Introduction

This Roasted Tomato Basil Soup is the ultimate comfort food, featuring deep, caramelized flavors from oven-roasted tomatoes and fresh basil. It’s simple to prepare and perfect for pairing with a Sun-Dried Tomato Grilled Cheese Sandwich Recipe. This homemade soup is a cozy, satisfying meal that highlights the best of garden-fresh ingredients.

Ingredients

This comforting Roasted Tomato Basil Soup comes alive with the deep, caramelized sweetness of roasted tomatoes and the fresh, aromatic punch of basil.

• 3 pounds ripe tomatoes, halved
• 1 large yellow onion, chopped
• 4 cloves garlic, peeled
• 3 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 due to streamlined prep and roasting steps.

Step-by-Step Instructions

Step 1 — Prep Tomatoes and Aromatics

Preheat your oven to 400°F (200°C). Halve 3 pounds of Roma tomatoes and place them cut-side up on a large baking sheet. Add 4–6 peeled garlic cloves and 1 roughly chopped yellow onion to the tray.

Drizzle everything generously with olive oil and season with salt and black pepper. Toss lightly to coat evenly.

Step 2 — Roast Vegetables

Spread the tomatoes, onion, and garlic in a single layer. Roast for 30–40 minutes, until the tomatoes are soft, slightly charred, and caramelized at the edges.

The garlic should be golden and tender. This roasting step deepens the flavor of your Roasted Tomato Basil Soup.

Step 3 — Blend Roasted Ingredients

Transfer the roasted vegetables to a blender or food processor. Add ¼ cup fresh basil leaves and 2 cups vegetable broth.

Blend until completely smooth. For a silkier texture, pass the mixture through a fine-mesh sieve if desired.

Step 4 — Simmer the Soup

Pour the blended soup into a large pot. Bring it to a gentle simmer over medium heat, stirring occasionally.

Let it cook for 10–15 minutes to allow the flavors to meld. Taste and adjust seasoning with salt and pepper.

Step 5 — Add Cream (Optional)

For a creamier Roasted Tomato Basil Soup, stir in ¼ to ½ cup heavy cream or coconut milk. Warm through but avoid boiling once cream is added.

This step is optional but adds richness and balances the acidity of the tomatoes.

Step 6 — Finish with Fresh Basil

Just before serving, stir in another ¼ cup of chopped fresh basil. This preserves its bright flavor and aroma.

Ladle the soup into bowls and garnish with a basil leaf or a drizzle of olive oil if desired.

Step 7 — Serve and Store

Serve your Roasted Tomato Basil Soup hot, ideally with crusty bread or a grilled cheese sandwich.

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

Customize your Roasted Tomato Basil Soup with these simple ingredient swaps to suit your dietary needs without sacrificing flavor.

• Heavy Cream → Coconut Milk — Creates a rich, dairy-free version with a subtle tropical sweetness.
• Chicken Broth → Vegetable Broth — Keeps the soup vegetarian while maintaining a savory depth.
• White Bread → Gluten-Free Bread Crumbs — Thickens the soup for a gluten-free alternative with a similar texture.
• Croutons → Roasted Chickpeas — Adds a crunchy, protein-rich topping that’s lower in carbs.
• Parmesan Cheese → Nutritional Yeast — Delivers a cheesy, umami flavor while being dairy-free and lower in sodium.
• Regular Salt → Low-Sodium Broth & Herbs — Reduces sodium intake while boosting flavor with fresh basil and oregano.
• Butter → Olive Oil — Offers a heart-healthy fat option that enhances the roasted tomato flavor.
• Crème Fraîche → Greek Yogurt — Provides a tangy, protein-packed swirl with less fat than traditional cream.

Serving Suggestions

• Pair this Roasted Tomato Basil Soup with a classic grilled cheese sandwich for a comforting lunch.
• Serve it as a starter for a dinner party alongside a fresh green salad and crusty bread.
• Enjoy this Roasted Tomato Basil Soup on a chilly evening for a simple, warming meal.
• For a heartier option, add a scoop of cooked rice, quinoa, or a few homemade croutons.
• Garnish with a swirl of cream, fresh basil leaves, and a crack of black pepper for an elegant presentation.

This Roasted Tomato Basil Soup is versatile enough for casual family dinners or more formal gatherings.

Common Mistakes to Avoid

• Mistake: Using out-of-season tomatoes, which lack sweetness and depth. Fix: Opt for Roma or cherry tomatoes year-round, as roasting concentrates their flavor.
• Mistake: Crowding tomatoes on the baking sheet, leading to steaming instead of roasting. Fix: Arrange them in a single layer with space between for proper caramelization.
• Mistake: Adding basil too early in cooking, causing it to turn brown and bitter. Fix: Stir in fresh basil just before blending or as a final garnish.
• Mistake: Blending hot soup without caution, creating a dangerous pressure build-up. Fix: Allow the soup to cool slightly and blend in batches with the lid vented.
• Mistake: Skipping the roasting step, which develops essential umami and sweetness. Fix: Roast tomatoes with garlic and onions until deeply charred and softened.
• Mistake: Over-blending the soup, making it overly frothy or aerated. Fix: Pulse briefly until smooth for a velvety, not foamy, Roasted Tomato Basil Soup.
• Mistake: Neglecting to balance acidity, resulting in a sharp-tasting soup. Fix: Add a pinch of sugar or a splash of cream to mellow the tomato tang.
• Mistake: Using a weak blender that leaves the soup chunky and uneven. Fix: A high-speed blender or immersion blender ensures a perfectly silky texture.
• Mistake: Underseasoning during roasting, so flavors don’t penetrate the vegetables. Fix: Generously salt and pepper tomatoes before they go into the oven.

Storing Tips

• Fridge: Cool soup completely, then store in airtight containers for up to 4 days.
• Freezer: Portion into freezer-safe containers, leaving headspace, and freeze for up to 3 months.
• Reheat: Thaw if frozen, then warm gently on the stove or in the microwave, stirring occasionally, until it reaches 165°F.

Always use clean utensils when serving this Roasted Tomato Basil Soup to maintain freshness and safety.

Conclusion

This Roasted Tomato Basil Soup is a comforting classic with deep, caramelized flavors. For more hearty soup inspiration, try Smoky Black Bean Soup or Sausage Lentil Soup. Give this recipe a try and share your thoughts in the comments!

Roasted Tomato Basil Soup

Print Recipe

Pin Recipe

A rich and creamy roasted tomato soup with fresh basil, perfect for a comforting meal.

• Author: Dorothy Miler
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 1x
• Method: Soup
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 pounds ripe tomatoes, cored and halved
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) can whole tomatoes, with juice
• 4 cups vegetable broth
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup heavy cream (optional)
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Preheat oven to 400°F (200°C). Place tomato halves on a baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Roast for 45 minutes until tomatoes are soft and slightly caramelized.
2. In a large pot, heat remaining olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and red pepper flakes, cook for 1 minute until fragrant.
3. Add roasted tomatoes, canned tomatoes with juice, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Remove from heat and stir in basil. Use an immersion blender to puree the soup until smooth. Stir in heavy cream and Parmesan cheese if using. Season with additional salt and pepper to taste.

Notes

For a vegan version, omit the cream and Parmesan. The soup can be stored in the refrigerator for up to 3 days or frozen for longer storage. Garnish with extra basil leaves and a drizzle of olive oil before serving.

Nutrition

• Calories: 220
• Sugar: 10
• Sodium: 800
• Fat: 15
• Saturated Fat: 5
• Unsaturated Fat: 9
• Trans Fat: 0
• Carbohydrates: 18
• Fiber: 4
• Protein: 4
• Cholesterol: 20

FAQs

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

Yes, you can use high-quality canned whole tomatoes if fresh ones are out of season. Drain them and pat dry before roasting to help concentrate their flavor. This substitution still yields a delicious Roasted Tomato Basil Soup.