If there’s one dish that feels like wrapping yourself in a cozy, sun-drenched blanket, it’s the Roasted Tomato Basil Soup Recipe. Bursting with vibrant tomato flavor, balanced with fragrant basil, and kissed with the creaminess of a silky finish, this soup is pure comfort in a bowl. It’s an all-season favorite that makes the most of ripe tomatoes and simple ingredients, yielding that irresistible homemade flavor every single time.
Ingredients You’ll Need
This recipe only calls for a handful of simple, honest ingredients, and each one works its magic to build big layers of flavor. The secret to the Roasted Tomato Basil Soup Recipe is letting each ingredient shine in its own right—don’t skip a thing!
- Ripe Tomatoes: Fresh, juicy tomatoes form the backbone of the soup, giving both body and an incredible sweet-savory flavor.
- Yellow Onion: Adds gentle sweetness and depth, rounding out the bright acidity of the tomatoes.
- Garlic Cloves: Six cloves might sound like a lot, but roasting mellows their pungency and brings out a rich, buttery note.
- Olive Oil: A good drizzle ensures the veggies roast beautifully and adds fruity richness.
- Salt and Black Pepper: The seasoning magic! Adjust to taste for perfectly balanced soup.
- Vegetable Broth: Helps transform your roasted veggies into a luscious soup, adding extra depth without overpowering.
- Fresh Basil Leaves: These provide an unmistakable aroma and fresh green pop that defines the classic flavor.
- Sugar (optional): Just a touch can mellow out acidic tomatoes for a perfectly rounded taste.
- Heavy Cream or Coconut Cream (optional): For those who crave extra velvety texture and richness.
- Fresh Basil and Olive Oil (for garnish, optional): A sprinkle and a drizzle right before serving elevates the whole experience.
How to Make Roasted Tomato Basil Soup Recipe
Step 1: Roast the Tomatoes, Onion, and Garlic
Begin by preheating your oven to 425°F (220°C). Gather your halved tomatoes, chopped onion, and peeled garlic cloves onto a large baking sheet. Give them a generous drizzle of olive oil, then sprinkle with salt and freshly cracked black pepper. Pop the tray in the oven and let the magic happen—roast for 35 to 40 minutes, until the tomatoes are softened and sweet and everything is deliciously caramelized. This roasting step is the secret to a deeply savory Roasted Tomato Basil Soup Recipe that tastes like summer in every spoonful.
Step 2: Blend Until Silky
Once the vegetables are roasted and smelling amazing, let them cool for a few minutes so you don’t scorch yourself later. Transfer all those gorgeous veggies (and every bit of their roasting juices) into a blender or a large pot if you’re using an immersion blender. Add the fresh basil leaves and pour in the vegetable broth. Blend it up until the soup is silky and smooth, perfumed with basil and totally irresistible.
Step 3: Simmer and Season
Pour your blended mixture into a large saucepan and set it over medium heat. Bring the soup up to a gentle simmer, letting all the flavors mingle and marry. Now’s the time to do a little taste test—if your tomatoes are super tangy, a pinch of sugar mellows out their acidity. For a super-luxurious touch, add the heavy cream or coconut cream and stir well. Simmer for 5 more minutes to let everything meld into the ultimate Roasted Tomato Basil Soup Recipe.
Step 4: Serve and Enjoy
Ladle the hot soup into bowls, garnishing with fresh basil and a swirl of olive oil if you like. Every spoonful is cozy, classic, and completely crave-worthy—especially with your favorite bread alongside!
How to Serve Roasted Tomato Basil Soup Recipe
Garnishes
A finishing sprinkle of fresh basil ribbons is more than just a pretty touch—it punches up the herbal aroma and looks gorgeous. For even more flavor and shine, a glug of olive oil or a dollop of cream just before serving brings that gourmet touch to every bowl.
Side Dishes
This Roasted Tomato Basil Soup Recipe was practically made to be paired with crispy, gooey grilled cheese sandwiches. But don’t stop there! Crusty artisan bread, a cheesy focaccia, or even crunchy garlic toasts are all dreamy partners. A lightly dressed green salad can also turn your soup into a full meal with minimal effort.
Creative Ways to Present
Get playful with serving: pour your hot soup into vintage mugs for a nostalgic vibe, swirl in pesto or cream designs for a chef-style finish, or serve mini cups as a starter at your next dinner party. You can even go rustic and serve the soup inside hollowed bread bowls—truly irresistible!
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Tomato Basil Soup Recipe tastes even better the next day! Allow it to cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. The flavors deepen overnight, making lunch or a quick supper extra convenient.
Freezing
This soup freezes beautifully, making it your best friend for meal prep. Once cooled, ladle the soup into freezer-safe containers, leaving a little space for expansion. It’ll keep in the freezer for up to 3 months. For best texture, add cream after reheating rather than before freezing.
Reheating
To reheat, simply pour the soup into a saucepan and warm gently on the stovetop over medium heat, stirring frequently. You can also microwave individual servings. If the soup thickens after chilling, add a splash of broth or water to return it to your desired consistency.
FAQs
Can I use canned tomatoes instead of fresh?
Absolutely! While fresh, ripe tomatoes add unmatched flavor, you can use two 28-ounce cans of whole peeled tomatoes in a pinch. Just roast them with the onions and garlic as directed for the best flavor.
How do I make this Roasted Tomato Basil Soup Recipe vegan?
It’s easy! Simply use coconut cream instead of heavy cream for ultra-smooth results, or leave the cream out for a lighter, still luscious soup. Be sure to double-check your vegetable broth is vegan-friendly.
What’s the best way to blend hot soup safely?
If you’re using a regular blender, let the roasted veggies cool a bit first, then work in batches—hot liquids expand, so don’t fill your blender more than halfway. For ultimate convenience, an immersion blender lets you blend right in the pot with fewer dishes.
Can I add other vegetables?
Absolutely—feel free to roast red bell peppers, carrots, or even a parsnip along with your tomatoes! These will add even more sweetness and complexity, giving your Roasted Tomato Basil Soup Recipe a unique spin.
Is this soup gluten-free?
Yes! This Roasted Tomato Basil Soup Recipe contains no gluten, making it an ideal choice for those with gluten sensitivities or anyone looking for a naturally gluten-free meal. Pair it with gluten-free bread or crackers if desired.
Final Thoughts
If your soul craves warmth, nostalgia, and a little taste of sunshine, this Roasted Tomato Basil Soup Recipe is ready to become your new favorite. It’s so easy and rewarding, you’ll find yourself craving that incredible homemade flavor again and again—so gather your tomatoes and give it a try!
Print
Roasted Tomato Basil Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the rich flavors of this Roasted Tomato Basil Soup, a comforting and hearty dish perfect for any occasion. Made with ripe tomatoes, aromatic basil, and a hint of creaminess, this soup is a true crowd-pleaser.
Ingredients
Roasted Tomato Basil Soup:
- 3 pounds ripe tomatoes (halved)
- 1 medium yellow onion (chopped)
- 6 cloves garlic (peeled)
- 2 tablespoons olive oil
- Salt and black pepper to taste
Additional Ingredients:
- 2 cups vegetable broth
- 1/2 cup fresh basil leaves (packed)
- 1/2 teaspoon sugar (optional)
- 1/2 cup heavy cream or coconut cream (optional, for creamier texture)
- Fresh basil and a drizzle of olive oil for garnish (optional)
Instructions
- Preheat the oven: to 425°F (220°C).
- Prepare the vegetables: Place halved tomatoes, chopped onion, and garlic on a baking sheet. Drizzle with olive oil, season with salt and pepper. Roast for 35–40 minutes until caramelized.
- Blend: Transfer roasted vegetables and juices to a blender. Add vegetable broth, basil, and blend until smooth.
- Simmer: Pour the soup into a saucepan, bring to a gentle simmer. Adjust seasoning, add sugar if needed. Stir in cream for a creamier texture. Simmer for 5 minutes.
- Serve: Hot with fresh basil and a drizzle of olive oil.
Notes
- This soup pairs well with grilled cheese sandwiches or crusty bread.
- Leftovers can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 9g
- Sodium: 460mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
