This roasted tomato basil soup is a warm hug in a bowl! Made with fresh tomatoes and fragrant basil, it’s both comforting and bursting with flavor.
Since it’s so easy to whip up, I often make a big batch to enjoy throughout the week. Pair it with a grilled cheese for the ultimate cozy meal!
Key Ingredients & Substitutions
Tomatoes: Use ripe tomatoes like Roma or vine-ripened for the best flavor. If fresh tomatoes aren’t available, canned whole tomatoes work well here too. Just adjust the broth since canned tomatoes usually have added liquid.
Onion: A medium onion adds sweetness, but yellow or sweet onions are great alternatives. If you want a milder flavor, try using shallots instead!
Garlic: Fresh garlic is essential for flavor. If you’re out, garlic powder (1/8 tsp per clove) can substitute, but fresh is always better for this recipe.
Basil: Fresh basil is key to that fragrant aroma. If you can’t find fresh, use about 1 to 2 teaspoons of dried basil, but add it during the cooking process instead of blending.
Heavy cream: This is optional for creaminess. You can skip it for a lighter soup or substitute with coconut milk for a dairy-free option.
How Do I Roast Tomatoes for the Best Flavor?
Roasting tomatoes enhances their sweetness and depth. Here’s how to do it right:
- Preheat your oven to 425°F (220°C).
- Halve the tomatoes and place cut side up on a baking sheet.
- Add onion quarters and peeled garlic cloves.
- Drizzle everything with olive oil and sprinkle with salt and pepper.
- Roast for 30-40 minutes, watching for caramelization and softness.
Remember to let the roasted mixture cool before blending to avoid burns. This step is what gives the soup that rich, roasted flavor!
Roasted Tomato Basil Soup
Ingredients You’ll Need:
For the Soup:
- 3 pounds ripe tomatoes (Roma or vine-ripened), halved
- 1 medium onion, quartered
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2 cups vegetable or chicken broth
- 1/2 cup fresh basil leaves, plus extra for garnish
- 1 teaspoon sugar (optional, to balance acidity)
- 1/4 cup heavy cream (optional, for creaminess)
- Grated Parmesan cheese, for garnish
For Serving:
- Bread slices for grilled cheese or serving on the side (optional)
How Much Time Will You Need?
This delicious soup takes about 50 minutes total: 10 minutes for prep work and 30-40 minutes for roasting the veggies. After that, blending and cooking take just 10 minutes. A warm and tasty meal is just around the corner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure your tomatoes roast perfectly, enhancing their natural sweetness.
2. Prepare the Vegetables:
On a large baking sheet, place the halved tomatoes cut side up, and spread the quartered onion and peeled garlic cloves around them. Drizzle everything with olive oil and sprinkle generously with salt and black pepper.
3. Roast the Vegetables:
Put the baking sheet in the oven and roast the vegetables for about 30-40 minutes. You want them soft and slightly caramelized, which helps develop rich flavors.
4. Cool and Peel:
Once roasted, take the baking sheet out of the oven and let the veggies cool for just a bit. Peel the skins off the garlic cloves—you’ll want them soft and sweet for your soup!
5. Blend It Up:
Carefully transfer the roasted tomatoes, onion, and garlic into a blender or food processor. Add in the vegetable or chicken broth and fresh basil leaves. Blend everything together until smooth and creamy.
6. Heat the Soup:
Pour the blended mixture into a large pot and heat it over medium heat. If you find the soup too thick, simply add a little more broth or water until it reaches your desired consistency.
7. Season It Perfectly:
Taste the soup and adjust the seasoning with more salt, pepper, or a teaspoon of sugar if you like. It really helps balance the acidity from the tomatoes!
8. Add Creaminess:
If you want to make the soup richer, stir in the heavy cream at this point. It adds a nice touch of luxury to your dish.
9. Serve and Garnish:
Once everything is hot and delicious, ladle the soup into bowls. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese.
10. Enjoy!
Dig in and enjoy your bowl of roasted tomato basil soup! It pairs wonderfully with grilled cheese sandwiches or some toasted bread on the side.
Can I Use Canned Tomatoes Instead of Fresh Ones?
Absolutely! If fresh tomatoes are out of season or unavailable, you can substitute with canned whole tomatoes. Just use about 2-3 cans, and adjust the broth quantity since canned tomatoes usually contain extra liquid.
How Do I Store Leftover Soup?
Store any leftover roasted tomato basil soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage—just let it cool completely before transferring to freezer-safe containers. It should last for about 2-3 months in the freezer!
Is There a Dairy-Free Option for This Recipe?
Yes! To make this soup dairy-free, simply omit the heavy cream. You can also substitute it with coconut milk or cashew cream for a creamy texture without the dairy. Just add it in at the end, after heating the soup.
Can I Add Other Vegetables?
Definitely! Feel free to add vegetables such as bell peppers, carrots, or zucchini before roasting them along with the tomatoes, onion, and garlic. Just chop them into similar sizes so they roast evenly. This adds more flavor and nutrition!