Roasted Tomato & Basil Soup

The warm summer days are nothing more than a distant memory now. But that’s ok because I’m a huge fan of fall for two reasons. I get to wear sweaters and roast vegetables. Sometimes I even wear a sweater while I’m roasting vegetables.

This recipe is a little heartier than a traditional tomato soup with the carrots and celery giving it more depth of flavor. I could have opened a can of condensed soup from a super famous brand when I wanted a quick meal. But this soup was so easy. Most of the cooking is done through the roasting process and then there’s just a simple simmer after the ingredients are blended to help the flavors meld together.

Plus, any excuse to use my immersion blender means the recipe has got to be good.

Roasted Tomato & Basil Soup
Prep Time
Cook Time
Total Time
Recipe Type: Soups
Serves: 4-6 people
  • 2 – 2 ½ lbs. fresh plum or beefsteak tomatoes, large chopped
  • 2 medium peeled carrots, small chopped
  • 1 medium red onion, medium chopped
  • 2 stalks celery, medium chopped
  • 15 fresh basil leaves
  • 2 Tbl. tomato paste
  • 2 cups water
  • 1 cup half-and-half
  • 1/3 cup parmesan cheese, grated
  • olive oil
  • salt and pepper
  1. Preheat oven to 400 degrees. Line a large sheet pan with foil to help with the clean-up later. Evenly distribute the tomatoes, carrots, red onion and celery on the sheet pan. Drizzle with olive oil, and season with salt and pepper. Roast the vegetables at 400 degrees for 20 – 25 minutes or until tender.
  2. Carefully pour the roasted vegetables into a large stock pot with the tomato paste, basil leaves and water. Pulse the mixture with an immersion blender until smooth. Continue to pulse the blender as you pour the half-and-half and parmesan cheese into the soup. Season the soup with salt and pepper. Simmer over low heat for 5-8 minutes to allow the flavors to meld together before serving.
Author's Note
If you don’t own an immersion blender, ladle the vegetables and water into a food processor in two batches. Pulse each batch until smooth and pour it into the stock pot. Continue with the rest of the directions.

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this Recipe:  
  • You’ve shown here with great clarity just how beautiful soup making can be. This looks delicious and, as I still have basil in the yard (shivering a bit from the chill, but hanging in there nonetheless), I’m trying it.

  • I just made this soup tonight and it was delicious I will definitely be using this one again. Thanks for posting this recipe!

  • This looks amazing! I’m excited to make it..with one slight adjustment. I will leave out the half and half and substitute a veggie broth. Thanks for sharing!

  • My daughter told me about your blog, she works with Brent. This is the first recipe I have tried. Since I love all things tomato I was thrilled to find this recipe today. I just finished having a bowl with a nice grilled cheese sammich. Simple (even using a regular blender), delicious and great way to use up the last of the iffy tomats from the garden. Thanks!