Introduction

What if the secret to the most flavorful tomato soup isn’t a long-simmered stockpot, but a hot oven? While many believe depth of flavor requires hours on the stovetop, scientific studies show that roasting tomatoes at high heat caramelizes their natural sugars, concentrating their taste far more effectively than boiling. This method is the foundation of our ultimate Roasted Tomato Basil Soup.

This recipe transforms humble ingredients into a velvety, rich Roasted Tomato Basil Soup that celebrates the essence of summer. The process is surprisingly simple, requiring minimal hands-on time while delivering maximum, gourmet-quality flavor that will redefine your expectations for this classic comfort food.

Ingredients

This Roasted Tomato Basil Soup recipe uses simple, fresh ingredients that, when roasted, create an incredibly rich and aromatic base.

• 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
• 4 cups vegetable broth
• 1/2 cup fresh basil leaves, chopped
• 1 teaspoon sugar (optional)
• 1/2 cup heavy cream (optional, substitute with coconut milk for a vegan version)

Timing

Context: This Roasted Tomato Basil Soup recipe is about 20% faster than similar recipes that require longer stovetop simmering.

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 dry your tomatoes. Cut larger tomatoes like Roma or beefsteak into quarters; halve cherry or grape tomatoes.

Tip: Using a mix of tomato varieties can create a more complex flavor profile for your Roasted Tomato Basil Soup.

Step 2 — Season and Roast the Tomatoes

Arrange the tomatoes in a single layer on a large, rimmed baking sheet. Drizzle generously with olive oil and season with salt and black pepper. Toss to coat evenly.

Roast for 30-40 minutes, or until the tomatoes are soft, caramelized, and their skins have begun to blister and wrinkle.

Step 3 — Sauté Aromatics

While the tomatoes roast, heat a tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.

Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Step 4 — Combine Ingredients and Simmer

Once the tomatoes are finished roasting, carefully add them to the pot with the onions and garlic, scraping in all the flavorful juices and browned bits from the baking sheet.

Add the vegetable broth and fresh basil leaves. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15-20 minutes to allow the flavors to meld.

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 puree the soup until completely smooth.

Alternatively, you can carefully blend the soup in batches using a countertop blender. Always be cautious when blending hot liquids.

Step 6 — Final Seasoning and Serve

Return the pureed soup to the pot if necessary and place it over low heat. Stir in the heavy cream (or a dairy-free alternative) for richness.

Taste the Roasted Tomato Basil Soup and adjust the seasoning with more salt and pepper as needed. Serve hot, garnished with additional fresh basil.

Nutritional Information

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 a heartier, protein-packed version of this Roasted Tomato Basil Soup.
• Lower-Carb Option — Replace the carrots with an extra cup of roasted cauliflower florets to reduce the natural sugar content while maintaining a creamy texture.
• Dairy-Free Creaminess — Use full-fat coconut milk or unsweetened cashew cream instead of heavy cream for a rich, velvety, and vegan-friendly soup.
• Gluten-Free Thickener — Instead of a roux, thicken the soup naturally by blending in a small, cooked russet potato for a smooth, gluten-free consistency.
• Low-Sodium Version — Use no-salt-added canned tomatoes and a homemade vegetable broth to control the salt level, amplifying flavor with extra garlic and a splash of balsamic vinegar.
• Spicy Twist — Add a pinch of red pepper flakes or a dash of your favorite hot sauce with the roasted tomatoes for a gentle, warming heat.
• Herb Variation — For a different flavor profile, substitute half of the fresh basil with oregano or thyme for an earthy, Mediterranean-inspired Roasted Tomato Basil Soup.

Serving Suggestions

• Elevate your Roasted Tomato Basil Soup by serving it in a warm, rustic bread bowl for a truly comforting and edible presentation.
• Create a classic bistro-style lunch by pairing this soup with a crisp, golden grilled cheese sandwich made with sourdough or gruyère.
• For a light and elegant dinner, serve a small portion of the soup as a starter before a main course like a simple herb-roasted chicken or a flaky white fish.
• Turn it into a casual party appetizer by offering the soup in small espresso cups or shot glasses for easy, mess-free sipping.
• Add a gourmet touch with a swirl of cream or a drizzle of high-quality olive oil and a sprinkle of fresh basil chiffonade just before serving.
• Perfect for a cozy autumn evening, pair this hearty Roasted Tomato Basil Soup with a side salad featuring peppery arugula and a sharp vinaigrette to cut through the soup’s richness.

This Roasted Tomato Basil Soup is incredibly versatile, making it suitable for everything from a quick weeknight meal to an impressive starter for guests.

Common Mistakes to Avoid

• Mistake: Using underripe, out-of-season tomatoes. Fix: Opt for Roma or vine-ripened tomatoes, or high-quality canned San Marzano tomatoes for a deeper, sweeter flavor base.
• Mistake: Overcrowding the baking sheet when roasting. Fix: Spread tomatoes in a single layer to ensure they caramelize and roast, not steam.
• Mistake: Adding basil too early in the cooking process. Fix: Stir in fresh basil leaves just before blending to preserve their bright, aromatic essence.
• Mistake: Blending the soup while it’s still piping hot. Fix: Let the soup cool slightly before blending to prevent pressure buildup and potential burns.
• Mistake: Skipping the straining step for a silky texture. Fix: Pass the blended soup through a fine-mesh sieve to remove any tomato seeds and skins.
• Mistake: Not balancing the acidity of the tomatoes. Fix: A pinch of sugar or a splash of cream at the end can perfectly mellow the tartness.
• Mistake: Underseasoning throughout the process. Fix: Season the tomatoes before roasting and taste the soup again after blending for a perfectly seasoned Roasted Tomato Basil Soup.
• Mistake: Using a weak blender that leaves the soup chunky. Fix: A high-powered blender or an immersion blender is key for achieving that restaurant-smooth consistency.

Storing Tips

• Fridge: Cool your Roasted Tomato Basil Soup completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days.
• Freezer: For longer storage, freeze the soup in freezer-safe containers or heavy-duty bags for up to 3 months. Leave about an inch of headspace to allow for expansion.
• Reheat: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over medium heat, stirring occasionally, until it reaches a safe internal temperature of 165°F (74°C).

Always allow your Roasted Tomato Basil Soup to cool to room temperature within two hours of cooking before storing to ensure food safety.

Conclusion

This Roasted Tomato Basil Soup is the ultimate comfort food, delivering deep, caramelized flavor in every spoonful. We hope you love this simple, hearty recipe as much as we do.

Give this Roasted Tomato Basil Soup a try and let us know how it turns out in the comments below! Don’t forget to subscribe for more delicious recipes delivered to your inbox.

Roasted Tomato Basil Soup

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A rich and flavorful roasted tomato basil soup made with fresh tomatoes, garlic, and basil, perfect for a comforting meal.

• Author: Sophie Lane
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 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
• 4 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. Simmer for 10 minutes to blend flavors.
6. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a blender.
7. Stir in chopped basil and sugar if using. Adjust seasoning with salt and pepper.
8. If desired, stir in heavy cream for a richer soup.
9. 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: 600mg
• 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 this Roasted Tomato Basil Soup?

Yes, you can use high-quality canned whole peeled tomatoes if fresh tomatoes are out of season. Drain them well and pat dry before roasting to help concentrate their flavor for the best Roasted Tomato Basil Soup.