Roasted Tomato Basil Soup Recipe

If you’re looking for a cozy comfort food that warms you from the inside out, this Roasted Tomato Basil Soup Recipe is an absolute game-changer. I absolutely love how roasting the tomatoes and garlic deepens the flavors, turning a simple soup into something rich, velvety, and packed with that fresh, herbaceous punch of basil. Whether it’s a chilly evening or you need a wholesome, stick-to-your-ribs kind of meal, this soup will become your new go-to. Trust me, once you try it, you’ll understand why my family goes crazy for it every time I make it.

this Recipe

Ingredients You’ll Need

Each ingredient in this Roasted Tomato Basil Soup Recipe works together to create layers of flavor—from the roasted veggies’ caramelized sweetness to the fresh basil’s herbal brightness. When selecting tomatoes, ripe Roma and grape or cherry tomatoes make all the difference for that sweet, slightly tangy base.

• Roma tomatoes: These are perfect for roasting because of their dense flesh and fewer seeds, giving you a rich tomato base.
• Grape or cherry tomatoes: They burst with juicy sweetness and add a lovely contrast to the Roma tomatoes.
• Olive oil: Use good quality extra virgin for best flavor; it’s key in roasting and adding richness.
• Garlic cloves: Roasting whole garlic mellows its sharpness into a buttery, sweet flavor.
• Yellow onions: They caramelize beautifully when roasted, lending sweetness and complexity.
• Fresh basil: Fresh basil is essential here—adding some during the simmer infuses the soup, while fresh chopped basil for garnish brightens it up.
• Vegetable broth: Low-sodium helps control saltiness and lets the tomato flavor shine.
• Grilled cheese or grilled cheese croutons (optional): Because what’s tomato soup without a gooey grilled cheese? I’ll share my simple method for homemade croutons too.

Variations

I like to think of this Roasted Tomato Basil Soup Recipe as a delicious canvas. You can personalize it to suit your taste buds or dietary needs. Over time, I’ve tried a few twists and I encourage you to experiment too—it’s so fun to make it your own.

• Creamy Version: Adding half a cup to a full cup of heavy cream makes it silky smooth and indulgent—perfect for when you want a richer soup. My family swoons over this one on cold nights.
• Cheesy Kick: Stirring in finely shredded Parmesan just before serving adds a lovely umami boost that pairs beautifully with the basil.
• Spicy Twist: I once tossed in a pinch of red pepper flakes before roasting to give the soup a subtle heat—it’s a simple way to wake up your taste buds.
• Vegan-Friendly: Just skip the cream and cheese, and use vegetable broth—this soup shines brightly on its own!

How to Make Roasted Tomato Basil Soup Recipe

Step 1: Roast Your Veggies to Perfection

Preheat your oven to 425°F (220°C). Lay your Roma tomatoes cut side up on a rimmed baking sheet, drizzle with 3 tablespoons of olive oil, and season generously with salt and black pepper. For the garlic and onions, spread them out on another baking sheet and toss with the remaining 1 1/2 tablespoons of olive oil, then sprinkle with salt and pepper as well. Roasting these in separate pans helps everything cook evenly.

Pop the garlic in first and roast it for about 15 minutes until it just starts to turn golden and fragrant. Then add the onions and roast for about 30-35 minutes until they develop those gorgeous browned edges. Finally, let the tomatoes roast for 40-45 minutes until they start to caramelize and brown slightly—this step really develops rich, concentrated flavor that’s the core of this soup.

Step 2: Simmer and Infuse

Once roasted, combine the tomatoes, garlic, and onions in a large pot. Pour in 5 cups of low-sodium vegetable broth and add about three-quarters of your fresh basil. Season with salt and pepper to taste. Bring to a boil, then cover and reduce the heat to let it simmer gently for 20 minutes. This allows all those flavors to meld together beautifully.

Step 3: Blend Until Silky Smooth

Carefully blend the soup using an immersion blender right in the pot, or if you prefer, work in batches with a countertop blender. Fill the blender only halfway and cover the lid opening with a kitchen towel to avoid splatters—trust me, I learned this the messy way! Blend until perfectly smooth and creamy. Add the remaining chopped basil on top before serving for a fresh, eye-catching garnish.

How to Serve Roasted Tomato Basil Soup Recipe

Garnishes

I usually sprinkle chopped fresh basil over the top just before serving—it brightens up every spoonful. Sometimes I drizzle just a touch of good olive oil for a silky finish or a sprinkle of cracked black pepper for a tiny kick. If I’m feeling indulgent, a few shavings of Parmesan cheese on top add a perfect nutty flavor.

Side Dishes

This soup practically begs for grilled cheese, right? I love making classic grilled cheese sandwiches with sourdough bread and melting mozzarella. Alternatively, if I want a lighter touch, I cut grilled cheese into croutons and toss them right in my bowl. A crisp green salad or some toasted crusty bread also pairs beautifully.

Creative Ways to Present

For special get-togethers, I like serving this soup in mini toasted bread bowls—so charming and a total crowd-pleaser! Another fun idea is layering the soup in clear glasses with small grilled cheese bites on top for a deconstructed twist. Little basil leaves floated on top also make it look extra inviting.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover soup in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, so it tastes even better the next day—perfect for those busy nights when cooking from scratch sounds like too much work.

Freezing

This Roasted Tomato Basil Soup Recipe freezes beautifully, which is such a relief during the winter months. I portion it into smaller containers or freezer bags, leaving some space for expansion. When you’re ready to eat, just thaw in the fridge overnight and reheat gently on the stove.

Reheating

To reheat, warm the soup over low to medium heat, stirring occasionally to prevent scorching. If it seems a bit thick after refrigeration or freezing, stir in a splash of broth or water to loosen it up. Avoid boiling to keep the flavors bright and fresh.

FAQs

Final Thoughts

I used to struggle finding a tomato soup recipe that felt both homemade and truly special, but this Roasted Tomato Basil Soup Recipe changed all that for me. It’s rich, flavorful, and so comforting—like a warm hug in a bowl. The roasting step is my secret weapon to take simple ingredients to something spectacular, and now it’s a staple in my kitchen. I can’t recommend it enough for your next cozy meal or when you want to impress friends with little effort. Give it a try, and I bet it’ll become one of your favorite recipes too!

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