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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
