This cozy roasted tomato basil soup is a warm hug in a bowl! The sweet, juicy tomatoes blend perfectly with fresh basil for a tasty treat.
It’s super easy to make, and your whole kitchen will smell amazing! I love pairing it with a gooey grilled cheese—it’s simply the best combo!
Key Ingredients & Substitutions
Tomatoes: Use ripe, juicy tomatoes for the best flavor. If fresh tomatoes aren’t available, canned whole tomatoes work well too. Just adjust your roasting time, as they won’t need to roast as long.
Onion: A medium onion adds sweetness. If you’re looking for a milder flavor, try using a shallot or a sweet onion like Vidalia. Red onions also work but will give a different taste.
Garlic: Roasting whole garlic cloves adds a rich flavor to the soup. If you’re in a hurry, pre-minced garlic can work, but I recommend fresh for the best taste.
Basil: Fresh basil is key for that vibrant flavor. If you don’t have fresh, use dried basil—about 1 tablespoon—but keep in mind it’s not quite the same.
Broth: Vegetable broth is great for a vegetarian version, but chicken broth can add extra depth. You can also make your own broth if you have time!
Cream: Heavy cream adds a luxurious texture, but coconut milk is a fantastic dairy-free option. If you’re looking for lighter options, consider using whole milk or even unsweetened almond milk.
How Do You Make Sure Your Soup is Perfectly Smooth?
A smooth soup really elevates the experience! Here’s how to achieve that silky, blended texture:
- Once your veggies are roasted, cool them slightly before blending. This helps avoid hot splatters.
- If using a blender, fill it only halfway and always leave the lid slightly ajar to let steam escape. Better safe than sorry!
- Blend in batches if your blender is small. It might take a little longer, but it ensures a smooth texture every time.
- You can also use an immersion blender directly in the pot, which is a handy tool that minimizes clean-up.
Remember to give it a taste before serving—sometimes a squeeze of lemon juice can brighten up the flavors wonderfully!
Roasted Tomato Basil Soup
Ingredients You’ll Need:
- 3 pounds ripe tomatoes, halved
- 1 medium onion, quartered
- 6 cloves garlic, unpeeled
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 4 cups vegetable or chicken broth
- 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
- 1 tablespoon tomato paste (optional, for deeper flavor)
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
- Crusty bread, for serving
How Much Time Will You Need?
This delicious roasted tomato basil soup takes about 15 minutes to prep and 40 minutes to cook. You’ll spend a little time roasting the vegetables, then simmering and blending everything together. In total, you’ll be enjoying this tasty soup in roughly an hour!
Step-by-Step Instructions:
1. Prepping the Oven:
First things first—preheat your oven to 400°F (200°C) so it’s nice and hot when you put your veggies in.
2. Roasting the Vegetables:
On a large baking sheet, spread out the halved tomatoes, quartered onion, and unpeeled garlic cloves. Drizzle them with olive oil and sprinkle with a good pinch of salt and freshly ground black pepper. This helps to bring out their wonderful flavors as they roast!
3. Roasting Away:
Pop the baking sheet in the oven and roast the vegetables for about 35-40 minutes. You want them soft and just starting to caramelize—this means they’ll have that sweet, rich flavor.
4. Garlic Time:
When the roasting is done, carefully remove the garlic cloves and let them cool for a moment. Once cool enough to handle, peel off the outer skins—you’ll be amazed at how sweet and soft they are!
5. Combining Ingredients:
Transfer the roasted tomatoes, onions, and peeled garlic into a large pot. Add in the vegetable or chicken broth, chopped basil leaves, and tomato paste if you’re using it. Bring it all to a simmer over medium heat and let it cook for about 10 minutes. This step is key for melding all those lovely flavors together!
6. Blending the Soup:
Now for the fun part! Using an immersion blender, blend the soup until it’s smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender, blending until completely smooth.
7. Adding Creaminess:
If you like your soup creamy, stir in the heavy cream or coconut milk now. Give it a taste and add any extra salt and pepper to your liking.
8. Serve & Enjoy:
Serve the soup hot, garnished with a sprinkle of fresh basil. If you want to kick it up a notch, add a swirl of cream for a beautiful presentation!
9. Perfect Pairings:
Make sure to have some crusty bread or a gooey grilled cheese sandwich on the side for dipping—it’s absolutely the best way to enjoy your soup!
Enjoy your flavorful, comforting roasted tomato basil soup! It’s sure to warm up your day!
Can I Use Canned Tomatoes Instead of Fresh?
Yes, you can use canned whole tomatoes! Just add them directly to the pot without roasting. One 28-ounce can is typically enough to replace fresh tomatoes in this recipe.
What Should I Do If the Soup Is Too Acidic?
If your soup tastes too acidic, try adding a pinch of sugar to balance it out. Another great option is to stir in a bit of baking soda, which neutralizes acidity, but make sure to do this gradually!
How Long Can I Store Leftover Soup?
Leftover soup can be stored in an airtight container in the fridge for up to 3-5 days. You can also freeze it for longer storage—just ensure it’s completely cooled before transferring it to a freezer-safe container or bag.
Can I Add Other Vegetables to the Soup?
Absolutely! Feel free to add vegetables like bell peppers, carrots, or zucchini before roasting. Just chop them into similar sizes so they cook evenly with the tomatoes and onions.
