Introduction

This Roasted Tomato Basil Soup recipe delivers deep, caramelized flavor from roasted tomatoes and fresh basil. It’s a comforting, easy-to-make dish perfect for any season. For another tomato-forward meal, try the Sun-Dried Tomato Grilled Cheese Sandwich Recipe as a delicious pairing. Simple ingredients come together for a rich, satisfying soup that’s sure to become a favorite.

Ingredients

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

• 2 pounds ripe tomatoes, halved
• 1 medium yellow onion, quartered
• 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

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

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

Step-by-Step Instructions

Step 1 — Prep and Roast the Tomatoes

Preheat your oven to 400°F (200°C). Halve the tomatoes and arrange them cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper.

Roast for 30–40 minutes until the tomatoes are soft, slightly caramelized, and their skins begin to wrinkle. This roasting step deepens the flavor of your Roasted Tomato Basil Soup.

Step 2 — Sauté Aromatics

While the tomatoes roast, heat olive oil in a large pot over medium heat. Add chopped onion and garlic, and sauté until soft and fragrant—about 5–7 minutes.

Avoid browning the garlic to prevent bitterness. Stir occasionally to ensure even cooking.

Step 3 — Combine Ingredients

Once the tomatoes are roasted, transfer them to the pot with the sautéed aromatics. Add vegetable broth and a handful of fresh basil leaves.

Bring the mixture to a gentle simmer, then reduce heat and cook for 10–15 minutes to let the flavors meld.

Step 4 — Blend the Soup

Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, carefully transfer batches to a countertop blender.

For a silky texture, strain the soup through a fine-mesh sieve to remove any seeds or skins.

Step 5 — Adjust Seasoning and Consistency

Taste the Roasted Tomato Basil Soup and adjust salt and pepper as needed. If the soup is too thick, stir in a bit more broth or water until you reach your desired consistency.

For extra richness, swirl in a tablespoon of cream or a drizzle of olive oil before serving.

Step 6 — Garnish and Serve

Ladle the hot soup into bowls. Top with fresh basil leaves, a crack of black pepper, and a dollop of crème fraîche or grated Parmesan if desired.

Serve your Roasted Tomato Basil Soup immediately with crusty bread or grilled cheese for a comforting meal.

Nutritional Information

Calories	180
Protein	6g
Carbohydrates	22g
Fat	8g
Fiber	5g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Boost — Stir in a can of rinsed white beans or red lentils for extra plant-based protein and creamier texture.
• Lower-Carb Option — Replace carrots with roasted red peppers to reduce natural sugars while adding smoky sweetness.
• Dairy-Free Creaminess — Blend in raw cashews or a splash of full-fat coconut milk instead of heavy cream for richness.
• Gluten-Free Thickener — Use a cornstarch slurry or blended cauliflower instead of a roux to thicken your Roasted Tomato Basil Soup.
• Low-Sodium Version — Use no-salt-added canned tomatoes and replace broth with water plus extra herbs like oregano and thyme.
• Oil-Free Roasting — Roast tomatoes and garlic in vegetable broth instead of olive oil to cut fat while concentrating flavor.
• Extra Veggie Power — Add a handful of fresh spinach or zucchini slices during blending for hidden nutrients and vibrant color.

Serving Suggestions

• Pair this Roasted Tomato Basil Soup with a warm, crusty baguette or a gooey grilled cheese sandwich for a comforting, classic meal.
• Serve it as an elegant starter for a dinner party, garnished with a swirl of cream and fresh basil leaves.
• Enjoy this soup on a chilly autumn evening for a cozy, warming meal that highlights the season’s best flavors.
• Pack it in a thermos for a delicious and satisfying lunch that will transport you straight to an Italian kitchen.
• For a heartier meal, add a scoop of cooked pasta, such as orzo or ditalini, directly into the Roasted Tomato Basil Soup.
• Serve it chilled on a hot summer day for a refreshing and light twist on the classic warm version.

A drizzle of high-quality olive oil and a sprinkle of Parmesan cheese just before serving will elevate the flavor of your Roasted Tomato Basil Soup beautifully.

Common Mistakes to Avoid

• Mistake: Using out-of-season tomatoes. Fix: Opt for canned San Marzano tomatoes in winter for superior flavor and sweetness.
• Mistake: Overcrowding the roasting pan. Fix: Spread tomatoes in a single layer to ensure proper caramelization, not steaming.
• Mistake: Adding basil too early in cooking. Fix: Stir in fresh basil just before blending to preserve its vibrant, aromatic quality.
• Mistake: Blending hot soup without caution. Fix: Allow soup to cool slightly and blend in batches to prevent pressure buildup and burns.
• Mistake: Skipping the roasting step for garlic. Fix: Roast garlic cloves with the tomatoes to mellow its sharpness and add depth.
• Mistake: Neglecting to balance acidity. Fix: A pinch of sugar or a splash of cream can counterbalance the tomatoes’ natural tartness.
• Mistake: Using a weak blender for a smooth texture. Fix: A high-powered blender or immersion blender is essential for a velvety, lump-free Roasted Tomato Basil Soup.
• Mistake: Underseasoning throughout the process. Fix: Season tomatoes before roasting and adjust salt and pepper again after blending.
• Mistake: Choosing a low-fat dairy or cream substitute. Fix: Use full-fat cream or coconut milk for a rich, stable emulsion that won’t separate.
• Mistake: Rushing the roasting process. Fix: Roast tomatoes slowly at 400°F (200°C) until deeply caramelized for maximum flavor concentration.

Storing Tips

• Fridge: Cool your Roasted Tomato Basil Soup completely, then store in an airtight container for up to 4 days.
• Freezer: Portion the soup into freezer-safe containers or bags, leaving headspace for expansion. It will keep for up to 3 months.
• Reheat: Gently warm the soup on the stovetop or in the microwave, stirring occasionally, until it reaches a safe internal temperature of 165°F (74°C).

For best quality, thaw frozen Roasted Tomato Basil Soup overnight in the refrigerator before reheating.

Conclusion

This Roasted Tomato Basil Soup offers rich, comforting flavor perfect for any season. For more hearty soup inspiration, try Sausage Lentil Soup or Smoky Black Bean Soup. Give this recipe a try and share your thoughts in the comments!

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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 first and roast them with the other vegetables to develop a deeper flavor. This will still yield a delicious 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 you puree the soup. This adds richness while keeping the focus on the roasted tomato and basil flavors.

How long can I store leftover Roasted Tomato Basil Soup?

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze this Roasted Tomato Basil Soup for up to 3 months; just thaw and reheat gently on the stovetop.