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

Scale

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)

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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.