Roasted Tomato Basil Soup Recipe

This Roasted Tomato Basil Soup is absolute comfort in a bowl—velvety, rich, and just bursting with sunshine-bright tomato flavor layered with garden-fresh basil. It’s the kind of vibrant, from-scratch soup that makes you swoon during tomato season, but honestly, it’s perfect for any time of year thanks to the magic of oven-roasted tomatoes.

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Ingredients You’ll Need

Every ingredient in this Roasted Tomato Basil Soup serves a purpose, bringing either color, body, brightness, or a hint of richness to the final bowl. I love how you can really taste each component, and how these simple selections—especially the basil and roasted Roma tomatoes—set this soup apart from anything you’ll find in a can.

• Roma Tomatoes: Pick ripe, firm Roma tomatoes for roasting—their natural sugars caramelize beautifully, making the soup extra flavorful and fragrant.
• Extra Virgin Olive Oil: Drizzled over the tomatoes for roasting, this will help them blister and release their best flavors.
• Unsalted Butter: Adds depth and savory notes to the sautéed onions and garlic for a richer flavor base.
• Yellow Onion: Sautéed until soft and golden, onion adds gentle sweetness to every spoonful.
• Garlic Cloves: Minced fresh garlic brings irresistible aroma and punch to the soup’s foundation.
• Fresh Thyme: You only need a tablespoon, but it infuses subtle, earthy tones that round out the acidity of the tomatoes.
• Kosher Salt & Ground Black Pepper: Essential for enhancing all the natural flavors—don’t be shy with seasoning!
• Crushed San Marzano Tomatoes (canned): These Italian beauties are sweet, low-acid, and intensify the roasted tomato base.
• Fresh Basil: Add it at two points for herby brightness; don’t skip it! Fresh is best, but you can use dried in a pinch.
• Sugar: Balances out any lingering acidity and gives that classic nostalgic “homemade” tomato soup flavor.
• Chicken Stock: Adds body and a savory backbone—sub with vegetable stock for a vegetarian version.
• Heavy Cream: The ultimate finishing touch to make your Roasted Tomato Basil Soup unbelievably silky and decadent.

Variations

One of the true pleasures of making Roasted Tomato Basil Soup at home is that you can spin it in so many tasty directions. Whether you’re craving a touch of spice, need a dairy-free bowl, or want something heartier, these easy tweaks help you make it your own.

• Dairy-Free & Vegan: Swap the butter for olive oil, use coconut cream or a dairy-free creamer for the heavy cream, and choose vegetable broth in place of chicken stock.
• Extra Hearty: Stir in cooked cheese tortellini or tiny pasta shapes just before serving for a supper-worthy soup.
• Spicy Kick: Add a pinch (or two!) of red pepper flakes when you sauté the garlic for a gentle heat that builds with each spoonful.
• Herby Twist: Try adding a handful of fresh oregano or parsley alongside the basil to amp up the herbaceous flavor.
• Smoky Version: Drop in a dash of smoked paprika, or top your soup with crispy smoked bacon or pancetta bits for a deeper smoky undertone.

How to Make Roasted Tomato Basil Soup

Step 1: Roast the Roma Tomatoes

Start by slicing your Roma tomatoes lengthwise and arranging them cut-side up on a baking sheet. Drizzle generously with olive oil, sprinkle with salt and pepper, and roast at 375°F for about an hour. This slow roasting concentrates their flavor, evenly caramelizes the edges, and gives the soup its signature depth.

Step 2: Sauté the Flavor Base

In a large Dutch oven or soup pot, heat the butter (or a bit more olive oil if you’re going dairy-free) over medium-high heat. Sauté diced onion until it softens and turns golden, which should take about 5 minutes. Add the minced garlic and fresh thyme, and cook for another minute just until fragrant—the aroma at this stage is unbeatable.

Step 3: Build the Tomato & Basil Layers

Pile in the crushed San Marzano tomatoes, fresh basil, and a touch of sugar into your pot, stirring well. Drop the heat and let everything simmer for a good 10 minutes. The tomatoes will mingle, the basil will perfume the air, and you’ll begin to recognize that iconic Roasted Tomato Basil Soup aroma!

Step 4: Simmer With Stock and Roasted Tomatoes

Add the chicken stock and carefully transfer your roasted Roma tomatoes into the pot (any juices from the roasting pan go in, too!). Let the soup gently simmer for 30 minutes, stirring occasionally. This step unites all those roasty, herby flavors and melts everything together.

Step 5: Purée For Creaminess

Remove the soup from the heat and purée until silky smooth, either with an immersion blender right in the pot, or by (carefully!) blending in batches. Return the soup to the pot—don’t skip this for the dreamiest, restaurant-worthy texture.

Step 6: Add the Cream and Serve

Swirl in the heavy cream for that luscious, velvety mouthfeel. Taste and adjust seasoning if needed. Finally, ladle into bowls and top with homemade mini croutons for the perfect textural crunch. Serve piping hot and savor every spoonful!

How to Serve Roasted Tomato Basil Soup

Garnishes

A sprinkle of freshly torn basil, a crack of black pepper, and a drizzle of extra virgin olive oil make each bowl of Roasted Tomato Basil Soup look and taste extra special. Don’t skip the decadent homemade croutons—they provide just the right contrast to the soup’s creamy texture and offer delightful crunch in every bite!

Side Dishes

This soup is just crying out for a grilled cheese sandwich, but you can also serve it with a crusty baguette or a simple green salad tossed in lemony vinaigrette. For a more substantial meal, pair it with a big antipasto platter or a slice of homemade focaccia—total bliss!

Creative Ways to Present

If you want to impress, serve Roasted Tomato Basil Soup in small espresso cups or shooters for an elegant appetizer. For cozy nights in, ladle it into rustic mugs, top with a swirl of cream, and pile on those golden garlic croutons—perfect for dipping and sharing!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, Roasted Tomato Basil Soup keeps beautifully in an airtight container in the refrigerator for up to a full week. The flavors deepen and meld overnight—somehow, it tastes even better on day two.

Freezing

This soup is a meal prep dream—it freezes wonderfully! Let it cool completely and pour into freezer-safe bags or containers. It will keep for up to two months; just be sure to thaw it gently in the fridge before reheating for best texture.

Reheating

Simply reheat Roasted Tomato Basil Soup on the stovetop over medium-low heat, stirring occasionally until steaming hot. Add a splash of cream or stock if it’s thickened a bit, and always taste for seasoning before serving again. Microwave works too, but the stovetop offers best results.

FAQs

Final Thoughts

If you’ve never made Roasted Tomato Basil Soup from scratch, now’s the moment! There’s so much joy (and comfort) packed into every spoonful—this is a dish that brings people to the table and keeps them coming back for seconds. Try it soon, and let it become your new go-to bowl of cozy!

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