Tomato Basil Soup


Not only are tomatoes gorgeous and tasty – they are also known as an antioxidant powerhouse and are an excellent source of lycopene, Vitamin C & Vitamin A, potassium, and folate. I make this soup several times every summer. I love going to the local farm stand and getting fresh tomatoes or using my own, as well as yummy, fragrant basil from our little backyard herb garden. Nothing means summer like fresh, wholesome, homemade tomato basil soup.


  • 2 1/2 lbs. of Roma tomatoes

  • 1 lb. of cherry tomatoes

  • drizzling of olive oil

  • 1 onion sliced

  • 1 head of garlic (peel the cloves)

  • 2 cups of fresh basil leaves

  • 4 cups of vegetable broth

  • salt and pepper


1. Pre-heat the oven to 425 degrees. Cut the Roma tomatoes in half length wise and put them on a baking sheet with the slices of onion, garlic cloves, and cherry tomatoes.

2. Drizzle the vegetables with olive oil and mix it around.

3. Roast the vegetables in the oven 30-40 minutes until golden

4. When vegetables are done, take them out of the oven and peel away any skin from the onions or tomatoes.

5. Pour everything from the baking tray (including the juices from roasting) into a soup pot with 4 cups of vegetable broth, the basil, salt, and pepper.

6. Simmer the mixture for 15-20 minutes and then use an immersion blender to blend the soup.

7. Enjoy!

Nutrition Facts

Servings 6.0

Amount Per Serving

calories 74

% Daily Value *

Total Fat 4 g 6 %

Saturated Fat 0 g 2 %

Monounsaturated Fat 2 g

Polyunsaturated Fat 0 g

Trans Fat 0 g

Cholesterol 0 mg 0 %

Sodium 561 mg 23 %

Potassium 347 mg 10 %

Total Carbohydrate 10 g 3 %

Dietary Fiber 2 g 6 %

Sugars 5 g

Protein 3 g 6 %

Vitamin A 42 %

Vitamin C 24 %

Calcium10 %

Iron1 %

Recipe Adapted from: