roasted tomato basil soup.

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Grilled cheese and tomato soup is one of my favorite lunch combos!  I really love tomato basil bisque, so I made a roasted tomato basil soup of my own.  I did not add any milk or cream, so it is a totally vegan dish! (without the grilled cheese, of course) I roasted the tomatoes with some garlic in the oven and added some cayenne pepper for a slight kick.  My house smelled AMAZING!  The aroma of roasted tomato and garlic filled my kitchen with deliciousness.  After the soup was done, I made a crispy grilled cheese with cheddar and pepper jack and topped the soup with some fresh basil.  Perfection.


  • about 15 campari tomatoes (these tomatoes are known for their juiciness, sweetness, low acidity, and lack of mealiness – you can use roma tomatoes as well!)
  • 2 14.5 oz cans diced tomatoes
  • 3 cloves garlic, whole
  • 1 sweet onion, diced
  • 2 cups vegetable broth
  • 1 cup fresh basil, chopped – plus more for garnish
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon red pepper flakes (optional)
  • salt & pepper to taste
  • olive oil


  • preheat oven to 400 degrees
  • slice the tomatoes in half and place on a baking sheet
  • add garlic cloves on the baking sheet
  • drizzle tomatoes and garlic with olive oil, salt, and pepper
  • roast the tomatoes for 30 minutes
  • remove from the oven and let cool until they are cool enough to handle by  hand
  • in a dutch oven pot, heat to medium heat
  • coat the bottom with olive oil
  • add chopped onions and cook until onions are translucent, stirring frequently
  • remove the skins from the roasted tomatoes (this should be easy to do) and add to the pot along with the roasted garlic cloves
  • add diced tomatoes and vegetable broth
  • add fresh basil, cayenne pepper, and red pepper flakes
  • lower heat to a light simmer and cover for about 20 minutes
  • transfer to a blender and blend until smooth

note: I tried to use a hand blender to blend this soup, but it did not come smooth enough.  The seeds from the tomatoes were still present in the soup.  I recommend using a high quality blender such as a vitamix or ninja.

  • add salt and pepper to taste
  • pour back into the pot
  • serve and garnish with basil – and grilled cheese cubes perhaps 🙂


  1. I will definitely try this one. I LOVE tomato soup. I can’t think os a better meal on a winter day.

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