Homemade Roasted Tomato Basil Soup

Why You’ll Love This Recipe

This roasted tomato basil soup is packed with fresh ingredients that elevate its taste to the next level. Roasting the tomatoes before blending them brings out their natural sweetness, while the basil adds a fresh, aromatic touch. The creamy base gives the soup a smooth and rich texture that pairs wonderfully with a slice of crusty bread or grilled cheese. It’s simple to make, yet the depth of flavor will make you feel like you’ve spent hours in the kitchen. Plus, this recipe is perfect for meal prep, and you can adjust it to suit your dietary preferences with easy substitutions.

Ingredients

• 4 cups of fresh tomatoes, quartered

• 1 tablespoon olive oil

• 1 medium onion, diced

• 4 cloves garlic, minced

• 2 cups vegetable or chicken broth

• ½ cup heavy cream (or coconut cream for a dairy-free option)

• ¼ cup fresh basil, chopped

• Salt and pepper, to taste

• 1 teaspoon sugar (optional, to balance acidity)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 400°F (200°C).

2. Place the quartered tomatoes on a baking sheet and drizzle them with olive oil. Roast for 25-30 minutes, or until the tomatoes are soft and caramelized.

3. While the tomatoes are roasting, heat a large pot over medium heat. Add a little olive oil and sauté the diced onion until translucent, about 5-7 minutes.

4. Add the minced garlic and cook for another 1-2 minutes until fragrant.

5. Once the tomatoes are roasted, add them (along with their juices) to the pot with the onions and garlic. Stir well.

6. Pour in the vegetable or chicken broth and bring to a simmer. Let it cook for 10-15 minutes, allowing the flavors to combine.

7. Use an immersion blender to blend the soup until smooth, or transfer the mixture to a blender and puree until creamy.

8. Stir in the heavy cream and fresh basil. Season with salt, pepper, and optional sugar to taste. Let the soup simmer for an additional 5 minutes.

9. Serve hot, garnished with extra basil or a swirl of cream, if desired.

Servings and Timing

• Servings: 4-6

• Prep time: 10 minutes

• Cook time: 40-45 minutes

• Total time: 50-55 minutes

Variations

• Spicy Tomato Basil Soup: Add a pinch of red pepper flakes or some diced jalapeños to the onions and garlic to give the soup a bit of heat.

• Vegan Version: Swap the heavy cream for coconut cream or a non-dairy milk like almond milk.

• Roasted Garlic Version: For an extra boost of flavor, roast a whole head of garlic along with the tomatoes and blend it into the soup.

• Tomato Basil Soup with Cheese: Add shredded cheese (like mozzarella or Parmesan) to the soup once blended for a cheesy twist, or top with cheese croutons.

Storage/Reheating

• Storage: Store any leftover soup in an airtight container in the fridge for up to 4 days. This soup also freezes well for up to 3 months. Let the soup cool before transferring to a freezer-safe container for long-term storage.

• Reheating: Reheat on the stovetop over medium heat until warmed through, or microwave in a microwave-safe bowl in 1-minute intervals, stirring between, until hot.

FAQs

1. Can I use canned tomatoes for this recipe?

Yes, you can substitute canned tomatoes for fresh ones if needed. Use about 2 cans (14.5 oz each) of diced tomatoes, and you may want to skip the roasting step.

2. Can I make this soup ahead of time?

Absolutely! This soup stores well in the fridge and tastes even better the next day as the flavors meld together.

3. Is this tomato basil soup gluten-free?

Yes, this recipe is naturally gluten-free as it doesn’t contain any wheat-based ingredients. Just be sure to check that the broth you're using is also gluten-free.

4. Can I freeze this soup?

Yes, this soup freezes beautifully. Just make sure it’s fully cooled before storing it in a freezer-safe container for up to 3 months.

5. Can I make this soup without cream?

Yes, you can omit the cream for a lighter version of the soup, or substitute it with a non-dairy milk like almond or oat milk for a dairy-free version.

6. Can I add more herbs to this soup?

Yes! While basil is the star herb, you can add other herbs like oregano, thyme, or parsley to customize the flavor.

7. How can I make the soup thicker?

If you prefer a thicker soup, you can reduce the amount of broth or simmer the soup for longer to allow more liquid to evaporate.

8. Can I use dried basil instead of fresh?

Fresh basil offers a vibrant flavor, but you can use dried basil as a substitute. Use about 1 teaspoon of dried basil for every tablespoon of fresh basil.

9. What can I serve this soup with?

This soup pairs wonderfully with grilled cheese, croutons, or a simple side salad. You can also top it with a dollop of sour cream or a sprinkle of Parmesan cheese.

10. Is this recipe spicy?

No, this recipe is not spicy. However, you can easily add heat with red pepper flakes or chili peppers to adjust the spice level to your preference.

Conclusion

This homemade roasted tomato basil soup is a comforting, flavorful dish that’s easy to make and full of vibrant, rich flavors. Whether you’re looking for a simple weeknight meal or a cozy, crowd-pleasing dish for a special occasion, this soup will satisfy. With simple ingredients and a few easy steps, you’ll have a bowl of delicious, homemade soup in no time.

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Homemade Roasted Tomato Basil Soup

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This homemade roasted tomato basil soup is a comforting and flavorful dish, perfect for any time of the year. Roasting the tomatoes before blending them brings out their natural sweetness, while fresh basil adds an aromatic touch, and a creamy base gives it a smooth texture.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 40-45 minutes
• Total Time: 50-55 minutes
• Yield: 4-6 servings
• Category: Soup
• Method: Roasting, Sautéing, Blending
• Cuisine: American
• Diet: Vegetarian

Ingredients

4 cups of fresh tomatoes, quartered

1 tablespoon olive oil

1 medium onion, diced

4 cloves garlic, minced

2 cups vegetable or chicken broth

½ cup heavy cream (or coconut cream for a dairy-free option)

¼ cup fresh basil, chopped

Salt and pepper, to taste

1 teaspoon sugar (optional, to balance acidity)

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the quartered tomatoes on a baking sheet and drizzle them with olive oil. Roast for 25-30 minutes, or until the tomatoes are soft and caramelized.
3. While the tomatoes are roasting, heat a large pot over medium heat. Add a little olive oil and sauté the diced onion until translucent, about 5-7 minutes.
4. Add the minced garlic and cook for another 1-2 minutes until fragrant.
5. Once the tomatoes are roasted, add them (along with their juices) to the pot with the onions and garlic. Stir well.
6. Pour in the vegetable or chicken broth and bring to a simmer. Let it cook for 10-15 minutes, allowing the flavors to combine.
7. Use an immersion blender to blend the soup until smooth, or transfer the mixture to a blender and puree until creamy.
8. Stir in the heavy cream and fresh basil. Season with salt, pepper, and optional sugar to taste. Let the soup simmer for an additional 5 minutes.
9. Serve hot, garnished with extra basil or a swirl of cream, if desired.

Notes

• For a spicier soup, add a pinch of red pepper flakes or diced jalapeños during the sautéing step.
• If you prefer a thicker soup, reduce the amount of broth or let it simmer longer to evaporate more liquid.
• To make the soup vegan, substitute the heavy cream with coconut cream or almond milk.
• This soup can be made ahead of time and tastes even better the next day as the flavors meld together.

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 180
• Sugar: 6g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 4g
• Protein: 2g
• Cholesterol: 30mg