This roasted tomato basil soup is warm, comforting, and bursting with flavor! The sweet tomatoes come alive with a touch of fresh basil, making it a delightful treat.
Nothing beats a cozy bowl of this soup on a chilly day. I love pairing it with a cheesy toast or a crunchy grilled cheese—simple yet so tasty!
Key Ingredients & Substitutions
Tomatoes: Ripe Roma or vine-ripened tomatoes are the stars here. If fresh tomatoes aren’t in season, consider using canned whole tomatoes—just drain them before roasting for a more concentrated flavor.
Onion: A large yellow or sweet onion works best in this recipe. If you’re aiming for a different flavor, shallots could be a nice alternative.
Garlic: Fresh garlic gives a great depth of flavor. However, if you’re short on time, you can use pre-minced garlic, though fresh is always tastier.
Basil: Fresh basil is key for that classic flavor, but if you can’t find it, dried basil can also work in a pinch—just use about a third of the amount since dried herbs are stronger.
Cream: I love using heavy cream for richness, but coconut milk is a good option for dairy-free diets. You could also try pureeing in a little more roasted tomato for creaminess without the calories!
How Do You Achieve the Best Roasting for the Vegetables?
Roasting the tomatoes, onion, and garlic is crucial because it brings out their natural sweetness and enhances the flavor of your soup. Here are some simple steps:
- Arrange the vegetables in a single layer on the baking sheet to ensure even cooking. If they’re too crowded, they’ll steam instead of roast.
- Make sure to drizzle with olive oil and season well with salt and pepper. It’s the oil that helps caramelize and brown the veggies.
- Check for doneness by looking for a slightly charred edge and soft texture, which should take about 25 to 30 minutes. Be patient; the more caramelization, the better the flavors!
How to Make Roasted Tomato Basil Soup
Ingredients You’ll Need:
For the Soup:
- 3 pounds ripe tomatoes (Roma or vine-ripened), halved
- 1 large onion, quartered
- 6 cloves garlic, peeled
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 3 cups vegetable or chicken broth
- 1/2 cup fresh basil leaves, roughly chopped
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
- Additional fresh basil leaves, sliced, for garnish
- Sour cream or cream, for drizzling (optional)
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare and 30 minutes to cook. Overall, you’ll need about 45 minutes from start to finish, which includes roasting the vegetables for fantastic flavor and simmering the soup!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 425°F (220°C). This high temperature will help roast the vegetables perfectly, making them sweeter and richer in flavor.
2. Prepare the Vegetables:
Take a large baking sheet and line it with parchment paper or lightly grease it. Arrange the halved tomatoes, quartered onion, and peeled garlic cloves on the baking sheet. Drizzle them with olive oil and sprinkle with salt and pepper. Give them a light toss to coat everything evenly.
3. Roast the Vegetables:
Place the baking sheet in the preheated oven and roast the vegetables for about 25 to 30 minutes. You’re looking for them to become soft and slightly caramelized, which will enhance their sweetness. Keep an eye on them towards the end!
4. Transfer to the Pot:
Once roasted, carefully transfer the tomatoes, onions, and garlic (including any juices from the baking sheet) into a large pot. Pour in the broth and bring everything to a gentle simmer over medium heat. Let it cook for about 10 minutes so the flavors can meld together nicely.
5. Add the Basil and Blend:
Now it’s time for some fresh basil! Add the chopped basil leaves to the pot. Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a blender for this step.
6. Taste and Adjust:
Return the pureed soup to the pot if you used a blender. Take a moment to taste your soup—add sugar if you find it too acidic, and make any adjustments to the salt and pepper as needed.
7. Cream It Up:
If you want to add an extra layer of creaminess, stir in the heavy cream or coconut milk at this stage. Heat it gently over low heat but avoid boiling the soup to keep it smooth and luscious.
8. Serve and Enjoy:
Ladle the soup into bowls and don’t forget to garnish with a swirl of cream or sour cream along with some sliced fresh basil. Enjoy this delicious roasted tomato basil soup with a side of toasted crusty bread or a cheesy grilled cheese sandwich. Dig in and savor every bite!
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Canned whole tomatoes can be a great substitute, especially when fresh tomatoes are out of season. Just drain the canned tomatoes before use and skip the roasting step since they are already cooked.
How Long Does Leftover Soup Last?
Leftover roasted tomato basil soup can be stored in an airtight container in the fridge for up to 3-4 days. Just reheat it gently on the stove before serving!
Can I Freeze the Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to freezer-safe containers or zip-top bags. It can be stored in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
What Can I Serve with This Soup?
This soup pairs wonderfully with a variety of sides! Consider serving it with grilled cheese sandwiches, crusty bread for dipping, or even a fresh garden salad for a complete meal experience.
