Half-Roasted Tomato and Basil Soup

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A comforting roasted tomato soup that uses half fresh tomatoes and half fire-roasted canned tomatoes for deep, smoky flavor. This Mediterranean soup recipe (vegetarian), ready in about 55 minutes, pairs fresh Roma tomatoes, fire-roasted canned tomatoes, and olive oil for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 yellow onion, diced
• 4 garlic cloves, minced
• 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Reheat gently if needed, then ladle into bowls and garnish with additional basil leaves.