If you’re craving a soup that wraps you in warm, cozy flavors, this Roasted Tomato Basil Soup Recipe is an absolute must-try. It takes simple, fresh ingredients like ripe tomatoes and fragrant basil and roasts them to unlock a deep, luscious richness that’s truly unforgettable. The velvety texture combined with the aromatic basil makes every spoonful feel like a comforting hug on a chilly day. Whether you’re making it for a quick lunch or an elegant dinner starter, this soup hits all the right notes.
Ingredients You’ll Need
Gathering these straightforward ingredients is all it takes to create a soup bursting with fresh, vibrant flavors. Each component plays an essential role, whether it’s adding depth, brightness, or that silky smooth finish you can’t resist.
- 3 pounds ripe tomatoes: Choose the juiciest, ripest tomatoes you can find for maximum sweetness and flavor.
- 1 onion, quartered: Adds a savory undertone that complements the tomatoes perfectly after roasting.
- 4 cloves garlic: Roasting garlic mellows its sharpness, giving a soft, mellow garlic flavor to the soup.
- 3 tablespoons olive oil: Helps caramelize the vegetables and adds a luscious, fruity note.
- Salt and black pepper to taste: Basic but crucial for seasoning and balancing the flavors.
- 3 cups vegetable broth: A flavorful liquid base that brings the soup together with warmth and body.
- 1 cup fresh basil leaves: The star herb that brightens and lifts the richness of the roasted tomatoes.
- 1/4 cup heavy cream (optional): Adds a luxurious creaminess and smooth texture if you like your soup a bit richer.
How to Make Roasted Tomato Basil Soup Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F (200°C). This ensures the tomatoes, garlic, and onion roast perfectly, caramelizing just right to develop those deep, sweet flavors we’re after.
Step 2: Roast the Vegetables
Toss the halved tomatoes, quartered onion, and garlic cloves with olive oil and a sprinkle of salt and pepper. Spread them evenly on a baking tray and pop them into the oven to roast for about 35 to 40 minutes. You’ll notice the vegetables soften beautifully and the edges begin to caramelize—that’s where the magic happens.
Step 3: Simmer with Broth
Once roasted, transfer the vegetables along with their delicious juices into a pot. Pour in your vegetable broth and bring everything to a gentle simmer for 10 minutes. This simmer allows the flavors to meld and intensify while ensuring the soup stays comforting and warm.
Step 4: Blend Until Smooth
Use an immersion blender directly in the pot or transfer contents in batches to a blender, pureeing until the soup is silky smooth. This creamy texture is what transforms simple ingredients into something sensationally comforting.
Step 5: Finish with Basil and Cream
Stir in fresh basil leaves and the optional heavy cream for added richness. The basil infuses the soup with a bright herbal note, perfectly balancing the roasted tomato’s sweetness. Taste and adjust salt and pepper as needed—this is your flavor moment.
How to Serve Roasted Tomato Basil Soup Recipe
Garnishes
Adding garnishes is the simplest way to elevate this soup’s presentation and taste. A few fresh basil leaves, a drizzle of olive oil, or a sprinkle of grated Parmesan cheese can turn a humble bowl into a gourmet delight. For a little crunch, toasted croutons or a handful of pepitas work wonders as well.
Side Dishes
This soup pairs beautifully with crusty bread or grilled cheese sandwiches, perfect for dipping. For a lighter meal, serve it alongside a fresh green salad or a colorful vegetable platter. It’s incredibly versatile, making it easy to customize your mealtime just the way you like it.
Creative Ways to Present
If you want to impress guests or add a touch of creativity, try serving the soup in hollowed-out bread bowls or mini cast iron pots. You could also swirl a bit of pesto or balsamic reduction on top before serving to highlight its Italian-inspired roots. Presentation can be so much fun with this vibrant soup!
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Roasted Tomato Basil Soup Recipe in an airtight container in the fridge for up to 3 days. Keeping it chilled preserves freshness while letting the flavors meld even more — soup often tastes even better the next day.
Freezing
This soup freezes exceptionally well. Portion it into freezer-safe containers or bags, leaving some headspace in case it expands, and freeze for up to 3 months. It’s a real lifesaver for busy days when you want a hearty meal ready to go.
Reheating
To reheat, thaw overnight in the fridge or use gentle heat on the stovetop, stirring occasionally. Keep the heat low to avoid scorching, and you can add a splash of broth or water if it thickens too much. A little additional fresh basil stirred in just before serving really wakes up the flavors after reheating.
FAQs
Can I make this soup vegan?
Absolutely! Simply omit the heavy cream or replace it with coconut milk or another plant-based cream alternative. The soup will still be creamy and delicious, with all the wonderful roasted tomato flavor intact.
What type of tomatoes work best for this recipe?
Ripe, juicy tomatoes like Roma or beefsteak work wonderfully because of their sweetness and low moisture content which helps achieve that perfect roasted texture. You want tomatoes that have good flavor and will soften nicely in the oven.
Can I use dried basil instead of fresh?
Fresh basil is highly recommended here for its bright, aromatic quality that really complements the roasted tomatoes. If you must use dried, add it during the simmering step, but know the flavor won’t be as vibrant.
Is roasting the vegetables necessary?
Yes! Roasting develops deep, caramelized flavors in the tomatoes, onion, and garlic. It’s the key step that turns a simple tomato soup into something truly special and rich in flavor.
How thick is the soup supposed to be?
The soup should be silky smooth and pourable but thick enough to coat the back of a spoon. If it feels too thick after blending, simply whisk in a bit more broth until you get your desired consistency.
Final Thoughts
This Roasted Tomato Basil Soup Recipe is a delicious reminder that simple ingredients, when treated with care, can create something truly magical. It’s a dish that invites you to slow down and savor each spoonful, capturing the essence of fresh tomatoes and fragrant basil in every bowl. Whether you make it for yourself or share it with loved ones, I hope it becomes one of your favorite comforting classics.
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Roasted Tomato Basil Soup Recipe
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A classic, velvety tomato basil soup made by roasting ripe tomatoes, onion, and garlic in the oven to enhance their natural sweetness and depth of flavor. The roasted vegetables are then simmered with vegetable broth and blended until smooth, finished with fresh basil and optional cream for a rich, comforting dish perfect for any season.
Ingredients
Vegetables
- 3 pounds ripe tomatoes, halved
- 1 onion, quartered
- 4 cloves garlic
Liquids & Oils
- 3 tablespoons olive oil
- 3 cups vegetable broth
- 1/4 cup heavy cream (optional)
Herbs & Seasonings
- 1 cup fresh basil leaves
- Salt and black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Roast Vegetables: Toss the halved tomatoes, quartered onion, and garlic cloves with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 35 to 40 minutes until caramelized and tender.
- Simmer Soup: Transfer the roasted vegetables along with their juices into a large pot. Add the vegetable broth and bring to a gentle simmer over medium heat. Let it cook for 10 minutes to meld the flavors together.
- Blend Soup: Use an immersion blender or transfer the mixture in batches to a blender and blend until the soup is smooth and velvety, ensuring no chunks remain.
- Finish with Basil and Cream: Stir in the fresh basil leaves and, if desired, the heavy cream for added richness. Adjust the seasoning with salt and black pepper to your taste before serving.
Notes
- For a vegan version, omit the heavy cream or substitute with coconut milk or a plant-based cream alternative.
- This soup freezes well for up to 3 months; thaw and reheat gently before serving.
- Roasting the vegetables deepens the flavors dramatically, making this soup especially savory and satisfying.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Italian-Inspired
