Roasted Tomato Basil Soup Recipe

If there’s ever a soup that feels like a giant, cozy hug in a bowl, it’s Roasted Tomato Basil Soup. Just imagine the unbeatable combo: sweet, deeply flavorful tomatoes roasting until caramelized, fresh basil releasing its perfume, a little garlic, and a splash of cream swirling together into pure bliss. Whether you’re warming up on a chilly day or craving something delightfully nostalgic, this soup brings unmatched comfort and vibrant flavor to your table.

this Recipe

Ingredients You’ll Need

This irresistible Roasted Tomato Basil Soup truly shines because of its simple, high-quality ingredients. Every element plays a starring role, from the tangy tomatoes to the fragrant herbs, building layers of flavor and ensuring a silky-smooth finish.

• Tomatoes: Opt for ripe Roma or plum tomatoes for the best sweetness and body.
• Olive oil: A generous drizzle coats the tomatoes, helping them roast beautifully and infuse richness.
• Salt and pepper: Essential for seasoning each layer and letting the tomatoes’ flavor pop.
• Yellow onion: Adds a subtle sweetness that makes the soup taste rounded and satisfying.
• Garlic cloves: Roasted alongside the tomatoes, the garlic turns mellow and aromatic.
• Vegetable broth: Keeps the soup light yet flavorful; you can also use chicken broth if preferred.
• Fresh basil leaves: Give the soup its signature fragrance and herby complexity—don’t skimp!
• Heavy cream (optional): Swirling in a bit of cream at the end makes it extra luscious, though it’s totally up to you.

How to Make Roasted Tomato Basil Soup

Step 1: Roast the Tomatoes and Garlic

Preheat your oven to 425°F (220°C). Arrange halved tomatoes and peeled garlic cloves on a baking sheet, drizzle with olive oil, and season generously with salt and pepper. Pop them in the oven and roast for 30-40 minutes, or until the tomatoes are caramelized around the edges and slightly collapsed—this is where the magic happens and the flavors concentrate beautifully.

Step 2: Sauté the Onions

While the tomatoes roast, set a large pot over medium heat and add a splash of olive oil. Toss in your chopped onions and a pinch of salt. Cook, stirring often, until the onions are soft and translucent. This mellow sweetness helps balance the acidity of the roasted tomatoes.

Step 3: Combine and Simmer

Once your tomatoes and garlic are roasted, scoop them (along with all their lovely juices) into the pot with the onions. Add the vegetable broth and give everything a good stir. Let the mixture simmer for about 15 minutes so the flavors meld together and deepen.

Step 4: Blend Until Silky

Now it’s time to bring everything together! Add in your fresh basil leaves. Use an immersion blender (or transfer carefully in batches to a blender) to puree the soup until it’s completely smooth. If you like a bit more texture, feel free to blend less.

Step 5: Finish and Serve

Stir in the heavy cream, if using, and taste for salt and pepper. Ladle the hot Roasted Tomato Basil Soup into bowls, garnish to your liking, and enjoy immediately for maximum coziness.

How to Serve Roasted Tomato Basil Soup

Garnishes

The finishing touches can make your Roasted Tomato Basil Soup truly unforgettable. Try a swirl of cream, a drizzle of good olive oil, a sprinkle of extra fresh basil, or even crispy croutons for contrasting crunch.

Side Dishes

Nothing beats the duo of soup and bread! Serve your soup with classic grilled cheese, rustic garlic bread, or even buttery croutons. Salads with a zippy vinaigrette or a handful of roasted chickpeas also pair perfectly.

Creative Ways to Present

For special occasions, pour the Roasted Tomato Basil Soup into shot glasses for elegant appetizers, or serve in hollowed-out bread bowls for a wow factor. You can also top each bowl with a piece of cheesy toast (hello, French onion soup style!).

Make Ahead and Storage

Storing Leftovers

Let any leftover Roasted Tomato Basil Soup cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to five days. The flavors only get better as they mingle!

Freezing

This soup is a standout make-ahead option. Skip the cream if you plan to freeze it, and add that after thawing. Store in freezer-safe containers for up to three months, and always leave a little space for expansion.

Reheating

Gently reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. If you’ve frozen it, thaw in the fridge overnight first, then warm and stir in the cream just before serving.

FAQs

Can I use canned tomatoes if fresh aren’t available?

Yes, you can absolutely make Roasted Tomato Basil Soup with quality whole canned tomatoes. Roast them on a baking sheet just as you would with fresh tomatoes—just drain them first to avoid too much liquid.

Is it possible to make this soup vegan?

Definitely! Simply use vegetable broth and skip the cream, or substitute with coconut cream or your favorite plant-based alternative for a vegan take on Roasted Tomato Basil Soup.

What’s the best way to get a perfectly smooth texture?

An immersion blender makes the process quick and mess-free, but a standard blender gets the smoothest results. Just blend in batches and be careful with the hot liquid.

How can I make the soup thicker or thinner?

For a thicker Roasted Tomato Basil Soup, simmer the soup a little longer to reduce the liquid, or add less broth. To thin it out, just stir in a bit more broth until you reach your desired consistency.

Can I add other veggies to this soup?

Absolutely! Roasted red peppers, carrots, or even a handful of spinach blend right in and add more depth. Just roast any added veggies with the tomatoes and garlic for the best flavor.

Final Thoughts

If you’re looking for something soul-satisfying and irresistibly fragrant, you can’t go wrong with Roasted Tomato Basil Soup. I hope you’ll give this recipe a try—you might just end up with a new favorite comfort meal!

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