Roasted Tomato Basil Soup is a staple in my kitchen because it balances rich, deep flavors with simple ingredients I usually have on hand. I often make it when I want a comforting meal that’s easy to prepare but feels thoughtfully crafted. The roasting process brings out a natural sweetness in the tomatoes and a smoky depth that fresh tomato soups sometimes lack.

I serve this soup with crusty bread or a grilled cheese sandwich for a classic combo. The aroma of roasting tomatoes and garlic fills the kitchen, and the texture is smooth but hearty enough to feel satisfying. It’s a go-to for chilly evenings or whenever I want a quick, homemade soup that doesn’t skimp on flavor.

The fresh basil added at the end brightens the soup and keeps it from feeling too heavy. This recipe is forgiving and easy to adjust, making it a reliable favorite for weeknight dinners or casual lunches.

Quick Facts

Why You’ll Love It

Here’s what makes this dish a repeat: simple prep, rich flavor, and zero fuss.

• Roasting intensifies tomato flavor and adds subtle smokiness
• Fresh basil adds a bright, herbal note
• Smooth yet hearty texture
• Uses pantry staples and fresh herbs
• Easy to make in one pot
• Perfect for pairing with sandwiches or salads

Ingredients

This recipe calls for ripe tomatoes, fresh basil, and a few pantry basics. Roasting the tomatoes and garlic first builds a deep flavor base. Feel free to use Roma or plum tomatoes for a meatier texture, or a mix of vine-ripened tomatoes for sweetness.

• 2 pounds ripe tomatoes (Roma or vine-ripened), halved
• 1 medium onion, quartered
• 4 cloves garlic, peeled
• 3 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 teaspoon sugar (optional, to balance acidity)
• 3 cups vegetable or chicken broth
• 1/2 cup fresh basil leaves, loosely packed
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup heavy cream or coconut milk (optional for creaminess)

Step-by-Step Instructions

Follow these steps to roast the vegetables and blend the soup to a smooth, flavorful finish. Roasting enhances the tomatoes and garlic, while blending creates a creamy texture without needing extra cream unless desired.

1. Preheat your oven to 400°F (200°C).
2. Place the halved tomatoes, quartered onion, and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper.
3. Roast in the oven for 30-35 minutes, until the tomatoes are soft and slightly caramelized.
4. Transfer the roasted vegetables to a large pot. Add broth and sugar if using. Bring to a simmer over medium heat and cook for 10 minutes to meld flavors.
5. Remove from heat. Add fresh basil leaves and red pepper flakes if using.
6. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer soup in batches to a blender and puree.
7. Return soup to low heat. Stir in heavy cream or coconut milk if desired, and adjust seasoning with salt and pepper.
8. Serve hot, garnished with extra basil or a drizzle of olive oil.

Chef Tips

A few tips can help you get the best flavor and texture from this soup. Pay attention to roasting times and seasoning, and don’t skip the fresh basil at the end for brightness.

• Use ripe, firm tomatoes for best roasting results.
• Don’t overcrowd the baking sheet to ensure even roasting.
• Adjust broth quantity for thicker or thinner soup.
• Add cream gradually to control richness.
• For a smoother texture, strain the soup after blending.

Substitutions

If you need to swap ingredients, there are easy alternatives that won’t compromise the soup’s flavor or texture. These substitutions keep the recipe flexible based on what you have available.

• Use canned whole tomatoes if fresh aren’t available; drain and roast briefly.
• Replace fresh basil with dried basil (use 1 teaspoon dried, add earlier in cooking).
• Use vegetable broth for a vegetarian or vegan option.
• Swap heavy cream with coconut milk or cashew cream for dairy-free creaminess.
• Use shallots instead of onions for a milder flavor.

Storage & Reheating

This soup stores well and can be made ahead for convenience. Proper storage and reheating keep the flavors fresh and the texture appealing.

• Refrigerate in an airtight container for up to 4 days.
• Freeze in portions for up to 3 months; thaw overnight in the fridge.
• Reheat gently on the stove over low heat to prevent scorching.
• Stir occasionally when reheating to maintain smooth texture.

Perfect Pairings

Roasted Tomato Basil Soup pairs wonderfully with simple sides and drinks that complement its rich, tangy flavor. Consider these pairings to round out your meal.

• Grilled cheese sandwich or toasted sourdough bread
• Light green salad with vinaigrette
• Dry white wine like Sauvignon Blanc
• Herb focaccia or garlic breadsticks

FAQs

Here are answers to common questions about making and customizing Roasted Tomato Basil Soup to help you get the best results.

Nutritional Note

This soup is low in calories and fat if made without cream, providing vitamins from fresh tomatoes and basil. Adding cream increases richness and calories but enhances texture and flavor.