Recipe Image
Rustic Tomato Basil Soup, prepared and served in a bowl with basil leaves on top
Serving Size
Serving Size:
1 cup

Rustic Tomato Basil Soup


This healthy recipe comes from NDSU Extension.



  • 2 1/2 pounds fresh, ripe tomatoes, halved
  • 4 Tbsp. olive oil
  • 1/2 Tbsp. salt
  • 1 tsp. black pepper, plus more to taste
  • 2 medium onions, chopped
  • 10 garlic cloves, chopped
  • 2 (14 1/2-ounce) cans fire-roasted tomatoes with juices
  • 3 c. fresh basil leaves, lightly packed
  • 2 tsp. dried oregano
  • 6 c. unsalted vegetable stock
  • 1 tsp. sugar, depending on sweetness of tomatoes


Preheat oven to 400 degrees. In a large rimmed sheet pan, combine the fresh tomatoes, 2 tablespoons olive oil, salt and pepper. Roast in an even layer for 45 to 60 minutes. While tomatoes are roasting, in a heavy large pot, saute onions in olive oil for one minute. Add garlic and saute another minute. Add the fire-roasted tomatoes with juices, fresh basil, oregano and vegetable stock. Stir to combine well.

Add your oven-roasted tomatoes (and any liquid that may be on baking sheet) and bring to a low boil. Simmer for 30 minutes uncovered. Use an immersion blender or food processor to puree soup until desired texture. Add 1 teaspoon of sugar to taste, if needed. Add additional salt and/or black pepper as needed.

Dietary and Nutrition