Roasted Tomato Basil Soup

The rich aroma of slow-roasted tomatoes mingled with fresh basil creates an irresistible symphony in this velvety Roasted Tomato Basil Soup. Unlike ordinary tomato soups, this homemade version transforms simple ingredients into a deeply flavored comfort dish that balances natural sweetness with savory depth. Perfect for chilly evenings or paired with a crusty grilled cheese sandwich, this Roasted Tomato Basil Soup elevates a classic to new heights. You’ll learn how to coax maximum flavor from your tomatoes through roasting, blend the perfect texture, and create a restaurant-quality soup right in your own kitchen.

Why You’ll Love This Recipe

This Roasted Tomato Basil Soup stands apart from canned alternatives with its authentic, garden-fresh flavor profile. The slow-roasting process caramelizes the tomatoes, creating a natural sweetness that eliminates the need for added sugar while intensifying their natural umami qualities. The silky-smooth texture contrasts beautifully with optional toppings like crunchy croutons or a swirl of cream.

What makes this tomato soup recipe particularly appealing is its versatility. It’s elegant enough for dinner parties yet simple enough for weeknight meals. Even better, it’s primarily hands-off cooking—just roast, blend, and enjoy! This tomato basil soup recipe works wonderfully with both peak-season summer tomatoes and winter Roma varieties, meaning you can enjoy this comforting dish year-round.

Health-conscious cooks will appreciate that this Roasted Tomato Basil Soup is naturally gluten-free, can be easily made dairy-free, and packs significant nutritional benefits from the lycopene-rich tomatoes and antioxidant-packed fresh herbs.

Ingredients

For this homemade Roasted Tomato Basil Soup, you’ll need:

• 3 lbs (1.4 kg) ripe tomatoes (Roma or vine-ripened work best), halved
• 1 large yellow onion (about 8 oz/225g), quartered
• 6 garlic cloves, peeled
• 3 tablespoons (45ml) olive oil
• 1 teaspoon (5g) salt
• ½ teaspoon (2g) freshly ground black pepper
• 2 cups (480ml) vegetable broth
• ¼ cup (6g) fresh basil leaves, plus more for garnish
• 2 tablespoons (30ml) tomato paste
• ½ teaspoon (2g) dried oregano
• ¼ cup (60ml) heavy cream (optional)
• 1 tablespoon (15g) sugar (optional, depending on tomato sweetness)

The quality of your tomatoes significantly impacts the final flavor of your Roasted Tomato Basil Soup. Choose the ripest tomatoes available—their natural sweetness intensifies during roasting. Fresh basil is essential for the signature aroma and flavor that makes this tomato soup special.

Pro Tips

Master the Roasting Process: The key to exceptional Roasted Tomato Basil Soup lies in proper roasting. Arrange tomatoes cut-side up on your baking sheet—this position allows excess moisture to evaporate while concentrating flavor. Don’t rush this step; the slight charring on the edges of vegetables creates complex flavor compounds that transform an ordinary soup into something extraordinary.

Balance Acidity Perfectly: Taste your soup before adding any sugar. The natural caramelization from roasting often provides sufficient sweetness. If your tomatoes are particularly acidic, add sugar in small increments (½ teaspoon at a time), tasting between additions. Alternatively, a pinch of baking soda can neutralize acidity without adding sweetness.

Achieve Ideal Texture: For the silkiest Roasted Tomato Basil Soup, use an immersion blender directly in the pot rather than transferring hot liquid to a standard blender. This not only reduces cleanup but gives you perfect control over texture. For ultra-smooth results, pass the blended soup through a fine-mesh sieve to remove any remaining seeds or skin particles.

Instructions

Step 1: Prepare for Roasting
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easier cleanup. Halve the tomatoes and quarter the onion, then arrange them on the prepared baking sheet along with the whole garlic cloves. Drizzle everything with olive oil and season generously with salt and pepper. Toss gently to ensure even coating.

Step 2: Roast the Vegetables
Place the baking sheet in the preheated oven and roast for 35-40 minutes until the tomatoes have softened significantly and show caramelization around the edges. The onions should be translucent with some browning, and the garlic should be soft when pressed. Your kitchen will fill with an incredible aroma—a preview of the delicious Roasted Tomato Basil Soup to come.

Step 3: Simmer and Season
Transfer the roasted vegetables to a large Dutch oven or heavy-bottomed pot. Add the vegetable broth, tomato paste, and dried oregano. Bring the mixture to a gentle boil over medium heat, then reduce to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together. Add the fresh basil leaves in the last 2 minutes of simmering.

Step 4: Blend the Soup
Remove the pot from heat and use an immersion blender to purée the soup until completely smooth. If you don’t have an immersion blender, carefully transfer batches to a regular blender, remembering to vent the lid to prevent pressure buildup from hot liquid. Return the blended soup to the pot.

Step 5: Final Touches
Stir in the heavy cream if using, warming the soup over low heat without allowing it to boil. Taste and adjust seasoning as needed—this is when you might add a touch of sugar if your Roasted Tomato Basil Soup needs balancing. Serve immediately garnished with fresh basil leaves, a drizzle of olive oil, or a swirl of cream.

Variations

Creamy Coconut Tomato Basil Soup: For a dairy-free alternative that maintains the creamy richness of traditional Roasted Tomato Basil Soup, substitute the heavy cream with ⅓ cup of full-fat coconut milk. This variation adds a subtle tropical note that pairs surprisingly well with the acidic tomatoes and aromatic basil. The coconut flavor isn’t overwhelming but adds depth and silkiness.

Spicy Roasted Tomato Soup: Transform this comforting classic into a warming, spice-infused version by adding ½ teaspoon of red pepper flakes to the vegetables before roasting. For even more dimension, include ¼ teaspoon of smoked paprika when adding the dried oregano. This creates a smoky, spicy tomato soup that’s perfect for cold weather.

Roasted Tomato and Red Pepper Soup: For a sweeter, more complex flavor profile, add two red bell peppers (seeded and quartered) to the roasting pan with your tomatoes. The peppers introduce a natural sweetness and vibrant color to your Roasted Tomato Basil Soup, creating a beautiful orange-red hue and slightly different flavor dimension.

Storage and Serving

This Roasted Tomato Basil Soup keeps beautifully in an airtight container in the refrigerator for up to 5 days. The flavor actually improves after a day as the ingredients have more time to meld. For longer storage, freeze portions in freezer-safe containers or heavy-duty ziplock bags for up to 3 months. Thaw overnight in the refrigerator before gently reheating on the stovetop over medium-low heat.

For an elegant presentation, serve this Roasted Tomato Basil Soup in warmed bowls with any of these accompaniments:

• Pair with a classic grilled cheese sandwich made with sharp cheddar and sourdough bread for the ultimate comfort food combination.
• Top with homemade garlic croutons, a small dollop of crème fraîche, and a chiffonade of fresh basil for restaurant-quality presentation.
• Serve in shot glasses as an elegant appetizer for dinner parties, topped with a tiny sprig of basil and a drop of extra virgin olive oil.

FAQs

Can I use canned tomatoes instead of fresh?
Yes, though the flavor won’t be identical. Use two 28-oz cans of whole peeled tomatoes, drained. Roast them as directed, but reduce the time to about 25 minutes since canned tomatoes are already soft.

How can I make this soup thicker?
For a thicker Roasted Tomato Basil Soup, either reduce the amount of broth by ½ cup or add 1-2 tablespoons of tomato paste. Alternatively, blend in a small boiled potato which adds thickness without changing the flavor profile.

Is this soup vegetarian/vegan?
The base recipe is vegetarian. For a vegan version, simply omit the heavy cream or replace it with coconut milk or cashew cream.

Can I make this soup ahead for a dinner party?
Absolutely! This Roasted Tomato Basil Soup can be made 1-2 days ahead and refrigerated. The flavors actually improve with time. Reheat gently before serving and add any cream just before serving.

What can I do if my soup is too acidic?
If your soup tastes too acidic even after roasting, add ½ teaspoon of baking soda, which neutralizes acidity without adding sweetness. Alternatively, a touch of honey or sugar can balance acidity while enhancing the natural tomato sweetness.

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