Roasted Tomato Basil Soup

This Roasted Tomato Basil Soup is a comforting classic that combines the rich, smoky flavor of oven-roasted tomatoes with the fresh aroma of basil. Perfectly smooth and creamy, it is an ideal dish for cool evenings or as a starter for a sophisticated dinner.

Why You’ll Love This Recipe

Roasted Tomato Basil Soup is a timeless favorite that delivers both comfort and flavor. Roasting the tomatoes enhances their natural sweetness and depth, while basil brings freshness and a fragrant touch. It’s incredibly easy to make, wholesome, and pairs wonderfully with a grilled cheese sandwich or fresh crusty bread.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Fresh ripe tomatoes
• Fresh basil leaves
• Garlic cloves
• Yellow onion
• Olive oil
• Vegetable or chicken broth
• Salt
• Black pepper
• Heavy cream (optional, for added creaminess)

Directions

1. Preheat your oven to 400°F (200°C).
2. Cut the tomatoes in halves and place them cut side up on a baking sheet. Add peeled garlic cloves and chopped onion.
3. Drizzle everything with olive oil and season with salt and black pepper.
4. Roast in the oven for about 35-40 minutes, until the tomatoes are soft and slightly charred.
5. Remove from the oven and allow to cool slightly.
6. Transfer the roasted vegetables into a blender along with fresh basil and broth.
7. Blend until smooth and creamy.
8. Transfer the soup to a pot and bring to a simmer. Adjust seasoning as needed.
9. Optionally, stir in a splash of heavy cream before serving for added richness.
10. Serve hot with a garnish of fresh basil leaves and a dash of ground pepper.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes

Variations

• Spicy Kick: Add a pinch of red chili flakes before roasting the tomatoes.
• Creamy Version: Add coconut milk or heavy cream for a richer texture.
• Herb Twist: Substitute or combine basil with thyme or oregano.
• Vegan Option: Use vegetable broth and skip the cream or use a plant-based alternative.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup for up to 3 months. To reheat, warm it on the stove over medium heat or microwave in short intervals, stirring between each.

FAQs

How do I make this soup vegan?

Use vegetable broth and omit the heavy cream or replace it with a plant-based milk or cream alternative.

Can I use canned tomatoes instead of fresh?

Yes, you can substitute with high-quality canned tomatoes. Choose whole peeled or fire-roasted for best results.

Can I freeze Roasted Tomato Basil Soup?

Absolutely. Let the soup cool completely, transfer to freezer-safe containers, and freeze for up to 3 months.

What kind of tomatoes work best?

Roma or plum tomatoes are ideal due to their low moisture and rich flavor when roasted.

How can I thicken the soup?

Simmer longer to reduce the liquid or add a small amount of cooked potato or cream during blending.

Can I make it without a blender?

Yes, you can use an immersion blender or mash the roasted vegetables by hand for a chunkier texture.

Is this soup gluten-free?

Yes, the basic recipe is naturally gluten-free. Always check labels on store-bought broth to be sure.

What can I serve with tomato basil soup?

Grilled cheese, garlic bread, croutons, or a side salad are great accompaniments.

How long does it last in the fridge?

Properly stored, it lasts for up to 4 days in the refrigerator.

Can I use dried basil?

Fresh basil is preferred for its bright flavor, but you can use dried basil in a pinch—start with a teaspoon and adjust to taste.

Conclusion

Roasted Tomato Basil Soup is a simple yet elegant dish that delivers rich flavor and warmth in every spoonful. Whether enjoyed on a chilly evening or served as part of a multi-course meal, its classic taste and ease of preparation make it a recipe worth keeping in your rotation.

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