If you are looking for the ultimate comfort food that bursts with fresh flavors and feels like a warm hug in a bowl, you have to try this Roasted Tomato Basil Soup Recipe. It’s the perfect blend of smoky, sweet roasted tomatoes married with aromatic basil and a touch of creaminess that elevates every spoonful. Whether you want to cozy up on a chilly evening or impress guests with a simple yet sophisticated starter, this soup hits all the right notes. Plus, it’s made from ingredients you likely already have in your kitchen, so getting this luscious soup on your table is easier than you might think!
Ingredients You’ll Need
The beauty of this Roasted Tomato Basil Soup Recipe lies in its simplicity and freshness. Each ingredient plays a crucial role, from the sweet acidity of ripe Roma tomatoes to the fragrant notes of fresh basil, giving the soup its vibrant color and enchanting aroma. Here’s what you’ll need to create this delightful dish:
- 9 Roma tomatoes, sliced lengthwise: These tomatoes roast beautifully to develop rich, deep flavors without excess wateriness.
- 3 tbsp extra virgin olive oil: Provides a silky texture and enhances the roasted veggies’ flavor while adding heart-healthy fats.
- 2 tbsp unsalted butter: Adds richness and helps mellow the acidity of the tomatoes.
- 1 yellow onion, diced: A foundational ingredient that offers a subtle sweetness and depth.
- 4 garlic cloves, minced: Brings a lovely pungency that complements the roasted tomato’s sweetness.
- 1 tbsp fresh thyme, minced: Introduces an earthy herbal layer that pairs beautifully with tomatoes.
- 1 tsp kosher salt: Elevates all the flavors to perfection.
- 1/2 tsp ground black pepper: Adds a hint of heat and complexity.
- 1 (28 oz.) can San Marzano tomatoes, crushed: These extra flavorful canned tomatoes balance the fresh roasted ones for a consistent soup texture.
- 1 cup fresh basil, roughly chopped: The vibrant hallmark of this soup, offering aromatic freshness and a lovely green color.
- 1 tbsp sugar: A small touch to balance acidity and enhance natural sweetness.
- 2 cups chicken stock (or vegetable stock): Creates a flavorful base that infuses the soup with savory goodness.
- 2/3 cup heavy cream: Adds creaminess and smoothes out the robust tomato flavor, making the soup velvety and luxurious.
How to Make Roasted Tomato Basil Soup Recipe
Step 1: Roast the Tomatoes
Start by preheating your oven to 400°F (200°C). Arrange the sliced Roma tomatoes on a baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle lightly with salt and pepper. Roast them until they’re tender and slightly caramelized, about 30 minutes. This roasting step intensifies their natural sweetness and infuses the soup with that signature smoky undertone that makes this Roasted Tomato Basil Soup Recipe so irresistible.
Step 2: Sauté Aromatics
While the tomatoes are roasting, melt the butter along with the remaining tablespoon of olive oil in a large soup pot over medium heat. Add the diced onion and cook until soft and translucent, about 8 minutes. Stir in the garlic and minced fresh thyme, allowing their aromas to bloom for another couple of minutes. This base layer of flavor is what takes the soup from good to sensational.
Step 3: Combine Tomatoes and Seasonings
Once your roasted tomatoes are ready, add them to the pot along with the crushed San Marzano tomatoes, sugar, salt, and pepper. Pour in the chicken or vegetable stock and bring everything to a gentle simmer. This combination enriches the soup, balancing the freshness of your roasted tomatoes with the deeper, savory notes of the canned variety.
Step 4: Blend to Perfection
After simmering for about 20 minutes, remove the pot from the heat and blend the soup using an immersion blender until smooth and creamy. Alternatively, work in batches with a stand blender, but be careful with the hot soup! Then stir in the freshly chopped basil and heavy cream, which add that classic fresh, creamy finish that makes this Roasted Tomato Basil Soup Recipe a standout.
How to Serve Roasted Tomato Basil Soup Recipe
Garnishes
Don’t just ladle this soup into bowls—dress it up! A few torn fresh basil leaves on top add a pop of vibrant green and fresh fragrance. A swirl of cream or a drizzle of good olive oil adds elegance and a luscious texture. For some crunch, how about toasted garlic croutons or a sprinkle of Parmesan cheese? Each garnish invites a new layer of flavor and texture, making every spoonful exciting.
Side Dishes
This Roasted Tomato Basil Soup Recipe pairs wonderfully with classic grilled cheese sandwiches, where the crispy, buttery bread and melted cheese complement the silky tomato base perfectly. If you’re looking for something lighter, a crisp mixed green salad with a bright vinaigrette is refreshing alongside the rich soup. Crusty artisan bread for dipping also never goes out of style.
Creative Ways to Present
For a dinner party or special occasion, serve this soup in mini bread bowls or hollowed sourdough rolls for a rustic impression. You can also create elegant individual portions in small cups or shot glasses as a starter. Adding a dollop of pesto or a few roasted cherry tomatoes as a garnish will wow your guests visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen after a day or two, making it even tastier! Just give it a good stir before reheating.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers, leaving some space at the top as the soup will expand. It can be frozen for up to 3 months. Thaw overnight in the fridge for the best texture.
Reheating
When reheating, warm the soup gently in a pot over low to medium heat. Stir frequently to prevent scorching. If the soup thickens too much, add a splash of stock or water to loosen it up without sacrificing flavor.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap chicken stock for vegetable stock to keep the flavor rich without any animal products. The roasted tomatoes and herbs do the heavy lifting in flavor.
What can I use instead of heavy cream?
If you want to lighten up the soup, coconut milk or a splash of whole milk works, though the texture will be less rich. For a dairy-free option, cashew cream is a great creamy substitute.
Can I use fresh tomatoes only?
Fresh tomatoes are wonderful, but adding canned San Marzano tomatoes here gives depth and a consistent flavor that’s hard to match. You can use all fresh, but expect a lighter taste and thinner texture.
Is it necessary to roast the tomatoes?
Roasting imparts a delicious caramelized flavor and sweetness that really transform this soup. Skipping roasting means less depth, so it’s highly recommended to get that signature richness.
How spicy is the soup?
This recipe is mild and comforting, with just a hint of black pepper heat to lift the flavors. You can always add a pinch of red pepper flakes or hot sauce if you like a kick!
Final Thoughts
Making this Roasted Tomato Basil Soup Recipe is an absolute joy, both for the simple, fresh ingredients and the incredible flavor it delivers. It’s a timeless classic that warms the heart and satisfies any craving for cozy, wholesome food. I promise once you try it, this soup will find a special place in your recipe repertoire—perfect for sharing with family or savoring solo on a lazy afternoon. So grab your tomatoes and basil, and let’s get roasting!
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Roasted Tomato Basil Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
This Roasted Tomato Basil Soup is a comforting and flavorful recipe perfect for any season. Featuring oven-roasted Roma tomatoes and fresh basil, it combines the deep, sweet flavors of roasted veggies with creamy richness for a deliciously smooth and hearty soup. Ideal as a warming lunch or a starter for dinner, this soup balances bright acidity with savory herbs and a touch of sweetness.
Ingredients
Vegetables and Herbs
- 9 Roma tomatoes, sliced lengthwise
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh thyme, minced
- 1 cup fresh basil, roughly chopped
Oils and Fats
- 3 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 2/3 cup heavy cream
Pantry Ingredients
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 (28 oz.) can San Marzano tomatoes, crushed
- 1 tbsp sugar
- 2 cups chicken stock (or vegetable stock for a vegetarian version)
Instructions
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). Arrange the sliced Roma tomatoes on a baking sheet and drizzle with 2 tablespoons of extra virgin olive oil. Roast in the oven for about 40 minutes until the tomatoes are caramelized and tender, enhancing their natural sweetness.
- Sauté the Aromatics: While the tomatoes roast, heat the remaining 1 tablespoon of olive oil and the butter in a large pot over medium heat. Add the diced onion and cook until translucent and soft, about 5-7 minutes. Then add the minced garlic and thyme, cooking for another 1-2 minutes until fragrant but not browned.
- Add Tomatoes and Seasonings: Add the roasted Roma tomatoes along with their juices to the pot. Then pour in the canned San Marzano crushed tomatoes. Stir in the kosher salt, black pepper, and sugar to balance acidity.
- Simmer the Soup: Pour in the chicken or vegetable stock and bring the mixture to a simmer. Let it cook gently for 20 minutes, allowing all flavors to meld together.
- Add Fresh Basil and Blend: Stir in the chopped fresh basil. Use an immersion blender to puree the soup in the pot until smooth and creamy. Alternatively, carefully transfer batches to a blender and blend until smooth.
- Finish with Cream: Return the blended soup to the pot if needed and stir in the heavy cream. Warm the soup gently over low heat for 5 minutes, making sure not to boil after adding the cream to maintain its luscious texture.
- Serve: Taste and adjust seasoning with more salt or pepper if necessary. Serve hot with crusty bread or a grilled cheese sandwich for a classic pairing.
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Roasting the tomatoes enhances their sweetness and depth of flavor, but you can skip this step for a quicker meal though at the cost of some flavor complexity.
- To make this soup vegan, substitute butter with olive oil and heavy cream with coconut cream or a plant-based alternative.
- Leftovers keep well in the refrigerator for up to 3 days and freeze well for up to 3 months.
