Roasted Tomato Basil Soup Recipe

If you’re craving comfort in a bowl with the kind of flavor that makes you sigh with happiness, my Roasted Tomato Basil Soup is just the ticket. Packed with sweet, caramelized tomatoes, fragrant basil, and a creamy finish, this soup shines as the ultimate homemade classic — perfect for dipping, sipping, or savoring with a spoon.

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Ingredients You’ll Need

You’ll be pleasantly surprised by how basic ingredients come together to create the magic of Roasted Tomato Basil Soup. Every component matters — each adds depth, color, or a layer of nuance that transforms humble pantry staples into comfort food gold.

• Roma Tomatoes: Their thick flesh and balanced flavor roast beautifully, developing sweetness and irresistible caramelized edges.
• Extra Virgin Olive Oil: Adds a fruity richness and helps those tomatoes blister and brown in the oven.
• Unsalted Butter: Brings a luxurious finish and helps mellow the sharpness of the onions and garlic.
• Yellow Onion: Gentle sweetness builds the aromatic backbone of the soup.
• Garlic Cloves: The real flavor hero — sautéed gently for irresistible depth and that classic homemade warmth.
• Fresh Thyme: Adds subtle earthiness and complexity; a little goes a long way.
• Kosher Salt & Black Pepper: Just the right balance to coax every ounce of flavor from the tomatoes and herbs.
• San Marzano Tomatoes (crushed): The ultimate canned tomatoes for classic Italian flavor and a luscious base.
• Fresh Basil: Vibrant, sweet, and peppery — basil is the soul of this soup!
• Sugar: Just a touch smooths the acidity and rounds out the tomatoes perfectly.
• Chicken Stock: Adds body and savory notes; you can sub in veggie stock for a vegetarian spin.
• Heavy Cream: For that velvety, decadent finish — you can swap in whole milk for a lighter touch.

Variations

This Roasted Tomato Basil Soup is practically begging for personalization! Whether you’re making it vegan, dialing up the richness, or getting creative with toppings, it adapts easily to whatever you (or your fridge) have in mind.

• Vegetarian-Friendly: Swap the chicken stock for vegetable broth and you’ve got a fully meatless version that’s just as flavorful.
• Dairy-Free/Vegan: Omit the cream, use a splash of coconut milk or your favorite plant-based creamer, and leave out the butter for an equally satisfying, dairy-free twist.
• Add a Spicy Kick: Stir in a generous pinch of red pepper flakes or a dash of hot sauce for a beautifully warming finish.
• Cheesy Upgrade: Blend in a handful of freshly grated Parmesan or top with a sprinkle for a savory, umami-packed touch.
• Chunky or Smooth: Blend just half the soup for a chunkier, rustic feel, or purée it silky smooth — it’s entirely up to you!

How to Make Roasted Tomato Basil Soup

Step 1: Roast the Tomatoes

Preheat your oven to 375°F. Slice the Roma tomatoes lengthwise and spread them, cut-side up, on a baking sheet. Drizzle generously with olive oil, and season with salt and black pepper. Pop them in the oven for about an hour — you’ll know they’re ready when they’re caramelized at the edges and fill your kitchen with the most intoxicating aroma.

Step 2: Start the Base

While the tomatoes are roasting, heat a mix of olive oil and butter in a large Dutch oven or soup pot over medium-high heat. Sauté the diced onion for about 5 minutes, until it’s soft and golden. Add in the garlic, thyme, a sprinkle more salt, and pepper; stir for another quick minute until the garlic is fragrant but not browned.

Step 3: Simmer with Tomatoes and Basil

Next, add those luscious crushed San Marzano tomatoes, fresh basil, and just a touch of sugar to the pot. Give everything a good stir and simmer gently for around 10 minutes. This is where the flavors get cozy and the basil perfume starts working its magic.

Step 4: Add Roasted Tomatoes and Stock

Tip all your gorgeous roasted tomatoes into the pot, followed by the chicken stock. Let it all simmer, uncovered, for another 30 minutes, stirring occasionally. By now, your kitchen should smell like a rustic Italian trattoria!

Step 5: Blend and Finish with Cream

Carefully use an immersion blender to puree the soup right in the pot (or ladle into a blender in batches, just don’t fill it too high). Return it to a gentle heat, stir in the cream, and taste for seasoning. Go ahead — sneak a taste — it’s heaven!

Step 6: Make Croutons and Serve

If you want to really take your Roasted Tomato Basil Soup over the top, make some homemade croutons: toss cubed bread with olive oil, a little garlic, and fresh basil, bake until golden, then sprinkle over each steaming bowl. Serve up immediately while everything is piping hot and impossibly fresh.

How to Serve Roasted Tomato Basil Soup

Garnishes

A swirl of cream, a scattering of fresh basil, and a good grind of black pepper make this soup gorgeously inviting, but don’t forget those homemade garlic-basil croutons. They add a lovely crunch and a buttery aroma that takes every bowl of Roasted Tomato Basil Soup straight over the top.

Side Dishes

You truly can’t go wrong with a crispy grilled cheese sandwich or a hunk of warm, crusty bread for dipping. If you’re aiming for a lighter touch, pair your soup with a simple green salad drizzled with tangy vinaigrette. This meal is as cozy or as elegant as you want to make it!

Creative Ways to Present

Ladle your Roasted Tomato Basil Soup into small shooters as an appetizer at holiday gatherings, serve it in big, oversized mugs for a fireside evening, or go rustic in a bread bowl for the ultimate option. Little finishing touches — like a microplane of Parmesan or a drizzle of herb oil — make it truly restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

Any leftover Roasted Tomato Basil Soup should be cooled to room temperature and stored in an airtight container in the refrigerator. It will keep beautifully for up to one week, making it a fantastic option for easy lunches and quick dinners all week long.

Freezing

This soup is a freezer superstar! Let it cool completely, then ladle into freezer-safe containers or heavy-duty zip-top bags. It’ll keep its flavor and texture for up to two months. For best results, freeze without the cream and stir it in after reheating.

Reheating

To reheat, simply warm the soup gently on the stove over medium heat, stirring occasionally until it’s heated through. If you’ve frozen the soup, thaw it overnight in the fridge before reheating — add a splash of stock or cream if it’s thickened up too much.

FAQs

Final Thoughts

If you’re looking for a cozy, flavor-packed meal that never disappoints, I can’t recommend my Roasted Tomato Basil Soup enough. It’s easy enough for a weeknight and special enough for company — so gather those tomatoes and let’s get roasting!

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