Roasted Tomato Basil Soup is pure comfort in a bowl—simple, elegant, and absolutely bursting with garden-fresh flavor. With slow-roasted tomatoes, fragrant basil, and a creamy finish, this soup transforms everyday ingredients into a genuinely memorable meal. Whether you enjoy it on a cozy night in or as the star of your next dinner party, this is one recipe you’ll crave again and again.
Ingredients You’ll Need
Great Roasted Tomato Basil Soup comes down to a handful of quality ingredients, each playing a starring role. Every element here works together to create a blend of rich flavors, lively color, and irresistible aroma—proving that sometimes, less really is more!
- Ripe Tomatoes: The heart of the soup; choose juicy, vibrant tomatoes for unbeatable flavor.
- Yellow Onion: Adds gentle sweetness and depth, balancing the acidity of the tomatoes.
- Garlic Cloves: Essential for their mellow richness once roasted—don’t skip them!
- Olive Oil: Brings silkiness and encourages caramelization as the veggies roast.
- Salt and Black Pepper: Simple seasoning to brighten all the other flavors.
- Fresh Basil Leaves: The unmistakable aromatic pop that makes this soup unforgettable.
- Vegetable Broth: Creates the perfect base, keeping the soup light and vegetarian-friendly.
- Sugar (optional): Just a touch, if you need to mellow any sharp acidity.
- Heavy Cream or Coconut Milk (optional): Adds a luscious creamy finish if you want extra indulgence or a vegan twist.
How to Make Roasted Tomato Basil Soup
Step 1: Roast the Vegetables
Start by heating your oven to 425°F (220°C). Lay the halved tomatoes, quartered onion, and peeled garlic cloves out in a single layer on your baking sheet. Drizzle everything generously with olive oil and sprinkle on salt and black pepper. Roasting these veggies is where the magic happens: the high heat caramelizes the natural sugars and intensifies all those lovely, savory flavors.
Step 2: Let Them Cool Slightly
After 35 to 40 minutes, you’ll notice your kitchen smells amazing and the tomatoes are soft with slightly charred edges. Take the baking sheet out and give it a few minutes to cool down. This not only makes blending safer but helps the flavors settle and deepen just a bit more.
Step 3: Blend Until Smooth
Carefully transfer the roasted tomatoes, onion, garlic, and any flavorful pan juices into your blender or food processor. Add all your fresh basil at this stage—it’s what transforms the roasted tomato base into Roasted Tomato Basil Soup. Blend until silky smooth or leave it a bit chunky, if that’s your style. You’re in control!
Step 4: Simmer and Season
Pour the blended mixture into a large pot over medium heat. Stir in your vegetable broth and bring the soup up to a gentle simmer. Now’s the perfect time to taste and adjust the seasoning. If your tomatoes were a bit tart, add a teaspoon of sugar to round things out. If you prefer a creamy soup, this is when you stir in heavy cream or coconut milk. Let it all simmer gently for 5 to 10 minutes so the flavors meld together beautifully.
Step 5: Serve It Up
When everything is piping hot and fragrant, your Roasted Tomato Basil Soup is ready to go. Just ladle into bowls and prepare for applause! Don’t forget your favorite garnishes or a side of crusty bread—see below for all the best serving ideas.
How to Serve Roasted Tomato Basil Soup
Garnishes
The right garnish makes every bowl of Roasted Tomato Basil Soup even more inviting. Try a swirl of cream or coconut milk for a pretty presentation, a sprinkle of chopped fresh basil leaves, a dusting of cracked black pepper, or even homemade croutons for that perfect crunch. A drizzle of good olive oil brings extra richness, while a handful of toasted pine nuts adds an elegant touch.
Side Dishes
Soup and bread—a classic duo! Serve your Roasted Tomato Basil Soup with thick slices of crusty sourdough, cheesy grilled sandwiches, or warm focaccia on the side. For a lighter option, pair with a crisp green salad, perhaps one studded with fresh mozzarella and a tangy vinaigrette to echo the brightness of the soup.
Creative Ways to Present
If you’re entertaining, turn Roasted Tomato Basil Soup into a fun appetizer by ladling it into espresso cups or shot glasses as soup shooters. For kids (or the kid at heart), cut grilled cheese into dippers to serve alongside. Or try serving the soup in hollowed-out bread bowls for a cozy, carb-lovers’ treat.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Tomato Basil Soup is a lifesaver on busy days! After cooling, transfer to airtight containers and store in the refrigerator. It keeps beautifully for up to four days, making it perfect for quick lunches or a second round of dinner.
Freezing
This soup freezes like a dream. Pour cooled Roasted Tomato Basil Soup into freezer-safe bags or containers, leaving a little space for expansion. It’ll stay fresh for up to three months. For best texture, wait to add cream or coconut milk until after thawing and reheating.
Reheating
To reheat, pour the soup into a pot and warm gently over medium heat, stirring occasionally until piping hot. If it thickens too much in the fridge or freezer, just whisk in a splash of broth or water to loosen it back up. Add any creamy ingredients now if you hadn’t before, and taste for seasoning before serving.
FAQs
Can I use canned tomatoes instead of fresh?
Yes! While nothing beats the flavor of ripe, fresh tomatoes in season, you can substitute with quality canned whole tomatoes when needed. Just roast them with the onions and garlic to coax out their full potential.
What’s the best way to blend the soup for a creamier or chunkier texture?
For a silky-smooth Roasted Tomato Basil Soup, use a high-speed blender and blend until completely pureed. If you like more body and texture, blend only half of the roasted vegetables, then stir in the rest by hand.
How do I make it vegan or dairy-free?
Simply skip the heavy cream or swap for coconut milk to keep your Roasted Tomato Basil Soup both vegan and deliciously creamy. The base recipe is naturally vegan-friendly!
Can I add other veggies or spices to the soup?
Definitely! roasted red bell peppers or a pinch of red pepper flakes add depth and a hint of heat. Feel free to experiment with other fresh herbs or a splash of balsamic vinegar for a little zing.
Is this soup gluten-free?
Yes, this Roasted Tomato Basil Soup is gluten-free as written, making it perfect for anyone avoiding gluten. Just be mindful of the side dishes or garnishes you pair with it if you’re serving someone with sensitivities.
Final Thoughts
Homemade Roasted Tomato Basil Soup is real kitchen magic—a reminder that simple ingredients, treated with care, can deliver extraordinary comfort and flavor. I hope you give it a try and make it your own staple. There’s just nothing better than tucking into a warm, vibrant bowl and sharing it with people you love!
Print
Roasted Tomato Basil Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Description
A comforting and flavorful Roasted Tomato Basil Soup recipe that is perfect for a cozy night in. This soup is bursting with the rich, roasted flavors of tomatoes and garlic, complemented by the freshness of basil. Creamy and satisfying, it’s a delicious vegetarian and gluten-free option for a hearty meal.
Ingredients
Roasted Tomatoes:
2 ½ pounds ripe tomatoes, halved
Vegetable Base:
1 medium yellow onion, quartered, 6 cloves garlic (peeled)
Seasonings:
2 tablespoons olive oil, salt and black pepper to taste
Fresh Additions:
1 cup fresh basil leaves (packed)
Liquid Elements:
2 cups vegetable broth
Optional Creaminess:
1 teaspoon sugar (optional), ½ cup heavy cream or coconut milk (optional for creaminess)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Roast Vegetables: Arrange tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 35-40 minutes.
- Blend: Transfer roasted veggies to a blender. Add basil and blend until smooth.
- Cook Soup: Pour mixture into a pot, add vegetable broth, and simmer. Adjust seasoning and add sugar if needed. Stir in cream/milk for creaminess.
- Serve: Simmer for 5-10 minutes before serving warm.
Notes
- For a chunkier texture, blend only half of the mixture and combine.
- Use canned tomatoes in the off-season.
- Add red pepper flakes for a spicy kick.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
