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Roasted Tomato Basil Soup

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  • Author: Maria B. Evans
  • 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

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