This Roasted Tomato Basil Soup is all about warm, comforting flavors. Made with juicy roasted tomatoes and fresh basil, it’s perfect for cozy nights or a light lunch!
Trust me, the smell of this soup simmering is like a big hug from the kitchen! I love pairing it with some crunchy bread for dipping. It’s simple and oh-so-yummy!
Key Ingredients & Substitutions
Tomatoes: Ripe, juicy tomatoes are the star of this soup. If fresh tomatoes aren’t available, using canned whole tomatoes can work great. I often choose plum tomatoes for their rich flavor.
Onion: A medium yellow onion adds sweetness to the soup. You can swap it with a shallot for a milder taste or omit it if you have an onion sensitivity.
Garlic: Roasting garlic gives it a sweet flavor. If you’re not a garlic lover, you can reduce the amount or skip it entirely. You could also use garlic powder for a milder taste.
Basil: Fresh basil enhances the flavor brightens the soup. Dried basil can be used in a pinch, but use about a third of the amount since dried herbs are more concentrated.
Broth: Vegetable broth keeps it vegetarian, but chicken broth works nicely too if you don’t mind the meat. You can also make a homemade broth if you have time!
Cream: If you want creaminess, heavy cream adds richness, but coconut milk is a fantastic dairy-free option. Sometimes, I just skip it altogether to keep it light.
How Do You Roast the Perfect Tomatoes?
Roasting tomatoes is simple but has a big flavor payoff. Here’s how to make them shine:
- Start by preheating your oven to 400°F (200°C). High heat helps caramelize the natural sugars in the tomatoes.
- Spread the tomatoes, onion, and garlic evenly on a prepared baking sheet. Make sure they aren’t crowded; this allows them to roast properly.
- Drizzle with olive oil and season with salt and pepper to bring out the flavors.
- Roast for 30-40 minutes until the tomatoes are soft and slightly charred. The caramelization gives the soup depth and richness.
- Let the garlic cool a bit before peeling for easier handling.
Don’t rush this step! Good roasting makes all the difference in flavor.
Roasted Tomato Basil Soup
Ingredients You’ll Need:
For The Soup:
- 2 pounds ripe tomatoes, halved
- 1 medium onion, quartered
- 4 cloves garlic, unpeeled
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 cups vegetable or chicken broth
- 1/2 cup fresh basil leaves, plus extra for garnish
- 1 teaspoon sugar (optional, if tomatoes are too acidic)
- 1/4 cup heavy cream or coconut milk (optional, for creaminess)
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and 30-40 minutes for roasting the vegetables. Once roasted, blending and simmering the soup takes about another 10 minutes. In total, plan for about 1 hour from start to finish, but the result will be a delicious, cozy soup perfect for any occasion!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 400°F (200°C). While your oven is warming up, grab a baking sheet and line it with parchment paper or foil for easy cleanup. This is where all the roasting magic will happen!
2. Roast the Vegetables
On the prepared baking sheet, arrange the halved tomatoes, quartered onion, and unpeeled garlic cloves. Drizzle everything with olive oil, and sprinkle on some salt and pepper. This will bring out all the lovely flavors. Now, pop it in the oven and roast for about 30-40 minutes, or until the tomatoes are soft and slightly caramelized.
3. Peel the Garlic
Once the veggies are out of the oven, let them cool for a bit. Carefully peel the garlic cloves after they’ve cooled enough to handle—roasting makes them buttery soft!
4. Blend the Ingredients
It’s time to blend! In a blender, combine the roasted tomatoes, onions, and peeled garlic. Add the broth and the fresh basil leaves. If your tomatoes were a bit tart, toss in that teaspoon of sugar. Blend until smooth! If you like a thinner soup, just add more broth until it’s how you like it.
5. Heat the Soup
Now, pour the blended soup into a pot and heat it over medium heat until it starts to simmer. If you want a creamy soup, stir in the heavy cream or coconut milk now for that extra richness! Taste it and adjust the seasoning with salt and pepper as needed.
6. Serve and Enjoy
Once it’s heated through, it’s time to serve! Ladle the soup into bowls and garnish with fresh basil leaves and a dash of black pepper. Perfect with toasted bread or a grilled cheese to dip into your delicious soup. Enjoy every warm and cozy spoonful!
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Canned whole tomatoes work great in this recipe. Use about two 14-ounce cans, and there’s no need to roast them—just add them straight to the blender with the other ingredients!
How to Make This Soup Vegan?
To keep it vegan, simply omit the heavy cream and use coconut milk, which adds creaminess without dairy. Also, ensure your broth is vegetable-based.
Can I Freeze Leftover Soup?
Yes, you can freeze this soup! Let it cool completely, then transfer it to airtight containers or freezer bags. It will stay fresh for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.
What Should I Serve with Roasted Tomato Basil Soup?
This soup pairs wonderfully with crusty bread, a grilled cheese sandwich, or a fresh salad. It’s also delightful with a sprinkle of parmesan cheese on top if you’re not keeping it vegan!
