Introduction

This Roasted Tomato Basil Soup recipe delivers deep, caramelized flavor by roasting tomatoes with garlic and onions before blending them with fresh basil. It’s a comforting, easy-to-make soup that’s perfect for lunch or a light dinner. For a delicious pairing, try it with a Sun-Dried Tomato Grilled Cheese Sandwich Recipe.

Ingredients

This Roasted Tomato Basil Soup combines sweet roasted tomatoes with aromatic basil for a comforting, velvety texture and rich depth of flavor.

• 2 pounds ripe tomatoes, halved
• 1 medium yellow onion, chopped
• 4 cloves garlic, peeled
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)
• 4 cups vegetable broth (or chicken broth)
• 1 cup fresh basil leaves, packed
• ½ cup heavy cream (or coconut milk for dairy-free)

Timing

Context: This Roasted Tomato Basil Soup recipe is about 20% faster than similar recipes thanks to simplified prep and efficient roasting.

Step-by-Step Instructions

Step 1 — Prepare the Tomatoes and Aromatics

Preheat your oven to 400°F (200°C). Core and halve 3 pounds of ripe Roma or plum tomatoes. Arrange them cut-side up on a large, rimmed baking sheet along with 1 halved onion and 6 peeled garlic cloves.

Drizzle generously with olive oil and season with salt and black pepper. Toss everything to coat evenly, which helps the vegetables caramelize and develop deep flavor during roasting.

Step 2 — Roast the Vegetables

Place the baking sheet in the preheated oven and roast for 35–45 minutes, until the tomatoes are soft, slightly charred at the edges, and have released their juices. The onions should be tender and golden.

Roasting at this temperature concentrates the tomatoes’ natural sweetness and adds a smoky depth, which is the flavor foundation of your Roasted Tomato Basil Soup.

Step 3 — Blend the Roasted Mixture

Carefully transfer the roasted tomatoes, onion, garlic, and any pan juices to a blender. Add 1 cup of fresh basil leaves and 2 cups of vegetable broth. Blend on high until completely smooth.

For a silky texture, blend in batches if needed and avoid overfilling the blender. The heat from the roasted vegetables will help wilt the basil and infuse the soup.

Step 4 — Simmer the Soup

Pour the blended mixture into a large pot and bring to a gentle simmer over medium heat. Let it cook for 10–15 minutes, stirring occasionally, to allow the flavors to meld.

Taste and adjust seasoning with more salt or pepper if needed. If the soup is too thick, add a splash more broth or water until it reaches your desired consistency.

Step 5 — Stir in Cream (Optional)

For a creamy version, reduce the heat to low and stir in ¼ to ½ cup of heavy cream or coconut milk. Warm through gently without boiling to prevent curdling.

This step is optional but adds richness and balances the acidity of the tomatoes. For a dairy-free Roasted Tomato Basil Soup, omit the cream or use a plant-based alternative.

Step 6 — Finish with Fresh Basil

Just before serving, stir in another ¼ cup of chopped fresh basil. This adds a bright, fresh herb flavor that complements the deep, roasted tomato base.

Ladle the hot soup into bowls and garnish with a drizzle of olive oil, a basil leaf, or a grind of black pepper. Serve immediately with crusty bread or a grilled cheese sandwich.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Use vegetable broth instead of chicken broth — Makes this Roasted Tomato Basil Soup completely plant-based while keeping the savory depth.
• Swap heavy cream for coconut milk — A rich, dairy-free alternative that adds a subtle, creamy sweetness.
• Replace croutons with roasted chickpeas — Adds a satisfying crunch and boosts protein for a more filling meal.
• Opt for low-sodium canned tomatoes — Easily controls the salt content without sacrificing the bright tomato flavor.
• Add white beans while blending — Creates a creamier, higher-protein, and higher-fiber version of the soup.
• Use nutritional yeast instead of Parmesan — Offers a cheesy, umami flavor for a dairy-free or vegan Roasted Tomato Basil Soup.
• Garnish with avocado instead of cheese — Adds healthy fats and a creamy texture for a lower-carb option.
• Thicken with cauliflower instead of a roux — A fantastic gluten-free way to achieve a velvety, rich consistency.

Serving Suggestions

• Pair this Roasted Tomato Basil Soup with a classic grilled cheese sandwich for the ultimate comfort food experience.
• Serve it as an elegant starter for a dinner party, garnished with a swirl of cream and fresh basil leaves.
• Enjoy this Roasted Tomato Basil Soup alongside a crusty, warm baguette for a simple and satisfying lunch.
• Make it a complete meal by adding a side salad with a light vinaigrette to balance the soup’s richness.
• For a cozy weeknight dinner, serve the soup in a warm bowl with a sprinkle of Parmesan cheese on top.
• Pack it in a thermos for a delicious and warming lunch on a cool autumn day.

This Roasted Tomato Basil Soup is incredibly versatile and can be dressed up or down to suit any occasion, from casual family meals to more formal gatherings.

Common Mistakes to Avoid

• Mistake: Using out-of-season tomatoes. Fix: Opt for canned San Marzano tomatoes or high-quality Roma tomatoes for consistent, deep flavor year-round.
• Mistake: Overcrowding the roasting pan. Fix: Spread tomatoes in a single layer to ensure they caramelize properly instead of steaming.
• Mistake: Adding basil too early in cooking. Fix: Stir in fresh basil just before blending to preserve its bright, aromatic quality.
• Mistake: Blending hot soup without caution. Fix: Allow soup to cool slightly and blend in batches to prevent pressure buildup and potential burns.
• Mistake: Skipping the roasting step for tomatoes and aromatics. Fix: Roast tomatoes, onions, and garlic together to develop a rich, sweet, and complex flavor base.
• Mistake: Not adjusting soup consistency properly. Fix: Thin with vegetable broth or cream gradually after blending to reach your desired texture.
• Mistake: Underseasoning the Roasted Tomato Basil Soup. Fix: Season in layers—salt before roasting, then adjust again after blending and adding liquids.
• Mistake: Using a weak blender for a silky texture. Fix: Use a high-powered blender or pass the soup through a fine-mesh sieve for an ultra-smooth finish.

Storing Tips

• Fridge: Cool completely, then store in an airtight container for up to 5 days.
• Freezer: Use freezer-safe containers or bags for up to 3 months.
• Reheat: Warm gently on the stove or in the microwave until it reaches 165°F (74°C).

For the best flavor and food safety, always reheat your Roasted Tomato Basil Soup to the recommended temperature before serving.

Conclusion

This Roasted Tomato Basil Soup offers rich, comforting flavor with minimal effort. It’s perfect for meal prep or a cozy dinner. For another hearty option, try this Sausage Lentil Soup. Give this recipe a try and share your thoughts in the comments!

Homemade Roasted Tomato Basil Soup

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A creamy, flavorful tomato basil soup made with roasted fresh tomatoes, garlic, caramelized onions, and fresh basil. This recipe is dairy-free and vegan-friendly, with optional add-ins for extra creaminess.

• Author: Dorothy Miler
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 6 1x
• Method: Soup
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 3 pounds fresh tomatoes, halved
• 1 whole head garlic, cloves separated and peeled
• 1 large onion, thinly sliced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 1 cup fresh basil leaves, plus extra for garnish
• Optional: 1/2 cup light coconut milk or grated Parmesan cheese for topping

Instructions

1. Preheat oven to 400°F (200°C).
2. Place halved tomatoes and garlic cloves on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
3. Roast tomatoes and garlic for 25-30 minutes until caramelized and soft.
4. While tomatoes roast, heat remaining olive oil in a skillet over medium heat. Add sliced onions and cook slowly, stirring occasionally, until caramelized, about 20 minutes.
5. Transfer roasted tomatoes, garlic, caramelized onions, vegetable broth, and dried oregano to a blender or food processor.
6. Blend until smooth and creamy. If soup is too thick, add more broth or water to reach desired consistency.
7. Pour soup into a pot and heat gently over medium heat until warmed through.
8. Stir in fresh basil leaves just before serving to preserve flavor.
9. Optional: Stir in coconut milk for creaminess or top with grated Parmesan cheese and extra basil.

Notes

Roasting the tomatoes and garlic enhances their natural sweetness and depth of flavor. Adding caramelized onions gives the soup a rich, savory undertone. Fresh basil should be added at the end to maintain its bright flavor and avoid bitterness.

Nutrition

• Calories: 140
• Sugar: 12g
• Sodium: 450mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg

FAQs

Can I make Roasted Tomato Basil Soup ahead of time?

Yes, this Roasted Tomato Basil Soup is perfect for making ahead. Store it in an airtight container in the refrigerator for up to 3 days or freeze it for longer storage. Reheat gently on the stovetop, stirring occasionally.