Introduction

This Roasted Tomato Basil Soup recipe delivers deep, caramelized flavor from oven-roasting the tomatoes, paired with fresh basil for a vibrant finish. It’s a comforting, easy-to-make dish perfect for any season. 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 comes alive with deep, caramelized tomato flavor and the fresh, aromatic punch of basil, creating a comforting bowl that’s both rich and vibrant.

• 2 pounds ripe tomatoes, halved
• 1 medium yellow onion, quartered
• 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 thanks to streamlined prep and roasting steps.

Step-by-Step Instructions

Step 1 — Preheat Oven and Prepare Tomatoes

Preheat your oven to 400°F (200°C). While the oven heats, wash and halve 3 pounds of ripe tomatoes, such as Roma or vine-ripened varieties. Place them cut-side up on a large, rimmed baking sheet.

Step 2 — Season and Roast the Tomatoes

Drizzle the tomatoes generously with olive oil and season with salt and black pepper. Roast for 30–40 minutes, until the tomatoes are soft, caramelized, and slightly charred around the edges.

For deeper flavor, add a few unpeeled garlic cloves to the baking sheet. They will become sweet and spreadable after roasting.

Step 3 — Sauté Aromatics

While the tomatoes roast, heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 diced onion and cook until soft and translucent, about 5–7 minutes.

Step 4 — Combine Ingredients in Pot

Once the tomatoes and garlic are roasted, add them to the pot with the onions. Squeeze the roasted garlic from its skin directly into the pot. Stir in 4 cups of vegetable broth and a handful of fresh basil leaves.

Step 5 — Simmer the Soup

Bring the mixture to a boil, then reduce the heat and let it simmer for 15–20 minutes. This allows the flavors to meld together beautifully.

Step 6 — Blend Until Smooth

Carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and creamy.

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

Step 7 — Adjust Seasoning and Finish

Taste the Roasted Tomato Basil Soup and adjust seasoning with additional salt, pepper, or a pinch of sugar if the tomatoes are too acidic. Stir in ¼ cup of heavy cream or a dairy-free alternative for extra richness, if desired.

Step 8 — Serve Warm

Ladle the hot soup into bowls. Garnish with fresh basil leaves, a drizzle of cream, or homemade croutons. Serve immediately alongside a crusty bread or grilled cheese sandwich.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• White Beans — Blended in for extra protein and creaminess without dairy.
• Cauliflower — Roasted and puréed to lower carbs and add nutrients.
• Coconut Milk — A rich, dairy-free alternative that adds a subtle tropical note.
• Nutritional Yeast — Provides a cheesy flavor without dairy or added sodium.
• Zucchini Noodles — Serve the soup over zoodles for a low-carb, gluten-free meal.
• Turkey Meatballs — Add lean protein with a savory, herbed flavor.
• Low-Sodium Broth — Use to control salt while keeping the soup base flavorful.
• Quinoa — Stir in cooked quinoa for a gluten-free, protein-packed addition.

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 artisan bread or garlic breadsticks for dipping.
• Make it a light lunch by pairing it with a simple side salad for a refreshing and balanced meal.
• Transform your Roasted Tomato Basil Soup into a heartier dish by adding cooked pasta, such as orzo or ditalini.
• Serve it in a warm bread bowl for a fun, edible container that soaks up all the delicious flavor.

This Roasted Tomato Basil Soup is wonderfully versatile, fitting perfectly for a casual weeknight dinner or a more formal gathering.

Common Mistakes to Avoid

• Mistake: Using out-of-season tomatoes, which are watery and lack flavor. Fix: Opt for ripe, in-season Roma or San Marzano tomatoes for a richer, sweeter base.
• Mistake: Overcrowding the roasting pan, leading to steamed instead of caramelized tomatoes. Fix: Spread tomatoes in a single layer to ensure proper roasting and flavor concentration.
• Mistake: Adding basil too early in the cooking process, causing it to turn brown and bitter. Fix: Stir in fresh basil just before blending or as a final garnish to preserve its bright, aromatic flavor.
• Mistake: Blending the hot soup immediately, which can create a dangerous pressure build-up. Fix: Allow the soup to cool slightly before blending, and never fill the blender more than halfway.
• Mistake: Skipping the roasting step entirely, resulting in a flat, acidic tomato flavor. Fix: Roasting tomatoes deepens their natural sweetness and complexity, which is essential for this soup.
• Mistake: Not adjusting the soup’s consistency, making it too thick or thin. Fix: Gradually add vegetable broth or cream after blending until you reach your desired texture.
• Mistake: Forgetting to season in layers, leading to a bland final product. Fix: Season the tomatoes before roasting and again after blending to build a well-rounded flavor profile.
• Mistake: Using dried basil instead of fresh, which lacks the vibrant, herbaceous notes. Fix: Fresh basil is non-negotiable for an authentic Roasted Tomato Basil Soup.
• Mistake: Rushing the roasting process at too low a temperature, preventing proper caramelization. Fix: Roast at a high heat (400–425°F) to achieve those delicious, concentrated roasted flavors.

Storing Tips

• Fridge: Cool your Roasted Tomato Basil Soup completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze this soup in freezer-safe containers or heavy-duty bags for up to 3 months.
• Reheat: Thaw frozen soup in the refrigerator overnight. Reheat gently on the stovetop or in the microwave, stirring occasionally, until it reaches 165°F for food safety.

For the best flavor and texture, avoid repeated freezing and thawing of your Roasted Tomato Basil Soup.

Conclusion

This Roasted Tomato Basil Soup delivers rich, comforting flavor with minimal effort. The roasting process intensifies the tomatoes’ sweetness, perfectly complementing the fresh basil. Give this recipe a try and share your thoughts in the comments below—we’d love to hear how your version turned out!

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: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 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 or coconut milk (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 30-40 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 blended mixture into a large pot and heat over medium heat.
6. Stir in chopped basil and sugar if using. Simmer for 10 minutes to allow flavors to meld.
7. If desired, stir in heavy cream or coconut milk for a creamier texture.
8. Adjust seasoning with salt and pepper to taste. Serve hot.

Notes

Roasting the tomatoes and garlic enhances the soup’s natural sweetness and depth of flavor. For a vegan version, omit the cream or use coconut milk. Serve with crusty bread for a complete meal.

Nutrition

• Calories: 150
• Sugar: 12g
• Sodium: 400mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 15mg

FAQs

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

Yes, you can substitute canned whole peeled tomatoes if fresh ones are out of season. Drain them well and roast as directed to concentrate their flavor. This method still yields a delicious Roasted Tomato Basil Soup.

How can I make this soup creamy without dairy?

For a dairy-free creamy Roasted Tomato Basil Soup, blend in a small amount of soaked raw cashews or a splash of unsweetened coconut milk. These ingredients add richness while keeping the soup vegan-friendly.