Roasted Tomato Basil & Garlic Soup

Roasted Tomato & Garlic Soup
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Roasted Tomato Basil Soup

Roasted Tomato Basil Soup


  • 3 tbsp olive oil
  • 6 large vine tomatoes, sliced in half
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 3 1/2 cups vegetable broth
  • 1 cup fresh basil, chopped
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp red wine vinegar
  • optional: crushed red peppers


  1. Preheat oven to 400 degrees F.
  2. Place tomatoes face down in a 9 x 13 inch baking dish and drizzle with 2 tbsp of olive oil and then sprinkle with sea salt.
  3. Roast for 45 minutes.
  4. Add 1 tbsp to a large pot over medium heat and sauté onions until translucent (around 3-5 mins).
  5. Add in garlic and cook for 1 more minute.
  6. Add in tomatoes when they’re finished along with vegetable broth, basil, sea salt, pepper and red wine vinegar.
  7. Bring to a boil and then lower heat to a simmer for 20 mins.
  8. Blend smooth with Hand Blender

Hand blenders are a great way to puree, blend and chop while cooking. They come in a variety of speeds and most include useable accessories. Hand blenders, or immersion benders give soups and or bisques that velvety texture you find in high end cooking. I would recommend you have one in your kitchen for multiple uses. This recipe for Roasted Tomato Basil soup is a perfect example for turning your chunky bits into a smooth, luscious consistency.

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