Roasted Tomato Basil Soup

Introduction

There’s nothing quite like a bowl of Roasted Tomato Basil Soup—warm, velvety, and full of rich flavor. Unlike canned versions, roasting the tomatoes brings out their natural sweetness, while fresh basil adds a fragrant, herby finish. This homemade soup is simple to prepare yet elegant enough to serve at dinner parties.

Perfect on a chilly evening, paired with a grilled cheese sandwich, or served as a starter for a cozy family meal, this soup is comfort food at its finest.

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Ingredients

• 3 lbs ripe Roma or plum tomatoes, halved
• 1 medium onion, quartered
• 6 cloves garlic, peeled
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 4 cups vegetable broth (or chicken broth for more richness)
• 1 cup fresh basil leaves, loosely packed
• 1 tsp sugar (optional, balances acidity)
• ½ cup heavy cream or half-and-half (optional, for creaminess)
• Parmesan cheese, for serving

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Timing

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes

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Step-by-Step Instructions

Step 1: Roast the Vegetables

• Preheat oven to 400°F (200°C).
• Arrange halved tomatoes, onion, and garlic cloves on a baking sheet.
• Drizzle with olive oil, season with salt and pepper, and toss well.
• Roast for 35–40 minutes, until tomatoes are caramelized and slightly blistered.

Step 2: Blend the Base

• Transfer roasted vegetables to a blender or food processor.
• Add broth and fresh basil. Blend until smooth and creamy.

Step 3: Simmer the Soup

• Pour the blended mixture into a large pot.
• Add sugar (if needed) and adjust seasoning.
• Simmer for 10–15 minutes to let flavors meld.
• Stir in cream (if using) for a silky finish.

Step 4: Serve

• Ladle hot soup into bowls.
• Garnish with Parmesan, a drizzle of olive oil, and fresh basil leaves.

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Tips for Success

• Choose ripe tomatoes for the best flavor.
• Use fresh basil—it makes all the difference in taste.
• Add red pepper flakes for a hint of spice.
• Make it vegan by skipping cream and Parmesan.

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Nutrition (per serving, 6 servings)

• Calories: 160
• Protein: 3g
• Carbs: 15g
• Fat: 10g
• Fiber: 4g
• Sugar: 8g

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Variations

• Creamy Roasted Tomato Soup: Blend in more cream or even mascarpone cheese.
• Spicy Kick: Add roasted red peppers or a dash of cayenne.
• Chunky Style: Blend only half the soup for a rustic texture.
• Low-Carb: Use fewer onions and no sugar.

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Serving Suggestions

• Pair with a grilled cheese sandwich for the ultimate comfort meal.
• Serve alongside garlic bread or crusty baguette.
• Add a side salad for a light yet filling dinner.

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Storage & Reheating

• Refrigerator: Store in an airtight container up to 4 days.
• Freezer: Freeze for up to 3 months in freezer-safe bags or containers.
• Reheat: Warm gently on the stove over medium heat.

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Conclusion

This Roasted Tomato Basil Soup is wholesome, rich, and packed with flavor. Whether you serve it as a main course or a starter, it’s guaranteed to warm hearts and satisfy appetites. Once you try it, you’ll never go back to canned tomato soup again!

👉 Save this recipe and make it for your next cozy night in.

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FAQs

Q1: Can I use canned tomatoes?
Yes, but roasting fresh tomatoes gives the best flavor. Use fire-roasted canned tomatoes if fresh aren’t available.

Q2: Can I make this dairy-free?
Absolutely! Just leave out the cream or substitute with coconut milk.

Q3: Do I need to peel the tomatoes?
Nope! Roasting softens the skins and blending makes them smooth.

Q4: Can I use dried basil instead of fresh?
Fresh basil is strongly recommended, but in a pinch, add 1 tsp dried basil while simmering.

Q5: How can I thicken the soup?
Simmer longer to reduce liquid, or blend in 1 boiled potato for extra creaminess.

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