Slow-Simmered Roasted Tomato and Basil Soup
A deeply flavorful soup made by roasting tomatoes and simmering with fresh basil for a rich, comforting meal. This italian-inspired soups (vegetarian) ready in about 70 minutes pairs tomatoes, medium onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, 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 lbs tomatoes
- 1 medium onion
- 4 cloves garlic
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1/2 cup fresh basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup heavy cream
Instructions
- Step 1: Preheat oven to 400°F. Toss 3 lbs chopped tomatoes, 1 medium chopped onion, and 4 minced garlic cloves with 2 tbsp olive oil; spread in a single layer on a baking sheet and roast for 30 minutes until tomatoes are softened and edges are slightly browned.
- Step 2: Transfer roasted vegetables to a large pot and add 4 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer over medium heat and cook for 15 minutes.
- Step 3: Stir in 1/2 cup chopped fresh basil and simmer for 5 more minutes.
- Step 4: Puree the soup using an immersion blender until smooth (or transfer to a blender in batches, being careful with hot liquid).
- Step 5: Stir in 1/4 cup heavy cream and adjust seasoning with additional salt and pepper if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Roasted Tomato and Basil Soup take to make?
Total time is about 70 minutes (20 min prep + 50 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-Simmered 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 tomatoes from drying out.
Can I substitute ingredients in Slow-Simmered 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-Simmered Roasted Tomato and Basil Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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-Simmered 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.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
So much better than takeout. We'll never order italian delivery again.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
