Slow-Roasted Cherry Tomato and Basil Soup
A deeply flavorful soup made with oven-roasted cherry tomatoes and fresh basil, simmered to perfection for a comforting meal. This italian-inspired soups (vegetarian) ready in about 65 minutes pairs cherry tomatoes, large, finely chopped yellow onion, minced 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 lbs cherry tomatoes
- 1 large, finely chopped yellow onion
- 3 cloves, minced garlic
- 4 cups vegetable broth
- 1/4 cup, chopped fresh basil
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
Instructions
- Step 1: Preheat oven to 375°F. Place 2 lbs cherry tomatoes on a baking sheet, drizzle with 2 tbsp olive oil, and season with salt and pepper. Roast for 30 minutes until softened and slightly charred.
- Step 2: Heat a large pot over medium heat. Add 1 large yellow onion, finely chopped, and 3 cloves garlic, minced, and sauté for 5 minutes until translucent and fragrant.
- Step 3: Add the roasted tomatoes, 4 cups vegetable broth, and 1/4 cup fresh basil, chopped to the pot. Simmer gently for 15 minutes, then blend until smooth with an immersion blender.
- Step 4: Season with additional salt and black pepper to taste and serve hot.
Frequently asked questions
How long does Slow-Roasted Cherry Tomato and Basil Soup take to make?
Total time is about 65 minutes (20 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 Slow-Roasted Cherry 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 cherry tomatoes from drying out.
Can I substitute ingredients in Slow-Roasted Cherry 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 Slow-Roasted Cherry 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 Slow-Roasted Cherry 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.
What others are saying
- ★★★★★
The basil really shines. I'll make this again and again.
- ★★★★★
Made it for a dinner party and everyone asked for the recipe.
- ★★★★★
Amazingly fresh and flavorful. Perfect for a cold evening.
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