BEST ROASTED TOMATO SOUP

I can still remember the first time my grandmother made tomato soup from scratch. The aroma of roasting tomatoes and garlic filled her kitchen, a scent so comforting and inviting that it immediately wrapped you in a warm hug. She always added a touch of fresh basil at the end, and that bright, herbaceous note elevated the soup to something truly special. Today, I’m sharing all my secrets for the most amazing Roasted Tomato Basil Soup you’ll ever make!

The Ultimate Roasted Tomato Basil Soup Recipe

Get ready to experience tomato soup like never before! This isn’t your average canned soup; this is a flavor explosion achieved through the magic of roasting. Roasting the tomatoes, garlic, and onions brings out their natural sweetness and creates a depth of flavor that you just can’t get any other way. And the addition of fresh basil? Pure perfection. Trust me, once you try this Roasted Tomato Basil Soup, you’ll never go back to the store-bought stuff.

Why Roast Your Tomatoes?

Roasting is the key to unlocking the incredible flavor potential of tomatoes. When you roast them, the heat caramelizes the natural sugars, intensifying their sweetness and creating a rich, smoky flavor. It also softens the tomatoes beautifully, making them easy to blend into a smooth and creamy soup. Think of it like transforming ordinary tomatoes into culinary gold!

What You’ll Need: The Ingredients

Here’s what you’ll need to gather to create this masterpiece:

• Tomatoes: Use ripe, juicy tomatoes. Roma tomatoes are a great choice because they have a meaty texture and fewer seeds, but any variety will work. (About 2.5-3 pounds)
• Onion: One large yellow onion, roughly chopped.
• Garlic: Lots of garlic! I use about 6-8 cloves, unpeeled. Roasting the garlic mellows its flavor and makes it sweet and creamy.
• Olive Oil: For roasting and sautéing.
• Fresh Basil: A generous bunch, both for roasting and garnishing.
• Vegetable Broth (or Chicken Broth): This forms the base of your soup. Use your favorite brand or homemade if you’re feeling ambitious.
• Balsamic Vinegar: Just a splash to add a touch of acidity and balance the sweetness.
• Heavy Cream (optional): For extra richness and creaminess. You can also use coconut milk for a dairy-free option.
• Salt and Pepper: To taste, of course!
• Sugar (optional): A pinch of sugar can help balance the acidity of the tomatoes, especially if they’re not perfectly ripe.

Step-by-Step Instructions: From Oven to Bowl

Now, let’s get cooking! Follow these simple steps, and you’ll be enjoying a bowl of delicious Roasted Tomato Basil Soup in no time.

1. Prepare the Tomatoes: Preheat your oven to 400°F (200°C). Wash the tomatoes and cut them in half (or quarter if they are very large).
2. Roast the Vegetables: Toss the tomatoes, onion, and unpeeled garlic cloves with olive oil, salt, pepper, and some fresh basil leaves (reserve some for garnish). Spread them in a single layer on a baking sheet.
3. Roasting Time: Roast for 45-60 minutes, or until the tomatoes are soft, slightly caramelized, and the garlic is fragrant. The tomatoes should be bursting with flavor and slightly shriveled.
4. Cool Slightly: Let the roasted vegetables cool slightly before handling them. This makes it easier to peel the garlic.
5. Squeeze the Garlic: Once cool enough to handle, squeeze the roasted garlic cloves out of their skins. They should be soft and creamy. Discard the skins.
6. Blend the Soup: Transfer the roasted vegetables and garlic to a blender or food processor. Add a splash of balsamic vinegar and blend until smooth. You may need to do this in batches to avoid overflowing the blender.
7. Sauté and Simmer: Heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Pour in the blended tomato mixture and add the vegetable broth. Bring to a simmer.
8. Season and Simmer: Season with salt, pepper, and a pinch of sugar (if needed). Simmer for 15-20 minutes to allow the flavors to meld together.
9. Add Cream (Optional): If you’re using heavy cream or coconut milk, stir it in during the last few minutes of simmering.
10. Finish with Basil: Stir in the remaining fresh basil leaves just before serving. This will add a burst of fresh flavor.
11. Serve and Enjoy: Serve hot, garnished with fresh basil leaves, a swirl of cream (if desired), and a sprinkle of Parmesan cheese or croutons.

Success Tips for Perfect Roasted Tomato Basil Soup

Want to make sure your soup turns out absolutely perfect every time? Here are a few golden tips to keep in mind:

• Don’t overcrowd the baking sheet: Spread the vegetables in a single layer to ensure even roasting. If necessary, use two baking sheets. Overcrowding will steam the vegetables instead of roasting them.
• Use good quality tomatoes: The better the tomatoes, the better the soup. Look for ripe, juicy tomatoes that are heavy for their size.
• Taste and adjust seasoning: This is crucial! Taste the soup throughout the cooking process and adjust the seasoning as needed. You may need more salt, pepper, or a touch of sugar to balance the flavors.
• Blend carefully: When blending hot liquids, always vent the blender to prevent pressure buildup. Remove the center piece of the blender lid and cover the opening with a kitchen towel.
• Make it your own: Feel free to experiment with different herbs and spices. A pinch of red pepper flakes can add a little heat, or a sprig of thyme can add a savory note.

Variations and Add-Ins: Customize Your Soup

This Roasted Tomato Basil Soup recipe is delicious as is, but it’s also a great base for customization. Here are a few ideas to get you started:

• Add roasted red peppers: Roast a few red bell peppers along with the tomatoes for an extra layer of sweetness and smokiness.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick.
• Make it creamy: Stir in some heavy cream, coconut milk, or cashew cream for a richer, creamier soup.
• Add protein: Top your soup with grilled chicken, shrimp, or chickpeas for a heartier meal.
• Serve with grilled cheese: A classic pairing! A grilled cheese sandwich is the perfect accompaniment to a bowl of Roasted Tomato Basil Soup.

Serving Suggestions: Beyond the Bowl

While a bowl of warm soup is satisfying on its own, here are some creative ways to enjoy your Roasted Tomato Basil Soup:

• Soup shooters: Serve small portions of the soup in shot glasses as an appetizer.
• Tomato soup cake: Yes, you read that right! Tomato soup can be used to make a moist and flavorful cake.
• Tomato soup pasta sauce: Use the soup as a base for a quick and easy pasta sauce.
• Dipping sauce: Use the soup as a dipping sauce for grilled cheese sandwiches, mozzarella sticks, or breadsticks.

Make-Ahead and Storage Instructions

This Roasted Tomato Basil Soup is perfect for making ahead of time. The flavors actually improve as it sits! Here’s how to store it:

• Refrigerator: Store the soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: Freeze the soup in freezer-safe containers or bags for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Reheating Instructions

Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to stir it frequently to prevent hot spots.

Beyond the Basics: Exploring Similar Soups

If you’re a soup lover like me, you’re always looking for new and exciting recipes to try. While this Roasted Tomato Basil Soup is a classic, there are many other delicious soup variations to explore. For example, if you’re looking for something cheesy and comforting, you might enjoy Broccoli Cheese Soup. It’s a family favorite and always a crowd-pleaser! Or, if you’re craving something hearty and filling, give Creamy Baked Potato Soup a try. It’s like a loaded baked potato in a bowl!

And for those busy weeknights when you need a quick and easy meal, Crockpot Lasagna Soup is a lifesaver. Just dump all the ingredients into your slow cooker and let it do its magic! It’s the perfect way to enjoy the flavors of lasagna without all the fuss.

Tomato Inspiration: More Than Just Soup

Tomatoes are such versatile ingredients! If you love the flavor of tomatoes as much as I do, you’ll be thrilled to know there are countless ways to incorporate them into your cooking. Beyond soup, you can create amazing pasta dishes like Tomato Zucchini Pasta or its equally delicious cousin, Zucchini Tomato Pasta. These are perfect for using up summer’s bounty of fresh produce.

And for a truly satisfying and flavorful vegetarian dish, you can’t go wrong with Cheesy Baked Ratatouille. It’s a vibrant and colorful casserole packed with delicious vegetables and topped with a generous layer of cheese. It’s veggie heaven!

A Bowl of Sunshine

This Roasted Tomato Basil Soup is more than just a recipe; it’s an experience. It’s the comforting aroma filling your kitchen, the vibrant colors of the roasted vegetables, and the satisfying taste of homemade goodness. It’s a bowl of sunshine on a cloudy day, a warm hug on a chilly evening, and a reminder that simple ingredients, when prepared with love, can create something truly extraordinary. I hope you enjoy making and sharing this recipe as much as I do!

Best Roasted Tomato Basil Soup

Amelia

This Roasted Tomato Basil Soup recipe elevates the classic comfort food with the rich, smoky flavors of roasted tomatoes, garlic, and onions. Fresh basil adds a bright, herbaceous note, making it a truly special and unforgettable culinary experience. Enjoy a bowl of sunshine with this simple yet extraordinary soup.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Soup

Cuisine American

Servings 6

Calories 250 kcal

Equipment

• Baking Sheet
• Large pot or Dutch oven
• Blender or Food Processor
• Knife
• Cutting board
• Measuring cups and spoons
• Spatula or wooden spoon
• Oven
• Ladle

Ingredients

  

• 2.5 pounds ripe tomatoes, such as Roma
• 1 large yellow onion, roughly chopped
• 6-8 cloves garlic, unpeeled
• ¼ cup olive oil, plus extra for sautéing
• ½ cup fresh basil leaves, divided
• 4 cups vegetable broth or chicken broth
• 1 tablespoon balsamic vinegar
• ½ cup heavy cream optional, or coconut milk for dairy-free
• Salt and pepper to taste
• 1 teaspoon sugar optional
• Parmesan cheese or croutons for garnish optional

Instructions

 

• Preheat oven to 400°F (200°C).
• Wash the tomatoes and cut them in half (or quarter if they are very large).
• Toss the tomatoes, onion, and unpeeled garlic cloves with olive oil, salt, pepper, and half of the fresh basil leaves (reserve some for garnish).
• Spread the vegetables in a single layer on a baking sheet.
• Roast for 45-60 minutes, or until the tomatoes are soft, slightly caramelized, and the garlic is fragrant.
• Let the roasted vegetables cool slightly before handling them.
• Squeeze the roasted garlic cloves out of their skins. Discard the skins.
• Transfer the roasted vegetables and garlic to a blender or food processor. Add the balsamic vinegar and blend until smooth. Blend in batches if necessary.
• Heat a drizzle of olive oil in a large pot or Dutch oven over medium heat.
• Pour in the blended tomato mixture and add the vegetable broth. Bring to a simmer.
• Season with salt, pepper, and sugar (if needed).
• Simmer for 15-20 minutes to allow the flavors to meld together.
• If using heavy cream or coconut milk, stir it in during the last few minutes of simmering.
• Stir in the remaining fresh basil leaves just before serving.
• Serve hot, garnished with fresh basil leaves, a swirl of cream (if desired), and a sprinkle of Parmesan cheese or croutons.

Notes

For a richer flavor, use homemade vegetable broth. Roasting the vegetables in a single layer ensures even cooking and caramelization. Adjust the seasoning to your preference. If the tomatoes are particularly acidic, a pinch of sugar can help balance the flavors. The soup can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Reheat on the stovetop or in the microwave. Consider adding roasted red peppers for an extra layer of sweetness and smokiness. A grilled cheese sandwich makes a classic pairing.