Roasted Tomato Basil Soup (Rich, Flavorful, and Comforting!)

This Roasted Tomato Basil Soup is a celebration of simple, fresh ingredients! Roasting the tomatoes intensifies their sweetness and creates a depth of flavor that’s truly unforgettable. I love how this recipe combines the classic flavors of tomato and basil with a touch of creaminess for the ultimate comfort food experience. It’s perfect for a cozy night in, a light lunch, or a starter for a special meal. Get ready for a soup that’s both healthy and incredibly delicious!

Why You’ll Love This Roasted Tomato Basil Soup

• Intense Tomato Flavor: Roasting the tomatoes concentrates their sweetness and creates a rich, complex flavor.
• Fresh and Flavorful: The combination of fresh basil, garlic, and thyme adds a bright, herbaceous note.
• Creamy and Comforting: A touch of heavy cream adds a luxurious creaminess to the soup.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• Versatile: Serve it hot or cold, with or without croutons.

Ingredients for Roasted Tomato Basil Soup

Here’s what you’ll need to make this delicious soup. The full list with measurements is in the recipe card below.

Main Ingredients

• Roma tomatoes, sliced lengthwise (Vegetable)
• Extra virgin olive oil (Oil)
• Unsalted butter (Fat)
• Yellow onion, diced (Vegetable)
• Garlic cloves, minced (Aromatic)
• Fresh thyme, minced (Herb)
• San Marzano tomatoes, crushed (Canned Vegetable)
• Basil, fresh, roughly chopped (Herb)
• Sugar (Sweetener)
• Chicken stock (Liquid)
• Heavy cream (Dairy)

Seasoning

• Kosher salt (Seasoning)
• Ground black pepper (Spice)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Roasted Tomato Basil Soup as is, but here are a few ideas for variations:

• Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce.
• Add More Vegetables: Roast other vegetables along with the tomatoes, such as bell peppers, onions, or zucchini.
• Different Herbs: Use oregano, rosemary, or a blend of Italian herbs instead of thyme.
• Make it Vegan: Use a plant-based cream alternative and omit the butter, using olive oil instead.
• Add Cheese: Stir in some grated Parmesan cheese or crumbled goat cheese before serving.

How to Make Roasted Tomato Basil Soup

Let me show you how to make this flavorful and comforting Roasted Tomato Basil Soup:

Preheat Oven and Prepare Tomatoes

1. I preheat my oven to 375°F (190°C).
2. I spread the tomato halves on a baking sheet.
3. I drizzle them with olive oil.
4. Then sprinkle with salt and black pepper.

Roast Tomatoes

1. I roast the tomatoes for 1 hour.
2. I remove them from the oven and set them aside.

Sauté Onion

1. I heat 2 tablespoons of oil (or butter) in a large pot (or Dutch oven) over medium-high heat.
2. I add the diced onion and sauté for about 5 minutes, until it’s softened.

Add Aromatics and Seasoning

1. I stir in the minced garlic, thyme, salt, and pepper.
2. I sauté for another minute, until fragrant.

Add Tomatoes and Simmer

1. I add the crushed San Marzano tomatoes, chopped fresh basil, and sugar to the pot.
2. I lower the heat and simmer for about 10 minutes, stirring occasionally.

Add Stock and Roasted Tomatoes

1. I add the chicken stock and the roasted tomatoes (including any juices on the baking sheet) to the pot.
2. I simmer for 30 minutes, stirring every now and then.

Puree the Soup

1. I use an immersion blender to purée the soup until it’s smooth. Alternatively, I very carefully transfer the soup to a blender or food processor to purée. This would most likely need to be done in a couple of batches.
2. I return the pureed soup to the pot.

Stir in Cream

1. I stir in the heavy cream.

Prepare Croutons and serve

1. Prepare croutons
2. Serve

Tips and Tricks for the BEST Tomato Soup

Here are my secrets for making this soup truly exceptional:

• Roast the Tomatoes: Roasting the tomatoes is key for developing a deep, rich flavor.
• Use San Marzano Tomatoes: San Marzano tomatoes are known for their sweetness and low acidity, making them perfect for soup.
• Fresh Basil: Fresh basil adds a bright, herbaceous flavor that’s essential to this soup.
• Don’t Over-Blend: If you prefer a slightly chunkier soup, don’t over-blend it.
• Adjust Seasoning: Taste the soup and adjust the salt, pepper, and sugar to your liking.

How to Serve

This Roasted Tomato Basil Soup is delicious served with:

• Grilled Cheese: A classic pairing!
• Crusty Bread: Perfect for dipping into the soup.
• Croutons: Add some homemade or store-bought croutons for extra crunch.
• Garnish: Top with extra fresh basil, a swirl of cream, or a sprinkle of Parmesan cheese.

Make Ahead and Storage

This soup tastes even better the next day! You can store leftovers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. You can also freeze this soup for up to 3 months.

FAQs about Roasted Tomato Basil Soup

• Can I use canned tomatoes instead of fresh?
  • While fresh roasted tomatoes are best for this recipe, you can use canned diced tomatoes in a pinch.
• Can I make this without the cream?
  • Yes, you can omit the cream for a lighter soup.
• Can I make this vegan?
  • Yes, use plant based ingredients.

Enjoy this rich, flavorful, and comforting Roasted Tomato Basil Soup! It’s a perfect way to enjoy the taste of summer any time of year.

Roasted Tomato Basil Soup

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Total Time: 2 hours
• Yield: 6-8 1x
• Category: Soup
• Cuisine: Italian-Inspired

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Description

This Roasted Tomato Basil Soup is rich, flavorful, and comforting. Roasting the tomatoes intensifies their sweetness, and fresh basil adds a bright, herbaceous note. The creamy finish makes it extra luxurious.

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Ingredients

Scale 1x2x3x

• 9 Roma tomatoes, sliced in half lengthwise
• 3 tablespoons extra virgin olive oil, divided (plus more for croutons, if making)
• 2 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 4 cloves garlic, minced (plus more for croutons, if making)
• 1 tablespoon fresh thyme leaves, minced (or 1 teaspoon dried thyme)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1 (28-ounce) can crushed San Marzano tomatoes
• 1 cup fresh basil leaves, roughly chopped, plus more for garnish and croutons (if making)
• 1 tablespoon granulated sugar
• 2 cups chicken stock (or vegetable stock)
• 2/3 cup heavy cream

For the Optional Garlic Basil Croutons:

• Small pieces of bread, cubed (enough for desired croutons)
• Olive oil
• Garlic, minced
• Fresh Basil

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Instructions

• Preheat Oven: Preheat your oven to 375°F (190°C).

• Prepare Tomatoes: Arrange the Roma tomato halves, cut-side up, on a baking sheet. Drizzle them with 2 tablespoons of the olive oil. Season generously with salt and black pepper.

• Roast Tomatoes: Roast the tomatoes for 1 hour, or until they are softened and slightly caramelized. Remove from oven and set aside.

• Sauté Onion: While the tomatoes are roasting, heat the remaining 1 tablespoon olive oil and the butter in a large Dutch oven or soup pot over medium-high heat. Add the diced onion and sauté for about 5 minutes, or until softened and translucent.

• Add Aromatics: Add the minced garlic, minced thyme, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to the pot. Sauté for another minute, or until fragrant.

• Add Tomatoes and Sugar: Add the crushed San Marzano tomatoes, chopped fresh basil, and sugar to the pot. Stir well to combine.

• Simmer: Reduce the heat to low and simmer for about 10 minutes, stirring occasionally, to allow the flavors to meld.

• Add Stock and Roasted Tomatoes: Add the chicken stock (or vegetable stock) and the roasted Roma tomatoes (including any juices from the baking sheet) to the pot.

• Simmer Again: Bring the soup to a gentle simmer and cook for 30 minutes, stirring occasionally.

• Puree Soup: Carefully puree the soup using an immersion blender until smooth. Alternatively, very carefully transfer the soup in batches to a regular blender or food processor and puree until smooth. Return the pureed soup to the pot. Be extremely cautious when blending hot liquids.

• Stir in Cream: Stir in the heavy cream until well combined. Heat gently through, but do not boil.

• Season to Taste: Taste the soup and adjust seasoning with additional salt and pepper, if needed.

• Make Garlic Basil Croutons (Optional):

  • Preheat oven to 400°F (200°C).
  • Cut bread into small cubes.
  • In a bowl, toss the bread cubes with a drizzle of olive oil, minced garlic, and chopped fresh basil.
  • Spread the bread cubes in a single layer on a baking sheet.
  • Bake for about 7 minutes, or until golden brown and crispy

• Serve: Ladle the soup into bowls. Garnish with fresh basil and the garlic basil croutons (if making). Serve hot.

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Notes

• Tomatoes: Roma tomatoes are recommended for their meaty texture and flavor, but you can use other types of tomatoes.
• San Marzano Tomatoes: San Marzano tomatoes are a type of plum tomato known for their sweetness and low acidity.
• Basil: Fresh basil is essential for this recipe. Do not substitute dried basil.
• Cream: Heavy cream adds richness and creaminess to the soup. You can substitute half-and-half or milk for a lighter option, but the soup will be less creamy.
• Blending Hot Liquids: Be extremely careful when blending hot liquids. If using a regular blender, fill the blender only halfway, remove the center cap from the lid, and cover the opening with a folded kitchen towel to prevent splattering.
• Serving Suggestions: This makes the perfect starter.