Introduction

There’s something incredibly comforting about a warm bowl of soup on a crisp day. It feels like a hug from the inside, especially when it’s a classic like this Roasted Tomato Basil Soup. This recipe transforms simple ingredients into a velvety, rich, and deeply flavorful experience that will instantly become a staple in your kitchen. It’s the perfect solution for using up a summer bounty or for bringing a taste of sunshine to any gloomy afternoon.

Roasted Tomato Basil Soup is a culinary classic for a very good reason. The process of roasting the tomatoes, garlic, and onions caramelizes their natural sugars, so it creates an incredible depth of flavor that you simply cannot achieve by simmering them on the stovetop alone. This method is a cornerstone of our philosophy here at Rapid Recipes, because we believe that a few smart techniques can elevate simple dishes into something extraordinary. This particular soup is wonderfully versatile, so it pairs beautifully with a classic grilled cheese sandwich for the ultimate comfort food lunch. While the recipe is straightforward, the result is anything but basic, delivering a restaurant-quality meal that is surprisingly easy to make at home. It also freezes beautifully, making it a fantastic meal prep option for busy weeks ahead.

Why I Love This Recipe

I absolutely love this Roasted Tomato Basil Soup because it consistently delivers incredible flavor with minimal effort. The aroma of tomatoes and garlic roasting in my oven instantly makes my house feel like a home. It reminds me of late summer afternoons at my grandmother’s house, where the kitchen was always filled with the scent of something delicious simmering on the stove. This soup is my go-to for a quick, nourishing meal that feels both special and completely familiar.

Health and Nutrition

Why it’s good for your body

Roasted Tomato Basil Soup delivers fantastic health benefits because it combines simple, powerful ingredients. The roasting process caramelizes the tomatoes, which concentrates their flavor and boosts the availability of lycopene. This potent antioxidant helps protect your cells from damage, so it supports long-term wellness.

Fresh basil adds more than just flavor because it provides essential vitamins like vitamin K for bone strength. You also get a solid dose of immune-boosting vitamin C from this vibrant soup. Although it tastes rich and creamy, Roasted Tomato Basil Soup remains low in calories, making it a smart choice for weight management. The olive oil used in roasting contributes heart-healthy fats, so each bowl nourishes your body completely.

Enjoying Roasted Tomato Basil Soup means you are feeding your body with whole-food ingredients that work together. Because it is packed with vitamins, antioxidants, and healthy fats, this soup truly supports your overall health.

How it fits in a healthy lifestyle

This soup fits perfectly into a balanced diet. It acts as a delicious way to increase your vegetable intake and can be tailored to meet various dietary goals. Roasted Tomato Basil Soup is naturally gluten-free and can easily be made vegan, aligning with many specific nutritional needs.

For a practical protein boost, try adding white beans or grilled chicken directly into the soup. If you are watching your carbs, simply enjoy a smaller portion as a starter. This meal is ideal for efficient weekly meal prep, helping you maintain healthy habits even on busy days. For a complete and satisfying dinner, pair it with our easy kale and quinoa salad.

Roasted Tomato Basil Soup

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• Author: Kris Longwell
• Total Time: 100 mins
• Yield: 8 people 1x

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Description

This Roasted Tomato Basil Soup is the ultimate in comfort. Roasting the tomatoes gives the soup a deep, rich flavor. And over-the-top good with grilled cheese sandwiches.

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Ingredients

Scale 1x2x3x

• 9 Roma tomatoes (sliced lengthwise)
• 3 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 1 yellow onion (diced)
• 4 garlic cloves (minced)
• 1 tbsp fresh thyme (minced)
• 1 tsp Kosher salt
• ½ tsp ground black pepper
• 1 28 oz. can San Marzano tomatoes (crushed)
• 1 cup basil (fresh, roughly chopped)
• 1 tbsp sugar
• 2 cups chicken stock
• 2/3 cup heavy cream

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Instructions

1. Preheat oven to 375°F.
2. Spread tomato halves on a baking sheet. Drizzle with olive oil, and then sprinkle with salt and black pepper.
3. Roast tomatoes for 1 hour. Remove from oven and set aside.
4. Heat 2 tbsp oil, or butter, in a large pot (or Dutch oven) over medium-high heat.
5. Add onion, and saute for about 5 minutes.
6. Stir in the garlic, thyme, salt, and pepper. Sauté for another minute.
7. Add crushed tomatoes, basil, and sugar to the pot. Lower the heat and simmer for about 10 minutes.
8. Add the stock and the roasted tomatoes into the pot. Simmer for 30 minutes, stirring every now and then.
9. Use an immersion blender to purée the soup, or very carefully transfer to a blender or food processor to purée. This would most likely need to be done in a couple batches. Return the soup to the pot.
10. Stir in the cream.
11. To make the mini croutons: Cut a few small pieces of bread in small cubes, add a little oil, diced garlic and basil…bake at 400 for about 7 minutes… these make wonderful croutons!
12. Add the croutons to the top of the served soup. Serve at once!

Notes

For best flavor, use high-quality San Marzano tomatoes. The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently to prevent the cream from separating. For a vegetarian version, substitute vegetable stock for chicken stock.

• Prep Time: 20 mins
• Cook Time: 80 mins
• Method: Soup
• Cuisine: Soup

Nutrition

• Calories: 190
• Sugar: 5
• Sodium: 389
• Fat: 12
• Saturated Fat: 5
• Unsaturated Fat: 7
• Trans Fat: 0
• Carbohydrates: 9
• Fiber: 1
• Protein: 3
• Cholesterol: 37

How to Prepare This Dish

Steps and time-saving tips

First, preheat your oven to 400°F to get it nice and hot for roasting. Meanwhile, chop your fresh tomatoes and onion into large chunks; furthermore, do not worry about perfect dices here as we will blend everything later. Next, toss the tomatoes and onion with olive oil, salt, and pepper on a large baking sheet, ensuring you spread everything in a single layer for even caramelization. Roast the vegetables for about 30 minutes until they develop beautiful, slightly charred edges; this deep roasting step is the absolute key to unlocking the rich, complex flavor in your Roasted Tomato Basil Soup. While the vegetables roast, you can quickly sauté the garlic until it becomes fragrant; subsequently, add your roasted veggies, broth, and a generous handful of fresh basil to the pot. Carefully blend the mixture with an immersion blender until it is perfectly smooth and creamy; finally, stir in a splash of heavy cream or a dollop of crème fraîche for extra richness just before serving.

Mistakes I’ve made and learned from

I have definitely learned a few lessons the hard way with this Roasted Tomato Basil Soup. Initially, I used to skip the roasting step, opting to simmer everything on the stovetop for a quicker cook time; however, this resulted in a flat, acidic soup that lacked the deep, sweet flavor that makes this dish so special. Another common mistake I made was blending the soup while it was way too hot, which led to a messy and dangerous kitchen explosion—always let it cool for a few minutes first! Through trial and error, I discovered that roasting is non-negotiable for that signature taste, a tip I now apply to other dishes like my Roasted Vegetable Medley. For a perfectly smooth texture every time, a high-powered blender is your best friend, much like the one I recommend for making my Creamy Butternut Squash Soup.

Cultural Connection and Variations

Where this recipe comes from

The story of Roasted Tomato Basil Soup feels like a warm hug from generations past. Although many cultures have their own version of tomato soup, the specific practice of roasting the tomatoes first adds a deep, caramelized richness that feels both rustic and refined. This technique, often associated with Italian “cucina povera” or peasant cooking, transforms simple, sun-ripened tomatoes into something extraordinary. Families in regions like Campania have been making similar soups for centuries, especially during the late summer harvest when tomatoes are at their peak.

Even though the method is ancient, the combination with fresh basil is a classic pairing that sings of summer. In many homes, the recipe is less of a strict formula and more of a cherished tradition, passed down through whispered instructions in bustling kitchens. The beauty of a truly great Roasted Tomato Basil Soup lies in this personal touch. Some cooks might add a Parmesan rind for umami depth, while others might stir in a splash of cream for silkiness, making each pot a unique expression of love and history.