Best Roasted Tomato Basil Soup
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.
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.