Print Recipe

Tomato Basil Soup

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 4 people


  • 9 roma tomatoes large
  • 1/2 onion sliced
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 4 sprigs thyme
  • 2 tbsp olive oil
  • salt and pepper
  • 12 oz can evaporated milk
  • 3 tbsp fresh basil
  • 1/2 cup Parmesan cheese
  • 4 tbsp tomato sauce
  • 1 tsp sugar
  • 1 tbsp oregano


  • Preheat oven to 400 degrees. Place halved tomatoes, onions, garlic, and thyme onto greased baking sheet and drizzle with olive oil. Generously season with salt and pepper. Roast in the oven for 30-40 minutes.
  • Once done roasting, allow ingredients to cool for at least 10 minutes. Remove leaves from thyme sprigs. Then add roasted ingredients to blender or food processor and blend until smooth. 
  • Add milk, basil, Parmesan, tomato sauce, and sugar; continue to blend. Save one tablespoon of basil for garnish, if desired.
  • Transfer blended liquid to pot, add in oregano, and simmer on medium low for about 10 minutes.
  • Garnish with fresh basil, if desired.