If you’re craving a cozy, comforting bowl of soup that’s bursting with fresh, vibrant flavor, then this Roasted Tomato Basil Soup Recipe is going to become your new favorite. I absolutely love how roasting the tomatoes and garlic brings out a deep, rich sweetness that just sings alongside the fresh basil. Stick with me here—I’ll share all my tips and tricks to help you nail this recipe every time, and trust me, once you try it, you’ll understand why my family goes crazy for it!
Why You’ll Love This Recipe
- Deep, Roasted Flavor: Roasting intensifies the tomatoes and garlic, creating a rich, sweet base that’s far more flavorful than plain stewed soup.
- Simple Ingredients: You probably already have everything in your kitchen—fresh tomatoes, basil, onions, garlic, and broth.
- Easy to Customize: Whether you want it creamy, cheesy, or extra herby, you can tweak this soup easily to suit your taste.
- Family Friendly: My kids and guests always ask for seconds, making this a crowd-pleaser.
Ingredients You’ll Need
The magic happens when you combine ripe Roma and cherry tomatoes with fresh basil and a gentle roasting process. Plus, using low-sodium vegetable broth keeps it light while letting those tomato and herb flavors shine.
- Roma tomatoes: Their meaty texture and low moisture make them perfect for roasting without getting soggy.
- Grape or cherry tomatoes: They add a natural sweetness and pop of juiciness to the soup.
- Olive oil: Essential for roasting and bringing out the tomatoes’ richness.
- Salt and black pepper: Simple seasoning that balances all the intense flavors.
- Garlic cloves: Roasted whole garlic becomes mellow and adds depth without harshness.
- Yellow onions: When caramelized in the oven, they sweeten beautifully and round out the soup.
- Fresh basil: Bright and aromatic, it lifts the soup and gives it that classic tomato-basil combo everyone loves.
- Low-sodium vegetable broth: Keeps the soup from being too salty and allows the roasted veggies to shine.
- Grilled cheese (optional): A perfect crunchy or melty sidekick—you’ll find a quick method to make croutons or sandwiches below.
Variations
I love how versatile this Roasted Tomato Basil Soup Recipe is—you can dress it up or keep it simple, depending on the occasion or your mood. Don’t be afraid to make it your own!
- Creamy version: Adding 1/2 to 1 cup of heavy cream at the end creates a luscious, velvety texture my kids beg for during cold months.
- Cheesy twist: Stir in finely shredded Parmesan or top with a sprinkle—it adds that umami hit that takes the soup to another level.
- Spicy kick: Toss in a pinch of red pepper flakes before blending if you like a little heat; I discovered this trick when craving warmth on a chilly night.
- Herb swap: Try adding fresh thyme or oregano alongside basil for a different herbaceous touch.
How to Make Roasted Tomato Basil Soup Recipe
Step 1: Roast Your Tomatoes, Onions, and Garlic to Perfection
Start by preheating your oven to 425°F. Halve the Roma tomatoes and toss them with 3 tablespoons of olive oil, salt, and pepper, arranging them cut side upright on a rimmed baking sheet. On a separate half sheet pan, toss the onion slices and whole garlic cloves with the remaining 1 1/2 tablespoons olive oil and season. Now here’s the trick I learned—roast the garlic for just 15 minutes until it’s golden but not burnt, so it stays sweet and mellow. Keep the onions roasting alongside for 30-35 minutes until their edges caramelize, then leave the tomatoes in for 40-45 minutes until they develop those lovely browned spots. This slow roasting is crucial—it unlocks deep, sweet flavor that’s the heart of the soup!
Step 2: Simmer and Infuse the Soup Base
Once your veggies have roasted, pour the tomatoes, onions, and roasted garlic into a large pot. Add five cups of vegetable broth along with about three-quarters of your fresh basil. Season with salt and pepper to taste, and bring everything to a boil. Once boiling, reduce to a simmer, cover the pot, and let it cook for about 20 minutes. This simmering melds the flavors beautifully and softens everything for easy blending.
Step 3: Blend and Finish the Soup
Time to blend! I prefer using an immersion blender directly in the pot for quick cleanup, but a countertop blender works too—just don’t fill it more than halfway and hold the lid down with a kitchen towel to avoid spills. Blend until smooth and creamy. Taste and adjust seasoning if needed. Finish by stirring in the remaining chopped basil for a fresh burst of herbal brightness, and your soup is ready to serve warm.
Pro Tips for Making Roasted Tomato Basil Soup Recipe
- Use a rimmed baking sheet: It prevents tomatoes from rolling off and collects the lovely caramelized juices as they roast, adding for richer flavor when blended.
- Don’t skip roasting the garlic whole: It tames its sharp raw bite and creates a great mellow depth I’ve come to rely on.
- Be patient with roasting times: Waiting the full 40-45 minutes for the tomatoes means that perfect slight charring that adds complexity and sweetness.
- Handle blending carefully: Hot soup can spatter—hold the lid firmly and blend in batches if using a blender, to avoid kitchen messes.
How to Serve Roasted Tomato Basil Soup Recipe
Garnishes
I always add a sprinkle of freshly chopped basil right before serving—it adds a pop of color and fresh flavor that really brightens the soup. Sometimes I drizzle a little good-quality olive oil or add a few crunchy croutons for texture. Parmesan shavings also work beautifully if you like that cheesy hint.
Side Dishes
Grilled cheese sandwiches are the classic match here. I love using hearty sourdough with melted mozzarella or cheddar—cut into crisp squares as croutons in the soup or served on the side. For a lighter option, a simple green salad with a lemon vinaigrette complements the richness of the soup perfectly.
Creative Ways to Present
For a special dinner, I sometimes serve the soup in mini mason jars or hollowed-out bread bowls—that wow factor always impresses guests. Topping with a swirl of herb-infused cream and a basil leaf creates a restaurant-worthy presentation without much fuss.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 4 days. When I make a big batch, it’s comforting to know I have quick lunches ready—just reheat gently and you’re good to go.
Freezing
This soup freezes really well! I portion mine into freezer-safe containers or heavy-duty zip-top bags, leaving some headspace for expansion. When you’re ready to enjoy, just thaw overnight in the fridge and reheat on the stove over low heat, stirring occasionally to keep it smooth.
Reheating
Reheat the soup over medium-low heat on the stove to prevent scorching, stirring frequently. If it’s too thick after refrigerating or freezing, add a splash of broth or water to loosen it up to your preferred consistency.
FAQs
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Can I use canned tomatoes instead of fresh for this soup?
While fresh tomatoes give the best flavor when roasted, you can use canned tomatoes in a pinch. To mimic the roasted effect, drain and sauté canned tomatoes with garlic and onions to deepen flavor before simmering. However, the soup won’t have quite the same sweet, caramelized notes as the fresh roasted version.
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Is it necessary to roast the garlic whole?
Yes! Roasting the garlic whole mellows its sharpness, giving the soup a sweet, deep garlic flavor without being overpowering. Roasted garlic blends seamlessly into the soup’s texture and flavor profile.
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Can I make this soup vegan and gluten-free?
Absolutely. This Roasted Tomato Basil Soup Recipe is naturally vegan and gluten-free as long as you choose vegetable broth and avoid adding dairy or gluten-containing toppings. For garnishes, stick with fresh basil and crunchy gluten-free bread if you want croutons.
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How long does this soup keep in the fridge?
Stored in an airtight container, the soup will stay fresh for up to 4 days. Beyond that, the flavors may begin to degrade, so freezing leftovers is a better option for longer storage.
Final Thoughts
This Roasted Tomato Basil Soup Recipe is one of those dishes that feels both rustic and elegant, simple yet impressive. It’s been a staple in my kitchen for years because it’s forgiving for cooks of all levels and always brings everyone to the table with smiles. If you’re looking for a soup that’s warming, fresh, and packed with flavor, give this one a try—you’ll be so glad you did!
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Roasted Tomato Basil Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings (about 9 cups soup)
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Tomato Basil Soup is a comforting and flavorful dish featuring oven-roasted Roma and grape tomatoes, garlic, and onions blended with fresh basil and vegetable broth. The roasting process enhances the natural sweetness of the tomatoes and creates a rich, velvety soup perfect for cozy meals. Optionally served with grilled cheese sandwiches or croutons, this soup is a delicious way to enjoy fresh garden flavors year-round.
Ingredients
Vegetables and Herbs
- 2 1/4 lbs Roma tomatoes, halved lengthwise
- 1 1/4 lbs grape tomatoes or cherry tomatoes
- 8 cloves garlic, peeled and left whole
- 2 small yellow onions, sliced just under 1/2-inch thick
- 1 1/2 cups (26g) lightly packed fresh basil, divided
Oils and Seasonings
- 4 1/2 Tbsp olive oil, divided
- Salt and black pepper, to taste
Liquids
- 5 cups low-sodium vegetable broth
Optional for Serving
- Prepared grilled cheese or grilled cheese croutons (see notes)
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 425°F (220°C). On a rimmed baking sheet, arrange the halved Roma tomatoes cut side up and the grape tomatoes. Toss them with 3 tablespoons of olive oil and season with salt and black pepper. On a separate rimmed half sheet, place the sliced onions and whole garlic cloves. Brush them with the remaining 1 1/2 tablespoons of olive oil and sprinkle with salt and pepper.
- Roast Garlic: Place both baking sheets side by side in the oven. Roast the garlic for about 15 minutes or until it is just golden brown, then remove the garlic and continue roasting the onions and tomatoes.
- Roast Onions and Tomatoes: Roast onions for 30 to 35 minutes until the edges turn golden brown, then remove them. Continue roasting the tomatoes for 40 to 45 minutes until they are slightly browned and caramelized.
- Combine and Simmer: Pour the roasted tomatoes, onions, and garlic into a large pot. Add the vegetable broth and about three-quarters of the fresh basil. Season with salt and pepper to taste. Bring the mixture to a boil, then cover and reduce heat to a simmer. Let it simmer gently for 20 minutes to meld flavors.
- Blend the Soup: Use an immersion blender directly in the pot or carefully transfer in small batches to a blender (fill only halfway; remove the center insert and cover the top with a kitchen towel to allow steam to escape). Puree the soup until smooth and creamy.
- Serve: Serve the soup warm, garnished with the remaining chopped fresh basil. Optionally add grilled cheese sandwiches or croutons on the side.
Notes
- For the grilled cheese or grilled cheese croutons, use 6 slices of hearty sourdough, wheat, or white bread. Brush the outsides of all slices with 1/2 tablespoon of butter each. Sprinkle 1/2 cup (2 oz) shredded mozzarella or cheddar over the non-buttered sides of three slices, then top with remaining slices buttered side up. Cook in a skillet over medium heat, lowering to medium-low if needed, until golden brown on both sides. Cut as desired.
- You can remove tomato skins if preferred, or leave basil on sprigs and remove before blending.
- For a creamier version, add 1/2 to 1 cup heavy cream to the soup before blending or when reheating.
- Serve with finely shredded Parmesan cheese for an extra cheesy flavor.
- This recipe yields about 9 cups of soup and serves 6 people. Nutritional information excludes grilled cheese additions.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 130
- Sugar: 10g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
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