Slow-Roasted Tomato and Basil Soup
A rich and fragrant tomato soup slow-roasted to intensify natural flavors, finished with fresh basil for an herbaceous touch. This mediterranean-inspired soups (vegetarian) ready in about 85 minutes pairs ripe plum tomatoes, extra virgin olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 ripe plum tomatoes
- 3 tbsp extra virgin olive oil
- 1 medium, diced yellow onion
- 4, minced garlic cloves
- 1/4 cup, chopped fresh basil leaves
- 3 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp sugar
Instructions
- Step 1: Preheat oven to 375°F. Slice 2 lbs ripe plum tomatoes in half, place cut-side up on a baking sheet, drizzle with 2 tbsp extra virgin olive oil, sprinkle with 1/2 tsp salt, and roast for 45 minutes until tomatoes are caramelized and slightly shriveled.
- Step 2: While tomatoes roast, heat 1 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5-6 minutes until translucent and soft. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add roasted tomatoes with their juices, 3 cups vegetable broth, 1 tsp sugar, 1/2 tsp black pepper, and 1/2 tsp salt to the pot. Simmer uncovered over low heat for 20 minutes to allow flavors to meld.
- Step 4: Remove from heat and stir in 1/4 cup chopped fresh basil leaves. Use an immersion blender to puree soup until smooth and silky. Adjust seasoning if needed, then serve warm.
Frequently asked questions
How long does Slow-Roasted Tomato and Basil Soup take to make?
Total time is about 85 minutes (15 min prep + 70 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 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 ripe plum tomatoes from drying out.
Can I substitute ingredients in Slow-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 Slow-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 Slow-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.
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