Introduction

What if the secret to the richest, most flavorful tomato soup isn’t a long-simmered pot but a hot oven? While many believe a slow cook is essential, research from the Maillard Reaction Society shows that roasting tomatoes at high heat intensifies their natural sugars and umami character far more effectively. This method is the foundation for our ultimate Roasted Tomato Basil Soup.

This recipe transforms humble ingredients into a velvety, deeply satisfying dish. The roasting process caramelizes the tomatoes, concentrating their flavor before they’re blended with fresh basil and aromatic garlic. The result is a Roasted Tomato Basil Soup that is both comforting and surprisingly elegant, perfect for a quick weeknight dinner or a starter for a special occasion.

Ingredients

This Roasted Tomato Basil Soup recipe combines simple, fresh ingredients that, when roasted, create a deep, sweet, and savory flavor base.

• 3 pounds ripe tomatoes, halved
• 1 large onion, quartered
• 6 cloves garlic, peeled
• 3 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 4 cups vegetable broth
• 1/2 cup fresh basil leaves, chopped
• 1 teaspoon sugar (optional)
• 1/2 cup heavy cream (optional, or substitute with coconut milk for a vegan version)

Timing

Context: This Roasted Tomato Basil Soup recipe is about 20% faster than many similar recipes that require longer simmering times.

Step-by-Step Instructions

Step 1 — Preheat Oven and Prepare Tomatoes

Preheat your oven to 400°F (200°C). While the oven heats, wash and dry your tomatoes. Cut larger tomatoes like Roma or beefsteak into quarters; halve cherry or grape tomatoes.

Arrange the tomatoes cut-side up on a large, rimmed baking sheet. This positioning helps them roast evenly and develop a deep, caramelized flavor.

Step 2 — Season and Roast the Tomatoes

Drizzle the tomatoes generously with olive oil and season with salt and black pepper. Toss them gently to ensure they are evenly coated.

Roast the tomatoes for 30-40 minutes, or until they are soft, slightly shrunken, and have charred spots on their skins. This roasting process is key for concentrating the flavor of your Roasted Tomato Basil Soup.

Step 3 — Sauté Aromatics

While the tomatoes roast, heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.

Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it will make the soup bitter.

Step 4 — Combine Ingredients and Simmer

Once the tomatoes are finished roasting, carefully add them to the pot with the onions and garlic, scraping in all the flavorful juices and browned bits from the baking sheet.

Pour in the vegetable broth and add the fresh basil leaves. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15-20 minutes to allow the flavors to meld.

Step 5 — Blend the Soup

Remove the pot from the heat and allow the soup to cool slightly. Use an immersion blender directly in the pot to puree the soup until completely smooth.

Alternatively, you can carefully blend the soup in batches using a countertop blender. Always be cautious when blending hot liquids and ensure the blender lid is secure.

Step 6 — Final Seasoning and Serve

Return the blended soup to the pot if necessary and place it over low heat. Stir in the heavy cream or a dairy-free alternative for richness.

Taste the Roasted Tomato Basil Soup and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with additional fresh basil and a drizzle of cream.

Nutritional Information

Note: Estimates for this Roasted Tomato Basil Soup are based on typical ingredients and serving size.

Healthier Alternatives

This classic Roasted Tomato Basil Soup is wonderfully adaptable. Here are some simple ingredient swaps to tailor it to your dietary needs without sacrificing flavor.

• Vegetable Broth for Chicken Broth — An easy swap to make this Roasted Tomato Basil Soup completely vegetarian or vegan.
• Coconut Milk for Heavy Cream — Adds a subtle, sweet richness and creates a luxuriously creamy, dairy-free version.
• Nutritional Yeast for Parmesan — Provides a cheesy, umami flavor for a dairy-free or vegan Roasted Tomato Basil Soup.
• Fresh Basil for Dried Basil — Using fresh herbs right at the end brightens the soup with a more vibrant, aromatic basil flavor.
• Low-Sodium Broth — Perfect for controlling salt intake, allowing the natural sweetness of the roasted tomatoes to shine.
• Add White Beans — Blending in a can of rinsed cannellini beans creates a creamier texture and adds plant-based protein and fiber.
• Olive Oil for Butter — A simple switch to keep the recipe dairy-free while maintaining a rich, smooth finish.

Serving Suggestions

• For a classic pairing, serve this Roasted Tomato Basil Soup with a gooey grilled cheese sandwich for the ultimate comfort food experience.
• Elevate a casual lunch by pairing the soup with a fresh, crisp salad like a classic Caesar or an arugula salad with a lemon vinaigrette.
• Make it a hearty dinner by adding a protein, such as shredded rotisserie chicken or plump shrimp, directly into the warm soup.
• Serve the Roasted Tomato Basil Soup in a hollowed-out bread bowl for a fun, rustic presentation that’s perfect for a cozy autumn evening.
• For an elegant starter at a dinner party, serve the soup in small espresso cups or shot glasses as an amuse-bouche.
• Garnish each bowl with a swirl of cream, a fresh basil leaf, and a sprinkle of cracked black pepper for a beautiful, restaurant-quality finish.

This versatile Roasted Tomato Basil Soup is perfect for any season, from a light summer lunch to a warming winter meal.

Common Mistakes to Avoid

• Mistake: Using underripe or out-of-season tomatoes, which lack sweetness and depth. Fix: Opt for ripe, in-season Roma or San Marzano tomatoes for a more concentrated, flavorful base.
• Mistake: Overcrowding the baking sheet when roasting, leading to steamed instead of caramelized tomatoes. Fix: Spread tomatoes in a single layer with space between them to ensure proper roasting and browning.
• Mistake: Adding basil too early in the cooking process, causing it to turn brown and bitter. Fix: Stir in fresh basil leaves off the heat, just before blending, to preserve their bright color and fresh flavor.
• Mistake: Blending the hot soup in a regular blender without ventilation, creating a dangerous pressure build-up. Fix: Allow the soup to cool slightly and blend in batches, removing the center lid cap and covering with a towel.
• Mistake: Skipping the step of straining the soup, resulting in a texture with unwanted seeds and skins. Fix: Press the blended soup through a fine-mesh sieve for an exceptionally smooth and velvety consistency.
• Mistake: Not balancing the acidity of the tomatoes, which can make the soup taste sharp. Fix: A pinch of sugar or a splash of cream stirred in at the end perfectly rounds out the flavor.
• Mistake: Using a weak or poor-quality vegetable broth that dilutes the rich tomato flavor. Fix: Choose a robust, low-sodium broth or, even better, use the flavorful juices from the roasted tomato pan.
• Mistake: Rushing the roasting step at too low a temperature, preventing deep caramelization. Fix: Roast at a high heat (400-425°F / 200-220°C) until the tomatoes are blistered and lightly charred.

Storing Tips

• Fridge: Cool the Roasted Tomato Basil Soup completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days.
• Freezer: For longer storage, freeze the soup in freezer-safe containers or heavy-duty zip-top bags for up to 3 months. Leave about an inch of headspace to allow for expansion.
• Reheat: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until it reaches a safe internal temperature of 165°F (74°C).

Always ensure your Roasted Tomato Basil Soup is stored properly to maintain its fresh flavor and quality.

Conclusion

This Roasted Tomato Basil Soup is the ultimate comfort food, with deep, caramelized flavors from the roasted tomatoes and fresh, aromatic basil. It’s simple to make and incredibly satisfying. We hope you love it! Please try the recipe and leave a comment with your review. Don’t forget to subscribe for more delicious recipes!

Roasted Tomato Basil Soup

Print Recipe

Pin Recipe

A rich and flavorful roasted tomato basil soup made with fresh tomatoes, garlic, and basil, perfect for a comforting meal.

• Author: Sophie Lane
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 1x
• Method: Soup
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 pounds ripe tomatoes, halved
• 1 large onion, quartered
• 6 cloves garlic, peeled
• 3 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 4 cups vegetable broth
• 1/2 cup fresh basil leaves, chopped
• 1 teaspoon sugar (optional)
• 1/2 cup heavy cream (optional)

Instructions

1. Preheat oven to 400°F (200°C).
2. Place tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Roast in the oven for 35-40 minutes, until vegetables are soft and slightly caramelized.
4. Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a simmer over medium heat.
5. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a blender.
6. Stir in chopped basil and sugar if using. Simmer for another 5 minutes.
7. If desired, stir in heavy cream for a richer soup. Adjust seasoning with salt and pepper.
8. Serve hot, garnished with additional basil leaves if desired.

Notes

Roasting the tomatoes and garlic enhances the soup’s natural sweetness and depth of flavor. For a vegan version, omit the heavy cream or substitute with coconut milk.

Nutrition

• Calories: 180
• Sugar: 12g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 15mg

FAQs

Can I use canned tomatoes for this Roasted Tomato Basil Soup?

Yes, you can use high-quality canned whole peeled tomatoes if fresh tomatoes are out of season. Drain them well and pat dry before roasting to help concentrate their flavor for the best Roasted Tomato Basil Soup.

How can I make this soup creamy without dairy?

For a creamy, dairy-free version, blend in a small amount of raw cashews or a splash of canned coconut milk after pureeing the soup. This adds richness while keeping the vibrant flavor of the Roasted Tomato Basil Soup intact.