Roasted Tomato Basil Soup Recipe

Introduction

This roasted tomato basil soup is a comforting and flavorful dish that’s perfect for any season. Roasting the tomatoes and garlic brings out a deep, rich taste, while fresh basil adds a bright, herbal note. Serve it with a grilled cheese sandwich for a classic pairing.

Ingredients

• 3 pounds tomatoes (any variety, cut in half)
• 6 cloves garlic (skin on)
• 4 tablespoons olive oil (divided)
• Salt and pepper (to taste)
• 1/2 cup yellow onion (minced)
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 5 cups low-sodium vegetable broth (or chicken broth)
• 1/2 cup fresh basil leaves

Instructions

1. Step 1: Preheat your oven to 425 degrees F.
2. Step 2: Arrange the halved tomatoes and garlic cloves (with skin on) in a single layer on a large baking sheet. Drizzle with 3 to 4 tablespoons of olive oil and season with salt and pepper. Roast for 30 to 35 minutes until tomatoes are lightly charred and tender.
3. Step 3: Remove the baking sheet from the oven and let cool for 5 minutes. Peel the skin off the garlic cloves.
4. Step 4: While roasting, heat 1 tablespoon olive oil in a large pot over medium heat. Add the minced onions and cook until golden, about 4 to 5 minutes.
5. Step 5: Add kosher salt, black pepper, the roasted tomatoes, peeled garlic, broth, and fresh basil leaves to the pot.
6. Step 6: Transfer the mixture to a blender and blend for about 1 minute until smooth and creamy. Alternatively, use a hand-held blender directly in the pot.
7. Step 7: Return the soup to the pot and simmer gently for 5 minutes before serving hot.

Tips & Variations

• Use a mix of tomato varieties, such as Roma, cherry, and heirlooms, for a more complex flavor.
• For a creamier texture, stir in a splash of heavy cream or coconut milk before serving.
• Add a pinch of red pepper flakes during cooking for a subtle heat boost.
• Fresh basil can be substituted with fresh thyme or oregano if desired.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low to medium heat, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, you can substitute with high-quality canned tomatoes, but roasting fresh tomatoes adds a deeper, smoky flavor to the soup.

Is this soup suitable for vegans?

Absolutely, just use vegetable broth instead of chicken broth and avoid adding any dairy-based toppings.

Roasted Tomato Basil Soup Recipe

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★★★★★

4.5 from 144 reviews

• Author: anna
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A comforting and flavorful roasted tomato basil soup made with oven-roasted tomatoes and garlic, blended until creamy, then simmered with fresh basil and vegetable broth for a rich, hearty dish perfect for any season.

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Ingredients

Scale 1x2x3x

Vegetables

• 3 pounds tomatoes (any variety, cut in half)
• 6 cloves garlic (skin on)
• 1/2 cup yellow onion (minced)
• 1/2 cup fresh basil leaves

Oils and Seasonings

• 4 tablespoons olive oil (divided)
• Salt and pepper (to taste)
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper

Liquids

• 5 cups low-sodium vegetable broth (or chicken broth)

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Instructions

1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the tomatoes and garlic.
2. Roast Tomatoes and Garlic: Spread the halved tomatoes and garlic cloves, skin on, evenly on a large baking sheet. Drizzle with 3 to 4 tablespoons of olive oil and season with salt and pepper. Roast for 30-35 minutes until the tomatoes are lightly charred and tender. Let cool for 5 minutes, then peel the garlic cloves.
3. Sauté Onions: While the tomatoes roast, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the minced onions and cook until golden and softened, about 4-5 minutes.
4. Add Ingredients to Pot: Season the cooked onions with kosher salt and black pepper. Add the roasted tomatoes, peeled garlic, broth, and fresh basil leaves to the pot.
5. Blend Soup: Transfer the mixture into a blender and blend for about 1 minute until smooth and creamy. Alternatively, use a hand-held blender directly in the pot.
6. Simmer: Return the blended soup to the pot and let it simmer gently for 5 minutes to combine flavors and heat thoroughly.
7. Serve: Serve hot and enjoy with your favorite grilled cheese sandwich for a classic pairing.

Notes

• For a deeper flavor, consider roasting the tomatoes a bit longer to increase caramelization.
• Use low-sodium broth to control the saltiness of the soup better.
• You can substitute fresh basil with dried basil if needed, but reduce the amount as dried basil is more concentrated.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
• For a vegan option, ensure the broth is vegetable-based and serve with vegan bread or cheese.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Roasting
• Cuisine: American

Keywords: roasted tomato basil soup, creamy tomato soup, vegetarian soup, easy tomato basil soup, homemade tomato soup