Roasted Tomato Basil Soup

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.
Roasted Tomato Basil Soup 10 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.

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

  1. Preheat the Oven – Set oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. Simmer the Soup – Pour the blended mixture into a pot, add fresh basil, and simmer for 10-15 minutes.
  5. 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.
Roasted Tomato Basil Soup
Roasted Tomato Basil Soup 11 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.

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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 46 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

Units Scale
  • 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

Leave a Comment & Rate this Recipe!

If you love this recipe, please consider giving it a star rating when you leave a comment. Star ratings help people discover my recipes online. Your support means a lot to me, I appreciate you.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Your email address will not be published. Required fields are marked *