Roasted Tomato Basil Soup Recipe

There’s something undeniably comforting about a bowl of Roasted Tomato Basil Soup—especially when every spoonful bursts with velvety richness and the sweet savor of oven-roasted tomatoes. This homemade version transforms humble ingredients into a soul-soothing classic you’ll want to make on repeat.

Ingredients You’ll Need

What I adore about Roasted Tomato Basil Soup is how a handful of honest ingredients work together for a bowlful of pure comfort. Fresh produce, good olive oil, and a touch of cream come together to deliver unbelievable flavor and that signature silky texture.

• Roma tomatoes: Roasting these beauties draws out their sweetness; slice them lengthwise for maximum caramelization.
• Extra virgin olive oil: Adds richness and helps those tomatoes achieve golden, slightly charred edges in the oven.
• Unsalted butter: Gives the onion and garlic a luscious, mellow base flavor.
• Yellow onion: Sautéed for sweetness—don’t rush this step!
• Garlic cloves: Freshly minced garlic brings a little kick and depth to the soup.
• Fresh thyme: This herby note cleverly deepens the overall flavor profile.
• Kosher salt & ground black pepper: These kitchen essentials brighten all the flavors, so don’t skimp.
• San Marzano crushed tomatoes: Canned San Marzanos contribute a bold, tangy backbone—using crushed makes your soup extra smooth.
• Fresh basil: Torn or roughly chopped, basil adds that wonderful, unmistakable aroma right at the end.
• Sugar: A pinch is all it takes to balance out acidity and bring everything together.
• Chicken stock: Adds body and depth without overshadowing the tomatoes; use veggie if you’d like a vegetarian version.
• Heavy cream: Stirred in at the last minute, it gives a luxurious, dreamy finish.

Variations

One of my favorite things about this Roasted Tomato Basil Soup? It’s endlessly adaptable. Toss in extra veggies, bump up the spice, or swap a few ingredients to make it perfectly suit you and your table.

• Vegan-Friendly: Skip the butter and heavy cream—use olive oil and swirl in full-fat coconut milk or your favorite plant creamer for luscious dairy-free results.
• Spicy Kick: Add a small chopped jalapeño or a pinch of red pepper flakes to the onions for a little heat that perks up every bite.
• Hearty Add-Ins: Stir in cooked white beans, tiny pasta, or roasted red peppers for a heartier, meal-worthy soup.
• Herb Swap: Try fresh oregano or flat-leaf parsley instead of thyme or basil if that’s what you have on hand—each brings its own unique character.

How to Make Roasted Tomato Basil Soup

Step 1: Roast the Tomatoes

Start by preheating your oven to 375°F. Arrange the Roma tomato halves cut-side up on a baking sheet, drizzle generously with olive oil, and sprinkle with kosher salt and black pepper. Roast for about an hour—the edges will caramelize and your kitchen will smell incredible. This step is where most of the magic happens!

Step 2: Sauté the Aromatics

In a large pot or Dutch oven, melt the butter (or heat extra olive oil) over medium-high heat. Add your diced yellow onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and thyme, letting them sizzle just until fragrant—this builds a rich, savory base for the soup.

Step 3: Simmer the Tomatoes & Basil

Pour in the crushed San Marzano tomatoes, fresh basil, and a tablespoon of sugar. Reduce the heat and let it all bubble together for about 10 minutes. The basil will wilt and infuse its iconic aroma throughout the pot.

Step 4: Add Stock and Roasted Tomatoes

Once the first simmer is done, add your chicken stock (or vegetable broth) along with every last roasted tomato and their juices from the sheet pan. Stir gently and let it simmer for an additional 30 minutes, which thickens the soup and deepens the flavors.

Step 5: Purée Until Silky

This is your moment for soup perfection! An immersion blender is the easiest way—right in the pot, blitz until smooth and creamy. If you use a standing blender, go in batches and take care with the hot liquid. Return all the soup back to the pot when you’re done.

Step 6: Finish with Cream

Stir in the heavy cream, watching your Roasted Tomato Basil Soup turn extra velvety and dreamy. Give it a final taste for seasoning—you might want a touch more salt or pepper.

Step 7: Make Mini Garlic Croutons

For the best topping, toss cubes of bread with a drizzle of olive oil, minced garlic, and basil. Spread on a baking sheet and bake at 400°F for about 7 minutes. Let them cool slightly before scattering over each bowl—they add the perfect crunch!

How to Serve Roasted Tomato Basil Soup

Garnishes

A sprinkle of fresh basil ribbons, a swirl of cream, and a small mountain of crispy mini garlic croutons instantly turn your Roasted Tomato Basil Soup from cozy to captivating. Don’t be afraid to finish with a crack of fresh black pepper or even a drizzle of good olive oil for a little shine.

Side Dishes

The timeless pairing is, of course, a classic grilled cheese (dunking is basically mandatory)! You could also serve with crisp green salads or a slice of hearty sourdough—the soup’s creamy richness complements just about any savory side.

Creative Ways to Present

For a dinner party twist, try serving Roasted Tomato Basil Soup in small mugs or espresso cups as an appetizer. You could even pour it into tiny mason jars with a mini grilled cheese triangle perched on the rim—adorable, fun, and guaranteed to impress.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover soup in an airtight container in the refrigerator, where it will keep beautifully for up to 4 days. The flavors deepen as it sits, making leftovers even more irresistible!

Freezing

This Roasted Tomato Basil Soup is a freezer champion! Let it cool fully, transfer to freezer-safe containers (leave a little space to expand), and freeze for up to 3 months. For the best texture, add the cream after reheating if you know you’ll freeze the soup.

Reheating

Warm gently on the stove over low heat, stirring often. If the soup was frozen, thaw overnight in the fridge first. Add a splash of stock or water if it thickens up, and always taste to adjust seasonings after reheating.

FAQs

Final Thoughts

There’s a reason Roasted Tomato Basil Soup feels like a culinary hug—each bowl is brimming with love, flavor, and nourishing warmth. I hope you’ll treat yourself (and anyone lucky enough to join you) to this irresistible classic soon. Grab that loaf of bread, fire up the oven, and enjoy every spoonful!

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