Half-Roasted Tomato and Basil Soup
A comforting roasted tomato soup that uses half fresh tomatoes and half fire-roasted canned tomatoes for deep, smoky flavor. This mediterranean-inspired soups (vegetarian) ready in about 55 minutes pairs halved fresh Roma tomatoes, fire-roasted canned tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups halved fresh Roma tomatoes
- 3 cups fire-roasted canned tomatoes
- 3 tbsp olive oil
- 1 medium, diced yellow onion
- 4, minced garlic cloves
- 3 cups vegetable broth
- 1/2 cup chopped fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Preheat oven to 400°F. Toss 3 cups halved fresh Roma tomatoes and 3 tbsp olive oil on a baking sheet, spreading evenly. Roast for 25 minutes until tomatoes are softened and slightly charred.
- Step 2: In a large pot, heat 1 tbsp olive oil over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add the roasted fresh tomatoes, 3 cups fire-roasted canned tomatoes, and 3 cups vegetable broth. Bring to a simmer and cook for 15 minutes to blend flavors.
- Step 4: Stir in 1/2 cup chopped fresh basil leaves, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Remove from heat and carefully blend soup using an immersion blender until smooth.
- Step 5: Reheat gently if needed, then ladle into bowls and garnish with additional basil leaves.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Roasted Tomato and Basil Soup take to make?
Total time is about 55 minutes (10 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Roasted Tomato and Basil Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved fresh roma tomatoes from drying out.
Can I substitute ingredients in Half-Roasted Tomato and Basil Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Roasted Tomato and Basil Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Half-Roasted Tomato and Basil Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
