  • 2 white dinner rolls halved
  • 4 tbsp. butter
  • Shaved Parmesan cheese and extra basil for topping

Instructions

  • Roast tomatoes and garlic and let cool. Remove and discard the skins from the large tomato pieces.
  • Melt the butter in a Dutch oven or large heavy-duty skillet over medium heat. Add onion, salt and pepper and cook (stirring occasionally) for 3-5 minutes, or until onion is soft and fragrant. Add the crushed tomatoes, chicken broth, basil, oregano, sugar and cooled roasted tomatoes.
  • Bring mixture to a boil over medium-high heat. Reduce to medium-low and simmer uncovered (stirring often) for 45 minutes. For a chunky soup, serve immediately. For a thinner soup, let cool and add half (or more) of soup to a blender and puree until desired consistency is reached. Add back to the Dutch oven and heat over medium until soup is hot.
  • Spread 1 tablespoon of butter over the inside of each half roll. Arrange rolls butter-side-up on a baking sheet and place under a broiler for 3 minutes, or until edges are crispy and butter is melted. Keep a close eye to prevent burning!
  • Ladle the soup into bowls and top each with a broiled roll half, Parmesan and basil.

Notes

This soup is hearty, bold, flavorful, comforting and packed with just the perfect amounts of both savory and sweet. I prefer a chunkier version of tomato soup so I don’t blend mine, but you can puree half or more of the mixture with an immersion blender to create a creamier soup.
A poached egg is a delicious source of meatless protein in this soup if you’re up to preparing one!
Adding 3/4 cup heavy cream to your soup will thicken the soup slightly and give it a creamier texture. Be sure to add this when the soup is finished cooking. This is a great way to enjoy the same recipe two different ways!
Garnish your soup with some halved cherry tomatoes for a beautiful look!
Replace fresh basil with dry basil if it’s not in season.Replace olive oil with butter, if desired.

Nutrition

Calories: 363kcal | Carbohydrates: 36g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 56mg | Sodium: 1391mg | Potassium: 852mg | Fiber: 6g | Sugar: 18g | Vitamin A: 1252IU | Vitamin C: 37mg | Calcium: 156mg | Iron: 4mg