Roasted Tomato Basil Soup Recipe

Introduction

Roasted Tomato Basil Soup transforms simple ripe tomatoes into a rich, comforting bowl of warmth. Roasting the tomatoes and garlic deepens their natural sweetness and flavor, making this homemade soup far superior to any canned variety. It’s easy to prepare and perfect for cozy meals year-round.

Ingredients

• 4 lb ripe tomatoes, quartered
• 1 garlic head, cloves separated (skins on)
• 1/4 cup olive oil (plus 1 tbsp for sautéing)
• 1 tsp sea salt or kosher salt
• 1 tsp cracked black pepper
• 1 medium sweet onion, diced
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 2 tbsp balsamic vinegar
• 1 quart vegetable broth
• 1 sprig fresh thyme
• 1/4 cup heavy cream (optional)
• 1/4 cup chopped fresh basil, plus more for serving

Instructions

1. Step 1: Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. Spread the quartered tomatoes on the sheet and scatter the unpeeled garlic cloves among them. Drizzle with 1/4 cup olive oil and toss to coat evenly. Sprinkle with salt and cracked pepper. Roast for 1 hour, until tomatoes are very soft and caramelized around the edges.
2. Step 2: While the tomatoes roast, heat a dutch oven over medium heat. Add 1 tablespoon olive oil and heat until shimmering. Add the diced onion and sauté, stirring occasionally, until soft, about 6–7 minutes. Stir in dried basil and oregano and cook for 1–2 more minutes until fragrant.
3. Step 3: Pour in the balsamic vinegar to deglaze the pan, scraping up any brown bits. Let it bubble and reduce by half. Add the vegetable broth and fresh thyme sprig. Bring to a boil, then reduce heat and simmer for 10–15 minutes to develop flavors. Remove thyme sprig, shaking leaves into the soup.
4. Step 4: Remove the roasted garlic cloves from the pan once cooled slightly and squeeze the soft garlic into the soup pot. Add the roasted tomatoes. If using, stir in heavy cream and 1/4 cup chopped fresh basil. Blend the soup with an immersion blender until smooth, adding extra broth to thin if desired. Add more fresh basil for brightness if you like.
5. Step 5: Ladle the soup into bowls and garnish with extra fresh basil. Serve immediately for best flavor.

Tips & Variations

• Use Roma or plum tomatoes for a thicker soup, but any ripe tomato will work well.
• To make vegan, skip the heavy cream or substitute with coconut or cashew cream.
• Don’t overcrowd the tomatoes on the baking sheet; give them space to roast, not steam, for better caramelization.
• If using canned tomatoes, drain well before roasting to avoid excess moisture.
• For a smoother texture, strain the blended soup through a fine-mesh sieve to remove seeds and skins.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 5 days. The flavors deepen after resting. Freeze portions for up to 3 months in airtight containers. Reheat gently on the stovetop over medium-low heat or in the microwave on medium power. If frozen without cream, add it fresh when reheating for better texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tomatoes?

Yes! While Roma or plum tomatoes are ideal for their low seed content, you can use beefsteak, heirloom, or cherry tomatoes. Adjust roasting time if using smaller cherry tomatoes—halving them usually works best.

Is this soup suitable for vegans?

Absolutely. Omit the heavy cream or replace it with a plant-based alternative like coconut or cashew cream to make a delicious vegan version.

Roasted Tomato Basil Soup Recipe

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★★★★★

4.6 from 69 reviews

• Author: Lana
• Total Time: 1 hour 32 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Roasted Tomato Basil Soup offers a rich, deep flavor brought out by roasting ripe tomatoes and garlic, enhancing their natural sweetness and creating a comforting homemade soup. Perfect for cozy meals, it combines fresh produce, aromatic herbs, and simple pantry staples, making it ideal for meal prep and suitable for vegetarians or vegans when cream is omitted.

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Ingredients

Scale 1x2x3x

For Roasting:

• 4 lb ripe tomatoes, quartered
• 1 garlic head, cloves separated (skins on)
• 1/4 cup olive oil
• 1 tsp sea salt or kosher salt
• 1 tsp cracked black pepper

For the Soup Base:

• 1 medium sweet onion, diced
• 1 tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 2 tbsp balsamic vinegar
• 1 quart vegetable broth
• 1 sprig fresh thyme

To Finish:

• 1/4 cup heavy cream (optional)
• 1/4 cup chopped fresh basil, plus more for serving

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Instructions

1. Roast the Tomatoes and Garlic: Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper. Spread the quartered tomatoes on the sheet and scatter the unpeeled garlic cloves among them. Drizzle with olive oil, then gently toss by hand to coat evenly. Sprinkle with sea salt and cracked black pepper. Roast for 1 hour until the tomatoes are very soft and caramelized at the edges.
2. Sauté the Onions and Herbs: While roasting, heat a dutch oven over medium heat and add 1 tablespoon olive oil. Once shimmering, add diced onion and sauté until soft and translucent, about 6 to 7 minutes. Then sprinkle dried basil and oregano, and cook an additional 1 to 2 minutes until fragrant.
3. Deglaze and Simmer the Broth: Pour in balsamic vinegar to deglaze the pot, scraping up any browned bits from the bottom. Let the vinegar bubble and reduce by half. Add the vegetable broth and a fresh thyme sprig. Bring to a boil over high heat, then reduce to medium-low and simmer for 10 to 15 minutes to infuse flavors. Turn off heat and remove thyme sprig, shaking it to release leaves into the soup.
4. Combine and Blend the Soup: When the tomatoes and garlic are done, carefully remove garlic cloves from their skins and add to the pot. Add the roasted tomatoes too. If using, pour in the heavy cream and stir in 1/4 cup chopped fresh basil. Use an immersion blender to blend until smooth, adding extra broth for a thinner consistency if desired. Add extra fresh basil for a bright finish.
5. Garnish and Serve: Ladle the soup into bowls and garnish with additional fresh basil. Serve immediately, paired with grilled cheese or crusty bread. Store leftovers in an airtight container in the fridge for up to 5 days or freeze up to 3 months.

Notes

• Space tomatoes apart on the baking sheet to avoid steaming and ensure caramelization.
• Remove garlic skins before blending to prevent unpleasant texture.
• Blend hot soup cautiously; start on low speed and vent the blender lid to avoid splatters.
• For extra smooth texture, strain soup through a fine-mesh sieve after blending.
• Use Roma or plum tomatoes for best thickness and sweetness; canned whole peeled tomatoes are a good off-season substitute.
• Optional heavy cream can be substituted with half-and-half, whole milk, coconut cream, or cashew cream for dairy-free versions.
• Soup keeps well refrigerated up to 5 days and freezes well for up to 3 months.

• Prep Time: 30 minutes
• Cook Time: 1 hour 2 minutes
• Category: Soups
• Method: Roasting
• Cuisine: American

Keywords: roasted tomato soup, tomato basil soup, homemade tomato soup, vegetarian soup, comfort food, roasted garlic, easy soup recipe