There is something truly magical about a bowl of warm, comforting soup on a cozy day, and this Roasted Tomato Basil Soup Recipe captures that magic perfectly. It’s bursting with the vibrant flavors of slow-roasted tomatoes combined with the fresh, fragrant lift of basil, creating a deeply satisfying meal that’s simple yet extraordinary. Whether you’re a seasoned cook or just dipping your toes into homemade soups, this recipe brings together essential ingredients that work in harmony to deliver richness, depth, and freshness in every spoonful.
Ingredients You’ll Need
This Roasted Tomato Basil Soup Recipe calls for a handful of straightforward, wholesome ingredients that you might already have in your kitchen. Each one serves a specific purpose: tomatoes bring natural sweetness and a hearty texture, basil adds that unmistakable herbaceous brightness, and the garlic and onion lay down a flavorful foundation. Together, these ingredients create a vibrant symphony of taste and color.
- 2 pounds Ripe tomatoes: Prefer Roma or vine-ripened for the best flavor and roasting results.
- 1 medium Onion, finely chopped: Adds sweetness and depth to the soup.
- 4 cloves Garlic, minced: Provides a rich, aromatic base that complements the tomatoes.
- 1/4 cup Extra-virgin olive oil: Enhances the flavor and helps in roasting the vegetables to perfection.
- 1 cup Vegetable broth: Acts as the soup’s base, adding moisture and depth.
- 1 teaspoon Sugar: Balances the acidity of the tomatoes, enhancing their natural sweetness.
- Salt and freshly ground black pepper: Essential for seasoning and bringing out the flavors of the ingredients.
- 1 cup Fresh basil leaves: Adds a fragrant and fresh flavor that elevates the soup.
- 1/2 cup Heavy cream or coconut cream (optional): For those who prefer a creamier texture.
How to Make Roasted Tomato Basil Soup Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F (200°C). This high heat is key to roasting the tomatoes just right – it will caramelize their natural sugars and bring out a deep, sweet flavor that forms the base of our soup.
Step 2: Prep the Tomatoes
Wash your tomatoes thoroughly before slicing them in half. This simple step ensures every juicy bit gets roasted perfectly, contributing to the soup’s rich texture.
Step 3: Toss the Vegetables
In a large mixing bowl, combine your halved tomatoes, minced garlic, and chopped onion. Drizzle with olive oil and season with salt, pepper, and sugar. Toss everything together well so each piece gets coated with the flavorful mixture that will make your soup sing.
Step 4: Roast to Perfection
Spread the tomato mixture evenly on a baking sheet lined with parchment paper. Roasting brings out the wonderful charred edges and intensifies the natural sweetness of your ingredients. Pop them in the oven for 25 to 30 minutes until soft and caramelized.
Step 5: Blend and Simmer
Allow the roasted vegetables to cool slightly, then transfer them to a large pot. Add the vegetable broth and blend using an immersion blender until the soup is smooth and velvety. Next, place the pot over medium heat and bring the soup gently to a simmer, letting the flavors meld together beautifully during a 10-minute cook.
Step 6: Add Basil and Cream
In the last few minutes, stir in the fresh basil leaves along with cream if you’re using it. This enriches the soup with a creamy texture and herbaceous note that is simply irresistible. Give the soup one last taste, then season with more salt and pepper if needed.
Step 7: Serve
Once the flavors are perfectly balanced, remove the soup from heat and get ready to enjoy a bowl of comfort that feels like a warm hug—this is what makes the Roasted Tomato Basil Soup Recipe a true favorite.
How to Serve Roasted Tomato Basil Soup Recipe
Garnishes
The simplest garnishes can elevate this soup into something extraordinary. Think fresh basil leaves to echo the vibrant green flavors, a swirl of extra virgin olive oil for richness, or even a sprinkle of crunchy croutons to add texture. These little touches provide both visual appeal and layers of flavor.
Side Dishes
This soup is wonderfully versatile when it comes to pairing. A warm grilled cheese sandwich or a fresh baguette makes a perfect companion, soaking up all that luscious tomato broth. For a lighter option, try a crisp mixed greens salad with a lemon vinaigrette that contrasts delightfully with the soup’s creamy warmth.
Creative Ways to Present
Looking to impress friends or family? Serve the soup in rustic bread bowls for a fun, edible container that amplifies the cozy vibe. You can also drizzle a flavored oil, like basil or chili oil, on top, or layer a dollop of pesto for a gourmet touch. Presentation can turn a simple dish into a memorable experience.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The soup’s flavors actually deepen over time, so it tastes even better the next day.
Freezing
The Roasted Tomato Basil Soup Recipe freezes beautifully. Pour the cooled soup into freezer-safe containers, leaving some space at the top for expansion, and keep it frozen for up to 3 months. This makes it a perfect meal prep option for busy days when you want comfort food ready to go.
Reheating
To reheat, warm the soup gently over medium-low heat on the stove, stirring occasionally. Avoid boiling after adding cream to prevent curdling. Serve hot and fresh, just like the first time you made it!
FAQs
Can I use canned tomatoes instead of fresh ones?
Absolutely! While fresh roasted tomatoes give the best flavor and texture for this recipe, good-quality canned tomatoes can work in a pinch. You might want to skip the roasting step and sauté the onion and garlic before combining them with canned tomatoes and broth for the best result.
Is this soup suitable for vegans?
Yes! Simply omit the heavy cream or substitute it with coconut cream or any plant-based cream alternative to keep the soup rich and velvety without any animal products.
How can I make the soup spicier?
If you enjoy a bit of heat, adding a pinch of red pepper flakes while roasting the tomatoes or stirring in a dash of hot sauce during blending can bring a lovely kick to this Roasted Tomato Basil Soup Recipe.
Can I roast the tomatoes ahead of time?
Definitely! Roasting the tomatoes a day ahead can save time, and the flavors will deepen overnight. Store the roasted veggies in the fridge and proceed with the blending and simmering steps just before serving.
What type of basil works best?
Fresh sweet basil is ideal for this recipe due to its bright, aromatic flavor. If you can’t find sweet basil, Italian basil is a good substitute, but avoid strong or spicy basil varieties as they might overpower the soup’s balance.
Final Thoughts
There’s something truly satisfying about crafting a soup from simple ingredients that come together to create something greater than the sum of their parts. This Roasted Tomato Basil Soup Recipe is that kind of dish – heartwarming, fresh, and utterly delicious. I hope you find as much joy in making and sharing it as I do. So grab your tomatoes, fire up the oven, and dive into this amazing bowl of comfort!
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Roasted Tomato Basil Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 4.5 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Tomato Basil Soup is a warm and comforting dish featuring perfectly roasted tomatoes, garlic, and onions blended into a smooth, flavorful soup. Infused with fresh basil and optionally enriched with cream, it offers a balanced blend of sweetness, acidity, and aromatic freshness. Ideal for a cozy lunch or dinner, this recipe is simple to prepare and highlights the natural richness of ripe tomatoes.
Ingredients
Main Ingredients
- 2 pounds Ripe tomatoes (preferably Roma or vine-ripened)
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 1/4 cup Extra-virgin olive oil
- 1 cup Vegetable broth
- 1 teaspoon Sugar
- Salt and freshly ground black pepper, to taste
- 1 cup Fresh basil leaves
- 1/2 cup Heavy cream or coconut cream (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Tomatoes: Wash the tomatoes thoroughly and cut them in half to ensure even roasting and enhance flavor extraction.
- Mix Ingredients: In a large bowl, combine halved tomatoes, minced garlic, and chopped onion. Drizzle with olive oil and sprinkle salt, pepper, and sugar. Toss well to coat all ingredients evenly.
- Arrange for Roasting: Spread the tomato mixture evenly on a baking sheet lined with parchment paper to avoid sticking and ensure uniform roasting.
- Roast Vegetables: Roast the vegetables in the oven for 25 to 30 minutes until they are soft and edges are slightly charred, enhancing the smoky flavor.
- Cool and Transfer: Remove the baking sheet from the oven and allow the mixture to cool slightly. Transfer the roasted tomatoes, onions, and garlic into a large pot.
- Add Broth and Blend: Pour in vegetable broth and use an immersion blender to blend the mixture until smooth and creamy.
- Simmer Soup: Place the pot on the stovetop over medium heat and bring the soup to a gentle simmer. Cook for about 10 minutes, stirring occasionally to meld flavors.
- Add Basil and Cream: In the last few minutes of cooking, stir in fresh basil leaves and the optional cream to enhance the flavor and texture.
- Season to Taste: Adjust seasoning with additional salt and pepper as needed to balance the flavors perfectly.
- Serve: Remove the soup from heat and serve hot, garnished with fresh basil or a drizzle of olive oil for extra richness.
Notes
- For a vegan option, use coconut cream instead of heavy cream or omit the cream entirely.
- Choose ripe, flavorful tomatoes like Roma or vine-ripened for best taste and sweetness.
- Roasting the tomatoes enhances their natural sweetness and gives the soup a smoky depth.
- You can substitute vegetable broth with chicken broth if not vegetarian.
- Adjust the thickness of the soup by varying the amount of broth used or cooking time.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
