Roasted Tomato Basil Soup Recipe

There’s something unbelievably comforting about a warm bowl of soup, and my Roasted Tomato Basil Soup Recipe hits that cozy note perfectly every single time. The magic starts with roasting fresh Roma tomatoes, which brings out the deepest, richest flavors you didn’t know tomatoes could have. When you blend that with fragrant basil and a touch of creaminess, it feels like a warm hug in a bowl – perfect for chilly evenings or whenever you need an easy, impressive meal.

I love making this soup when I want something that’s both simple and full of character. It’s great as a light lunch, but also hearty enough for dinner when paired with some crusty bread. You’ll find yourself coming back to this Roasted Tomato Basil Soup Recipe because it’s that good – a perfect balance of fresh ingredients and smooth, comforting warmth.

Ingredients You’ll Need

Each ingredient here plays a key role in building layers of flavor. Roasting the Roma tomatoes brings out their natural sweetness, while the fresh basil adds a bright, herbaceous note. Grab quality essentials to make sure every spoonful shines.

• Roma tomatoes: I recommend slicing them lengthwise for even roasting and optimum caramelization.
• Extra virgin olive oil: Adds richness and helps the tomatoes roast beautifully without drying out.
• Unsalted butter: For a silky texture and a subtle richness in the sautéed onions and garlic.
• Yellow onion: Diced finely to melt into the soup for a smooth, sweet background flavor.
• Garlic cloves: Minced fresh garlic elevates the soup with its sharp, savory aroma.
• Fresh thyme: A punch of earthiness that complements the tomatoes and basil perfectly.
• Kosher salt: Essential for seasoning – it brings out the natural flavors without overpowering them.
• Ground black pepper: Adds just the right touch of warmth and spice.
• San Marzano tomatoes (canned): These crushed tomatoes add depth and body for a richer soup base.
• Fresh basil: Roughly chopped to keep it vibrant and fragrant in the soup.
• Sugar: Just a hint to balance acidity from the tomatoes.
• Chicken stock: Use good quality stock—homemade or store-bought—to enhance the flavor and add body.
• Heavy cream: Stirred in last for the creamy finish that makes this soup feel indulgent but still light.

Variations

I love experimenting with this soup depending on my mood and pantry. The great thing about the Roasted Tomato Basil Soup Recipe is how adaptable it is, so feel free to make it your own!

• Vegetarian option: Swap chicken stock for vegetable broth—I’ve done this often, and it still feels rich and satisfying.
• Spicier twist: Add a pinch of red pepper flakes while sautéing onions to give the soup a gentle kick.
• Dairy-free version: Replace heavy cream with coconut milk or cashew cream; it adds creaminess without the dairy.
• Herb boost: Toss in some fresh oregano or parsley alongside basil for a more complex herb flavor.

How to Make Roasted Tomato Basil Soup Recipe

Step 1: Roast Your Tomatoes to Perfection

Begin by preheating your oven to about 425°F (220°C). Arrange the sliced Roma tomatoes on a baking sheet, drizzle them with olive oil, and give them a good sprinkle of salt and pepper. Roast for roughly 25-30 minutes until they’re bubbly, caramelized around the edges, and smell absolutely heavenly. This roasting step is crucial—it concentrates the tomato flavor and adds a subtle sweetness that’s impossible to get any other way.

Step 2: Sauté the Aromatics

While the tomatoes roast, melt the butter in a large pot over medium heat. Add diced yellow onion and minced garlic, cooking gently until soft and translucent—about 5-7 minutes. Stir in fresh thyme and let it mingle for another minute to release its aroma. Be patient here; this slow cooking develops the flavor base for the soup.

Step 3: Combine Roasted and Canned Tomatoes

When your roasted tomatoes are ready, add them to the pot along with the entire can of San Marzano crushed tomatoes. Give everything a good stir, then add the sugar, a few pinches of salt, and pepper to balance the flavors.

Step 4: Simmer with Chicken Stock & Basil

Pour in the chicken stock and bring the soup to a gentle simmer. Let it cook uncovered for about 20-25 minutes, which lets the flavors marry beautifully. Just before finishing, stir in the fresh basil. Pro tip: Add the basil toward the end to keep its fresh flavor vibrant rather than dull.

Step 5: Blend and Finish with Cream

Carefully blend the soup until smooth using an immersion blender or in batches with a regular blender—watch the hot soup splatters! Return it to the pot and stir in the heavy cream, warming through gently without boiling. This final touch softens acidity and adds luxurious silkiness that makes this soup truly special.

How to Serve Roasted Tomato Basil Soup Recipe

Garnishes

When it comes to garnishing, I love a few torn basil leaves on top to echo the soup’s bright herbal notes. A drizzle of extra virgin olive oil or a dollop of crème fraîche adds a lovely richness. If you like a little crunch, toasted pine nuts or rustic croutons bring texture and a nutty flavor that’s simply delightful.

Side Dishes

This soup pairs beautifully with a classic grilled cheese sandwich—there’s just something so nostalgic and comforting about that combo! I also like crusty artisan bread or a warm focaccia to soak up every last bite. For something lighter, a simple arugula salad with lemon vinaigrette adds a nice peppery contrast.

Creative Ways to Present

For special occasions, try serving this Roasted Tomato Basil Soup Recipe in mini pumpkin bowls or bread bowls for added charm and flair. I once used ramekins and topped them with a basil chiffonade and a sprinkle of Parmesan—scored big points with guests! You can even swirl in a pesto drizzle for a restaurant-worthy presentation.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in an airtight container in the fridge for up to 4 days. When reheating, I do it gently on the stove over low heat to keep the cream from separating. This soup actually tastes better the next day once the flavors have had a chance to meld, so leftovers are a win in my book!

Freezing

Freezing works great for this recipe if you want to batch cook. I freeze it in portion-sized containers, but leave out the cream until I reheat—adding it fresh maintains the best texture and flavor. Just thaw overnight in the fridge before warming up slowly on the stove.

Reheating

When reheating, I always use a low simmer on the stove and stir often to prevent scorching. If the soup looks too thick after chilling, just thin it with a splash of chicken stock or water. Re-add the heavy cream last to keep the soup velvety smooth and fresh tasting.

FAQs

Final Thoughts

This Roasted Tomato Basil Soup Recipe is one of those dishes I find myself returning to again and again because it’s just so simple yet packed with incredible flavors. It’s a recipe that feels fancy when you want it to but comes together easily when life gets busy. I can’t wait for you to try it—you’re going to love how the roasting technique transforms humble tomatoes into something amazing. Cozy up with your bowl and enjoy every delicious spoonful!

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