Name: roasted tomato basil soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 lbs ripe tomatoes (Roma or vine, halved); 6 garlic cloves (unpeeled); 1 medium onion (chopped); 2 tablespoons olive oil; Salt and black pepper (to taste); 1 teaspoon dried oregano (optional); 1½ cups vegetable broth (or chicken broth); ½ cup fresh basil leaves; ¼ cup heavy cream (optional for richness); Optional toppings: grated Parmesan (croutons, fresh basil)

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Roasted Tomato Basil Soup is a comforting, velvety blend of oven-roasted tomatoes, fresh basil, garlic, and onions—pureed into a rich, soul-warming bowl of goodness. It’s a classic that’s both rustic and elegant, perfect for cozy dinners, lunch with grilled cheese, or anytime you crave something wholesome and full of flavor.

What sets this soup apart is roasting the tomatoes, which intensifies their sweetness and adds a caramelized depth that you just can’t get from simmering alone. Paired with sautéed aromatics and a splash of cream or broth, it’s simple, nourishing, and incredibly satisfying.

If you love easy and flavorful meals, you might also enjoy this creamy Sun-Dried Tomato Pasta with Chicken and Mozzarella or the bold and exotic Spicy Brazilian Coconut Chicken.

Credit: Pinterest

Ingredients You’ll Need

For Roasting:

2½ pounds ripe tomatoes (Roma or plum recommended), halved
1 medium onion, quartered
6 garlic cloves, peeled
3 tablespoons olive oil
Salt and black pepper, to taste

For the Soup Base:

2 cups vegetable broth (or chicken broth)
1 cup fresh basil leaves, packed
1 tablespoon tomato paste (optional, for extra depth)
½ teaspoon red pepper flakes (optional, for a hint of heat)
½ cup heavy cream or coconut milk (optional, for creaminess)
1 teaspoon sugar (optional, to balance acidity)

Cooking Time

Prep Time: 10 minutes
Roast Time: 35–40 minutes
Simmer Time: 10 minutes
Total Time: 55–60 minutes
Serves: 4–6

Equipment You’ll Need

Sheet pan
Parchment paper or foil (optional for easier cleanup)
Blender or immersion blender
Large saucepan or Dutch oven
Wooden spoon or spatula

How to Make Roasted Tomato Basil Soup: Step-by-Step

1. Roast the Tomatoes
Preheat your oven to 400°F (200°C). Place halved tomatoes, onion, and garlic cloves on a baking sheet. Drizzle with olive oil and season generously with salt and pepper. Roast for 35–40 minutes, until the tomatoes are slightly charred and soft.

2. Blend the Base
Transfer the roasted vegetables (and all the juices) to a blender or large pot. Add the fresh basil and broth. Blend until smooth. If using a high-speed blender, this will take about 30 seconds. If using an immersion blender, puree until completely smooth.

3. Simmer the Soup
Pour the blended mixture into a pot if it’s not already there. Stir in tomato paste, red pepper flakes (if using), and sugar. Bring to a simmer over medium heat for 8–10 minutes to allow the flavors to meld.

4. Add Cream and Adjust
Stir in the heavy cream or coconut milk if you want a richer texture. Taste and adjust seasoning with more salt, pepper, or sugar as needed.

5. Serve Warm
Ladle into bowls and top with a swirl of cream, fresh basil leaves, or croutons if desired.

Nutritional Information (Per Serving – Based on 6 Servings)

Calories: 180
Protein: 3g
Fat: 12g
Carbohydrates: 17g
Fiber: 4g
Sugar: 9g
Sodium: 430mg
Cholesterol: 20mg (if using cream)

Tips for the Best Tomato Basil Soup

Use Ripe Tomatoes: The better the tomatoes, the better the flavor—go for vine-ripened or Roma tomatoes.
Roast Long Enough: Let the tomatoes caramelize slightly for added sweetness and depth.
Add Cream Slowly: Stir it in at the end to prevent curdling.
Balance Acidity: A small amount of sugar helps mellow the acidity of tomatoes.
Make It Chunky: For a rustic texture, blend just half of the soup and mix it back in.

Flavor Variations

Spicy Kick: Add extra red pepper flakes or a dash of cayenne.
Cheesy Finish: Stir in freshly grated Parmesan or top with shaved Pecorino.
Smoky Twist: Add a pinch of smoked paprika or fire-roasted tomatoes.
Vegan Version: Use coconut milk or cashew cream and vegetable broth.

What to Serve With Tomato Basil Soup

Classic Grilled Cheese Sandwich – Golden, gooey, and perfect for dipping
Garlic Bread or Focaccia – Adds crunch and extra flavor
Grain Bowl Side – Pair with quinoa or farro salads
Simple Green Salad – A crisp side balances the richness

Storage and Reheating

Refrigerate:
Let the soup cool completely and store in an airtight container for up to 4 days.

Freeze:
This soup freezes well! Skip the cream, freeze in freezer-safe containers for up to 2 months. Add cream when reheating.

Reheat:
Warm gently in a saucepan over medium-low heat, stirring occasionally until hot. Avoid boiling if the soup contains cream.

Final Thoughts

Roasted Tomato Basil Soup is proof that simplicity can be deeply satisfying. With just a few quality ingredients and one roasting pan, you create a deeply flavorful, comforting dish that tastes far more luxurious than the effort it takes.

It’s the kind of soup that’s equally at home in a cozy mug or served as a starter at a dinner party. Pair it with grilled cheese or serve it solo with crusty bread—you can’t go wrong.

Credit: Pinterest

Frequently Asked Questions

Can I use canned tomatoes?
Yes! Use whole peeled San Marzano tomatoes and roast them with the garlic and onion for a similar effect.

Can I make it ahead of time?
Absolutely. This soup tastes even better the next day after the flavors meld.

What if I don’t have fresh basil?
Use 1 teaspoon dried basil, though fresh is preferred for flavor and aroma.

How do I make it dairy-free?
Use coconut milk or cashew cream instead of dairy cream, or skip it for a lighter version.

Can I add protein?
Yes—stir in cooked white beans, shredded chicken, or even a soft-boiled egg for a heartier soup.

For another nourishing bowl packed with global flavor, try this rich and hearty African Chicken Peanut Stew.

Sofia