If you’re dreaming of a soup that tastes like summer in a bowl, you’ll fall head over heels for Roasted Tomato Basil Soup. This classic comfort dish balances sweet, slow-roasted tomatoes with fresh basil, velvety cream (if you want it), and a whisper of garlic and onion. Made with mostly pantry staples, every spoonful delivers layers of flavor: smoky, savory, slightly tangy, and perfectly fragrant. Whether you’re chasing away a chill or simply craving something cozy, Roasted Tomato Basil Soup brings all the warmth and nostalgia you need.
Ingredients You’ll Need
This beautiful soup stays true to its roots by letting every ingredient shine. Each simple addition plays a crucial role in taste, texture, or color, ensuring you get maximum depth with minimal fuss. Here’s what you’ll need for a seriously delicious batch:
- Roma Tomatoes: Roasting three pounds of ripe Roma tomatoes unlocks their sweetness and gives the soup a deep, earthy flavor.
- Onion: One large, quartered onion brings gentle sweetness and savory undertones as it roasts.
- Garlic: Six peeled cloves soften and mellow in the oven, giving the soup an aromatic backbone.
- Olive Oil: Three tablespoons help everything caramelize and add richness without heaviness.
- Salt & Black Pepper: These kitchen basics (one teaspoon salt, half teaspoon pepper) balance and brighten all the other flavors.
- Vegetable Broth: Four cups of broth create the perfect base and let the tomato flavor shine through.
- Red Pepper Flakes (optional): A quarter teaspoon adds a little gentle heat; feel free to skip or bump it up.
- Fresh Basil Leaves: Half a cup (packed) delivers that signature herby lift—don’t skimp!
- Balsamic Vinegar: Just a tablespoon, but it creates a beautiful pop of acidity and complexity to balance the sweet tomatoes.
- Heavy Cream or Coconut Cream (optional): For extra silkiness, stir in half a cup—this is totally optional for a lighter soup.
How to Make Roasted Tomato Basil Soup
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. Arrange your halved Roma tomatoes, quartered onion, and peeled garlic cloves in a single layer across the sheet. Drizzle everything generously with olive oil, then sprinkle the salt and black pepper over the top. Pop the tray into your hot oven, and roast for 35 to 40 minutes—stirring halfway through—until the tomatoes are bubbling, caramelized, and tender at the edges. This step infuses the entire Roasted Tomato Basil Soup with deep, jammy tomato flavor.
Step 2: Simmer with Broth and Seasoning
Transfer your beautifully roasted vegetables—with every last drop of their luscious juices—into a large soup pot. Pour in the vegetable broth and sprinkle over red pepper flakes if you’d like a little kick. Bring everything to a gentle simmer over medium heat for about 10 minutes to mingle those flavors and soften the edges.
Step 3: Blend Until Smooth
Now comes the magic part! Use an immersion blender directly in your pot to puree the soup until it’s perfectly smooth and creamy. (No immersion blender? Carefully ladle the soup into a blender in batches, but let it cool slightly first and hold the lid down tight!) This is where your Roasted Tomato Basil Soup achieves that signature silky texture.
Step 4: Add Basil, Vinegar, and Cream
Stir in your fresh basil leaves, splash in the balsamic vinegar, and pour in the cream if you’re using it. Let the soup bubble gently for another 5 minutes so the basil infuses beautifully and the flavors come together. Taste, then adjust the salt and pepper if it needs a little more brightness or depth.
Step 5: Serve and Savor
Ladle your finished Roasted Tomato Basil Soup into bowls and get ready for pure comfort. Every spoonful is creamy, aromatic, and deeply satisfying—perfect for dunking crusty bread or a gooey grilled cheese.
How to Serve Roasted Tomato Basil Soup
Garnishes
The right toppings can take Roasted Tomato Basil Soup from simple to stunning. A swirl of cream, fresh basil ribbons, crispy croutons, or a sprinkle of Parmesan cheese are lovely finishing touches. Try a dash of extra black pepper or a drizzle of fruity olive oil for extra depth. Each garnish adds another layer of texture and flavor.
Side Dishes
This soup is absolutely dreamy with classic pairings. Think buttery grilled cheese sandwiches, rustic garlic bread, or a fresh green salad with a tangy vinaigrette. For something special, serve it alongside a warm panini or a plate of herby focaccia to complete your meal.
Creative Ways to Present
If you want to really wow your guests, try serving Roasted Tomato Basil Soup in petite mugs or vintage teacups for a cozy appetizer course. Pour into shot glasses for a fun party shooter, or ladle into hollowed-out bread bowls for a hearty lunch. The bold color and creamy texture make this soup beautiful however you serve it.
Make Ahead and Storage
Storing Leftovers
Roasted Tomato Basil Soup holds up incredibly well in the fridge, making it a great make-ahead option. Once cooled, ladle the soup into an airtight container and refrigerate for up to 4 days. The flavors deepen as it sits, so leftovers are even more delicious.
Freezing
This soup is very freezer-friendly! Let it cool completely, then transfer to freezer-safe containers, leaving a little space for expansion. It’ll stay fresh for up to 3 months. If you’ve added cream, note the texture may be slightly less smooth after thawing, but it’s still completely delicious.
Reheating
To reheat, simply pour your Roasted Tomato Basil Soup back into a saucepan and gently warm over medium heat, stirring occasionally. If reheating from frozen, thaw overnight in the fridge or reheat straight from the freezer over low heat—just add a splash more broth if needed to adjust consistency.
FAQs
Can I use canned tomatoes instead of fresh?
Absolutely! While fresh roasted tomatoes offer unbeatable flavor, you can substitute with two large cans of whole peeled tomatoes in a pinch. Simply roast them with the onion and garlic to deepen their flavor.
How do I make this soup vegan?
For a 100% plant-based Roasted Tomato Basil Soup, skip the cream or swap it for coconut cream or your favorite unsweetened plant-based alternative. Double-check your vegetable broth, too, just to ensure it’s vegan.
Is it possible to make the soup spicier?
Definitely! Pump up the red pepper flakes or add a pinch of smoked paprika for a bolder kick. You can even swirl in a dash of hot sauce when serving if you love a spicy edge.
Can I prepare this soup in advance for a dinner party?
Yes, it’s the perfect make-ahead dish! Simply roast and blend the soup up to 2 days before your event, then reheat gently and add the basil, balsamic, and cream just before serving for the best flavor and color.
What if I don’t have an immersion blender?
No worries! Carefully transfer the soup in batches to a traditional blender. Let the mixture cool a bit before blending, and always leave some space at the top to allow for steam. Return the blended soup to the pot to finish as directed.
Final Thoughts
This Roasted Tomato Basil Soup is a heartfelt, nourishing recipe you’ll revisit again and again, whether you’re treating yourself or sharing with friends and family. Try it once, and it might just become your new comfort food classic. Warm up a bowl, garnish it any way you like, and savor how simple ingredients can create something magical.
Print
Roasted Tomato Basil Soup Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free, Vegan option
Description
Indulge in the rich flavors of this Roasted Tomato Basil Soup that combines the sweetness of roasted tomatoes with the aromatic basil. This comforting soup is perfect for a cozy night in or as a starter for a dinner party.
Ingredients
Roasted Tomatoes:
- 3 pounds ripe Roma tomatoes, halved
- 1 large onion, quartered
- 6 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Soup Base:
- 4 cups vegetable broth
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup fresh basil leaves, packed
- 1 tablespoon balsamic vinegar
- 1/2 cup heavy cream or coconut cream (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roast the vegetables: Place the tomatoes, onion, and garlic on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper. Roast for 35 to 40 minutes until caramelized.
- Prepare the soup: Transfer the roasted vegetables to a pot, add vegetable broth and red pepper flakes. Simmer for 10 minutes. Puree the soup with an immersion blender until smooth.
- Finish the soup: Stir in basil, balsamic vinegar, and cream (if using). Simmer for an additional 5 minutes. Adjust seasoning and serve.
Notes
- For a lighter version, omit the cream.
- This soup pairs well with a classic grilled cheese sandwich.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: Italian-Inspired, American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
