Introduction

This Roasted Tomato Basil Soup is a comforting classic with deep, caramelized flavors from oven-roasted tomatoes and fresh basil. It’s perfect for chilly days and pairs wonderfully with a Sun-Dried Tomato Grilled Cheese Sandwich Recipe. Simple to prepare, this homemade soup is far superior to any canned version.

Ingredients

This Roasted Tomato Basil Soup recipe combines the deep, caramelized sweetness of oven-roasted tomatoes with the fresh, aromatic punch of basil for a comforting and flavorful bowl.

• 3 pounds ripe Roma tomatoes, halved
• 1 large yellow onion, chopped
• 6 cloves garlic, peeled
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 cups vegetable broth (or chicken broth)
• 1 cup fresh basil leaves, packed
• ½ cup heavy cream (optional, for a creamier texture)

Timing

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

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

Step-by-Step Instructions

Step 1 — Prepare 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.

Roasting at this temperature will caramelize the natural sugars, giving your Roasted Tomato Basil Soup a deeper, richer flavor.

Step 2 — Roast the Tomatoes

Place the baking sheet in the preheated oven. Roast for 30–40 minutes, or until the tomatoes are soft and the edges are slightly charred.

You’ll know they’re ready when the skins have wrinkled and the juices have started to caramelize on the pan.

Step 3 — Sauté Aromatics

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

Be careful not to burn the garlic, as it can turn bitter and affect the overall taste of your soup.

Step 4 — Combine and Simmer

Add the roasted tomatoes and any juices from the baking sheet to the pot with the aromatics. Pour in the vegetable broth and bring the mixture to a gentle simmer.

Let it cook for 15–20 minutes to allow the flavors to meld together beautifully.

Step 5 — Blend the Soup

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 super silky texture, you can pass the blended soup through a fine-mesh sieve to remove any seeds or skins.

Step 6 — Add Fresh Basil

Stir in the fresh chopped basil just before serving. This preserves its vibrant color and fresh aroma, which is essential for an authentic Roasted Tomato Basil Soup.

Taste and adjust seasoning with more salt and pepper if needed.

Step 7 — Finish and Serve

Ladle the hot soup into bowls. For a classic touch, garnish with a drizzle of cream or a sprinkle of fresh basil leaves.

This Roasted Tomato Basil Soup pairs wonderfully with a grilled cheese sandwich or a slice of crusty bread.

Nutritional Information

Calories	150
Protein	4g
Carbohydrates	18g
Fat	7g
Fiber	3g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size. This Roasted Tomato Basil Soup is rich in vitamins A and C from the roasted tomatoes.

Healthier Alternatives

Customize this classic Roasted Tomato Basil Soup to fit your dietary needs with these simple ingredient swaps.

• Protein Boost — Stir in a can of rinsed white beans or red lentils during blending for a heartier, protein-rich version.
• Lower-Carb — Replace carrots with an extra roasted tomato and a splash of heavy cream to reduce natural sugars.
• Dairy-Free — Use full-fat coconut milk or unsweetened almond milk instead of cream for a rich, plant-based soup.
• Gluten-Free — This soup is naturally gluten-free; just ensure any store-bought broth used is certified gluten-free.
• Low-Sodium — Opt for no-salt-added canned tomatoes and use a homemade, salt-free vegetable broth.
• Vegan Roasted Tomato Basil Soup — Use vegetable broth and coconut milk, and finish with a drizzle of extra virgin olive oil instead of butter.
• Spicy Kick — Add a pinch of red pepper flakes or a dash of your favorite hot sauce while roasting the tomatoes for a gentle heat.
• Extra Herby — Double the fresh basil and stir in a tablespoon of fresh chopped oregano or thyme for a more aromatic flavor.

Serving Suggestions

• Pair this Roasted Tomato Basil Soup with a classic grilled cheese sandwich for a comforting, timeless meal.
• Serve it as an elegant starter for a dinner party, garnished with a swirl of cream and fresh basil leaves.
• Enjoy it for a light, healthy lunch alongside a crisp garden salad or a slice of crusty artisan bread.
• Make it a cozy weeknight dinner by serving it in a warm bread bowl for a fun, edible presentation.
• Pack it in a thermos for a warm, satisfying meal on a picnic or during a cool autumn outing.
• Top it with homemade garlic croutons or a sprinkle of Parmesan cheese for added texture and flavor.

This Roasted Tomato Basil Soup is incredibly versatile, making it perfect for casual family meals or more formal gatherings.

Common Mistakes to Avoid

• Mistake: Using unripe, out-of-season tomatoes. Fix: Opt for Roma or vine-ripened tomatoes, which have a higher solids content and more concentrated flavor.
• Mistake: Not roasting the tomatoes long enough. Fix: Roast until deeply caramelized and slightly charred to develop a rich, sweet, and complex soup base.
• Mistake: Adding basil too early in the cooking process. Fix: Stir in fresh basil just before blending or as a garnish to preserve its bright, aromatic flavor.
• Mistake: Blending the soup while it’s too hot. Fix: Allow the soup to cool slightly before blending to prevent steam pressure from causing a messy and dangerous explosion.
• Mistake: Over-blending, which can incorporate too much air. Fix: Blend in short pulses until smooth for a velvety texture rather than a frothy one.
• Mistake: Skipping the acid balance at the end. Fix: Finish with a splash of balsamic vinegar or a squeeze of lemon juice to brighten the flavors and cut through the richness.
• Mistake: Using a weak, store-bought broth. Fix: Use a high-quality vegetable or chicken broth, as it makes up a significant portion of the soup’s liquid.
• Mistake: Underseasoning throughout the process. Fix: Season the tomatoes before roasting and taste the soup again after blending, as flavors concentrate and change.
• Mistake: Not straining the soup for ultimate silkiness. Fix: For a restaurant-quality finish, pass the blended soup through a fine-mesh sieve to remove any seeds and skins.

Storing Tips

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

For best quality, avoid repeated reheating of your Roasted Tomato Basil Soup.

Conclusion

This Roasted Tomato Basil Soup delivers deep, caramelized flavor with minimal effort. It’s perfect for meal prep or a comforting weeknight dinner. Give this recipe a try and share your thoughts in the comments below!

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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. Drain them and roast on the baking sheet as directed. This Roasted Tomato Basil Soup will still develop a rich, deep flavor.

How can I make this soup creamy without dairy?

For a creamy, dairy-free version, blend in a splash of canned coconut milk or a handful of raw cashews after pureeing the soup. This adds richness while keeping the focus on the roasted tomato and basil flavors.

What is the best way to store and reheat leftovers?

Store cooled Roasted Tomato Basil Soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warm.