If there’s one dish that makes me feel like I’ve got life at least somewhat figured out, it’s Roasted Tomato Basil Soup. The roasted tomatoes bring this gorgeous depth of flavor, the basil keeps things fresh and bright, and the creaminess? Well, let’s just say it’s the warm hug we all need at the end of a busy day.
And trust me, as a Texas mom of three who has cooked through picky toddler stages, rushed weeknights, and “Mom, I’m starving!” moments, I know the power of a soup that’s both simple and feels a little gourmet.
So let’s cozy up and make a pot together.
Table of Contents
Why You’ll Love This Roasted Tomato Basil Soup
- It’s like a restaurant-quality soup—without leaving your kitchen.
- Perfect for busy moms (like me) because most of the work is hands-off roasting.
- Freezer-friendly, so you can stash away extra batches for later.
- Versatile—dress it up with grilled cheese, or serve in cute little mugs for a dinner party starter.
What Does Roasted Tomato Basil Soup Taste Like?
Imagine the sweetness of slow-roasted Roma tomatoes paired with fragrant basil. Add in buttery-soft onions, caramelized garlic, and just a swirl of cream if you’re feeling indulgent. It’s comforting, rich, and balanced—never flat or boring. Honestly, this soup tastes like the cozy embrace of your grandma’s kitchen mixed with a touch of rustic Italian countryside.
Ingredients for Roasted Tomato Basil Soup
When it comes to making a truly comforting Roasted Tomato Basil Soup, the ingredients are simple but purposeful. Each one plays its part in creating that signature balance of sweet, savory, and creamy flavors. Let’s walk through them together:
- Roma Tomatoes (2 lbs, halved) – The star of the show! Roasting Roma tomatoes concentrates their flavor, giving your soup a natural sweetness and depth that canned tomatoes just can’t match. If you’ve ever tried my gordon ramsay’s roasted tomato soup recipe, you’ll know how magical roasted tomatoes can be.
- Onion (1 large, finely chopped) – Think of onions as the foundation. They bring a gentle sweetness and body to the soup once sautéed and lightly caramelized.
- Garlic (4 cloves, minced) – A must-have in almost any soup recipe. Roasted tomato and basil pair beautifully with garlic, giving the soup warmth and a subtle kick.
- Olive Oil (3 tablespoons, divided) – Used for both roasting and sautéing, olive oil enhances the flavor of the tomatoes and keeps the soup silky. A good extra virgin olive oil works wonders here.
- Salt and Pepper – Don’t underestimate the power of seasoning! Salt brings out the natural flavors of the tomatoes, while pepper adds a gentle heat.
- Chicken or Vegetable Broth (4 cups) – This is what ties the soup together. Use chicken broth for a heartier taste, or vegetable broth for a lighter, vegetarian-friendly option.
- Fresh Basil Leaves (¼ cup, chopped) – Basil is where this soup gets its signature fresh flavor. Stirring it in right before blending keeps the flavor vibrant and herby.
- Sugar (1 teaspoon, optional) – Sometimes tomatoes can be a little too acidic. A touch of sugar balances things out without making the soup sweet.
- Baking Soda (½ teaspoon, optional) – This little trick neutralizes acidity and helps you use less sugar. It’s a lifesaver for sensitive tummies.
- Heavy Cream (½ cup, optional) – Totally optional, but stirring in cream at the end gives your Roasted Tomato Basil Soup a velvety, luxurious texture. For a lighter version, you can skip it and still have a wonderful result.
- Fresh Basil Leaves (for garnish) – A sprinkle of fresh basil on top makes every bowl look like it came from a cozy café.
The beauty of Roasted Tomato Basil Soup is that it doesn’t require fancy or hard-to-find ingredients. Most of these are pantry staples, and when combined, they create a dish that feels wholesome and satisfying.
Instructions: How to Make Roasted Tomato Basil Soup
Making Roasted Tomato Basil Soup is easier than you think. The secret lies in letting the oven do most of the heavy lifting while you just enjoy the smell of tomatoes caramelizing away. Here’s a detailed step-by-step guide that will walk you through the process, so even if this is your first time making homemade soup, you’ll feel confident in the kitchen.
Step 1: Roast the Tomatoes
- Preheat your oven to 400°F (200°C). This high heat is what gives the tomatoes their signature caramelized edges.
- Take your Roma tomatoes, cut them in half lengthwise, and place them cut-side up on a baking sheet.
- Drizzle with 2 tablespoons of olive oil, making sure each piece gets a little shine.
- Sprinkle with salt and pepper—don’t be shy here, as the seasoning helps bring out the natural sweetness of the tomatoes.
- Roast for 25–30 minutes until the tomatoes are softened and slightly charred around the edges. This step is what transforms your soup from “basic” to restaurant-worthy. (If you’ve tried my simple roasted tomato soup, you know roasting makes all the difference.)
Step 2: Sauté the Onion and Garlic
- While the tomatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
- Add your finely chopped onion and minced garlic.
- Cook gently, stirring often, for about 5–7 minutes until the onions turn translucent.
- For extra flavor, continue cooking for another 5 minutes until the onions and garlic start to caramelize. This creates a sweet, savory base that complements the roasted tomatoes beautifully.
Step 3: Build the Soup
- Once your tomatoes are roasted to perfection, carefully add them to the pot with the onions and garlic.
- Pour in 4 cups of chicken or vegetable broth, depending on whether you’d like a heartier or vegetarian-friendly soup. (For another cozy broth-based recipe, check out my homemade tomato soup).
- Bring everything to a gentle simmer over medium heat and let it bubble away for 10 minutes. This helps all the flavors come together.
Step 4: Add Basil and Adjust Flavor
- Stir in your chopped fresh basil leaves. This is the moment the soup comes alive with herby freshness.
- If your tomatoes are extra tangy, add 1 teaspoon of sugar or ½ teaspoon of baking soda to balance the acidity. (The baking soda trick is especially handy for sensitive stomachs.)
Step 5: Blend Until Silky Smooth
- Remove the pot from the heat. Using an immersion blender, puree the soup until smooth and creamy.
- No immersion blender? No problem! Carefully transfer the soup in batches to a regular blender. Just remember to vent the lid slightly to avoid steam buildup.
Step 6: Make It Creamy (Optional)
- Return the blended soup to the stove.
- Stir in ½ cup of heavy cream if you’d like a rich, velvety texture. (Skipping the cream gives you a lighter, dairy-free version that’s still packed with flavor.)
- Cook for another 5 minutes over low heat until warmed through.
Step 7: Taste and Serve
- Give your soup a taste test and adjust seasoning with a little more salt or pepper if needed.
- Ladle into bowls, garnish with fresh basil leaves, and serve hot. Pair it with a golden, gooey grilled cheese sandwich, and you’ve got the ultimate comfort meal.
And there you have it! A step-by-step guide to making the best Roasted Tomato Basil Soup right at home. If you’re looking for another creamy, dreamy option, you might also love my creamy tomato bisque recipe—it’s like this soup’s slightly fancier cousin.
Tips and Tricks for Perfect Roasted Tomato Basil Soup
- Roast longer for richer flavor – Don’t rush those tomatoes! A little caramelization = magic.
- Skip the cream for dairy-free – Still delicious without it.
- Double the batch – It freezes like a dream for quick weeknight dinners.
- Pair with grilled cheese – I mean…do I even need to explain?
- Baking soda trick – Just ½ tsp can soften acidic bite without extra sugar.
Storage: Roasted Tomato Basil Soup
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze in portions (mason jars or freezer bags work great) for up to 3 months.
- Reheat: Warm gently on the stove. Add a splash of broth or cream if it’s too thick.
FAQs
Can I make this vegan?
Absolutely! Use vegetable broth and skip the cream.
Do I have to use Roma tomatoes?
Nope. Any ripe, juicy tomato works. Roma just roasts beautifully.
Can I use dried basil?
Fresh is best, but if you’re in a pinch, use 1 tsp dried basil.
Is this kid-friendly?
Yes! My kids love dipping grilled cheese fingers into it.
Conclusion
There you have it—your new go-to Roasted Tomato Basil Soup recipe. It’s simple, comforting, and makes your kitchen smell downright heavenly. Whether you’re ladling it up for a quiet night in or making a double batch for the freezer, this soup is proof that wholesome can also be delicious.
And if you do try it, let me know—drop a comment, leave a rating, or tag me on Instagram so I can see your steaming bowls of joy.
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Print
The Best Roasted Tomato Basil Soup – Quick, Easy & Irresistibly Delicious
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 8 servings
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Roasted Tomato Soup is a heartwarming bowl of comfort, made with roasted Roma tomatoes and infused with sautéed onions, garlic, and basil. A gourmet yet simple homemade meal.
Ingredients
2 lbs (1 kg) Roma tomatoes, halved
1 large onion, finely chopped
4 garlic cloves, minced
3 tablespoons olive oil, divided
Salt and pepper to taste
4 cups (1 l) chicken or vegetable broth
¼ cup (6 g) fresh basil leaves, chopped
1 teaspoon sugar, optional
½ teaspoon baking soda, optional
½ cup (125 ml) heavy cream, optional
Fresh basil leaves, for garnish
Instructions
1. Preheat the oven to 400°F (200°C).
2. Place the halved tomatoes on a baking sheet.
3. Drizzle with 2 tablespoons olive oil and season with salt and pepper.
4. Roast for 25-30 minutes or until tomatoes are soft and slightly caramelized.
5. While the tomatoes are roasting, heat 1 tablespoon olive oil in a large pot over medium heat.
6. Add the chopped onion and garlic and sauté gently for 5-7 minutes until soft and translucent.
7. Continue cooking for another 5 minutes until the onions and garlic start to caramelize.
8. Add the roasted tomatoes and broth to the pot with the onions and garlic.
9. Bring to a simmer over medium heat and cook for 10 minutes.
10. Stir in chopped basil, sugar (if using), and baking soda (if using).
11. Use an immersion blender or transfer to a blender to puree the soup until smooth.
12. Return the soup to the heat and stir in the heavy cream (if using).
13. Cook for an additional 5 minutes, or until heated through.
14. Adjust seasoning as needed and serve hot, garnished with fresh basil leaves.
Notes
Sugar and baking soda are optional but help to balance and reduce acidity.
Use vegetable broth for a vegetarian version.
Heavy cream adds richness but can be omitted for a lighter soup.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Soup can be frozen for up to 2 months. Thaw and reheat gently on the stove.
