This Homemade Roasted Tomato Basil Soup Recipe became a reality to me way too late. As a child, my only experiences with tomato soup were with the store-bought kind. I remember watching my mother pry open a can of tomato soup and thinking “who would eat tomato soup?” If I had been introduced to fresh, homemade tomato soup made with vine-ripened tomatoes, seasoned with fresh herbs like oregano and basil, straight from the garden, I think this memory would be much different. I have to say, I start dreaming of eating this scrumptious soup from the time I plant my tomatoes in the ground. There’s just nothing like that first taste of summer in a bowl.
This Roasted Tomato Basil Soup Recipe is by far one of my families favorites. The first time I told my family we were having a grilled turkey sandwich and Homemade Roasted Tomato Basil Soup, I didn’t get a lot of oooh’s and ahhh’s. Quite the opposite.
I really got it. I felt the same way when I was living at home with my parent. After they tasted the intense flavor of roasted tomatoes and carrots with the oregano and basil, they were begging me to make this incredible soup.
I gladly do it because tomatoes are considered one of the most heart-healthy foods. Fresh tomatoes help lower cholesterol and triglycerides. They are also a great source of lycopene, which is known for its incredible antioxidant properties and aids in bone health!
this recipe is in my book, Happy Healthy Family Tracking the Outdoors In! You can order it here!
For an extra creamy soup: warm tomato soup in a saucepan. Stir 1/3 cup of heavy cream into soup and bring to boil. Serve with salty crackers.
- 3 pounds tomatoes
- 2 tablespoons butter
- 1 onion chopped
- 2 carrots chopped
- 1 cup vegetable stock
- 1/2 teaspoon basil chopped
- 1/2 teaspoon oregano chopped
- salt and pepper to taste
- Preheat oven to 450 degrees. Stem and half tomatoes lengthwise, and then place tomatoes cut-side down on a lined cookie sheet and roast for 10 minutes. When tomatoes are cool enough to handle, remove skin and set aside.
- Melt butter in heavy-bottomed stockpot. Add onion and carrots. Cook until soft.
- Stir in tomatoes, stock, basil, and oregano. Bring to a boil, and then lower the heat to simmer. Cover pot and keep at simmer for about 20 minutes.
- Carefully transfer mixture to a food processor and purée. Salt and peper to taste.