Healthy Roasted Tomato Basil Soup
Roasting the tomatoes with garlic and onion gives this soup deep, sweet flavor. Blended with fresh basil, it is velvety and comforting without any cream.
Tomato soup from a can is fine, but roasted tomato basil soup is in another league. Roasting concentrates the tomatoes, caramelizes the onion and mellows the garlic, so the soup tastes rich and deeply savory.
Instead of heavy cream, a small amount of olive oil and a splash of milk or a spoonful of Greek yogurt make it silky. Serve it with a grilled cheese on whole-grain bread for the classic pairing.
At a glance: this healthy roasted tomato basil soup serves 4, needs about 10 min of hands-on prep and 45 min of cooking, and provides roughly 160 calories and 4 g of protein per serving. It is naturally vegetarian and gluten-free.
Why you'll love this recipe
- Deep flavor from roasting
- Creamy without heavy cream
- Easy to make vegan
- Freezes perfectly
About this tomato soup
Tomato soup has comforted generations, from the Italian pappa al pomodoro made with bread and summer tomatoes to the classic American pairing of tomato soup and grilled cheese. It is simple, inexpensive and loved by adults and children alike.
This version gets its depth from the oven. Roma tomatoes, onion and whole garlic cloves are roasted until soft and caramelized, which concentrates their sweetness and adds subtle smoky notes. Blended with broth and a handful of fresh basil, the soup becomes velvety and rich, without the heavy cream found in many restaurant recipes.
A teaspoon of balsamic vinegar brightens the flavor, and a splash of milk or a spoonful of Greek yogurt makes it creamy. It is a soup that tastes indulgent but is light enough for any day of the week.
Ingredient notes and substitutions
- Roma tomatoes. Roma or plum tomatoes are meaty, with fewer seeds and less water, which makes a thicker soup. In summer, any ripe tomatoes work. Out of season, canned whole tomatoes are a reliable choice.
- Onion. A yellow onion becomes sweet and jammy when roasted. Red onion works too and adds a slightly sharper flavor.
- Garlic. Roasting the cloves whole makes them soft, sweet and mellow. Use more if you love garlic.
- Fresh basil. Basil gives the soup its classic flavor. Add it just before blending to keep it bright. Dried basil is not a good substitute here.
- Balsamic vinegar. A small amount balances the acidity and adds depth. Red wine vinegar or a squeeze of lemon also work.
- Milk or Greek yogurt. A splash of milk or a spoonful of yogurt makes the soup creamier without heavy cream. Use unsweetened oat milk for a vegan option.
Equipment you'll need
- A large sheet pan
- A large pot
- An immersion blender or countertop blender
- A fine-mesh sieve, optional, for an extra-smooth soup
How to make it, step by step
Arrange the tomatoes cut side up
Halve the tomatoes and place them cut side up on the pan with the onion and garlic. This lets the juices concentrate and the edges caramelize instead of steaming.
Roast until soft and browned
Roast at a high temperature until the tomatoes collapse and have dark edges. Do not worry about a few blackened spots; they add a pleasant smoky flavor.
Simmer with broth
Scrape everything, including all the juices from the pan, into a pot. Add broth and simmer for a few minutes so the flavors blend.
Blend with basil
Add the basil and blend until smooth. For a silky texture, push the soup through a sieve to remove seeds and skins.
Finish and season
Stir in the balsamic vinegar and milk or yogurt, then taste. Add more salt or a pinch of sugar if the tomatoes were not very sweet.
Recipe
Healthy Roasted Tomato Basil Soup
Italian · Soups & Stews · Vegetarian · Gluten-Free
Ingredients
- 3 lb (1.4 kg) ripe Roma tomatoes, halved
- 1 large onion, quartered
- 6 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 2 cups (480 ml) low-sodium vegetable broth
- 1 cup (20 g) fresh basil leaves, plus more to serve
- 1 teaspoon balsamic vinegar
- 1/4 cup (60 ml) milk or 2 tablespoons Greek yogurt, optional
Instructions
- Roast. Preheat the oven to 425°F (220°C). Toss the tomatoes, onion and garlic with the olive oil, 1/2 teaspoon salt and the pepper. Spread on a large sheet pan, cut side up, and roast for 35 to 40 minutes, until soft and caramelized.
- Simmer. Transfer everything, including the juices, to a pot. Add the broth and the remaining salt and simmer for 5 minutes.
- Blend. Add the basil and blend with an immersion blender until smooth.
- Finish. Stir in the balsamic vinegar and milk or yogurt. Taste and adjust the seasoning.
- Serve. Ladle into bowls and top with fresh basil and a drizzle of olive oil.
Nutrition (estimated, per serving)
Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use.
Tips for success
- Roma tomatoes are meaty and less watery, perfect for soup.
- If your tomatoes are not very ripe, add a teaspoon of honey or maple syrup.
- For an extra-smooth soup, pass it through a fine sieve after blending.
Troubleshooting
- The soup is too acidic. Add a pinch of sugar, a little more milk, or a tiny pinch of baking soda, then simmer for a minute.
- The soup is too thin. Simmer it uncovered for 10 minutes, or blend in a slice of bread for a thicker, Tuscan-style soup.
- The soup is not smooth. Blend for longer or pass it through a fine sieve.
- The yogurt curdled. Add yogurt off the heat and temper it first by mixing it with a ladle of warm soup.
Variations
- Vegan. Skip the milk or use a splash of unsweetened oat milk.
- Roasted red pepper. Roast two red peppers along with the tomatoes.
- Canned tomatoes. Out of season, use two 28-oz (800 g) cans of whole tomatoes and roast them for 25 minutes.
What to serve with it
The classic partner is a grilled cheese sandwich made with whole-grain bread. You can also serve the soup with crusty bread, a salad or a few whole-grain crackers.
Garnish with fresh basil, a drizzle of olive oil, a sprinkle of Parmesan or a few homemade croutons for crunch.
Make ahead and storage
Roast the tomatoes a day ahead and refrigerate them, then blend the soup in minutes when needed. The finished soup keeps for five days in the fridge or three months in the freezer; add the milk or yogurt after reheating.
Refrigerate for up to 5 days or freeze for up to 3 months. Add the milk or yogurt after reheating if freezing.
Is it healthy?
Tomatoes provide vitamin C, potassium and lycopene, a pigment whose absorption is improved when tomatoes are cooked with a little oil. This soup is light, with about 160 calories per bowl.
It is relatively low in protein on its own, so pair it with a sandwich, beans or a salad with chicken to make a more filling meal.
Nutrition information is an estimate for general guidance only and is not medical or dietary advice.
Frequently asked questions
Can I use canned tomatoes?
Yes. Drain two large cans of whole tomatoes, roast them with the onion and garlic for 25 minutes and continue with the recipe.
How do I make tomato soup less acidic?
Roasting helps a lot. You can also add a little honey, a splash of milk or a pinch of baking soda.
What goes with tomato basil soup?
A whole-grain grilled cheese, a green salad or crusty bread.
Can I make it with canned tomatoes?
Yes. Use two 28-oz (800 g) cans of whole tomatoes, drained, and roast them for about 25 minutes.
Is tomato basil soup vegan?
It is vegan if you use vegetable broth and plant-based milk.
Can I freeze tomato soup?
Yes. Freeze it without dairy, then add milk or yogurt when reheating.
How do I make tomato soup creamier without cream?
Blend in a spoonful of Greek yogurt, a splash of milk, a little olive oil or a handful of soaked cashews.
Can I add red peppers?
Yes. Roasting red peppers with the tomatoes adds sweetness and a smoky flavor.
What herbs go well with tomato soup?
Basil is classic, but oregano, thyme and a little rosemary work too.
Can I make it spicy?
Add chili flakes or a small fresh chili to the roasting pan.
Do I need to peel the tomatoes?
No. The skins blend well, and you can strain the soup for an extra-smooth texture.
How long does roasted tomato soup take?
About 55 minutes in total, most of which is hands-off roasting time.
Is tomato soup good for kids?
Yes. Most children love it, especially with a grilled cheese sandwich for dipping.
Can I make it in a slow cooker?
You can simmer the ingredients on low for 6 hours, but roasting gives a much deeper flavor.
Final thoughts
This healthy roasted tomato basil soup takes about 55 min from start to finish and serves 4. It is vegetarian and gluten-free, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our soups & stews recipes or the full recipe index.