Roasted Tomato Basil Soup

Roasted Tomato Basil Soup is a warm, cozy bowl of pure tomato flavor. It blends oven-roasted Roma tomatoes, canned San Marzano tomatoes, and fresh basil. People love it for its rich taste and smooth texture. Make it when you want comfort food that feels homemade. It works for a weeknight dinner or a light lunch. If you enjoy basil-forward dishes, try pairing it with a bright salad like 15-minute lemon basil chicken salad for a fresh contrast.

Why make this recipe

This soup is simple and beginner-friendly. You roast the tomatoes to deepen their flavor. Then you simmer and blend for a smooth finish. It beats many store-bought soups in taste. The ingredient list uses common pantry items. You can make a big pot and eat it for days. It keeps well and stretches your grocery budget. Kids and adults usually love it.

What makes Roasted Tomato Basil Soup special

Roasting the Roma tomatoes brings out natural sweetness and adds a smoky edge. Fresh basil adds bright herbal notes that balance the cream. The mix of roasted fresh tomatoes and San Marzano canned tomatoes creates depth. The final cream makes the soup velvety without hiding tomato flavor. This soup feels homemade and well rounded. It stands out from plain tomato soups because of the roast and fresh herbs.

Is Roasted Tomato Basil Soup healthy

This soup uses real, whole ingredients. Tomatoes provide vitamin C and lycopene. Fresh basil adds flavor without extra calories. The recipe does include heavy cream, which adds richness and calories. You can cut the cream or use a lighter milk to reduce fat. Homemade soup lets you control salt and sugar. Portion size matters; enjoy a bowl with a salad or whole grain bread.

How to make Roasted Tomato Basil Soup

The method is simple and forgiving. First, roast the halved Roma tomatoes until they shrink and sweeten. Then sauté aromatics and add crushed canned tomatoes, fresh basil, and sugar to round the acidity. Add stock and the roasted tomatoes, simmer to meld flavors, and purée until smooth. Finish with a touch of cream for silkiness. The work is mostly hands-off while the oven and pot do the cooking. If you can roast, sauté, and pulse a blender, you can make this soup easily. For a different soup technique and pairing ideas, consider the simple approach used in miso udon noodle soup with teriyaki mushrooms for inspiration.

Ingredients

• 9 Roma tomatoes, sliced lengthwise
• 3 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp fresh thyme, minced
• 1 tsp Kosher salt
• ½ tsp ground black pepper
• 1 (28 oz.) can San Marzano tomatoes, crushed
• 1 cup fresh basil, roughly chopped
• 1 tbsp sugar
• 2 cups chicken stock
• 2/3 cup heavy cream

Directions

1. Preheat the oven to 375°F.
2. Spread the tomato halves on a baking sheet. Drizzle with 2 tbsp olive oil. Sprinkle with ½ tsp salt and ¼ tsp black pepper.
3. Roast the tomatoes for 1 hour. Remove and set aside.
4. Heat 2 tbsp olive oil or butter in a large pot over medium-high heat.
5. Add the diced onion and sauté about 5 minutes, until soft.
6. Stir in the garlic, thyme, remaining salt and pepper. Sauté 1 more minute.
7. Add the crushed San Marzano tomatoes, fresh basil, and sugar. Lower the heat and simmer 10 minutes.
8. Add the chicken stock and the roasted tomatoes to the pot. Simmer 30 minutes, stirring occasionally.
9. Use an immersion blender to purée the soup until smooth. Or carefully blend in batches in a blender or food processor, then return to the pot.
10. Stir in the heavy cream until warmed through. Adjust salt and pepper to taste.
11. To make mini croutons: cut small bread pieces into cubes, toss with a little oil, diced garlic, and chopped basil. Bake at 400°F for about 7 minutes until crispy.
12. Serve the soup hot with croutons on top.

How to serve Roasted Tomato Basil Soup

Serve this soup hot in bowls. Add a spoonful of cream or a basil leaf on top for color. Mini croutons add crunch. Try it with grilled cheese for a classic pairing. For a lighter meal, serve with a green salad and crusty bread. It also works as a starter before pasta or roasted vegetables. For a hearty side, pair it with oven-roasted vegetables like roasted cabbage steaks or warm grain salads.

Best occasions to make Roasted Tomato Basil Soup

• Weeknight dinners when you want comfort without fuss.
• Lunch with friends or family.
• Meal prep for easy reheating all week.
• Light dinner on cool days.
• A starter for casual dinner parties.

How to store Roasted Tomato Basil Soup

• Room temperature: Do not leave soup out more than 2 hours.
• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat gently on the stove over low heat to avoid curdling the cream.

Can you make Roasted Tomato Basil Soup ahead of time

Yes. You can roast the tomatoes and finish the soup the next day. Store cooled soup in the fridge up to 4 days. Freeze fully cooled soup in freezer-safe containers. Reheat slowly and add cream just before serving if you want the freshest texture.

Tips to make Roasted Tomato Basil Soup

• Use ripe Roma tomatoes for more sweetness.
• Roast cut-side up for better caramelization.
• Taste and adjust salt after blending.
• For a lighter version, swap heavy cream for half-and-half or plain yogurt (stir in off the heat).
• If you want a shortcut, use only canned tomatoes and skip roasting, though roasting adds depth. For other quick basil ideas, try a lemon-basil salad like the lemon basil chicken salad recipe.

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Variation

• Dairy-free: Replace cream with coconut milk or omit and use a splash of olive oil.
• Vegetarian: Use vegetable stock instead of chicken stock.
• Spicy: Add a pinch of red pepper flakes when simmering.
• Smoky: Roast tomatoes over higher heat or add a drop of smoked paprika.
• Chunky: Purée only half the soup for a chunkier texture.

FAQs

Q: Can I use regular tomatoes instead of Roma?

A: Yes. Use any ripe tomatoes, but longer roasting may be needed for juicier types.

Q: How long will Roasted Tomato Basil Soup keep in the freezer?

A: It keeps well for up to 3 months in a freezer-safe container.

Q: Can I make this soup vegan?

A: Yes. Use vegetable stock and swap the cream for coconut milk or a non-dairy creamer.