There’s just something absolutely magical about a warm bowl of homemade soup, isn’t there? It’s like a cozy hug on a chilly evening, or a little bit of sunshine even on a gloomy day. And for me, when I think of ultimate comfort food, my mind immediately goes to my Roasted Tomato Basil Soup. This isn’t just *any* tomato soup; oh no, this one is special! We roast all the veggies first, which gives it this incredible depth of flavor that you just can’t get any other way. I remember making this for the first time years ago, and my family practically licked their bowls clean! It’s surprisingly simple to whip up, but tastes so fancy and restaurant-worthy. It’s one of those recipes I come back to again and again because it never fails to hit the spot and bring a smile to everyone’s face.
Why You’ll Love This Roasted Tomato Basil Soup
Seriously, this soup is a winner! Here’s why:
- Super Simple Prep: Minimal chopping, maximum flavor. Roasting does all the hard work!
- Unbeatable Flavor: Roasting tomatoes and garlic brings out a deep, sweet, and slightly smoky taste you’ll crave.
- Pure Comfort: It’s the ultimate cozy dish. Perfect for rainy days, sick days, or just because!
- Fresh & Bright: That pop of fresh basil takes it over the top in the best way.
- Crowd-Pleaser: Even picky eaters usually gobble this one up!
- Quick Enough for Weeknights: Most of the time is hands-off roasting.
Ingredients for the Perfect Roasted Tomato Basil Soup
Okay, so the ingredient list for this heavenly soup might look pretty standard, but trust me, each one plays a super important role in getting that amazing flavor. We’re talking about:
- 2 pounds ripe tomatoes, halved: You want these to be nice and juicy! Roma or any ripe, flavorful variety works wonders.
- 1 large yellow onion, quartered: This sweetens up beautifully when roasted.
- 4 cloves garlic, unpeeled: Don’t skip the unpeeled part! It makes them soft and spreadable, plus they’re easy to squeeze out after roasting.
- 2 tablespoons olive oil: Gotta have some good fat to help everything roast up nicely. Extra virgin is great if you have it!
- 1 teaspoon salt: Brings out all those gorgeous tomato flavors.
- 1/2 teaspoon black pepper: Just a little kick. Freshly ground is always best!
- 4 cups vegetable broth: This is the base for our smooth soup. You can totally use chicken broth if you prefer, it’s also yummy.
- 1/2 cup fresh basil leaves: This is what makes it *basil* soup! Gotta be fresh for that bright, aromatic finish.
- 1/4 cup heavy cream (optional): If you’re feeling fancy or want an extra creamy soup, a little splash of heavy cream at the end is pure bliss.
Tips for Selecting the Best Tomatoes for Roasted Tomato Basil Soup
Picking the right tomatoes is like picking the right soundtrack for your life – it just makes everything better! For this Roasted Tomato Basil Soup, you really want juicy, ripe tomatoes. Roma tomatoes are fantastic because they’re less watery and have a nice, dense flesh, perfect for roasting. But honestly, if you can get your hands on some sweet, ripe heirloom tomatoes, go for it! You’re looking for tomatoes that feel a little heavy for their size and have a vibrant color. Avoid anything that’s bruised or mushy. The better your tomatoes are, the more that natural sweetness and deep flavor will come through in the soup!
How to Prepare Delicious Roasted Tomato Basil Soup: Step-by-Step
Alright, let’s get to the good stuff! Making this soup is honestly a joy because the oven does most of the heavy lifting. You just prep, roast, blend, and simmer. It’s truly that simple to get a knock-your-socks-off soup. Grab your apron, and let’s make some magic!
Roasting the Vegetables for Your Roasted Tomato Basil Soup
First things first, let’s get those veggies into the oven! Preheat your oven to a nice, hot 400°F (200°C). Grab a big baking sheet, toss in your halved tomatoes, those onion quarters, and the whole garlic cloves (skins and all – trust me on this!). Drizzle it all with olive oil, sprinkle with your salt and pepper, and give it a good toss so everything is nicely coated. Pop that sheet pan into the oven for about 30-40 minutes. You want the tomatoes to be soft and a little bit charred on the edges, and that garlic should be super tender. That charring is where all the deep, delicious flavor comes from!
Blending and Simmering the Roasted Tomato Basil Soup
Once everything’s nicely roasted and smelling amazing, take that baking sheet out of the oven. Carefully squeeze those tender garlic cloves right out of their papery skins – they should just pop out! Now, transfer all those gorgeous roasted veggies and the garlic to your blender. Pour in the vegetable broth. Blend it all up until it’s super smooth and creamy. You might need to do this in batches depending on your blender size. Pour that lovely, thick soup into a pot, and bring it to a gentle simmer over medium heat. Stir in your fresh basil leaves – oh, that aroma! If you’re using heavy cream for that extra indulgence, stir it in now. Give it a taste and add any extra salt or pepper if you think it needs it. Boom! Soup’s ready!
Elevate Your Roasted Tomato Basil Soup: Variations and Add-ins
Now, while this Roasted Tomato Basil Soup is absolutely fantastic just as it is, part of the fun of cooking is getting a little creative, right? I love playing around with it! For a little kick, try adding a pinch of red pepper flakes when you roast the veggies. It gives it a subtle warmth that’s just lovely. Or, swirl in some creamy Cajun sauce, a bit of Cajun garlic butter sauce, or a dollop of pesto right into your bowl before serving – wow, that’s a flavor explosion! If you’re feeling extra adventurous, a touch of Cajun garlic parmesan sauce can add a whole new dimension too. If you’re looking for something richer, that heavy cream is gorgeous, but an unsweetened coconut milk or a cashew cream works wonders too for a dairy-free option.
Serving and Storing Your Delicious Roasted Tomato Basil Soup
This soup is just begging to be served with some yummy sides! I absolutely love pairing a steaming bowl with some crusty bread for dipping, or a perfectly grilled cheese sandwich – talk about a classic combo! You can also add a little swirl of extra cream or a sprinkle of fresh basil right on top before serving; it makes pretty presentation work easy. For a change of pace, a little scoop of homemade guacamole or some fresh salsa on the side is surprisingly delicious too! If you happen to have leftovers (which is rare in my house!), just pop them into an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stovetop or in the microwave. Freezing works great too, just let it cool completely before tucking it away for a rainy day!
Frequently Asked Questions about Roasted Tomato Basil Soup
Got questions about this amazing soup? I’ve got answers!
Can I use canned tomatoes for this soup?
You definitely *can*, but it won’t be quite the same! Roasting fresh tomatoes is what gives this soup its incredible depth and sweetness. If you’re in a pinch, use good quality canned whole peeled tomatoes (like San Marzano), drain them well, and roast them on the baking sheet just like you would fresh ones. Just know that roasting is key to that authentic flavor!
How do I make this Roasted Tomato Basil Soup vegan?
It’s super easy to make it vegan! Just skip the optional heavy cream at the end. The soup is already absolutely delicious without it. If you want to boost creaminess, try a dairy-free alternative like unsweetened cashew cream or full-fat coconut milk, stirred in gently at the end. Make sure your vegetable broth is also vegan!
Can I freeze this Roasted Tomato Basil Soup?
Oh yes, absolutely! This soup freezes like a dream. Let it cool down completely, then pour it into an airtight container or freezer-safe bag. It should keep well in the freezer for about 3-4 months. Just thaw it in the fridge overnight and gently reheat it on the stove. It might separate a little, but a good stir will bring it right back together!
What kind of tomatoes are best for roasting?
While Roma tomatoes are my go-to because they have less water and more pulp, any ripe, juicy tomato will work wonderfully! Heirloom tomatoes, beefsteak, or whatever looks good and smells sweet at the market will give you fantastic flavor. Just aim for tomatoes that are ripe and vibrant!
Nutritional Information
Just a heads-up, this info is an estimate and can change a smidge depending on exactly what you use! But here’s a ballpark for a serving (about 1.5 cups) of this glorious Roasted Tomato Basil Soup:
Calories: 180, Fat: 8g (Sat Fat 3g), Sodium: 750mg, Carbohydrates: 18g (Fiber 4g), Protein: 5g.
Print
Roasted Tomato Basil Soup
- Total Time: 55 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and flavorful soup made with roasted tomatoes and fresh basil.
Ingredients
- 2 pounds ripe tomatoes, halved
- 1 large yellow onion, quartered
- 4 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup fresh basil leaves
- 1/4 cup heavy cream (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the tomatoes, onion, and garlic with olive oil, salt, and pepper.
- Roast for 30-40 minutes, or until the tomatoes are softened and slightly charred, and the garlic is tender.
- Squeeze the roasted garlic cloves out of their skins.
- Transfer the roasted vegetables and garlic to a blender or food processor.
- Add the vegetable broth and blend until smooth.
- Pour the soup into a pot and bring to a simmer over medium heat.
- Stir in the fresh basil leaves.
- If using, stir in the heavy cream.
- Season with additional salt and pepper to taste.
- Serve hot.
Notes
- For a richer flavor, you can use chicken broth instead of vegetable broth.
- Garnish with extra basil leaves or a swirl of cream.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Soup
- Method: Roasting
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 12g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: roasted tomato basil soup, tomato soup, basil soup, homemade soup, vegetarian soup, easy soup recipe