Roasted Tomato Basil Soup is the ultimate comfort food, combining the deep, caramelized flavors of roasted tomatoes with the fresh, aromatic notes of basil. This creamy, flavorful soup is simple to make yet feels gourmet, perfect for cozy dinners or as a starter for a larger meal.
Serve it with crusty bread or a gooey grilled cheese sandwich for the ultimate pairing. Whether you’re enjoying it on a cold evening or as a light lunch, this soup will warm your heart and delight your taste buds.
Kitchen Equipment Needed
- Baking sheet
- Parchment paper or aluminum foil
- Blender (immersion or standard)
- Large pot
- Wooden spoon
- Ladle
Ingredients Overview
This soup is made with fresh, ripe tomatoes, roasted to perfection with garlic and olive oil for a rich, smoky flavor. The basil brings in a fresh, herby aroma, while the addition of cream or coconut milk (optional) adds a touch of indulgence.
Step-by-Step Instructions
1. Prepare the Tomatoes
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil. Slice the tomatoes in half and place them cut side up on the baking sheet. Add garlic cloves to the tray. Drizzle everything generously with olive oil, and sprinkle with salt and pepper.
2. Roast the Tomatoes
Roast the tomatoes and garlic in the preheated oven for 25-30 minutes, or until the tomatoes are soft and slightly caramelized. The garlic will become soft and fragrant.
3. Sauté the Onions
While the tomatoes are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4-5 minutes until soft and translucent.
4. Blend the Ingredients
Once the tomatoes and garlic are roasted, add them to the pot with the onions. Pour in the vegetable or chicken broth and bring to a simmer. Use an immersion blender to blend the soup until smooth. If you’re using a standard blender, blend the soup in batches, being careful with the hot liquid.
5. Add the Basil
Stir in the fresh basil leaves and let the soup simmer for 5 more minutes. Taste and adjust seasoning with salt and pepper as needed.
6. Optional: Add Cream
For a creamier soup, stir in the heavy cream or coconut milk and heat through.
7. Serve and Garnish
Ladle the soup into bowls and garnish with fresh basil leaves, a drizzle of olive oil, or a sprinkle of Parmesan cheese. Serve hot with crusty bread or grilled cheese sandwiches.
Recipe Tips
- Tomato Selection: Use ripe, in-season tomatoes like Roma or vine-ripened for the best flavor. Cherry tomatoes also work for a slightly sweeter soup.
- Broth Choice: Vegetable broth keeps this recipe vegetarian, but chicken broth works equally well for a richer flavor.
- Make Ahead: The soup can be made ahead of time and stored in the fridge for up to 4 days or frozen for up to 3 months.
- Blender Caution: When blending hot liquids, leave some space in the blender and hold the lid down with a towel to avoid splatters.
What to Serve With This Recipe
Pair your roasted tomato basil soup with warm, crusty bread, buttery croutons, or a classic grilled cheese sandwich. A simple green salad with a tangy vinaigrette complements the richness of the soup beautifully.
Frequently Asked Questions
Can I use canned tomatoes?
Yes! If fresh tomatoes aren’t available, you can use canned whole tomatoes. Roast them briefly in the oven for extra flavor.
Can I make this soup vegan?
Absolutely! Use vegetable broth and replace heavy cream with coconut milk or leave it out altogether.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely, then store in airtight containers in the freezer for up to 3 months. Thaw in the fridge and reheat on the stovetop.
Serving Suggestions
Serve your roasted tomato basil soup with a swirl of cream or a drizzle of olive oil. Garnish with fresh basil leaves or a sprinkle of Parmesan cheese for extra flair. Pair it with a grilled cheese sandwich or garlic breadsticks for a cozy, satisfying meal.
Ingredients
- 2 lbs fresh tomatoes (Roma or vine-ripened), halved
- 4 garlic cloves, peeled
- 1 medium onion, diced
- 2 tablespoons olive oil, divided
- 3 cups vegetable or chicken broth
- 1 cup fresh basil leaves
- ½ cup heavy cream or coconut milk (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place halved tomatoes and garlic cloves on the sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes.
- In a large pot, heat 1 tablespoon olive oil over medium heat. Sauté diced onion until soft and translucent, about 4-5 minutes.
- Add roasted tomatoes and garlic to the pot along with broth. Bring to a simmer.
- Use an immersion blender to blend the soup until smooth. Stir in basil leaves and simmer for 5 minutes.
- Optional: Stir in cream or coconut milk and heat through. Adjust seasoning with salt and pepper.
- Serve hot with garnishes like fresh basil, Parmesan, or a drizzle of olive oil. Enjoy!
Roasted Tomato Basil Soup
Ingredients
- 2 lbs fresh tomatoes Roma or vine-ripened, halved
- 4 garlic cloves peeled
- 1 medium onion diced
- 2 tablespoons olive oil divided
- 3 cups vegetable or chicken broth
- 1 cup fresh basil leaves
- ½ cup heavy cream or coconut milk optional
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place halved tomatoes and garlic cloves on the sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes.
- In a large pot, heat 1 tablespoon olive oil over medium heat. Sauté diced onion until soft and translucent, about 4-5 minutes.
- Add roasted tomatoes and garlic to the pot along with broth. Bring to a simmer.
- Use an immersion blender to blend the soup until smooth. Stir in basil leaves and simmer for 5 minutes.
- Optional: Stir in cream or coconut milk and heat through. Adjust seasoning with salt and pepper.
- Serve hot with garnishes like fresh basil, Parmesan, or a drizzle of olive oil. Enjoy!
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