If you are craving a comforting, vibrant soup that feels like a warm hug in a bowl, this Roasted Tomato Basil Soup Recipe will become your new favorite go-to. With the deep sweetness from roasted tomatoes, the fragrant punch of fresh basil, and a subtle garlic undertone, every spoonful bursts with layered flavors. It’s the perfect dish to enjoy on chilly evenings or anytime you want a simple yet stunning meal that’s both nourishing and satisfying.
Ingredients You’ll Need
Gathering the right ingredients is the secret to this soup’s magic. Each one plays a crucial role in creating that silky texture and rich taste that makes this recipe shine.
- Ripe Tomatoes, 2 ½ pounds: The star of the show, roasting brings out their natural sweetness and intensifies flavor.
- Medium Yellow Onion, 1, quartered: Adds a gentle sweetness and depth to the broth.
- Garlic Cloves, 6 peeled: Infuses the soup with warm, savory notes that make every bite irresistible.
- Olive Oil, 2 tablespoons: Helps caramelize the veggies and enhances richness.
- Salt and Black Pepper, to taste: Essential seasonings to balance and elevate the flavors.
- Fresh Basil Leaves, 1 cup packed: Brings a fresh, herbaceous brightness that complements the roasted tomatoes perfectly.
- Vegetable Broth, 2 cups: The base liquid that ties everything together while keeping it light and flavorful.
- Sugar, 1 teaspoon (optional): Smooths out acidity if your tomatoes happen to be extra tart.
- Heavy Cream or Coconut Milk, ½ cup (optional): Adds a luscious creaminess if you desire a richer soup experience.
How to Make Roasted Tomato Basil Soup Recipe
Step 1: Prepare the Vegetables for Roasting
Start by preheating your oven to 425°F (220°C). While it warms, halve those ripe tomatoes, quarter the yellow onion, and peel the garlic cloves. Spread them out on a baking sheet and drizzle everything with olive oil. Then, sprinkle with salt and black pepper. This initial step is key because roasting not only softens the vegetables but also caramelizes their natural sugars, creating a deep, memorable flavor foundation for your soup.
Step 2: Roast to Perfection
Place your baking sheet in the oven and roast the tomatoes, onions, and garlic for 35 to 40 minutes. Look for the tomatoes to become tender and develop a slight char. This roasting step adds a delightful smokiness and complexity that sets this Roasted Tomato Basil Soup Recipe apart from ordinary tomato soups.
Step 3: Blend the Roasted Vegetables
Once roasted, allow the vegetables to cool just enough to handle safely. Then transfer them along with all their flavorful juices into a blender or food processor. Toss in the fresh basil leaves and blend everything until silky smooth. This process melds all those roasted aromas into a beautifully unified soup base full of vibrant color and enticing fragrance.
Step 4: Simmer and Season
Pour the pureed mixture into a large pot and set it over medium heat. Stir in the vegetable broth and bring it to a gentle simmer. Now is the perfect time to taste your soup. If you find it a bit too acidic from the tomatoes, a teaspoon of sugar can balance this out nicely. For a luscious, creamy touch, gently stir in heavy cream or coconut milk, then let it simmer for another 5 to 10 minutes. This simmering lets the flavors deepen and marry, resulting in a smooth, heartwarming bowl.
How to Serve Roasted Tomato Basil Soup Recipe
Garnishes
Top your soup with a fresh basil leaf or a drizzle of olive oil to enhance its vibrant green notes and add visual appeal. For a little crunch, toasted garlic croutons or a sprinkle of grated Parmesan cheese make delightful toppings. These simple garnishes turn a humble bowl of soup into an inviting and elegant meal.
Side Dishes
This soup pairs beautifully with a crusty baguette or warm grilled cheese sandwich for dipping. A crisp green salad alongside adds a refreshing contrast for a balanced dinner that feels both comforting and civilized. Whether you keep it simple or add elegant touches, the side dishes will complement the soup’s fresh-roasted flavor perfectly.
Creative Ways to Present
Serve the soup in rustic bowls with a swirl of cream on top for a café-style vibe. For parties or a cozy brunch, try serving the Roasted Tomato Basil Soup Recipe in small cups or shot glasses as a savory appetizer. Sprinkle with chili flakes or roast a few cherry tomatoes on skewers for a visually stunning garnish that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in the refrigerator for up to 4 days stored in an airtight container. The flavors actually deepen over time, making leftovers incredibly tasty. When ready to enjoy again, just give it a gentle stir and warm it up on the stove or in the microwave.
Freezing
This soup also freezes wonderfully. Portion it into freezer-safe containers and freeze for up to 3 months. Just be sure to leave some headspace as the soup may expand slightly. Thaw overnight in the fridge before reheating for a quick, nutritious meal any day of the week.
Reheating
Reheat the soup gently over low to medium heat to preserve its velvety texture and fresh basil flavor. Stir occasionally, and if it seems too thick, add a splash of vegetable broth or water to loosen it up. Avoid boiling once cream has been added to prevent curdling.
FAQs
Can I use canned tomatoes instead of fresh ones?
Absolutely! Canned tomatoes work well when fresh ones are out of season. Just try to pick good-quality whole peeled tomatoes and drain excess liquid before roasting to avoid a watery soup.
Is this recipe suitable for vegans?
Yes, it definitely can be. Simply skip the heavy cream or substitute it with coconut milk or another plant-based cream alternative to keep things dairy-free without losing that creamy texture.
How spicy is the soup?
This Roasted Tomato Basil Soup Recipe is naturally mild and comforting. If you love a bit of heat, you can add red pepper flakes during the blending or simmering stage to give it a subtle kick.
Can I make this soup ahead of time for a party?
Yes! It’s a fantastic make-ahead dish. Prepare it earlier in the day or even the day before, then reheat gently before serving. It keeps beautifully and tastes even more flavorful after time to rest.
What’s the best way to get a chunkier texture?
If you prefer some texture in your soup, blend only half the mixture and stir the blended portion back into the rest. This way, you get smoothness and a bit of bite for a delightful contrast.
Final Thoughts
I can’t recommend this Roasted Tomato Basil Soup Recipe enough if you want a simple, flavorful meal that feels homemade but a little special. Its rich aromas, lovely balance of sweet and tangy, and velvety texture make every spoonful a joy. I hope you try it soon and find yourself reaching for this recipe time and again when comfort food calls.
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Roasted Tomato Basil Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This Roasted Tomato Basil Soup features ripe tomatoes, garlic, and onions oven-roasted to deepen their flavors, blended with fresh basil and vegetable broth to create a smooth, comforting soup. It’s a perfect vegetarian and gluten-free dish that’s easy to prepare and customizable with optional creaminess or spice additions.
Ingredients
Vegetables
- 2 ½ pounds ripe tomatoes, halved
- 1 medium yellow onion, quartered
- 6 cloves garlic, peeled
Other Ingredients
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 cup fresh basil leaves, packed
- 2 cups vegetable broth
- 1 teaspoon sugar (optional)
- ½ cup heavy cream or coconut milk (optional for creaminess)
Instructions
- Preheat Oven and Prepare Vegetables: Preheat your oven to 425°F (220°C). Arrange the halved tomatoes, quartered onions, and peeled garlic cloves on a baking sheet. Drizzle them evenly with olive oil and season with salt and black pepper to enhance their natural flavors.
- Roast the Vegetables: Place the baking sheet in the oven and roast the vegetables for 35 to 40 minutes. Roast them until the tomatoes are soft, juicy, and slightly charred, adding a rich depth of flavor to the soup. Once done, remove from the oven and allow them to cool slightly.
- Blend the Soup Base: Transfer the roasted vegetables along with their juices to a blender or food processor. Add the fresh basil leaves and blend everything together until smooth, creating a vibrant and fragrant soup base.
- Simmer the Soup: Pour the blended mixture into a large pot and set over medium heat. Stir in the vegetable broth and bring to a gentle simmer. Taste the soup and adjust the seasoning; add sugar if the soup tastes too acidic.
- Add Creaminess and Final Simmer: For a creamy texture, stir in heavy cream or coconut milk at this stage. Let the soup simmer for an additional 5 to 10 minutes to allow all the flavors to meld beautifully before serving warm.
Notes
- For a chunkier texture, blend only half of the roasted mixture and mix it with the remaining unblended vegetables.
- Use canned tomatoes if fresh tomatoes are out of season for convenience and consistent flavor.
- Add a pinch of red pepper flakes during simmering for a spicy kick.
