Best Roasted Tomato Basil Soup
This Roasted Tomato Basil Soup recipe elevates a classic comfort food with the deep, sweet flavor of roasted tomatoes and the bright aroma of fresh basil. Roasting the vegetables caramelizes them, creating a richer, more complex flavor profile that's easy to achieve at home. Enjoy this flavorful and comforting soup as a lunch, dinner, or appetizer.
Equipment
- Large baking sheet(s)
- Cutting board
- Knife
- Blender or immersion blender
- Large pot
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 2.5 pounds ripe tomatoes Roma or San Marzano
- 1 large yellow onion, roughly chopped
- 4 cloves garlic, roughly chopped
- 2 carrots, roughly chopped
- 4 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- Pinch of red pepper flakes optional
- 4 cups vegetable broth or chicken broth
- 1 cup fresh basil leaves, roughly chopped
- ½ cup heavy cream or coconut milk optional
- Sugar, to taste optional
- Balsamic vinegar, to taste optional
Instructions
- Preheat oven to 400°F (200°C).
- Wash the tomatoes and cut them in half lengthwise.
- Roughly chop the onion, garlic, and carrots.
- Spread the tomatoes, onion, garlic, and carrots on a large baking sheet(s). Ensure the vegetables are not overcrowded.
- Drizzle the vegetables with olive oil. Season generously with salt, pepper, and red pepper flakes (if using).
- Roast in the preheated oven for 45-60 minutes, or until the tomatoes are softened and slightly caramelized.
- Let the roasted vegetables cool for about 10 minutes.
- Transfer the roasted vegetables to a blender (or use an immersion blender). If using a regular blender, work in batches.
- Blend until completely smooth and creamy. Be careful when blending hot liquids; vent the blender lid to prevent splattering.
- Pour the blended soup into a large pot.
- Add the vegetable broth (or chicken broth). Bring to a simmer over medium heat.
- Stir in the fresh basil leaves.
- Simmer for another 10-15 minutes, allowing the flavors to meld together.
- Taste and adjust the seasoning as needed. Add sugar if the soup is too acidic, or balsamic vinegar for added depth.
- For an extra creamy soup, stir in heavy cream or coconut milk (if using) just before serving.
- Serve hot, garnished with fresh basil leaves, a swirl of cream, or a sprinkle of Parmesan cheese (optional).
Notes
For the best flavor, use high-quality Roma or San Marzano tomatoes. Roasting the vegetables until deeply caramelized is key to a rich, flavorful soup. Taste and adjust seasonings at the end to balance the flavors to your liking. To make ahead, prepare as directed and store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently before serving. Serve with grilled cheese, crusty bread, or a fresh salad.