Roasted Tomato Basil Soup is a comforting and flavorful classic that’s perfect for any time of year. With the rich sweetness of roasted tomatoes, the vibrant freshness of basil, and a creamy finish, this soup is a true crowd-pleaser.
Pair it with a crispy grilled cheese sandwich or crusty bread for a cozy and satisfying meal.
Kitchen Equipment Needed
- Baking sheet
- Blender or immersion blender
- Large soup pot
- Knife
- Cutting board
Ingredients
- 2 lbs ripe tomatoes (Roma or vine-ripened), halved
- 1 medium onion, diced
- 4 garlic cloves, peeled
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups vegetable broth
- 1/4 cup fresh basil leaves, chopped
- 1/2 tsp dried thyme
- 1/2 cup heavy cream or milk (optional)
- Optional: grated Parmesan cheese for garnish
Directions
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). Arrange the halved tomatoes and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 25–30 minutes until the tomatoes are tender and slightly caramelized.
- Sauté the Onion: In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Blend the Tomatoes: Transfer the roasted tomatoes, garlic, and any juices from the baking sheet into a blender. Blend until smooth. Alternatively, add them to the pot and use an immersion blender.
- Combine Ingredients: Add the tomato puree to the pot with the sautéed onion. Pour in the vegetable broth, and stir in the dried thyme. Simmer for 10–15 minutes to let the flavors meld.
- Add Basil and Cream: Stir in the chopped basil and heavy cream, if using. Cook for an additional 2 minutes. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Ladle the soup into bowls, garnish with grated Parmesan cheese or additional basil leaves, and serve hot.
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Nutrition (Per Serving, Approx.)
- Calories: 180
- Protein: 4g
- Carbohydrates: 16g
- Fat: 11g
- Fiber: 3g
Expert Tips
- Tomato Variety: Use a mix of Roma and cherry tomatoes for a balance of sweetness and acidity.
- Roasting Secret: Adding a pinch of sugar to the tomatoes before roasting enhances their natural sweetness.
- Creamy Alternative: For a dairy-free option, use coconut milk or cashew cream.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be made up to 3 days in advance and stored in the fridge. Reheat gently on the stovetop.
Can I freeze this soup?
Absolutely! Freeze the soup (without the cream) in an airtight container for up to 3 months. Add cream after reheating.
What can I serve with this soup?
Classic pairings like grilled cheese sandwiches, garlic bread, or a fresh green salad work wonderfully.
Can I use canned tomatoes?
Yes, substitute fresh tomatoes with two 14.5-ounce cans of whole peeled tomatoes if fresh ones aren’t available.
Storing & Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze in portion-sized containers for up to 3 months.
- Reheating: Heat gently on the stovetop or microwave until warmed through.
Substitutions & Variations
- Herb Variations: Add fresh parsley or oregano for a different herbal twist.
- Spicy Option: Include a pinch of red pepper flakes for a hint of heat.
- Protein Additions: Top with a dollop of ricotta or serve alongside a protein-rich sandwich.
Roasted Tomato Basil Soup
Roasted Tomato Basil Soup is a comforting and flavorful classic that’s perfect for any time of year. With the rich sweetness of roasted tomatoes, the vibrant freshness of basil, and a creamy finish, this soup is a true crowd-pleaser.
Equipment
- - Baking sheet
- - Blender or immersion blender
- - Large soup pot
- - Knife
- - Cutting board
Ingredients
- - 2 lbs ripe tomatoes Roma or vine-ripened, halved
- - 1 medium onion diced
- - 4 garlic cloves peeled
- - 2 tbsp olive oil
- - 1 tsp salt
- - 1/2 tsp black pepper
- - 4 cups vegetable broth
- - 1/4 cup fresh basil leaves chopped
- - 1/2 tsp dried thyme
- - 1/2 cup heavy cream or milk optional
- - Optional: grated Parmesan cheese for garnish
Instructions
- **Roast the Tomatoes:** Preheat your oven to 400°F (200°C). Arrange the halved tomatoes and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 25–30 minutes until the tomatoes are tender and slightly caramelized.
- **Sauté the Onion:** In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- **Blend the Tomatoes:** Transfer the roasted tomatoes, garlic, and any juices from the baking sheet into a blender. Blend until smooth. Alternatively, add them to the pot and use an immersion blender.
- **Combine Ingredients:** Add the tomato puree to the pot with the sautéed onion. Pour in the vegetable broth, and stir in the dried thyme. Simmer for 10–15 minutes to let the flavors meld.
- **Add Basil and Cream:** Stir in the chopped basil and heavy cream, if using. Cook for an additional 2 minutes. Taste and adjust seasoning with salt and pepper if needed.
- **Serve:** Ladle the soup into bowls, garnish with grated Parmesan cheese or additional basil leaves, and serve hot.
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