Introduction

This Roasted Tomato Basil Soup is a comforting classic made even better with the deep, caramelized flavor that comes from roasting the tomatoes. It’s simple to prepare and perfect for a cozy lunch or light dinner. For another delicious tomato-based meal, try the Sun-Dried Tomato Grilled Cheese Sandwich Recipe as a perfect pairing.

Ingredients

This Roasted Tomato Basil Soup recipe transforms simple ingredients into a deeply flavorful, comforting dish with sweet roasted tomatoes and fresh herbal notes.

• 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 hands-off roasting.

Step-by-Step Instructions

Step 1 — Prepare the Tomatoes

Preheat your oven to 400°F (200°C). Halve the tomatoes and remove the cores. Arrange them cut-side up on a large baking sheet lined with parchment paper.

Drizzle generously with olive oil and season with salt and pepper. This helps the tomatoes caramelize and develop a deep, sweet flavor as they roast.

Step 2 — Roast the Tomatoes

Place the baking sheet in the preheated oven and roast for 30–40 minutes. The tomatoes are done when they are soft, slightly shrunken, and the edges are lightly charred.

Roasting concentrates the tomato flavor and natural sugars, which is key for a rich Roasted Tomato Basil Soup.

Step 3 — 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.

Stir frequently to prevent the garlic from burning, as this can introduce a bitter taste to your soup.

Step 4 — Combine and Simmer

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 boil, then reduce the heat and let it simmer uncovered for 15–20 minutes to allow the flavors to meld.

Step 5 — Blend the Soup

Carefully puree the soup using an immersion blender directly in the pot until completely smooth. Alternatively, you can blend it in batches using a countertop blender.

If using a traditional blender, be sure not to fill it more than halfway and hold the lid securely with a towel to prevent hot splatters.

Step 6 — Adjust Consistency and Seasoning

If the Roasted Tomato Basil Soup is too thick, stir in a little more broth or water until it reaches your desired consistency. Taste and adjust seasoning with more salt and pepper if needed.

For extra richness, you can stir in a splash of heavy cream or a dollop of crème fraîche at this stage.

Step 7 — Final Touches and Serving

Ladle the hot soup into bowls. Garnish with fresh basil leaves, a drizzle of olive oil, and a grind of black pepper.

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

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Heavy Cream → Coconut Milk — Dairy-free richness with subtle tropical notes.
• Bread Croutons → Roasted Chickpeas — Gluten-free crunch with added plant protein.
• Chicken Broth → Vegetable Broth — Lower-sodium, plant-based depth.
• White Sugar → Caramelized Onions — Natural sweetness without refined sugar.
• Butter → Olive Oil — Heart-healthy fats, dairy-free sautéing.
• Parmesan Rind → Nutritional Yeast — Cheesy flavor, vegan and low-sodium.
• Potato Thickener → Cauliflower Purée — Lower-carb creaminess, extra nutrients.

Serving Suggestions

• Pair this Roasted Tomato Basil Soup with a classic grilled cheese sandwich for a comforting, timeless meal.
• Serve alongside a fresh arugula salad with a light lemon vinaigrette to balance the soup’s rich, roasted flavor.
• For a heartier occasion, top the soup with homemade garlic croutons or a swirl of cream.
• Accompany with a crusty baguette or sourdough bread for dipping and soaking up every last bit.
• Garnish with fresh basil leaves and a drizzle of high-quality olive oil for an elegant, restaurant-style presentation.
• This Roasted Tomato Basil Soup is perfect for a cozy weeknight dinner or as a starter for a festive holiday meal.

For a beautiful plating, serve this vibrant Roasted Tomato Basil Soup in a shallow, wide bowl to showcase its rich color and garnishes.

Common Mistakes to Avoid

• Mistake: Using unripe, out-of-season tomatoes. Fix: Opt for Roma or vine-ripened tomatoes, as their higher sugar content caramelizes beautifully during roasting.
• Mistake: Crowding tomatoes on the baking sheet. Fix: Use two sheets if needed to ensure a single layer, which allows for proper caramelization instead of steaming.
• Mistake: Adding basil too early in the cooking process. Fix: Stir in fresh basil just before blending to preserve its bright, aromatic flavor.
• Mistake: Blending the soup while it’s piping hot. Fix: Let it cool slightly to avoid pressure buildup, which can cause the blender lid to pop off dangerously.
• Mistake: Skipping the roasting step for a quicker soup. Fix: Roasting is non-negotiable; it deepens the tomato flavor and adds a subtle smokiness that boiling cannot replicate.
• Mistake: Not balancing the soup’s acidity. Fix: A pinch of sugar or a splash of cream can perfectly counteract the tomatoes’ natural tartness.
• Mistake: Using a weak blender that leaves the soup chunky. Fix: A high-powered blender or immersion blender is essential for achieving that signature velvety, smooth texture.
• Mistake: Overlooking the power of a good garnish. Fix: A drizzle of high-quality olive oil or a fresh basil leaf on top enhances both presentation and flavor.

Storing Tips

• Fridge: Cool soup completely, then store in an airtight container for up to 4 days.
• Freezer: Transfer cooled soup to freezer-safe containers or bags, leaving headspace. Freeze for up to 3 months.
• Reheat: Warm gently on the stovetop or in the microwave, stirring occasionally, until it reaches 165°F for food safety.

This Roasted Tomato Basil Soup keeps its rich flavor beautifully when stored properly. Always use clean utensils to prevent contamination.

Conclusion

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

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: Dorothy Miler
• 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
• 2 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 blender or food processor. Add vegetable broth and blend until smooth.
5. Pour the mixture into a large pot and heat over medium heat.
6. Stir in chopped basil and sugar if using. Simmer for 10 minutes to blend flavors.
7. If desired, stir in heavy cream and heat through without boiling.
8. Adjust seasoning with salt and pepper to taste. Serve hot.

Notes

For a smoother texture, strain the soup through a fine mesh sieve before serving. Roasting the tomatoes enhances their natural sweetness and depth of flavor.

Nutrition

• Calories: 180
• Sugar: 9g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 15mg

FAQs

Can I use canned tomatoes for Roasted Tomato Basil Soup?

Yes, you can use high-quality canned whole tomatoes if fresh ones are out of season. Drain them well and roast to concentrate flavor. This method still yields a delicious Roasted Tomato Basil Soup.

How do I make the soup creamy without dairy?

For a creamy, dairy-free version, blend in a small amount of raw cashews or a splash of coconut milk. This adds richness while keeping the Roasted Tomato Basil Soup vegan-friendly.