Introduction

This Roasted Tomato Basil Soup is the ultimate comfort food, featuring sweet roasted tomatoes and fresh basil in a velvety smooth blend. It pairs perfectly with a Sun-Dried Tomato Grilled Cheese Sandwich Recipe for a complete meal. Simple to prepare and bursting with flavor, this homemade soup is far superior to any canned version.

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, 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 streamlined prep and roasting steps.

Step-by-Step Instructions

Step 1 — Preheat and Prepare Tomatoes

Preheat your oven to 400°F (200°C). While it heats, wash and halve 2 pounds of ripe Roma tomatoes. Arrange them cut-side up on a parchment-lined baking sheet.

Drizzle generously with olive oil and season with salt and black pepper. This initial roasting step deepens the flavor of your Roasted Tomato Basil Soup.

Step 2 — Roast the Tomatoes

Place the baking sheet in the preheated oven. Roast for 30–40 minutes until the tomatoes are soft, slightly caramelized, and their skins begin to wrinkle.

You’ll know they’re ready when the edges start to char slightly. This caramelization is key for a rich, sweet soup base.

Step 3 — Sauté Aromatics

While the tomatoes roast, heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped yellow onion and 3 minced garlic cloves.

Sauté for 5–7 minutes until the onion is translucent and fragrant. Do not let the garlic brown, as it can turn bitter.

Step 4 — Combine and Simmer

Once the tomatoes are roasted, carefully transfer them and any juices from the pan into the pot with the sautéed aromatics.

Add 4 cups of vegetable broth and 1/4 cup of fresh basil leaves. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.

Step 5 — Blend the Soup

Remove the pot from the heat and allow the soup to cool slightly. Use an immersion blender directly in the pot to purée until completely smooth.

Alternatively, carefully blend in batches in a countertop blender. For a silky texture, you can strain the soup through a fine-mesh sieve.

Step 6 — Finish and Season

Return the blended soup to the pot if needed and warm it over low heat. Stir in 1/2 cup of heavy cream or coconut milk for richness.

Taste and adjust seasoning with more salt and pepper. For a brighter flavor, add a teaspoon of balsamic vinegar or a pinch of sugar.

Step 7 — Garnish and Serve

Ladle the hot Roasted Tomato Basil Soup into bowls. Top with fresh basil leaves, a drizzle of cream, and a grind of black pepper.

Serve immediately with crusty bread or grilled cheese for a classic, comforting meal. This soup also stores beautifully for quick lunches.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt instead of heavy cream — Adds protein and tanginess while reducing fat.
• Vegetable broth instead of chicken broth — Keeps the soup vegetarian and lowers sodium if using low-sodium varieties.
• Cauliflower blended into the soup — Creates a creamy texture with fewer carbs and extra nutrients.
• Coconut milk instead of dairy cream — Provides a dairy-free, rich, and slightly sweet alternative.
• Fresh basil instead of dried — Enhances the bright, aromatic flavor without added sodium or preservatives.
• Nutritional yeast instead of Parmesan — Offers a cheesy, savory flavor while being dairy-free and lower in sodium.
• Quinoa or lentils stirred in — Boosts protein and fiber for a more filling, nutrient-dense meal.
• Arrowroot powder instead of flour — Thickens the soup effectively while keeping it gluten-free.

Serving Suggestions

• Pair this Roasted Tomato Basil Soup with a grilled cheese sandwich for a comforting, classic combination.
• 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 bread for dipping.
• Make it a light lunch by pairing it with a simple arugula salad with a lemon vinaigrette.
• For a heartier meal, add a scoop of cooked rice, orzo, or tortellini directly into the soup.
• Serve it chilled on a warm summer day for a refreshing twist on the classic Roasted Tomato Basil Soup.

For beautiful plating, serve this soup in a warm, shallow bowl and top with a fresh basil sprig and a drizzle of high-quality olive oil.

Common Mistakes to Avoid

• Mistake: Using unripe, out-of-season tomatoes. Fix: Opt for Roma or vine-ripened tomatoes, especially in summer, for a naturally sweet, robust flavor.
• Mistake: Overcrowding the baking sheet while roasting. Fix: Spread tomatoes in a single layer to ensure they caramelize instead of steam.
• Mistake: Adding basil too early in cooking. Fix: Stir in fresh basil just before blending to preserve its bright, aromatic quality.
• Mistake: Blending hot soup without caution. Fix: Allow soup to cool slightly and blend in batches to prevent pressure buildup and spills.
• Mistake: Skipping the roasting step for tomatoes and aromatics. Fix: Roast tomatoes, garlic, and onion to deepen flavor and reduce acidity.
• Mistake: Using a weak blender that leaves soup chunky. Fix: Use a high-speed blender or immersion blender for a perfectly smooth, velvety texture.
• Mistake: Not adjusting seasoning after blending. Fix: Taste and add salt, pepper, or a pinch of sugar to balance the roasted tomato basil soup’s acidity.
• Mistake: Adding too much liquid initially. Fix: Start with less broth; you can always thin the soup but can’t easily thicken it.
• Mistake: Rushing the roasting process. Fix: Roast at 400°F (200°C) until tomatoes are blistered and lightly charred for maximum flavor.
• Mistake: Storing soup with basil leaves still blended in. Fix: For leftovers, add fresh basil upon reheating to maintain its vibrant color and taste.

Storing Tips

• Fridge: Cool soup completely, then transfer to an airtight container. Refrigerate for up to 4 days.
• Freezer: Store in a freezer-safe container or heavy-duty freezer bag, leaving space for expansion. Freeze for up to 3 months.
• Reheat: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop or in the microwave, stirring occasionally, until it reaches 165°F (74°C).

Always use shallow containers for quicker cooling and reheat your Roasted Tomato Basil Soup only once for the best quality and food safety.

Conclusion

This Roasted Tomato Basil Soup delivers rich, comforting flavor with minimal effort. The roasting process deepens the tomato sweetness, perfectly balanced by fresh basil. Give this recipe a try and share your thoughts in the comments below!

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 large pot. Add vegetable broth and bring to a simmer over medium heat.
5. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a blender.
6. Stir in chopped basil and sugar if using. Simmer for another 5 minutes.
7. If desired, stir in heavy cream for a richer soup. Adjust seasoning with salt and pepper.
8. Serve hot, garnished with additional basil leaves if desired.

Notes

Roasting the tomatoes and garlic enhances the soup’s natural sweetness and depth of flavor. For a vegan version, omit the heavy cream or substitute with coconut milk.

Nutrition

• Calories: 180
• Sugar: 12g
• Sodium: 400mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 15mg

FAQs

Can I use canned tomatoes for Roasted Tomato Basil Soup?

Yes, you can use high-quality canned tomatoes if fresh ones are out of season. The roasting step is key for developing deep flavor in your Roasted Tomato Basil Soup, so you may want to roast the canned tomatoes briefly with the other vegetables.