Roasted Tomato Basil Soup

January 20, 2012

This roasted tomato basil soup is really incredible. I adapted Scott’s mother’s recipe, and I’m pretty stoked with the results.

Sandra and I have an ongoing friendly debate about the virtues of chunky soups versus blended soups. I, of course, have a stake firmly planted in the blended soup pot. She, on the other hand, is a fan of chunky “partially blended” soups.

If you’re a fan of chunky soups, try the roasted garlic and potato, coconut and red lentil, chickpea and chard, split pea, chamomile corn chowder, chunky vegetable with pistou, raw chowder, and chickpea and rosemary. Those soups are all souper delicious.

Rustic and chunky, this partially blended soup is incredibly flavorful and looks gorgeous. The secret to any great tomato basil soup is using a combination of roasted, canned, and fresh tomatoes. I also like to boost the flavor of this tomato basil soup with sun-dried tomatoes or tomato paste.

I’m not normally a fan of using canned products. But, tomatoes vary so greatly in quality and flavor, so the addition of canned tomatoes ensures uniform results.

A touch of pure maple syrup or organic sugar takes the edge off the acidity and helps round out the flavors of the tomato and bell pepper. If you’re making this tomato basil soup for children, omit the red pepper flakes.

Either way, this roasted tomato basil soup is blendsational.


Roasted Tomato Basil Soup

This roasted tomato and basil soup is super easy and delicious.

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6 to 8
Author Tess Masters


  • 8 medium Roma tomatoes, seeded and cut into quarters
  • 1 large red bell pepper, cut into chunks
  • 1/4 cup (60ml) extra-virgin olive oil
  • 2 teaspoons Celtic sea salt, plus more to taste
  • 2 cups (300g) diced yellow onion
  • 1 tablespoon minced garlic (3 cloves)
  • 2 teaspoons finely chopped fresh thyme
  • 1/4 teaspoon red pepper flakes
  • 4 cups (960ml) vegetable broth
  • 1 (14.5-oz/411g) can diced tomatoes (with their juices)
  • 1 cup firmly packed finely chopped fresh basil, plus more to serve
  • 1/4 cup (22g) sun-dried tomatoes
  • 1 teaspoon pure maple syrup, plus more to taste  


  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with a silicone liner or parchment paper.
  2. In a bowl, toss the chopped fresh tomatoes and bell pepper with 2 tablespoons of the olive oil and 1 teaspoon of the salt. Spread in single layer on a baking sheet and roast for about an hour, tossing a couple of times during cooking so that they cook evenly.
  3. In a large saucepan, heat the remaining 2 tablespoons oil over medium heat and sauté the onions, garlic, thyme, red pepper flakes, and 1/4 teaspoon of salt for about 5 minutes until the onions are soft and translucent.
  4. Add the vegetable broth, canned tomatoes, basil, sun-dried tomatoes, and the remaining 3/4 teaspoon of the salt. Add the roasted tomatoes and bell pepper and their juices, and stir well to combine. Increase the heat to high and bring just to a boil. Reduce the heat to medium and simmer, uncovered for about 20 minutes to allow the flavors to mesh. Remove the saucepan from the heat and allow the soup to cool slightly. Add maple syrup to taste depending on the character of your tomatoes. 
  5. Pour the soup into your blender in batches and pulse on low for just a few seconds until broken up but still chunky. (For conventional blenders, remove the small center lid cap and cover the opening with a kitchen towel so steam can escape while you blend.) Alternatively, keep the soup in the pot and pulse with an immersion blender. Season with salt and pepper to taste.
  6. To serve, ladle the soup into bowls and top with fresh basil. 

Recipe Notes

Photo by Trent Lanz; styling by Alicia Buszczak


Comments 15

  1. Hey Tess,
    Thanks for featuring my tomato basil soup recipe on your fantastic website!
    Only thing that could have made it more fun is if we had been able to make it together.
    Hope everyone tries it and loves it.

    1. Oh Sandra!
      It is absolutely MY pleasure!
      This soup is SO incredible I cannot believe I didn’t post it sooner so we could have all been enjoying it all this time!
      Yes….the only improvement would have been if we had made it together…
      But LOTS of time for that!
      Love you!!!!

  2. Its certainly not traditional soup weather in Australia (35 degrees Celsius today) but that hasn’t changed my desire to want to make this tonight!
    One question… Can this, and your other soup and juice recipes be frozen? I love to make a few meals in advance for my fiancé and its great to have them ready to go.
    PS. Thanks to you and Sandra!

    1. Hey Kerry,
      Yes! I have been watching the weather on the news and feeling homesick for a wonderful Aussie Summer.
      All of my soups freeze really well.
      I often make large batches and freeze portions for use later.
      Let me know how you go!

  3. Go Sandra! I loved this!!! This is one of these great all year round soups that I would never get tired of!!!!!! It’s not too rich but still bursts flavor… Yum, the chilli flakes are cheeky – You could even add more to make it a little naughtier if you wanted to! 😉 Thanks!!!

    1. I am glad we connected by email!
      Sorry for any confusion.
      You blend the raw macadamias and agave in at the very end.
      ENJOY 🙂

  4. Thanks so much for your help the other night Tess!!! Ummmm, duh…the info was on the 2nd page of the recipe I printed! lol This soup is so souper yummy, may not add as much chili flakes next time as my Hubby & son thought it was too spicy. After all my hard work, my son had the nerve to say that he liked the other tomato soup better, ya know the canned kind. lol I am a new vegan, so may be a little while for them to jump on board with my cooking!

    1. LOL! OH Wendy, you make me laugh!
      I am glad you emailed me and caught me checking my emails on my phone at an event!
      It was lucky timing and all meant to be.
      I was glad I could give you the information you needed at just the right time!
      Glad you enjoyed the soup.
      Yes, it tastes just as good without the chilli flakes!

  5. I made a version of this yesterday. I had some roasted veggies ( tomatoes, broccoli, onions, carrots and a little kale) left over from the night before. I liked the addition of the can of tomatoes. I also added more spices/herbs and crimini mushrooms to the raw onions and garlic as I was sautéing them. Borrowed my moms vitamix and it was an amazingly smooth cream consistent texture, no need for the nuts. Thanks Blender Girl and Scott’s mom for the recipe.

  6. LOVE this recipe! Sooooo delicious! Used many fresh ingredients from our own farm: a variety of heirloom tomatoes, onions, basil, thyme, garlic and honey – wow! What a fantastic combination of flavors. This is going to be a recipe we adapt locally to teach classes at our farm – how to cook an amazing vegan soup from garden to bowl. Of course we will share this amazing website and have plenty of your BOOKS on hand to share even more of the love.
    p.s. Please tell Scott’s mom we only hand blended “part” of it, leaving some chunky bits for those chunky soup lovers like myself.

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