Roasted Tomato Basil Soup Recipe

If you’re yearning for a bowl of pure comfort, this Roasted Tomato Basil Soup has everything your heart desires—velvety, tangy, and deeply savory with an irresistible embrace of basil. The secret? Slow-roasted tomatoes and a swirl of fresh herbs that transform a simple vegetable soup into a soul-warming classic. Trust me, this is the tomato soup you always wish you had growing up!

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Ingredients You’ll Need

Just a handful of basic, fresh ingredients make all the difference in Roasted Tomato Basil Soup. Each one plays a starring role—deeply roasted tomatoes, aromatic veggies, and of course, a big handful of basil for that fragrant finish!

• Roma tomatoes (2½ pounds, halved): The heart of the soup! When roasted, they become irresistibly sweet, caramelized, and flavorful.
• Extra-virgin olive oil (¼ cup): Adds silkiness, helps the veggies caramelize, and carries those fresh flavors throughout the soup.
• Sea salt and freshly ground black pepper: Simple seasonings that bring out the natural flavors of every ingredient.
• Yellow onion (1 medium, chopped): Gently sautéed to lend sweetness and depth to the base.
• Carrots (⅓ cup, chopped): Just enough to sweeten and balance out tomato acidity—you’ll barely taste them!
• Garlic (4 cloves, chopped): Essential for a savory backbone and irresistible aroma.
• Vegetable broth (3 cups): Adds body, bringing everything together for a full-flavored, slurpable soup.
• Balsamic vinegar (1 tablespoon): Don’t skip this! It’s the secret to a gentle tang and gorgeous depth.
• Fresh thyme leaves (1 teaspoon): A hint of earthiness that pairs perfectly with the tomatoes and basil.
• Fresh basil leaves (1 loosely packed cup, plus more to garnish): The star garnish—herby and bright, with a freshness that lifts every bite.

Variations

One of the things I adore about Roasted Tomato Basil Soup is just how flexible it is. A few tweaks, and you can tailor this bowl to fit your mood, your fridge, or even your dietary needs!

• Creamy Version: Swirl in a splash of coconut milk, oat cream, or classic heavy cream at the end for extra richness.
• Add Some Heat: Toss in a pinch of red pepper flakes or roast a jalapeño alongside the tomatoes for gentle warmth.
• Cheesy Cravings: Top your bowl with shredded parmesan, a dollop of ricotta, or grilled cheese croutons.
• Protein Boost: Add white beans when simmering to make it heartier, or garnish with crispy chickpeas.

How to Make Roasted Tomato Basil Soup

Step 1: Roast the Tomatoes

Start by preheating your oven to 350°F and lining a baking sheet with parchment for easy cleanup. Arrange the roma tomatoes, cut-side up, on the sheet. Drizzle with half of the olive oil and sprinkle generously with salt and pepper. Pop them in for a slow roast for about an hour—this coaxes out all that natural sweetness and gives you those irresistible roasted edges while keeping the insides juicy.

Step 2: Sauté Your Aromatics

While the tomatoes roast, get your base started. In a large pot over medium heat, warm the remaining olive oil, then toss in the chopped onion, carrots, garlic, and a good pinch of salt. Cook gently for about eight minutes until everything is beautifully softened and fragrant—don’t rush this step, as it builds sweetness and complexity right from the start.

Step 3: Simmer It All Together

Once your tomatoes are perfectly roasted, tip them (and all those jammy juices) into the pot. Stir in the vegetable broth, balsamic vinegar, and fresh thyme. Bring it all to a simmer and let it gently bubble away for 20 minutes, so all those flavors can mingle and deepen.

Step 4: Blend Until Silky Smooth

Take the pot off the heat and let it cool slightly (safety first!). Working in batches, carefully transfer the soup to a blender and blitz until it’s velvety and smooth. Lastly, add the fresh basil leaves and pulse until just combined—the basil should be bright and still a little flecked throughout the soup.

Step 5: Taste, Season, and Serve

Give your Roasted Tomato Basil Soup a final taste and adjust with more salt or pepper if needed. Ladle into bowls, top with even more fresh basil, and get ready to dig into the coziest, brightest soup you’ve ever had!

How to Serve Roasted Tomato Basil Soup

Garnishes

This soup is wonderfully versatile for garnishing. Try a swirl of olive oil, a sprinkle of fresh basil ribbons, cracked pepper, or even a handful of homemade croutons. For a decadent touch, finish with a spoonful of crème fraîche or a dusting of parmesan cheese.

Side Dishes

There’s truly nothing like pairing Roasted Tomato Basil Soup with a gooey grilled cheese sandwich or thick slices of crusty sourdough bread. It’s also lovely alongside a fresh mixed salad or roasted vegetables for a complete meal.

Creative Ways to Present

Think beyond the bowl! For a dinner party, serve the soup in small mugs or shot glasses as a cozy appetizer. Or, ladle into hollowed-out bread bowls for an extra-comforting, rustic twist. Don’t forget a dramatic sprinkle of fresh basil on top for that “wow” factor.

Make Ahead and Storage

Storing Leftovers

Cool your extra Roasted Tomato Basil Soup to room temperature, then transfer to an airtight container. It’ll keep in the fridge for up to four days, making it perfect for quick lunches and cozy dinners all week long.

Freezing

This soup freezes beautifully! Pour cooled soup into freezer-safe containers, leaving an inch or so for expansion, and store for up to 3 months. Thaw overnight in the fridge whenever your soup craving strikes.

Reheating

Gently reheat Roasted Tomato Basil Soup on the stovetop until hot, stirring occasionally. If it has thickened after chilling, just add a splash of broth or water to loosen it up to your preferred texture.

FAQs

Final Thoughts

If you love comfort food that’s deeply flavorful and made with real, fresh ingredients, it’s time to try Roasted Tomato Basil Soup. I hope this becomes a staple in your kitchen just like it is in mine—don’t be surprised if you find yourself reaching for seconds!

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