If you’re craving a bowl of comfort that’s bursting with vibrant, fresh flavors, this Roasted Tomato Basil Soup Recipe is an absolute game changer. With deeply caramelized, roasted tomatoes and garlic blended seamlessly with fragrant basil and a touch of creaminess, this soup brings warmth and brightness to your table. Whether it’s a chilly evening or you just want to enjoy a simple homemade meal, this recipe delivers a rich, velvety texture and a perfect balance between tangy and savory in every spoonful. It’s easy to make, naturally vegetarian, and can be adapted to suit many diets, making it a staple you will want to return to time and time again.
Ingredients You’ll Need
This Roasted Tomato Basil Soup Recipe relies on a few basic but essential ingredients that each play a key role in developing the rich taste and silky texture. Every item, from the sweet tomatoes to the aromatic basil, works together to create a vibrant color and a comforting flavor that feels both rustic and refined.
- 2 ½ pounds ripe Roma or vine tomatoes halved: Using ripe tomatoes ensures natural sweetness and depth.
- 1 medium yellow onion peeled and quartered: Adds a robust sweetness when roasted.
- 6 cloves garlic peeled: Roasting softens garlic’s pungency, enhancing flavor complexity.
- 2 tablespoons olive oil: Helps caramelize vegetables and adds a fruity richness.
- Salt and black pepper to taste: Essential for enhancing all the natural flavors.
- 1 teaspoon dried oregano: Adds an earthy herbal note to complement the basil.
- 2 cups vegetable broth: The flavorful base to thin the soup to the perfect consistency.
- ½ cup fresh basil leaves packed: Brings bright, peppery freshness and iconic flavor.
- 1 tablespoon tomato paste: Boosts the tomato intensity and helps thicken the soup.
- 1 teaspoon sugar (optional): Balances acidity for a smoother taste.
- ½ cup heavy cream or coconut milk (optional): Adds luscious creaminess and rounds out the flavors.
How to Make Roasted Tomato Basil Soup Recipe
Step 1: Roast the Vegetables
Begin by preheating your oven to 400°F (200°C). On a large baking sheet, spread out the halved tomatoes, quartered onions, and peeled garlic cloves in a single layer. Drizzle everything with olive oil, then sprinkle with salt, black pepper, and dried oregano. Roasting these vegetables is where much of the magic happens—as the tomatoes soften and their edges caramelize, their natural sugars intensify and the flavors meld beautifully. After about 35 to 40 minutes, you’ll notice a gorgeous deep color and delicious aroma filling your kitchen.
Step 2: Blend the Soup
Once the roasted vegetables have cooled just enough to handle, transfer them to a large pot or your blender. Add the vegetable broth, tomato paste, and fresh basil leaves. Blend the mixture until completely smooth. If using a regular blender, do this in batches to avoid spilling and to get that silky texture. This step transforms the rustic roasted vegetables into a harmonious and creamy base that tastes like sunshine in a bowl.
Step 3: Simmer and Finish
Pour the blended soup back into the pot if needed, then place it over medium heat. Stir in the cream or coconut milk if you want that extra richness. Taste the soup, and if the acidity feels too bright, add a teaspoon of sugar to balance it out. Let it simmer gently for 5 to 10 minutes so the flavors have time to marry together perfectly. Keep tasting and seasoning until it’s just right—that’s the true beauty of homemade cooking.
How to Serve Roasted Tomato Basil Soup Recipe
Garnishes
A simple garnish can elevate your serving of Roasted Tomato Basil Soup Recipe to something truly special. Fresh basil leaves not only boost the aroma but add a splash of color. For a bit of crunch and contrast, sprinkle some homemade or store-bought croutons on top. A gentle swirl of cream or coconut milk right before serving adds a beautiful, inviting look and creaminess in every spoonful.
Side Dishes
This soup pairs wonderfully with crusty bread, garlic toast, or a light grilled cheese sandwich for dipping. If you want to keep things light, a crisp side salad with lemon vinaigrette complements the richness of the soup perfectly, making your meal both satisfying and balanced.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini bread bowls or small pumpkins for a festive touch. You can also drizzle a balsamic glaze over the top to add a subtle tang that contrasts beautifully with the roasted sweetness. And don’t hesitate to experiment by stirring in cooked grains or beans to transform this classic soup into a heartier, more filling dish.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 to 4 days. Before refrigerating, allow the soup to cool to room temperature. This makes it easy to enjoy again as a quick lunch or dinner with minimal effort.
Freezing
This Roasted Tomato Basil Soup Recipe freezes exceptionally well. Transfer cooled soup into freezer-safe containers or bags, leaving some space for expansion, and store for up to 3 months. Labeling your containers with the date helps keep things organized and fresh-tasting when you’re ready to enjoy it later.
Reheating
When reheating, thaw frozen soup overnight in the refrigerator. Warm it on the stovetop over medium heat, stirring occasionally so it heats evenly without scorching. If needed, add a splash of broth or water to loosen the texture. This soup maintains its delicious flavor and creamy consistency even after reheating, making it a convenient comfort food option.
FAQs
Can I make this Roasted Tomato Basil Soup Recipe vegan?
Absolutely! Simply omit the heavy cream or replace it with coconut milk or another plant-based cream alternative. The soup will still be rich and creamy with that fresh, roasted flavor shining through.
What type of tomatoes works best?
Roma or vine-ripened tomatoes are ideal because they’re meaty and low in water content, which helps yield a thicker, more flavorful soup after roasting.
Can I use fresh oregano instead of dried?
Yes, fresh oregano can be used. Since fresh herbs have a milder flavor, use about double the amount called for and add it towards the end of roasting or blending to retain its bright aroma.
Is it necessary to roast the garlic and onions?
Roasting the garlic and onions is key to developing sweet, mellow flavors that transform the soup from ordinary to extraordinary. Raw or sautéed versions will taste different but not nearly as rich and complex.
How can I make this soup spicier?
Add a pinch of red pepper flakes before roasting or stir in some smoked paprika or cayenne pepper when blending. This will add warmth and a gentle kick that complements the sweetness of the tomatoes.
Final Thoughts
This Roasted Tomato Basil Soup Recipe is one of those rare dishes that feels like a warm hug in a bowl. It’s simple enough for a weeknight but impressive enough to serve guests. With its vibrant flavors, luscious texture, and easy preparation, it’s destined to become a favorite in your recipe collection. So grab those fresh tomatoes and basil, fire up your oven, and treat yourself to this cozy, soul-satisfying classic.
Print
Roasted Tomato Basil Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Tomato Basil Soup is a comforting, creamy blend of caramelized tomatoes, savory garlic, and fresh basil. Roasting the vegetables enhances their natural sweetness and depth of flavor, then blended smooth and finished with a touch of cream or coconut milk for richness. Perfect as a cozy appetizer or light meal, this soup is simple to prepare and can easily be made vegan.
Ingredients
Vegetables
- 2 ½ pounds ripe Roma or vine tomatoes, halved
- 1 medium yellow onion, peeled and quartered
- 6 cloves garlic, peeled
Seasonings & Liquids
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon dried oregano
- 2 cups vegetable broth
- ½ cup fresh basil leaves, packed
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional, to balance acidity)
- ½ cup heavy cream or coconut milk (optional, for creaminess)
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). Arrange the halved tomatoes, quartered onion, and peeled garlic cloves on a large baking sheet. Drizzle them evenly with olive oil, then season with salt, black pepper, and dried oregano to taste.
- Roast Vegetables: Place the baking sheet in the oven and roast for 35 to 40 minutes, until the tomatoes are soft and beginning to caramelize. This roasting intensifies the sweetness and flavor of the vegetables.
- Cool and Blend: Remove the roasted vegetables from the oven and let them cool slightly. Transfer them to a large pot or blender. Add the vegetable broth, tomato paste, and fresh basil leaves. Using an immersion blender or regular blender (in batches if needed), blend until the mixture is smooth and creamy.
- Simmer Soup: If blended in a separate container, return the soup to the pot. Heat it over medium heat until it begins to simmer. Stir in the heavy cream or coconut milk if using, and add sugar if the soup tastes too acidic. Simmer for an additional 5 to 10 minutes to meld the flavors and heat the soup through.
- Adjust and Serve: Taste the soup and adjust seasoning with additional salt, pepper, or sugar as desired. Serve the soup warm, optionally garnished with extra fresh basil leaves, croutons, or a swirl of cream for extra appeal.
Notes
- For a heartier version, stir in cooked rice, tortellini, or white beans before serving.
- This soup freezes well; store in airtight containers for up to 3 months.
- To make it vegan, omit the heavy cream or substitute with a plant-based alternative like coconut milk.
- Use fresh, ripe tomatoes for the best flavor and sweetness.
