If you’re looking for a cozy, comforting soup that bursts with fresh summer flavors but is still perfect any time of year, you’re going to love this Roasted Tomato Basil Soup Recipe. I absolutely adore how roasting the tomatoes and garlic brings out this rich, deep sweetness, and that fresh basil adds just the right herbal pop. When I first tried it, I was hooked — and I can’t wait to share exactly how you can make this fan-freaking-tastic soup right in your own kitchen.
Why You’ll Love This Recipe
- Roasting Boosts Flavor: Slow roasting tomatoes and garlic caramelizes their natural sugars, making the soup sweet and savory in the best way.
- Simple, Fresh Ingredients: With just a handful of pantry staples and fresh basil, you get a soup that tastes gourmet but is easy to pull off.
- Versatile and Customizable: Whether you want it creamy, cheesy, or paired with grilled cheese croutons, this soup fits the bill.
- Great for Any Season: I make this all year round, and it never disappoints whether you use fresh summer tomatoes or more affordable winter ones.
Ingredients You’ll Need
The magic of this Roasted Tomato Basil Soup Recipe lies in combining ripe tomatoes, sweet roasted garlic, and fragrant basil. Each ingredient shines on its own but comes together to create a rich, well-rounded soup. When shopping, look for firm yet ripe Roma tomatoes and fresh basil—you’ll notice the difference right away.
- Roma tomatoes: These hold up well when roasted and offer intense tomato flavor without too much wateriness.
- Grape or cherry tomatoes: They add a nice burst of sweetness and roast beautifully without much prep.
- Olive oil: Use good quality extra virgin for roasting and flavor—it really matters here.
- Garlic cloves: Roasting whole garlic softens the pungency and adds a mellow, nutty undertone.
- Yellow onions: Thin slices caramelize perfectly in the oven, adding natural sweetness and depth.
- Fresh basil: Adding some in the pot and some fresh at the end keeps the herbal flavor vibrant and fresh.
- Vegetable broth: Low sodium is best so you can control the seasoning easily.
- Salt and black pepper: Simple but essential to balance and bring all the flavors together.
Variations
I like to keep this recipe pretty classic, but over time I’ve found a few tweaks that really make the soup your own. You can easily adapt it depending on what you have on hand or your personal taste preferences — it’s surprisingly flexible!
- Creamy Twist: Adding half a cup of heavy cream makes it luxuriously smooth and rich — my family goes crazy for this version on chilly nights.
- Cheesy Flavor: Sprinkle freshly grated parmesan right before serving for an extra savory punch.
- Herb Swap: If you’re out of basil, fresh oregano or thyme works in a pinch and gives a slightly different but delightful twist.
- Grilled Cheese Croutons: I love making small toasted grilled cheese squares to float on top — it’s like having a sandwich and soup all in one bite!
How to Make Roasted Tomato Basil Soup Recipe
Step 1: Prep and Roast Your Veggies
Preheat your oven to 425°F. Arrange the Roma tomatoes on a rimmed baking sheet cut side up, tossing them with 3 tablespoons of olive oil, then season well with salt and pepper. On a separate half sheet pan, spread out the sliced onions and whole garlic cloves. Brush the onions and garlic with the remaining 1 1/2 tablespoons of olive oil, then sprinkle with salt and pepper. Roasting the tomatoes, onions, and garlic separately lets each component get the perfect caramelization — don’t rush this step!
Step 2: Roast to Perfection
Pop both sheets in the oven side by side. Roast the garlic for about 15 minutes until just golden and fragrant, then remove it so it doesn’t burn. Keep roasting the onions for 30 to 35 minutes until the edges turn golden brown — they become sweet and deeply flavorful. Leave the tomatoes to roast for 40 to 45 minutes, until they’re slightly browned and bursting with flavor. Watching this closely and timing the roasting keeps the flavors in perfect harmony.
Step 3: Build and Simmer the Soup
Transfer the beautifully roasted tomatoes, onions, and garlic into a large pot. Pour in 5 cups of low-sodium vegetable broth and toss in about three-quarters of your basil leaves — that way you get baked-in herb aroma. Season with salt and pepper to taste, then bring everything to a boil. Cover the pot and reduce heat to low, letting it simmer for 20 minutes to marry all those roasted flavors into one comforting soup.
Step 4: Blend and Serve
This is where your soup really comes together. Use an immersion blender right in the pot, or carefully scoop the soup into a blender in batches (fill it only halfway, remove the center lid, and cover with a kitchen towel to avoid splatters). Blend until silky smooth. Ladle the soup into bowls and sprinkle the remaining fresh chopped basil on top for a bright, fresh finish.
Pro Tips for Making Roasted Tomato Basil Soup Recipe
- Use Rimmed Baking Sheets: This keeps all the juices from roasting tomatoes contained, so none of that flavor gets wasted.
- Don’t Skip Roasting Garlic Whole: Roasted whole garlic mellows beautifully without burning or turning bitter as minced garlic might.
- Add Basil in Two Steps: Toss some in the pot for background flavor and save the rest fresh on top for brightness and color contrast.
- Cool Slightly Before Blending: If you’re using a blender, letting the soup cool a bit prevents splatter and keeps kitchen cleanup minimal.
How to Serve Roasted Tomato Basil Soup Recipe
Garnishes
I always garnish this soup with extra fresh basil leaves because the herbal hit right at the end makes the whole dish pop. Sometimes I drizzle a little bit of good-quality olive oil or swirl on a touch of cream for a photo-worthy finish. If I’m feeling indulgent, some freshly grated Parmesan is my go-to sprinkle.
Side Dishes
Grilled cheese sandwiches are a classic pairing and I can personally vouch for serving this soup with homemade grilled cheese croutons scattered on top — so good! For a lighter option, a crisp green salad with lemon vinaigrette balances the richness perfectly.
Creative Ways to Present
For holiday dinners or special occasions, I like to serve this soup in mini bread bowls made from hollowed sourdough rolls — so fun to eat and it adds a cozy feeling. You could also layer it in clear mugs with a Parmesan crisp on top for an elegant touch.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight glass containers in the fridge, where it keeps beautifully for 3 to 4 days. When it cools, the flavors actually deepen, so it tastes even better the next day! Just be sure to stir well before reheating.
Freezing
This Roasted Tomato Basil Soup freezes wonderfully, which is a lifesaver on busy days. I portion it out in freezer-safe containers and it stays fresh for up to 3 months. Just thaw overnight in the fridge before reheating gently on the stovetop.
Reheating
When reheating, I prefer warming the soup on low heat on the stove with the lid on to keep it from drying out. Stir frequently to avoid scorching at the bottom, and add a splash of broth or water if it’s too thick. Microwave works in a pinch, but the stove brings back the best texture and flavor.
FAQs
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Can I use canned tomatoes instead of fresh for this Roasted Tomato Basil Soup Recipe?
Yes, you can substitute canned whole peeled tomatoes if fresh tomatoes aren’t in season. However, the roasting step brings out a unique sweetness and depth that canned tomatoes lack, so you might want to roast some garlic and onions as usual to boost flavor. Adjust seasoning and add a pinch of sugar if needed to balance acidity.
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Is there a way to make this soup vegan and dairy-free?
Absolutely! The base recipe is already vegan and dairy-free. Just skip adding cream or cheese, and enjoy as is or add a splash of coconut milk or cashew cream for a creamy texture without dairy.
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How can I get a smoother soup consistency?
For an ultra-smooth soup, blend the soup in batches in a high-speed blender, then pass it through a fine mesh sieve to remove any skin or seeds. Using an immersion blender usually works great and is more convenient, but sieving adds that extra silky touch.
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Can I make this Roasted Tomato Basil Soup Recipe ahead of time?
Yes! This soup actually tastes even better the next day as the flavors meld beautifully. You can prepare it a day in advance, store it in the fridge, and reheat gently before serving.
Final Thoughts
This Roasted Tomato Basil Soup Recipe is one of those dishes that feels like a warm hug in a bowl. I love making it on weekends with fresh tomatoes from the market or my garden, and it always brings everyone to the table with smiles. Whether you’re feeding your family or looking for that perfect cozy meal, this recipe won’t let you down. Give it a try, and I promise you’ll want to make it again and again, just like I do.
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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) 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Tomato Basil Soup combines the deep, caramelized flavors of oven-roasted Roma and grape tomatoes, sweet yellow onions, and garlic with fresh basil and vegetable broth to create a comforting, rich, and aromatic soup. Topped with fresh basil and optionally paired with grilled cheese or grilled cheese croutons, this recipe is perfect for a cozy meal, showcasing balanced sweetness and herbaceous notes with a smooth, creamy texture.
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
Liquids
- 5 cups low-sodium vegetable broth
- 4 1/2 Tbsp olive oil, divided
Seasoning
- Salt and black pepper, to taste
Optional Grilled Cheese or Croutons
- 6 slices hearty sourdough, wheat, or white bread
- 1/2 Tbsp butter per slice, for brushing
- 1/2 cup (2 oz) shredded mozzarella or cheddar cheese
Instructions
- Preheat and Prepare Tomatoes: Preheat the oven to 425°F (220°C). Arrange the Roma tomatoes on a rimmed baking sheet cut side upright. Toss the Roma and grape tomatoes with 3 tablespoons of olive oil, then season with salt and black pepper evenly.
- Prepare Onions and Garlic: On a separate rimmed half sheet pan, arrange the sliced yellow onions and whole garlic cloves. Brush all sides with the remaining 1 1/2 tablespoons of olive oil and sprinkle with salt and black pepper.
- Roast Vegetables: Place both pans side by side in the oven. Roast the garlic for about 15 minutes until just golden, then remove it. Continue roasting the onions for 30-35 minutes or until edges are golden brown, then remove. Roast the tomatoes for 40-45 minutes until they are slightly browned and caramelized.
- Combine and Simmer Soup: Transfer the roasted tomatoes, onions, and garlic into a large pot. Add 5 cups of low-sodium vegetable broth and approximately 3/4 of the fresh basil (lightly packed). Season with additional salt and black pepper to taste. Bring the mixture to a boil, then cover, reduce heat, and simmer gently for 20 minutes to blend flavors.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, blend in small batches in a blender, filling it halfway, removing the center insert, and covering with a kitchen towel to prevent splashing.
- Serve: Serve the warm soup garnished with the remaining chopped fresh basil. Optionally, add grilled cheese sandwiches or grilled cheese croutons for a delicious accompaniment.
Notes
- For grilled cheese or grilled cheese croutons: Use 6 slices of hearty bread brushed with 1/2 tablespoon butter on each side. Place 1/2 cup shredded mozzarella or cheddar between three slices with buttered sides out. Cook in a skillet over medium heat, adjusting heat to medium-low as needed, until golden brown on both sides. Cut accordingly for serving.
- You may peel the tomatoes if preferred, or leave basil on sprigs and remove before blending for easy removal.
- For a creamier soup, add 1/2 to 1 cup heavy cream before serving.
- To add cheesy flavor, top with finely shredded Parmesan cheese.
- Recipe yields about 9 cups of soup. Grilled cheese is not included in nutrition estimates.
Nutrition
- Serving Size: 1.5 cups
- Calories: 130
- Sugar: 9g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
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