Roasted Tomato Basil Soup | Tastes Better From Scratch
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5 from 1 vote

Roasted Tomato Basil Soup

Easy and delicious Roasted Tomato Soup, just like my favorite soup from Panera! 
Prep Time20 mins
Cook Time1 hr 40 mins
Total Time2 hrs
Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: American
Servings: 8
Calories: 189kcal
Author: Lauren Allen


  • 3 pounds. ripe plum tomatoes cut in half lengthwise
  • 1/4 cup + 2 Tablespoons extra virgin olive oil
  • 2 small yellow onions chopped (about 2 cups)
  • 5 cloves garlic , minced
  • 2 Tablespoons butter
  • 1/4 teaspoon crushed red pepper flakes
  • 28 ounce can whole plum tomatoes , undrained
  • 2 cups fresh basil leaves , packed, then chopped
  • 1/2 teaspoon dried thyme
  • 4 cups low-sodium chicken broth
  • Optional soup garnishes: sour cream grilled cheese, grated parmesan, fresh basil


  • Preheat the oven to 400F.
  • Toss the tomatoes with ¼ cup olive oil and season with salt and pepper. Layer on a baking sheet in a single layer. 
  • Roast in preheated oven for 45 minutes.
  • Meanwhile, in a large pot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes until onion is translucent and starts to brown, about 10 minutes.
  • Add the canned plum tomatoes, chopped basil, thyme, and chicken stock. Add the oven roasted tomatoes, including the juices from the pan. 
  • Bring the soup to a boil and then reduce heat and simmer for 40 minutes, uncovered.
  • Taste and add salt and pepper or more thyme or basil as needed.
  • Transfer the soup to a blender or large food processor and puree until smooth.
  • Serve with fresh grated parmesan cheese on top and a side of cheesy bread!


Adapted from Ina Garten


Calories: 189kcal | Carbohydrates: 17g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 215mg | Potassium: 815mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2700IU | Vitamin C: 40.1mg | Calcium: 49mg | Iron: 1.4mg