If you’re craving a bowl of warmth and fresh, vibrant flavors, this Roasted Tomato Basil Soup Recipe is about to become your new go-to comfort food. Roasting the tomatoes and garlic brings out a deep, sweet richness that transforms this soup into something truly special, while fresh basil adds that perfect pop of herbal brightness. It’s simple enough to whip up on a busy weeknight yet impressive enough to serve to friends or family. Trust me, once you try this, you’ll understand what cozy bliss in a bowl really means.
Ingredients You’ll Need
These ingredients are straightforward and essential, each playing a key role in building the layers of flavor, texture, and color that make this Roasted Tomato Basil Soup Recipe so irresistible.
- 3 pounds Roma or plum tomatoes: Naturally sweet and firm, perfect for roasting without too much watery juice.
- 1 medium yellow onion: Adds a subtle sweetness and depth to the base.
- 6 garlic cloves: Roasting softens their pungency, bringing out mellow, caramelized notes.
- 2 tablespoons olive oil: Helps caramelize the vegetables beautifully while adding richness.
- Salt and black pepper: Simple seasoning to enhance all the flavors.
- 2 cups vegetable broth: Creates a light but flavorful liquid base for the soup.
- 1 tablespoon tomato paste: Boosts the tomato intensity and thickens the soup slightly.
- ½ teaspoon crushed red pepper flakes (optional): A subtle kick to keep things exciting.
- 1 teaspoon dried oregano: Adds a pleasant earthiness without overpowering.
- ½ cup fresh basil leaves: The star herb, giving fresh, aromatic brightness.
- 1–2 teaspoons maple syrup (optional): Balances acidity with natural sweetness.
- ½ cup coconut milk or cream (optional): For a silky texture and gentle creaminess.
- Croutons or bread: Perfect for dipping and adding crunch.
- Dollop of tahini (optional): Adds a nutty richness for adventurous palates.
How to Make Roasted Tomato Basil Soup Recipe
Step 1: Roast Your Vegetables
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Lay out your halved tomatoes, quartered onion, and peeled garlic cloves in a single layer. Drizzle everything with olive oil, sprinkle with salt and black pepper, and slide it into the oven. Roasting for 35 to 40 minutes lets the natural sugars caramelize and concentrates the flavors, giving your soup a rich, smoky foundation.
Step 2: Blend to Perfection
Once roasted, allow the veggies to cool just a bit so your blender doesn’t get overwhelmed with heat. Transfer the tomatoes, onion, and garlic to the blender along with tomato paste, crushed red pepper flakes if using, and half of your vegetable broth. Blitz everything until silky smooth, adding more broth as needed to reach your preferred texture. This blending step transforms the roasted vegetables into the luxurious base of your soup.
Step 3: Simmer and Infuse with Basil
Pour the blended mixture into a pot and stir in the remaining broth and dried oregano. Bring everything to a gentle simmer, then throw in your fresh basil leaves. Letting the soup simmer with basil for 10 minutes allows the herbaceous flavor to infuse beautifully without becoming bitter. This stage melds all those vibrant flavors into a harmonious, comforting soup.
Step 4: Final Adjustments and Optional Creaminess
Before serving, taste your soup and tweak the seasoning with salt and pepper if needed. If the tomatoes feel too acidic, a touch of maple syrup can balance that out delightfully. For an extra smooth and creamy texture, stir in some coconut milk or a dollop of tahini. Either option makes the soup feel indulgent while keeping it dairy-free if you prefer.
Step 5: Serve and Savor
Ladle your warm soup into bowls, ready to be enjoyed. Whether you’re dipping buttery grilled cheese or crunchy croutons, the Roasted Tomato Basil Soup Recipe shines best with simple accompaniments that complement its fresh, roasted character. Gather around, dig in, and savor every spoonful of this comforting classic.
How to Serve Roasted Tomato Basil Soup Recipe
Garnishes
Garnishing your soup elevates the experience so easily. Fresh basil leaves scattered on top add a fresh burst and beautiful color contrast. A drizzle of olive oil or creamy coconut milk swirled into the bowl creates elegance and added richness. If you love a bit of texture, toasted seeds or a sprinkle of crunchy breadcrumbs bring delightful crunch.
Side Dishes
This soup pairs famously with grilled cheese sandwiches for a classic combo that never fails. Crusty artisan bread or garlic breadsticks are great for dipping and make the meal more filling. For a lighter side, a crisp green salad with lemon vinaigrette cuts through the richness and adds fresh contrast.
Creative Ways to Present
For a special occasion, serve your Roasted Tomato Basil Soup Recipe in mugs or mini bowls as a starter. Top with a small basil chiffonade or a swirl of basil pesto for a gourmet touch. You can also pour it over cooked grains like quinoa or farro for a rustic, nourishing bowl that doubles as a main dish. The options are as fun as they are delicious.
Make Ahead and Storage
Storing Leftovers
You can store leftover Roasted Tomato Basil Soup Recipe easily in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, making it even more delicious the next day. Just be sure to cool it to room temperature before refrigerating to maintain freshness.
Freezing
This soup also freezes beautifully. Allow it to cool completely before transferring to freezer-safe containers or heavy-duty ziplock bags. It can last up to 3 months in the freezer and is a perfect ready-to-go comfort meal when you need it most. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the soup thickens too much after chilling or freezing, simply add a splash of vegetable broth or water to loosen it back up. You can also microwave individual portions, stirring halfway through to warm evenly.
FAQs
Can I use other types of tomatoes for this soup?
Absolutely! While Roma or plum tomatoes are preferred for their low moisture and sweet flavor, you can use any ripe tomatoes you have on hand. Just note that juicier tomatoes may make the soup thinner, so adjust the broth accordingly.
Is this soup vegan and dairy-free?
Yes! The base recipe is completely vegan and dairy-free. To add creaminess, use coconut milk or tahini instead of dairy cream. It’s a delicious plant-based option that everyone can enjoy.
How spicy is the soup with red pepper flakes?
The crushed red pepper flakes add a subtle warmth but nothing overwhelming. You can easily leave them out or reduce the amount to suit your spice preference, making this soup customizable from mild to mildly spicy.
Can I make this soup in a slow cooker?
While roasting the veggies first is key to the recipe’s depth of flavor, you can use a slow cooker to simmer the blended soup and basil afterward. Just combine everything and cook on low for 1-2 hours to meld the flavors nicely.
What can I add to make the soup heartier?
Add cooked beans, lentils, or cooked grains like quinoa to the soup for extra protein and texture. Stirring in chopped sautéed vegetables or topping with roasted chickpeas can also provide substance and make it more filling.
Final Thoughts
This Roasted Tomato Basil Soup Recipe is such a wonderful combination of simplicity, comfort, and gourmet flavor that I know it will become a staple in your kitchen. Whether you’re cozying up on a chilly night or needing a vibrant, nourishing meal, this soup delivers every time. So gather your ingredients, get roasting, and enjoy a steaming bowl of love and flavor — you won’t regret it!
Print
Roasted Tomato Basil Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 to 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
This Roasted Tomato Basil Soup is a comforting and flavorful bowl of warmth, featuring slow-roasted roma tomatoes and aromatic herbs blended into a smooth, vibrant soup. Enhanced with fresh basil and optional creamy add-ins, it’s perfect for cozy meals any time of year.
Ingredients
Roasted Tomatoes:
- 3 pounds Roma or plum tomatoes, halved
- 1 medium yellow onion, quartered
- 6 garlic cloves, peeled
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Soup Base:
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon dried oregano
- ½ cup fresh basil leaves, packed
- 1–2 teaspoons maple syrup (optional)
Optional Add-Ins:
- ½ cup coconut milk or cream
- Croutons or bread for serving
- Dollop of tahini (optional)
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the halved tomatoes, quartered onion, and peeled garlic cloves on the sheet. Drizzle everything with olive oil, then season with salt and black pepper to taste. Roast in the oven for 35 to 40 minutes until the vegetables are soft and caramelized.
- Blend the Soup Base: Remove the roasted vegetables from the oven and allow them to cool slightly. Transfer them to a blender along with the tomato paste, crushed red pepper flakes (if using), and half of the vegetable broth. Blend until smooth. Add the remaining broth a little at a time to achieve your preferred soup consistency.
- Simmer with Herbs: Pour the blended soup into a pot. Stir in any remaining broth, then place the pot on the stovetop over medium heat. Bring the soup to a gentle simmer. Add the fresh basil leaves and dried oregano, allowing the soup to simmer for 10 minutes so the flavors meld beautifully.
- Adjust Seasoning and Add Creaminess: Taste the soup and adjust the seasoning with salt, pepper, or maple syrup to balance acidity if needed. For a richer texture, stir in optional coconut milk or a dollop of tahini as desired.
- Serve and Enjoy: Ladle the hot soup into bowls. Serve with crusty bread, croutons, or grilled cheese sandwiches for a hearty, satisfying meal.
Notes
- Roasting the tomatoes and garlic deepens the soup’s flavor and adds a natural sweetness.
- Maple syrup is optional but helps balance acidity for a smoother taste.
- Use coconut milk or tahini for a dairy-free creamy texture; alternatively, add cream if dairy is preferred.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Gluten-free bread or croutons can be used for serving if desired.
