This roasted tomato basil soup is a warm hug in a bowl! Made with fresh tomatoes and fragrant basil, it’s creamy and bursting with flavor. Perfect for any season!
Once you smell it simmering, you’ll want to dive right in! I like to pair it with a crunchy grilled cheese for the ultimate comfort food combo. Yum! 🥪
Key Ingredients & Substitutions
Tomatoes: Ripe roma or vine-ripened tomatoes are ideal for this recipe due to their full flavor. If fresh tomatoes aren’t available, use canned whole tomatoes—just drain them before roasting!
Onion: Yellow onions are great for this soup, but you can swap in shallots for a milder taste or red onions for a bit more sweetness.
Garlic: Fresh garlic cloves add depth to the flavor. However, if you’re short on fresh garlic, garlic powder will work in a pinch—use about a teaspoon.
Basil: Fresh basil is key for that classic flavor. If you can’t find it, substitute with dried basil—use about a tablespoon, but add it earlier in the cooking process, as dried herbs take longer to release their flavor.
Cream: Heavy cream makes the soup rich and velvety. For a lighter option, coconut milk adds creaminess without dairy. Almond milk or cashew cream can also be nice alternatives.
How Do I Get the Best Flavors from Roasting?
Roasting the tomatoes, onion, and garlic is crucial for developing depth in your soup. Here’s how to do it perfectly:
- Preheat your oven properly; a hot oven helps caramelize the vegetables.
- Spread vegetables snugly on a baking sheet without overcrowding. This ensures they roast rather than steam.
- Look for that lovely caramelization on the veggies, which means they’re full of flavor! If they start to char a bit, that’s actually great!
- Let the veggies cool slightly before adding them to the pot. This step helps the flavors meld and makes blending easier.
With these tips, you’ll have a warm, delicious Roasted Tomato Basil Soup that’s sure to impress! Enjoy with a side of crusty bread or a gooey grilled cheese for a perfect meal.
How to Make Roasted Tomato Basil Soup
Ingredients You’ll Need:
For the Soup:
- 3 pounds ripe tomatoes (roma or vine-ripened), halved
- 1 large onion, quartered
- 6 cloves garlic, peeled
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup fresh basil leaves, plus extra for garnish
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
- Crusty bread or grilled cheese, for serving (optional)
How Much Time Will You Need?
This delicious Roasted Tomato Basil Soup will take about 10 minutes to prep and 50 minutes to cook—making a total of about 1 hour. Perfect for a cozy meal or a comforting lunch!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This is the perfect heat to roast your veggies and bring out their natural sweetness.
2. Prepare the Vegetables:
On a large baking sheet, arrange the halved tomatoes, quartered onion, and peeled garlic cloves. Drizzle them with olive oil, and sprinkle salt and pepper over the top. Using your hands or a spatula, toss everything to coat evenly.
3. Roast the Veggies:
Place the baking sheet in the preheated oven and roast the vegetables for about 35-40 minutes. Keep an eye on them until the tomatoes are soft and slightly caramelized. This roasting helps develop a deep, rich flavor!
4. Cool Slightly:
Once roasted, carefully take the baking sheet out of the oven and let the veggies cool slightly. This step makes them easier to handle and blend later on.
5. Combine in a Pot:
Transfer all the roasted tomatoes, onion, and garlic (and their delicious juices) into a large pot. Pour in the vegetable broth and bring the mixture to a gentle simmer over medium heat.
6. Add Fresh Basil:
Stir in the fresh basil leaves. If you choose to add sugar to balance the acidity of the tomatoes, toss that in as well. Let the soup simmer for about 10 minutes—it helps the flavors blend together beautifully!
7. Blend It Up:
Now it’s time to make your soup smooth! Using an immersion blender, blend the soup until it’s creamy and free of chunks. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and puree until smooth.
8. Final Touches:
If you’d like a creamier texture, stir in the heavy cream or coconut milk. Taste your soup, and don’t forget to adjust the seasoning with salt and pepper if needed.
9. Serve and Enjoy:
Serve the soup hot, garnished with extra fresh basil leaves and a swirl of cream if desired. It pairs wonderfully with grilled cheese or some crunchy crusty bread for dipping.
And there you have it—a delightful bowl of homemade Roasted Tomato Basil Soup! Enjoy every spoonful of this comforting treat!
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! To substitute, use about 2-3 cans of whole tomatoes (around 28 ounces each). Drain them slightly, but you can add the juices for extra flavor. Just skip the roasting step since canned tomatoes are already cooked!
Can I Make This Soup Vegan?
Yes, sure! To keep it vegan, simply use vegetable broth and coconut milk in place of heavy cream. Everything else in the recipe is already plant-based!
How to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stove over low heat, stirring occasionally. You can also freeze it for up to 3 months—just let it cool completely before transferring it to a freezer-safe container.
What Other Herbs Can I Use?
If you’re out of basil, fresh oregano or thyme can be good substitutes! Dried herbs can also work well, but be sure to add them earlier in the cooking process to let their flavor fully develop.
