If your idea of comfort is a bowl of creamy, deeply flavorful soup to warm you up from the inside out, then you’re going to fall in love with this Roasted Tomato Basil Soup Recipe. Picture this: juicy, summer-ripe tomatoes roasted to caramelized perfection, mingling with fragrant basil and creamy goodness, all blended to a velvety finish. This isn’t your average tomato soup—each spoonful is vibrant, fresh, and just the right amount of rustic. Whether you’re serving it for a cozy weeknight dinner or as a starter for guests who need a wow moment, this homemade Roasted Tomato Basil Soup Recipe will have everyone coming back for seconds (and thirds!).
Ingredients You’ll Need
The beauty of this Roasted Tomato Basil Soup Recipe lies in its simplicity; every ingredient truly matters. Each brings its own unique character—depth, sweetness, creaminess, or brightness—making the finished soup so much more than the sum of its parts. Here’s what you’ll need (along with a few tips!):
- Tomatoes (3 pounds, ripe, halved): Choose the ripest, juiciest tomatoes you can find—their natural sweetness forms the backbone of the soup.
- Onion (1 medium, quartered): Roasted onion adds a subtle, mellow depth that rounds out the acidity of the tomatoes.
- Garlic (6 cloves, peeled): Don’t skimp here—roasted garlic offers a mellow, caramelized flavor that infuses the whole soup.
- Olive Oil (3 tablespoons): Helps those veggies caramelize and brings a touch of richness.
- Salt (1 teaspoon): Essential for bringing out all the other flavors—you can always adjust to taste later!
- Black Pepper (1/2 teaspoon): A little pepper gives the soup gentle warmth and complexity.
- Red Pepper Flakes (1/2 teaspoon, optional): If you like a hint of heat, a sprinkle of these goes a long way.
- Vegetable Broth (3 cups): This is the soup’s base—choose low-sodium if you want more control over seasoning.
- Tomato Paste (1/4 cup): Intensifies the tomato flavor and adds a lovely body to the soup.
- Fresh Basil Leaves (1/2 cup, packed): Fresh basil is what transforms this from just tomato soup into a summery classic.
- Sugar (1 teaspoon, optional): Use if you want to mellow the acidity—totally up to your taste and the tomatoes’ sweetness.
- Heavy Cream or Coconut Milk (1/2 cup): This is where the luscious, creamy texture comes in—either option is delicious!
How to Make Roasted Tomato Basil Soup Recipe
Step 1: Roast the Vegetables
Start by preheating your oven to 425°F, which is the sweet spot for getting maximum caramelization on your tomatoes, onions, and garlic. Spread the halved tomatoes, quartered onions, and peeled garlic cloves out on a baking sheet, then drizzle generously with olive oil. Give them a good toss so everything is lightly coated, and sprinkle over the salt, black pepper, and red pepper flakes if you’re using them. Roast for 35 to 40 minutes—the tomatoes should be soft with edges just beginning to brown, the onions tender, and everything smelling absolutely heavenly.
Step 2: Simmer With Broth and Tomato Paste
Once your veggies are roasted, scrape them (and all those lovely juices!) directly into a large pot. Pour in the vegetable broth and add the tomato paste—this little addition does wonders for deepening the flavor. Bring it all to a gentle simmer over medium heat, letting the flavors meld for about 10 minutes. This step is pure anticipation; your kitchen will smell incredible!
Step 3: Add Basil and Blend
After simmering, take the pot off the heat and add the fresh basil leaves straight in. Now it’s time to blend everything until smooth and creamy. If you have an immersion blender, just whiz away directly in the pot (easy cleanup!). Otherwise, carefully ladle the soup into a blender in batches. Always remember: hot liquids explode out of lidded blenders, so leave a bit of space and work slowly.
Step 4: Finish With Cream and Adjust Seasoning
Return the smooth soup to the pot if you used a blender, then stir in the heavy cream or coconut milk for that luxurious creaminess. Taste and decide if you want to add the optional sugar—it’s all about balancing sweetness and acidity. Give it a final seasoning check—with all your fresh ingredients, you may not need much more than a pinch of salt or pepper. Keep the soup warm until you’re ready to serve.
How to Serve Roasted Tomato Basil Soup Recipe
Garnishes
The right garnish can elevate this Roasted Tomato Basil Soup Recipe from humble to truly special! A swirl of extra cream or coconut milk looks beautiful, while a handful of sliced fresh basil or crunchy homemade croutons adds color and texture. If you like, grate a little parmesan or vegan cheese on top for a savory finish.
Side Dishes
You really can’t go wrong by pairing this soup with classic grilled cheese sandwiches, crusty bread, or even cheesy garlic toast. For a lighter meal, a crisp green salad with a punchy vinaigrette balances the soup’s richness perfectly.
Creative Ways to Present
Ladle the soup into espresso cups or shot glasses for an elegant appetizer at dinner parties. You can even set out a toppings bar with herbs, seeds, and croutons for a fun DIY twist. For kids, float little grilled cheese “boats” on top—guaranteed to delight!
Make Ahead and Storage
Storing Leftovers
Once cooled, leftovers can be transferred to an airtight container and stored in the refrigerator for up to four days. The flavors often get even better as they mingle, so it’s truly a gift to your future self!
Freezing
This Roasted Tomato Basil Soup Recipe freezes beautifully before adding the cream—just cool completely, then pack into freezer-safe bags or containers. If you’ve already mixed in the cream, freezing still works, though you may need to re-emulsify after reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally—especially if you’ve used cream, to prevent scorching. If the soup has thickened too much, simply add a splash of water or broth to loosen it to your desired consistency. It’s just as comforting the second time!
FAQs
Can I use canned tomatoes instead of fresh?
In a pinch, you can substitute whole canned tomatoes (about two 28-ounce cans), but you’ll miss out on that bold roasted flavor. If you do use canned, try roasting them under the broiler for a few minutes first.
Is this Roasted Tomato Basil Soup Recipe vegan-friendly?
Absolutely! Simply opt for coconut milk instead of heavy cream and confirm that your vegetable broth is vegan. Skipping the cream entirely works too, resulting in a lighter but still delicious soup.
What’s the best way to blend hot soup safely?
For effortless blending and minimal cleanup, use an immersion blender right in the pot. If you’re using a standard blender, work in small batches and leave the lid slightly ajar to let steam escape—cover with a towel and blend slowly.
Can I use dried basil if I can’t find fresh?
Fresh basil really shines here, but if it’s not available, add 2 teaspoons of dried basil to the pot during the simmering step. It won’t be as vibrant, but you’ll still get lovely herbal notes.
How can I make this Roasted Tomato Basil Soup Recipe even richer?
For a truly decadent bowl, stir in a generous splash of cream, or serve with a hearty sprinkle of parmesan cheese on top. Roasting a red pepper alongside the tomatoes (as suggested in the notes) also adds extra depth and sweetness.
Final Thoughts
If you’re craving a dish that feels both comforting and vibrant, this Roasted Tomato Basil Soup Recipe is the answer. It’s simple enough for a weeknight, yet special enough for company—and always powered by fresh, wholesome ingredients. Give it a try and get ready for lots of happy, satisfied slurping around your table!
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Roasted Tomato Basil Soup Recipe
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Vegetarian, Gluten Free, Vegan
Description
Indulge in the rich flavors of this Roasted Tomato Basil Soup, a comforting classic that’s perfect for any time of year. The sweetness of roasted tomatoes, the earthiness of basil, and a hint of creaminess come together in a bowl of goodness.
Ingredients
Roasted Tomatoes:
3 pounds ripe tomatoes halved,
Vegetables:
1 medium onion quartered, 6 cloves garlic peeled,
Seasoning:
3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon red pepper flakes (optional),
Liquid and Flavorings:
3 cups vegetable broth, 1/4 cup tomato paste, 1/2 cup fresh basil leaves packed, 1 teaspoon sugar (optional, to balance acidity), 1/2 cup heavy cream or coconut milk for dairy-free
Instructions
- Preheat the oven: to 425°F.
- Cook the soup:
- Serve:
Place the tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and red pepper flakes, and toss to coat. Roast for 35 to 40 minutes until the tomatoes are soft and slightly caramelized.
Transfer the roasted vegetables and their juices to a large pot. Add vegetable broth and tomato paste, then bring to a simmer over medium heat. Cook for 10 minutes to allow flavors to blend. Remove from heat and stir in the basil leaves. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches. Stir in the cream and sugar, if using, and adjust seasoning to taste.
Serve hot with crusty bread or grilled cheese.
Notes
- For extra depth, add a roasted red pepper along with the tomatoes.
- This soup can be made ahead and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Skip the cream for a lighter, vegan version.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 9 g
- Sodium: 530 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 15 mg
