There’s something almost magical about the way a simple bowl of Roasted Tomato Basil Soup can wrap you in comfort on a chilly afternoon. I remember the first time I made this version—it was one of those busy weeknights when I craved something warm and homemade but didn’t want to spend hours in the kitchen. I had a basket of ripe tomatoes sitting on the counter, and a few sprigs of fresh basil from the garden. On a whim, I decided to roast the tomatoes with garlic and onions, and the result was nothing short of transformative. The roasting process deepened their natural sweetness, and when blended with fresh basil, it created a creamy, velvety soup that felt both rustic and refined. This easy tomato soup recipe has been a staple in my home ever since, especially during tomato season when flavors are at their peak. It’s the kind of dish that proves you don’t need fancy ingredients or complicated techniques to make something truly delicious. Whether you’re new to cooking or a seasoned pro, this homemade roasted tomato soup is sure to become a favorite in your rotation too.
Table of Contents
Roasted Tomato Basil Soup Ingredients
Roasted Tomato Basil Soup starts with a handful of simple, fresh ingredients that come together to create a rich and satisfying meal. Here’s what you’ll need:
- 2 pounds ripe Roma tomatoes, halved
- 1 large yellow onion, roughly chopped
- 4 cloves garlic, peeled
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- 4 cups vegetable broth
- 1 cup fresh basil leaves, packed
- ½ cup heavy cream (or coconut cream for a vegan tomato soup option)
- 1 tablespoon balsamic vinegar
Roasted Tomato Basil Soup Timing
This creamy tomato basil soup comes together with minimal hands-on time, making it perfect for busy weeknights. Prep time is just 10 minutes, and roasting the tomatoes takes about 30 minutes. Simmering and blending add another 15 minutes, so you’ll have a comforting bowl of soup ready in about 55 minutes total. That’s nearly 25% faster than many from-scratch soup recipes!
Step-by-Step Instructions for Roasted Tomato Basil Soup
Making this healthy tomato soup is straightforward, but a few key steps ensure you get the most flavor from your ingredients.
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). Arrange the halved tomatoes, chopped onion, and garlic cloves on a large baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, and red pepper flakes if using. Toss everything to coat evenly. Roast for 25–30 minutes, until the tomatoes are soft and slightly caramelized at the edges. This step is crucial for developing the deep, sweet flavor that makes this the best tomato basil soup.
Step 2: Simmer the Soup
Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a gentle simmer over medium heat. Let it cook for 10 minutes to allow the flavors to meld. Stir in the fresh basil leaves just before blending—this preserves their bright, aromatic quality.
Step 3: Blend Until Smooth
Using an immersion blender or regular blender, puree the soup until completely smooth. If you’re using a countertop blender, work in batches and be careful with the hot liquid. For an extra silky texture, you can strain the soup through a fine-mesh sieve, but I often skip this step for a heartier result.
Step 4: Add Cream and Finish
Reduce the heat to low and stir in the heavy cream (or coconut cream for a vegan version) and balsamic vinegar. Taste and adjust seasoning if needed. Let it warm through for another 2–3 minutes, but avoid boiling once the cream is added.
Nutritional Information
One serving of this creamy tomato basil soup contains approximately 180 calories, with 12g of fat, 16g of carbohydrates, and 4g of protein. It’s also rich in vitamins A and C from the tomatoes and basil, making it a nourishing choice for a light lunch or dinner. If you’re looking for other vegetable-packed options, try our creamy vegetable soup for a similar comforting bowl.
Equipment Needed for Roasted Tomato Basil Soup
You won’t need any special tools to make this homemade roasted tomato soup. A large baking sheet, a sturdy soup pot, and an immersion blender are the main items. If you don’t have an immersion blender, a regular countertop blender works perfectly—just be sure to blend in batches and vent the lid to avoid steam buildup.
Why You’ll Love This Recipe
This easy tomato soup recipe is a winner for so many reasons. It’s incredibly flavorful thanks to the roasting step, which intensifies the natural sweetness of the tomatoes. It’s versatile—you can make it vegan, dairy-free, or add a touch of heat with red pepper flakes. Plus, it freezes beautifully, making it a great option for meal prep. If you enjoy creamy, comforting soups, you might also like our creamy garlic chickpea soup, which offers a hearty, protein-rich alternative.
Healthier Alternatives for Roasted Tomato Basil Soup
This recipe is already quite healthy, but you can easily adjust it to fit specific dietary needs. For a dairy-free version, use full-fat coconut milk instead of heavy cream—it adds a subtle richness that pairs wonderfully with the tomatoes. To reduce the fat content, you can skip the cream altogether or use a splash of unsweetened almond milk. If you’re watching your sodium intake, use low-sodium vegetable broth and adjust the salt to taste. For another light yet satisfying soup, check out our cream of spring vegetable soup, which highlights seasonal produce.
Serving Suggestions for Roasted Tomato Basil Soup
A bowl of this creamy tomato basil soup is wonderful on its own, but it truly shines with a few thoughtful accompaniments. Serve it with a grilled cheese sandwich for the ultimate comfort meal, or with a slice of crusty bread for dipping. For a fresh contrast, top with a drizzle of pesto, a sprinkle of Parmesan cheese, or a few extra basil leaves. If you’re serving a crowd, pair it with a simple green salad or a heartier option like our hearty white lasagna soup for a complete and satisfying spread.
Common Mistakes to Avoid
Even the simplest recipes can have pitfalls. When making this roasted tomato basil soup, avoid using underripe tomatoes—they lack the sweetness needed to balance the soup’s acidity. Don’t rush the roasting step; those caramelized edges are key to depth of flavor. Also, be careful not to over-blend if using a high-powered blender, as it can incorporate too much air and make the soup frothy. Finally, if you’re making a vegan tomato soup, choose a high-quality coconut cream to avoid any unwanted coconut flavor overpowering the tomatoes.
Storing Tips for Roasted Tomato Basil Soup
This soup stores wonderfully, making it a great make-ahead option. Let it cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 4 days. To freeze, portion the soup into freezer-safe bags or containers and store for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, stirring occasionally. If the soup separates slightly after storage, a quick whisk or blend will bring it back to its creamy consistency.
Conclusion
This Roasted Tomato Basil Soup is more than just a recipe—it’s a bowl of comfort that feels both nourishing and indulgent. With its rich, velvety texture and vibrant flavor, it’s sure to become a go-to in your kitchen. Whether you stick to the classic version or experiment with vegan swaps, this easy tomato soup recipe delivers every time. I’d love to hear how it turns out for you! Share your thoughts in the comments, and don’t forget to tag @Stacksipsnack on Pinterest so I can see your creations. If you’re looking for more cozy soup ideas, try our easy creamy tomato soup recipe for another family favorite.
FAQs about Roasted Tomato Basil Soup
What kind of tomatoes are best for roasted tomato basil soup?
For the best roasted tomato basil soup, use ripe, flavorful tomatoes like Roma (plum), San Marzano, or a mix of heirloom varieties. Cherry or grape tomatoes also work wonderfully for intensified sweetness when roasted.
Can you freeze roasted tomato basil soup?
Yes, roasted tomato basil soup freezes exceptionally well. Allow it to cool completely, then transfer to airtight containers or freezer-safe bags, leaving some headspace. It can be stored in the freezer for up to 3-4 months. Thaw overnight in the refrigerator before reheating.
What makes roasted tomato basil soup taste better than regular tomato soup?
Roasting the tomatoes prior to making the soup caramelizes their natural sugars, intensifying their flavor and sweetness while adding a smoky depth that traditional tomato soup lacks. This roasting process also mellows their acidity, resulting in a richer, more complex taste.
How do you thicken roasted tomato basil soup?
Naturally, the soup can be thickened by simmering longer to reduce it, or by blending a portion of the roasted vegetables (like potatoes or carrots, if added) into the base. For a creamier texture, stir in heavy cream, coconut milk, or a roux (flour and butter paste) at the end.
What goes well with roasted tomato basil soup?
Roasted tomato basil soup pairs perfectly with classic grilled cheese sandwiches, crusty bread or garlic bread for dipping, a fresh side salad, or even a simple bruschetta. A dollop of pesto or a sprinkle of fresh croutons also make excellent garnishes.
Is roasted tomato basil soup healthy?
Generally, roasted tomato basil soup can be very healthy. It’s rich in vitamins (especially A and C) and antioxidants from the tomatoes and basil. To maximize health benefits, use minimal oil for roasting, opt for vegetable broth, and consider using a dairy-free alternative like coconut milk if desired.
Roasted Tomato Basil Soup
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
There’s something almost magical about the way a simple bowl of Roasted Tomato Basil Soup can wrap you in comfort on a chilly afternoon. This easy tomato soup recipe has been a staple in my home ever since, especially during tomato season when flavors are at their peak.
Ingredients
- 2 pounds ripe Roma tomatoes, halved
- 1 large yellow onion, roughly chopped
- 4 cloves garlic, peeled
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- 4 cups vegetable broth
- 1 cup fresh basil leaves, packed
- ½ cup heavy cream (or coconut cream for a vegan tomato soup option)
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C). Arrange the halved tomatoes, chopped onion, and garlic cloves on a large baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, and red pepper flakes if using. Toss everything to coat evenly. Roast for 25–30 minutes, until the tomatoes are soft and slightly caramelized at the edges.
- Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a gentle simmer over medium heat. Let it cook for 10 minutes to allow the flavors to meld. Stir in the fresh basil leaves just before blending.
- Using an immersion blender or regular blender, puree the soup until completely smooth. If you’re using a countertop blender, work in batches and be careful with the hot liquid.
- Reduce the heat to low and stir in the heavy cream (or coconut cream for a vegan version) and balsamic vinegar. Taste and adjust seasoning if needed. Let it warm through for another 2–3 minutes, but avoid boiling once the cream is added.
Notes
For a dairy-free version, use full-fat coconut milk instead of heavy cream. The soup stores wonderfully in the refrigerator for up to 4 days or can be frozen for up to 3 months. Avoid using underripe tomatoes as they lack the sweetness needed to balance the soup’s acidity.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
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