I was never a big fan of tomato soup growing up; it always felt a little too heavy. That was until I made this delicious recipe that’s made from fresh tomatoes, basil and garlic. Now it’s the ultimate comfort food in our house! We ladle it up as soup, mix it into pasta, spread it over pizza, spoon it into shakshuka- you name it. It’s so delicious and moreish that no matter how much I make, it never lasts long.

I’ve made this recipe for parties, family dinners, and even quick lunches, and it never disappoints. It’s always a crowd-pleaser, and the best part is, it’s healthy too! As the weather turns cooler, this heartwarming soup (or sauce!) is just perfect for cozy fall and winter days.

With a big family to cook for, practicality is everything. I need meals that are quick, simple, and stress-free, and this recipe ticks all the boxes. Prep takes just a few minutes, and all you have to do is toss the ingredients onto a baking tray, pop them in the oven, and let the magic happen.

The best thing about this recipe is its versatility. Got leftover veggies in the fridge? Toss them in! Carrots, celery, or whatever you have on hand not only add flavor, but also sneak in extra vitamins for those picky eaters.

Don’t stress too much about which tomatoes you use, I just use whatever I have on hand. While authentic Italian tomato sauce traditionally calls for San Marzano tomatoes, the roasting process brings out such a rich, deep flavor that the variety really doesn’t matter.

How to make:

Ingredients

Tomatoes
Garlic head
Onions
Fresh basil
Olive Oil
Salt
Pepper
Tomato paste (optional)

Special Tools

I use my all-time favorite blender, the Vitamix, which blends everything 100%, including all of the tomato seeds. While it’s pricey, it was a good investment for us because we use it the whole time.

Step 1: Prepare the vegetables

Wash and cut all the vegetables for the baking tray. This includes the tomatoes, basil and onions. You can add other vegetables too, like celery or carrots, it’s the perfect way to get extra vitamins in, however, the flavor is good without it too! Lay out evenly on a baking tray and season with salt, pepper and olive oil.

Step 2: Add the garlic

Cut the top off the head of garlic, place it on a small piece of foil, then drizzle with olive oil and season with salt and pepper. Wrap the foil tightly around the garlic and set it on the corner of the baking tray. Bake in the oven until the tomatoes turn soft and juicy with crispy edges. Warning: it will smell amazing!

Step 3: Add to blender

Add all the ingredients to a blender. For the garlic, gently squeeze out the soft, roasted cloves from their skins before adding them in. Blend until smooth.

Step 4: Pour into a pot

Pour the blended mixture into a large pot. At this stage, you can stir in a little tomato paste or smooth crushed tomatoes if you like. If I add it, it’s more for the rich red color than the flavor, the soup honestly tastes perfectly delicious on its own. But if you’ve used lighter-colored tomatoes, the soup can turn out a bit more orange, so sometimes I add this extra step for that deep, classic tomato-soup look. Bring the soup to a boil.

Step 5: Add seasoning

Season with salt and pepper as you see fit and serve alongside garlic bread or with some cheese, and enjoy!

Looking for more food inspo?

Tomato Basil Soup | Sauce

Sarah

Delicious tomato basil soup that doubles as a sauce, made from fresh tomatoes, basil and garlic

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Prep Time 10

Cook Time 50

Ingredients

15 Medium-Size Tomatoes
1 Cup Fresh Basil
1 Garlic Head
3 tbsp Olive Oil
2 tsp Salt (or more to taste)
½ tsp Black Pepper
Tomato paste (optional)

Instructions

Preheat the oven to 420° F.
Cut the tomatoes and onions. Add them to a baking tray with the basil and sprinkle with olive oil, salt and pepper.
Cut the top off the head of garlic, place it on a small piece of foil, then drizzle with olive oil and season with salt and pepper. Wrap the foil tightly around the garlic and set it on the corner of the baking tray.
Bake for about 40 minutes until the tomatoes are crispy and juicy.
Add all the ingredients to a blender. Gently squeeze the garlic out the soft, roasted cloves from their skins before adding them in. Blend until smooth.
Pour the blended mixture into a large pot. Add smooth crushed tomatoes if you like if you want a deep, classic tomato-soup color.
Season with salt and pepper, serve it with garlic bread or with a sprinkle of cheese and enjoy!