Name: Roasted Tomato Basil Soup Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 2 pounds ripe tomatoes, halved; 1 large onion, quartered; 4 cloves garlic, peeled; 3 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 3 cups vegetable broth; 1/2 cup fresh basil leaves; 1 tablespoon tomato paste; 1 teaspoon sugar (optional); 1/2 cup heavy cream or coconut cream (optional for creaminess)

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If you’re searching for a cozy bowl of comfort that’s bursting with flavor and oh-so-simple to make, look no further than Roasted Tomato Basil Soup. This classic favorite pulls together the sweetness of caramelized tomatoes, the lushness of fresh basil, and a creamy richness that makes every spoonful a little celebration. Perfect for any season, this recipe transforms humble ingredients into a vibrant soup that’s pure comfort on a chilly night but equally fantastic served slightly chilled in warm weather. Roasted Tomato Basil Soup is not just a recipe—it’s that kitchen staple you’ll want to return to again and again.

Roasted Tomato Basil Soup Recipe - Recipe Image

Ingredients You’ll Need

What makes this Roasted Tomato Basil Soup so special is how every ingredient has a starring role—bringing out gorgeous color, depth of flavor, and just the right amount of creamy texture. Everything on this list is easy to find, yet they work together to create magic in a bowl.

Ripe tomatoes (2 pounds, halved): The heart of the soup, roasting them deepens their natural sweetness and creates a rich tomato flavor.
Large onion (1, quartered): Adds a mellow, savory background that balances the acidity of the tomatoes.
Garlic cloves (4, peeled): Roasts up sweet and aromatic, infusing the soup with irresistible depth.
Olive oil (3 tablespoons): Helps caramelize the veggies and adds a fruity richness.
Salt (1 teaspoon): Elevates all the other flavors—don’t be shy with it!
Black pepper (1/2 teaspoon): Provides just a gentle warmth in every bite.
Vegetable broth (3 cups): Brings the soup together, making it the perfect consistency while keeping it vegetarian.
Fresh basil leaves (1/2 cup): Bright, herby, and essential for that signature flavor.
Tomato paste (1 tablespoon): Adds a boost of umami and intensified tomato richness.
Sugar (1 teaspoon, optional): Just a touch can help balance out acidity if your tomatoes are extra tangy.
Heavy cream or coconut cream (1/2 cup, optional): For an ultra-creamy finish—choose based on your mood or dietary needs.

How to Make Roasted Tomato Basil Soup

Step 1: Roast the Tomatoes, Onion, and Garlic

Begin by preheating your oven to 400°F (200°C). Arrange the halved tomatoes (cut side up), quartered onion, and peeled garlic cloves on a large baking sheet. Generously drizzle with olive oil and sprinkle with salt and black pepper. Toss everything with your hands or a spatula to ensure an even coating—this step is key to coaxing out all that natural sweetness in your produce. Roast for 35 to 40 minutes until the tomatoes are soft, caramelized, and just slightly golden on the edges. Your kitchen will smell amazing!

Step 2: Move the Roasted Vegetables to the Soup Pot

Using a spatula, carefully transfer the roasted tomatoes, onion, and garlic (plus any delicious juices) into a large soup pot. Don’t leave any of those roasted bits behind, as they carry a ton of flavor.

Step 3: Simmer with Broth, Tomato Paste, Basil, and Sugar

Pour the vegetable broth into the pot, add the tomato paste, fresh basil leaves, and sugar if you’re using it. Stir everything together. Set the pot over medium heat, bring to a gentle simmer, and let it bubble for about 10 minutes. This gives all the flavors a chance to meld beautifully—the basil infuses the soup, and the broth picks up every last bit of roasted goodness.

Step 4: Blend Until Smooth

If you love a silky-smooth Roasted Tomato Basil Soup, now’s your moment. Use an immersion blender straight in the pot to blend everything together until you reach your desired texture. (If you don’t have one, just carefully transfer the soup in batches to a blender, then return it to the pot.) You can leave it a little chunky if that’s your preference. Taste, and adjust salt and pepper as needed.

Step 5: Stir in the Cream (Optional) and Heat Through

If you like a creamier version (I always do!), stir in the heavy cream or coconut cream now and gently warm everything through until piping hot but not boiling. This step transforms your Roasted Tomato Basil Soup into something so luscious you’ll want to lick the bowl clean.

Step 6: Serve and Enjoy

Ladle your savory creation into warm bowls. Top with a swirl of cream, a scatter of fresh basil, or whatever your heart desires—and savor every spoonful!

How to Serve Roasted Tomato Basil Soup

Garnishes

For a truly memorable bowl of Roasted Tomato Basil Soup, finishing touches matter. Try adding a pretty swirl of cream or coconut cream, a sprinkle of torn fresh basil, or a drizzle of vibrant olive oil right on top. For a bit of crunch, you can also toss in some homemade croutons or roasted chickpeas. Not only do these garnishes add visual flair, but they also provide delightful texture and freshness to each bite.

Side Dishes

No soup experience is complete without dippables! Serve your Roasted Tomato Basil Soup with thick slices of crusty sourdough, a classic grilled cheese, or perhaps some garlic breadsticks. For a lighter touch, pair with a simple green salad dressed with a bright vinaigrette. These sides not only round out your meal but also make it extra satisfying and comforting.

Creative Ways to Present

Get artsy with your serving! Pour the soup into small mugs for sippable starters at a dinner party, or serve it in hollowed-out bread bowls for a show-stopping lunch. Mini shot glasses of Roasted Tomato Basil Soup can also make a crowd-pleasing appetizer at gatherings. However you serve it, a few fresh basil leaves on top always make it look restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

This soup actually gets better after a day or two as the flavors deepen! Let any leftovers cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days. When ready to enjoy again, just give it a quick stir and savor all those melded flavors.

Freezing

Roasted Tomato Basil Soup is a fantastic make-ahead meal for your freezer. Skip adding the cream until after thawing if planning to freeze; it prevents separation. Let the soup cool completely, pour into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating for lunch or a fuss-free dinner.

Reheating

For best results, reheat gently over medium-low heat on the stove, stirring often. If you added cream, make sure not to let the soup boil, as this can affect the texture. You can also microwave individual servings in a covered bowl, stopping to stir halfway through, until heated through. Taste and adjust seasoning with a pinch of salt or a squeeze of lemon, if desired.

FAQs

Can I use canned tomatoes instead of fresh?

You can definitely substitute high-quality canned tomatoes in a pinch. Opt for whole peeled or fire-roasted variety for the best results, and roast them in the oven to capture that sweet, caramelized flavor. The soup will still be delicious and satisfying!

What can I use instead of heavy cream to keep it dairy-free?

Coconut cream is my favorite dairy-free swap. It gives Roasted Tomato Basil Soup a lovely, subtle richness without overpowering the flavors. You can also use a splash of your favorite non-dairy milk for a lighter touch, or leave it out entirely—the soup is plenty flavorful as is.

How do I make this soup gluten-free?

This Roasted Tomato Basil Soup recipe is naturally gluten-free as written! Just be sure to pair it with gluten-free bread or crackers if you’re serving it as a meal, and always double-check your vegetable broth label for hidden gluten ingredients.

Can I add other veggies or herbs?

Absolutely! Feel free to toss in a roasted red pepper, carrots, or even fennel along with the tomatoes for extra sweetness and complexity. Swap in parsley or thyme if you’re low on basil. The soup is wonderfully flexible, so let your tastebuds guide you!

Is it possible to prepare Roasted Tomato Basil Soup in advance for a dinner party?

Yes, and it’s actually ideal for making ahead! Prepare the soup up to two days in advance and store it in the fridge. Just gently reheat before serving, add cream if you like, and finish with your favorite garnishes for a stress-free yet elegant first course.

Final Thoughts

If you’ve never tried making Roasted Tomato Basil Soup from scratch, there’s truly no time like the present. It’s comforting, vibrant, and welcoming to so many variations—plus, your kitchen will smell incredible during every step. Whether you’re serving it as a main dish or a cozy starter, you’ll find yourself reaching for this easy, delicious recipe over and over. Pour yourself a bowl and enjoy every single spoonful!

Roasted Tomato Basil Soup Recipe

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4.9 from 30 reviews

Author: admin
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Indulge in the rich, comforting flavors of this Roasted Tomato Basil Soup. This creamy and aromatic soup is bursting with the sweetness of roasted tomatoes, the earthiness of basil, and a hint of garlic, creating a perfect harmony of flavors in every spoonful.

Ingredients

Scale

Roasted Tomatoes:

2 pounds ripe tomatoes, halved

Roasted Vegetables:

1 large onion, quartered
4 cloves garlic, peeled
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

Soup Base:

3 cups vegetable broth
1/2 cup fresh basil leaves
1 tablespoon tomato paste
1 teaspoon sugar (optional)
1/2 cup heavy cream or coconut cream (optional for creaminess)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Roast the vegetables: Place tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 35-40 minutes.
Prepare the soup base: Transfer roasted vegetables to a pot. Add broth, basil, tomato paste, and sugar. Simmer for 10 minutes.
Blend the soup: Use an immersion blender or transfer to a blender to blend until smooth.
Finish the soup: Return soup to pot, stir in cream, if using. Heat through. Adjust seasoning. Serve garnished with basil or cream.