One-Pot Roasted Tomato and Basil Soup
A deeply flavorful soup made by roasting tomatoes until caramelized, then simmering with fresh basil for a bright, comforting bowl. This mediterranean-inspired soups ready in about 50 minutes pairs large, halved tomatoes, medium, quartered onion, peeled garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 2 large, halved tomatoes
- 1 medium, quartered onion
- 2 cloves, peeled garlic
- 1 tbsp olive oil
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup, fresh, chopped basil
- to taste salt
- to taste pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place halved tomatoes, quartered onion, and peeled garlic cloves on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper.
- Step 2: Roast for 25 minutes until tomatoes are softened and edges are caramelized.
- Step 3: Transfer roasted vegetables to a blender, add 4 cups vegetable broth, and blend until smooth. Return to pot and simmer over medium heat for 10 minutes.
- Step 4: Stir in 1/2 cup heavy cream and 1/4 cup chopped basil, cooking for 5 minutes until heated through. Season with additional salt and pepper.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Roasted Tomato and Basil Soup take to make?
Total time is about 50 minutes (15 min prep + 35 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 One-Pot 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 large, halved tomatoes from drying out.
Can I substitute ingredients in One-Pot 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 One-Pot 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.
What goes well with One-Pot Roasted Tomato and Basil Soup?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
The flavors in this one-pot are incredible.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
