Roasted Garden Tomato & Basil Soup
Fresh garden tomatoes are roasted with onion and garlic until sweet and caramelized, then blended with homemade chicken bone broth, fresh basil, Parmesan and a splash of milk. Rich, creamy and surprisingly indulgent without being heavy—this is the tomato soup that converted someone who doesn't even like tomato soup.
Ingredients
For the Tomatoes
- 1½ Lbs Fresh tomatoes Cherry, grape, Roma, larger garden tomatoes, or a combination
- ½ Medium Onion Roughly chopped
- 4 Cloves Fresh garlic Peeled and Whole
- 1½ Tbsp Olive oil
- ¾ Tsp Kosher salt
- ¼ Tsp Freshly ground black pepper
- ¼ Tsp Dried oregano
- Pinch Red pepper flakes Optional
For the Soup
- 1-1½ Cups Homemade chicken bone broth See notes blow
- ½ Cup Whole or 2% milk
- ⅓ Cup Parmesan cheese Freshly grated
- ¼-½ Cup Loosely packed fresh basil Chopped
- 1 Tbsp Butter Optional
- ½ Tsp Honey Optional if your tomatoes are particularly acidic
- Salt and pepper To taste
- Extra Parmesan and fresh basil for serving
Instructions
- Heat the oven to 400°F (205°C)
- If using cherry or grape tomatoes, leave them whole. Core larger tomatoes and cut them into chunks roughly similar in size to the cherry tomatoes.
- Add the tomatoes, onion and garlic to a large bowl. Drizzle with olive oil and sprinkle with salt, pepper, oregano and red pepper flakes, if using. Toss everything together until well coated.
- Spread the tomatoes, onion and garlic over a large rimmed baking sheet. I like to use parchment paper for easy cleanup.
- Roast for 40–50 minutes, stirring once after about 30 minutes. The tomatoes should be collapsed and juicy, with some caramelized edges, and the onion should be tender and beginning to brown.
- Transfer the roasted tomatoes, onion, garlic and all those lovely pan juices to a saucepan. Add 1 cup of the chicken bone broth and bring to a gentle simmer for about 10 minutes.
- Using an immersion blender, blend until smooth and creamy. Add additional broth, a little at a time, until the soup reaches the consistency you like.
- Reduce the heat to very low—or remove the pan from the heat—and slowly stir in the milk. Don't allow the soup to boil once you've added the milk.
- Stir in the Parmesan, fresh basil and butter, if using. Taste and season with additional salt and pepper as needed.
- If your tomatoes are especially acidic, stir in up to ½ teaspoon honey. Taste first—you may find that roasting has made the tomatoes sweet enough without it.
- Serve warm with extra Parmesan and fresh basil.
Notes
Cowgirl Tips
Use whatever the garden gives you.Cowgirl Tips
This doesn't need to be strictly cherry-tomato soup. Today's version was made with mostly cherry tomatoes and a few larger garden tomatoes. Different varieties will change the sweetness and amount of liquid slightly, but that's part of the charm. Homemade bone broth:
Homemade chicken bone broth adds a richness that ordinary broth doesn't quite match. Store-bought chicken broth will still work, but if you have some homemade, I prefer that option! You can find my easy recipe here https://cookingincowboyboots.blog/2026/06/02/cooking-when-your-body-doesnt-cooperate-simple-swaps-gentle-shortcuts-and-grace-on-flare-days/ Milk instead of cream: You don't need heavy cream to get a rich soup. Whole or 2% milk keeps it creamy without making it overly heavy. Add it over very low heat and don't boil the soup afterward to help prevent curdling. Want it extra creamy?
That tablespoon of butter and Parmesan will round everything out beautifully without needing more dairy. No immersion blender?
A regular blender works, but let the soup cool slightly and blend carefully in batches. Hot liquids expand in a blender. Freezing:
For the portion you're planning to freeze, I'd freeze the soup before adding the milk and Parmesan. Cool completely, freeze in an airtight container, then thaw, reheat gently and finish with the milk, Parmesan and fresh basil. And yes, a grilled cheese alongside is highly encouraged. 😉