If you have ever dreamed of capturing the vibrant, fresh flavors of summer in a bowl, then this Roasted Tomato Basil Soup Recipe is exactly what you need. It’s a heartwarming, cozy soup that brilliantly combines the natural sweetness of ripe tomatoes, the aromatic characters of roasted garlic and onions, all brought to life with fragrant basil. The roasting process intensifies the flavors, creating a rich, velvety texture that’s perfect for a satisfying lunch or a comforting dinner. Whether you’re a soup lover or just looking to try something irresistibly fresh and simple, this recipe will quickly become a cherished staple in your kitchen.
Ingredients You’ll Need
Keeping things simple is the secret to any great soup, and this recipe relies on fresh, easily accessible ingredients that each play their own crucial role. From the sweetness of ripe tomatoes to the bite of garlic, every element contributes to a harmonious symphony of flavor, texture, and color.
- 2 pounds Ripe tomatoes: Choose Roma or vine-ripened for the best sweet, juicy flavor and rich color.
- 1 medium Onion, finely chopped: Adds a subtle sweetness and depth that balances the acidity of the tomatoes.
- 4 cloves Garlic, minced: Provides a warm, aromatic base that pairs beautifully with the tomatoes.
- 1/4 cup Extra-virgin olive oil: Helps with roasting moisture and imparts a fruity richness.
- 1 cup Vegetable broth: Creates the perfect liquid canvas, adding depth and a gentle savoriness.
- 1 teaspoon Sugar: Just enough to balance the natural acidity without overpowering the tomato flavor.
- Salt and freshly ground black pepper, to taste: Essential for highlighting all those delicious flavors.
- 1 cup Fresh basil leaves: The star herb, bringing fragrant brightness in every spoonful.
- 1/2 cup Heavy cream or coconut cream (optional): For a luscious, creamy finish if you prefer a richer soup.
How to Make Roasted Tomato Basil Soup Recipe
Step 1: Preheat the Oven
Set your oven to 400°F (200°C). This high temperature is perfect for roasting your tomatoes, garlic, and onions until they develop that irresistible caramelized flavor and slightly charred edges.
Step 2: Prepare the Tomatoes
Wash your tomatoes thoroughly, then cut them in half to maximize the roasting surface. This step also helps the tomatoes soften evenly and release their juicy goodness.
Step 3: Combine and Season
In a large mixing bowl, toss the halved tomatoes with minced garlic, finely chopped onion, olive oil, salt, freshly ground pepper, and sugar. Make sure every piece of tomato is lightly coated with oil and seasoning to enhance flavor during roasting.
Step 4: Roast the Vegetables
Spread the tomato mixture evenly on a parchment-lined baking sheet. Pop it into the oven and roast for 25 to 30 minutes, until the tomatoes are tender and have those lovely spots of char that deepen the flavor.
Step 5: Blend the Soup
Allow your roasted veggies to cool slightly before transferring them to a large pot. Add the vegetable broth, then use an immersion blender to blend everything until smooth and velvety—a true joy for the senses.
Step 6: Simmer and Finish
Place the pot over medium heat and bring the soup to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally to meld the flavors together perfectly. During the last minutes, stir in fresh basil leaves and, if you like, heavy cream or coconut cream for a creamy finish.
Step 7: Season to Taste
Adjust the seasoning with more salt and pepper if needed. Once the balance is just right, remove the soup from heat and get ready to serve the delicious creation.
How to Serve Roasted Tomato Basil Soup Recipe
Garnishes
Simple garnishes like fresh basil leaves or a drizzle of good-quality olive oil can elevate the soup’s presentation and amplify its fresh flavors. For extra flair, try a sprinkle of toasted pine nuts or a dollop of crème fraîche.
Side Dishes
This soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a crisp green salad. These side dishes help create a balanced meal, adding complementary textures and flavors to the warm and soothing soup.
Creative Ways to Present
Serve your Roasted Tomato Basil Soup Recipe in rustic bowls and top with a swirl of cream or pesto for a splash of color. For a fun twist, you can even turn it into a light pasta sauce or a dip for fresh breadsticks at your next gathering.
Make Ahead and Storage
Storing Leftovers
Your soup will keep well in the refrigerator for up to 3 days. Store it in an airtight container to maintain its fresh flavors and creamy texture.
Freezing
Roasted Tomato Basil Soup Recipe freezes beautifully. Pour cooled soup into freezer-safe containers or bags, leaving some headspace for expansion. It can be frozen for up to 3 months, perfect for batch cooking or busy days.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent sticking. Avoid boiling the soup once cream is added, as this can cause splitting. You can also reheat in the microwave in short bursts, stirring between.
FAQs
Can I use other types of tomatoes?
Absolutely! While Roma and vine-ripened tomatoes are preferred for their balance of sweetness and acidity, you can also use heirloom or cherry tomatoes for variations in flavor and texture.
Is it necessary to peel the tomatoes?
Peeling is optional. Roasting softens the skins, and blending breaks them down, so many prefer to leave the skins on for extra nutrients and fiber.
Can I make this soup vegan?
Yes! Simply substitute the heavy cream with coconut cream or omit it entirely. The soup’s flavor stands strong even without dairy.
What if I don’t have an immersion blender?
No worries! Transfer the roasted tomato mixture to a regular blender in batches, then return it to the pot for simmering.
How long does the roasting process take?
Roasting the tomatoes, onion, and garlic typically takes 25 to 30 minutes at 400°F, until they become tender and develop those desirable roasted notes.
Final Thoughts
There’s something truly special about making a soup from scratch that bursts with fresh, roasted flavors and swirls of fragrant basil. This Roasted Tomato Basil Soup Recipe is a comforting hug in a bowl, effortlessly balancing simplicity and sophistication. Give it a try—you might find yourself reaching for it again and again when you crave something wholesome and delicious.
Print
Roasted Tomato Basil Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: Italian
- Diet: Low Fat
Description
This Roasted Tomato Basil Soup is a flavorful, comforting dish perfect for any season. The tomatoes are roasted to bring out their natural sweetness and depth, then blended with garlic, onion, fresh basil, and a touch of cream for a smooth, velvety texture. It’s an easy-to-make soup that delivers rich, aromatic flavors with every spoonful.
Ingredients
Vegetables
- 2 pounds Ripe tomatoes (preferably Roma or vine-ripened)
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 1 cup Fresh basil leaves
Liquids and Oils
- 1/4 cup Extra-virgin olive oil
- 1 cup Vegetable broth
- 1/2 cup Heavy cream or coconut cream (optional)
Seasonings
- 1 teaspoon Sugar
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is ready for roasting the tomatoes and vegetables.
- Prepare Tomatoes: Wash the tomatoes thoroughly and cut them in half to expose the insides for better roasting and flavor release.
- Toss Ingredients: In a large mixing bowl, combine the halved tomatoes, minced garlic, and chopped onion. Drizzle with olive oil and season with salt, pepper, and sugar. Toss everything together to coat the tomatoes evenly with the seasoning and oil.
- Spread Mixture: Lay the tomato mixture evenly on a baking sheet lined with parchment paper. This ensures even roasting and easy cleanup.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes until the tomatoes are soft and slightly charred at the edges, which intensifies their natural sweetness.
- Cool and Transfer: Remove the roasted vegetables from the oven and allow to cool slightly. Transfer the roasted tomatoes, onion, and garlic into a large pot for blending.
- Add Broth and Blend: Pour in the vegetable broth, then use an immersion blender to blend the mixture until smooth, creating a silky soup base.
- Simmer Soup: Place the pot on the stove over medium heat and bring the soup to a gentle simmer. Let it cook for about 10 minutes while stirring occasionally to meld the flavors.
- Add Basil and Cream: In the last few minutes of simmering, stir in the fresh basil leaves and cream (if using) to add fragrance and creaminess to the soup.
- Adjust Seasoning: Taste the soup and add more salt and pepper as needed to balance the flavors perfectly. Then remove from heat.
- Serve: Serve the soup hot, garnished with additional fresh basil leaves or a drizzle of olive oil for an elegant finish.
Notes
- You can use coconut cream as a dairy-free alternative to heavy cream to keep the soup vegan-friendly.
- Adjust the roasting time depending on your oven and tomato size for optimal caramelization.
- This soup pairs well with crusty bread or grilled cheese sandwiches for a comforting meal.
- For a chunkier texture, blend the soup less and leave some tomato pieces intact.
- Store leftover soup in the refrigerator for up to 3 days or freeze for up to 1 month.
