Short Description
Roasted Tomato Basil Soup is a rich, velvety soup bursting with the deep flavors of roasted tomatoes and fresh basil. This homemade classic is comforting, wholesome, and perfect for pairing with a grilled cheese sandwich or crusty bread.
Why You’ll Love This Recipe
- Deep, Roasted Flavor – Oven-roasting enhances the natural sweetness of tomatoes.
- Simple & Fresh Ingredients – Uses pantry staples and fresh herbs for a clean taste.
- Comforting & Nourishing – A warm and hearty meal for any time of the year.
- Easy to Make – Minimal effort with maximum flavor.
- Customizable – Adjust seasoning, add cream, or make it spicy to suit your preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh tomatoes (Roma or vine-ripened)
- Garlic cloves
- Onion
- Olive oil
- Vegetable or chicken broth
- Fresh basil leaves
- Heavy cream (optional)
- Salt and pepper
- Red pepper flakes (optional for spice)
Directions
- Preheat the Oven – Set oven to 400°F (200°C).
- Roast the Tomatoes – Halve the tomatoes and place them on a baking sheet with garlic and onions. Drizzle with olive oil, season with salt and pepper, and roast for 35-40 minutes until caramelized.
- Blend the Ingredients – Transfer roasted tomatoes, garlic, and onions to a blender or use an immersion blender in a pot. Add broth and blend until smooth.
- Simmer the Soup – Pour the blended mixture into a pot, add fresh basil, and simmer for 10-15 minutes.
- Adjust & Serve – Stir in heavy cream (if using), adjust seasoning, and serve hot with your favorite bread.
Servings and Timing
- Servings: Makes 4-6 servings
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Variations
- Dairy-Free Version – Skip the cream or use coconut milk for a creamy texture.
- Spicy Kick – Add extra red pepper flakes or a dash of hot sauce.
- Thicker Soup – Blend in a roasted red bell pepper for extra depth.
- Cheesy Twist – Stir in freshly grated Parmesan or top with crumbled feta.
- Herb Infusion – Add thyme or oregano for an earthy flavor.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: Warm on the stovetop over medium heat or microwave in 30-second intervals until hot.
FAQs
Can I use canned tomatoes instead of fresh?
Yes! Use high-quality canned whole tomatoes and reduce the roasting time.
What type of tomatoes work best?
Roma or vine-ripened tomatoes work best for a rich and slightly sweet flavor.
Do I need to peel the tomatoes?
No, blending the roasted tomatoes creates a smooth texture without peeling.
Can I make this soup vegan?
Absolutely! Use vegetable broth and skip the cream or use a plant-based alternative.
How do I thicken the soup?
Simmer longer to reduce liquid or add a small amount of tomato paste.
What can I serve with this soup?
Grilled cheese, crusty bread, or a side salad make great accompaniments.
Can I add protein to this soup?
Yes! Add cooked shredded chicken or white beans for a protein boost.
How do I make it extra creamy?
Blend in a bit of mascarpone or cream cheese for added richness.
What’s the best way to blend the soup?
Use an immersion blender directly in the pot or carefully transfer to a regular blender.
Can I roast the tomatoes ahead of time?
Yes! Roast the tomatoes in advance and store them in the fridge for up to 3 days before blending.
Conclusion
Roasted Tomato Basil Soup is a timeless, flavorful dish that’s easy to make and perfect for any occasion. Whether you’re looking for a cozy weeknight dinner or a delicious appetizer, this soup delivers comforting flavors with every spoonful. Enjoy it fresh, or store leftovers for a quick and satisfying meal later!
PrintRoasted Tomato Basil Soup
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Category: Soup, Dinner
- Method: Roasted & Blended
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
This creamy, flavorful Roasted Tomato Basil Soup is made with fresh ingredients and packed with comforting, rich flavors. Roasting the tomatoes enhances their natural sweetness, making this soup a cozy, restaurant-quality dish perfect for any season!
Ingredients
- 2 lbs Roma or vine-ripened tomatoes, halved
- 1 medium onion, diced
- 4 cloves garlic, peeled
- 2 tbsp olive oil
- 3 cups vegetable broth (or chicken broth)
- 1 (14 oz) can fire-roasted tomatoes
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1/2 cup fresh basil leaves, chopped
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp dried oregano (optional)
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 tbsp balsamic vinegar (for depth of flavor)
Instructions
- Roast the Tomatoes:
- Preheat oven to 400°F (200°C).
- Place halved tomatoes and garlic cloves on a lined baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 35-40 minutes, until soft and caramelized.
- Sauté the Onions:
- In a large pot over medium heat, add 1 tbsp olive oil.
- Sauté the onions until soft and golden, about 5 minutes.
- Blend the Soup:
- Add the roasted tomatoes, garlic, canned fire-roasted tomatoes, vegetable broth, basil, oregano, and red pepper flakes to the pot. Stir well.
- Use an immersion blender to puree the soup until smooth. (Or carefully blend in batches using a regular blender.)
- Simmer & Finish:
- Stir in balsamic vinegar and heavy cream. Let simmer for 10 minutes to blend flavors.
- Taste and adjust seasoning as needed.
- Serve Warm:
- Garnish with extra fresh basil, a drizzle of olive oil, or Parmesan cheese.
- Serve with crusty bread, grilled cheese, or croutons.
Notes
- Make it Vegan: Use coconut milk instead of cream and vegetable broth.
- Want it Chunkier? Blend less for a heartier texture.
- Extra Rich Flavor? Roast the onions with the tomatoes for deeper caramelization.
- Storage: Store in an airtight container in the fridge for 4-5 days or freeze for up to 3 months.
Nutrition
- Calories: 180
- Sugar: 9g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
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